Skip to main content

MEE HOON KUEY, WITH A TWIST

Mee hoon kuey (hand-torn noodle) used to be very popular in most Chinese homes. I still remember eating this when I was a kid. Most people these days call it Pan Mee, and since ready made Pan Mee is easily available at supermarkets and restaurants, fewer families cook this noodle at home. However, authentic mee hoon kuey are torn into pieces by hand and the texture is different from Pan Mee, which are usually rolled by machines.

It's not springy as no alkaline water was added to it.

Ingredients:


  • 100-120g all purpose flour
  • 40g steamed purple carrot, mashed
  • 1/2 an egg, lightly beaten and mixed with 1 tbsp of coconut oil
  • Water

  1.  Put 100g flour in a bowl and make a well in the middle. 
  2.  Add in the egg mixture and mashed purple carrot. Mix well.
    Mix well and knead into a dough.
  3. Slowly knead the flour mixture into a dough, adding water gradually until it forms a soft dough (or add the remaining flour if it gets too wet).
  4. Cover and let it rest for at least 1/2 an hour in the fridge.
  5. Bring a pot of water to boil. Pinch the dough into small flat pieces and blanch them in the boiling water. When they float up, they are cooked.
  6. Dish up, add to boiling soup and serve. 

The soup used here (for my LO):

Cut chicken meat into small pieces. Heat up some oil, stir-fry the chicken for a bit and season with some black pepper. Add in homemade stock and vegetable. Bring to a boil. Pour in 1 tbsp of beaten egg, stir and remove from heat.

 *Tip: Wet your fingers with a bit of water when you are pinching the dough so that it won't stick to your fingers. :)
Labels:

Comments

Post a Comment

Popular posts from this blog

YACON SOUP WITH CORN AND CARROT

Was shopping at the usual supermarket recently when I saw a lady promoting something which, from far, looked like sweet potatoes to me. I didn't pay attention to her til she called out to me and handed me a piece to sample. She was promoting organic yacons, not sweet potato. The moment I put it into my mouth, I remembered eating this looong time ago, but because I seldom see it in the supermarkets, I had totally forgotten about such a thing.  The yacon is a traditionally grown for its crisp, sweet-tasting, tuberous roots. Though the root looks like a   sweet potato, the taste and texture are completely different. Its crispy texture, juiciness and mildly sweet taste makes it somewhat similar to water chestnut or snow pear. It can be eaten raw or cook. It is said that yacon  is very high in fiber and low in calories which makes it a healthy and nutritious snack.   Some of the health benefits of yacon include its ability to regulate blood sugar ...
Post a Comment
Read more

CHINESE ARROWROOT SOUP WITH PORK BONES

This is the simple version of the Chinese arrowroot soup (Also known as 粉葛湯 'Fun Kot Tong' in Cantonese). Our family love drinking this soup. It is tasty and cooking it with pork bones and dried squid makes it sweet and refreshing. Some people who like boiling arrowroot together with lotus roots or peanuts, and my mother-in-law usually boils it on its own and drink as 'cooling' tea. Naturally sweet and tasty. If you don't like seafood, you can choose to omit the dried squid. This is how the Chinese arrowroot looks like.  The arrowroot is a type of root plant similar to taro, potato or tapioca. However, it is harder in texture and incredibly starchy. When it is cut up, it has patterns that looks like the ages of a tree trunk. It is usually made into powder and used as thicken agent in cooking. The arrowroot is high in protein and fiber which is very beneficial to our body. Ingredients: 1 medium-sized Chinese arrowroot (Approx 700g) 10 red dates, ...
Post a Comment
Read more

LOTUS ROOT SOUP V BLACK BEANS, WALNUTS & LOTUS SEEDS

My all time favorite: lotus root! This soup is said to be suitable for those with weak 'qi' & blood and blurry vision. It's also suitable to be taken during the confinement period as black beans can help replenish blood, promote secretion of breast milk and brighten eyesight. Yummy and nutritious. Ingredients: Approx 600g lotus root, washed and cut into pieces 1 tael (Approx 37.5g) black bean 1 tael (Approx 37.5g) walnut 5 maces (Approx 18.9g) lotus seed 5 maces (Approx 18.9g) dried longan  5 red dates, pits removed Approx 300g pork bones (For confinement, replace with 1 black-bone chicken) 2500ml water Scald pork bones in boiling water for 5 mins. Remove, rinse and set aside. Rinse and drain black beans. Heat a wok and fry the black beans without oil til the skin cracks. Set aside. Rinse remaining ingredients and set aside. Put all ingredients and water in a pot. Bring to a boil over high heat, turn to low heat and boil for 3 hours. Serve...
2 comments
Read more