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

Put 100g flour in a bowl and make a well in the middle.
Add in the egg mixture and mashed purple carrot. Mix well.

Mix well and knead into a dough.
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).
Cover and let it rest for at least 1/2 an hour in the fridge.
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.
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. :)

Comments

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