Hi everyone,
Please excuse my long lapse but trying to get the exact weights of each ingredient was daunting as I usually estimate by touch and texture.
However, I've finally put some numbers but use them as a guideline with slightly more or less as the egg size may affect.
Most important after mixing the ingredients for the noodles, make sure it is not sticky nor dry and able to stretch easily without tearing before kneading.
Add a little at a time....flour if sticky, water if dry.
Mee Hoon KuehIngredients for noodles :Egg x 01
Oil x 40-45gm
Salt x a pinch
Water x 100gm
Plain Flour x 350gm
1. Mix egg, oil, salt & water in Tmix @ speed 1 for 2 - 3 seconds.
2. Add in flour @ speed 3 - 4 for 15 - 25 seconds till properly mixed.
3. Check dough texture, slightly elastic and not sticky to fingers. If dry, add a little water, flour if sticky,
4. Knead for 4 minutes. Dough has to be slightly elastic and non sticky.
5. Roll into balls slightly bigger than golf balls and store in a tupperware for at least an hour.
Ingredients for soup : Ikan Bilis ( small dried anchovies ) x 3/4 soup bowl
Goji berries x small handful or as desired
Medium size red onion x 01 ( quartered )
Garlic x 01 whole to break into segments
Meat ( desired amount ) - thinly sliced, marinate with light soya sauce, pepper and cornflour.
Green vegetable – Spinach or Bak choy or Chai sim.
1. Boil ikan bilis ( small dried anchovies ) using basket, in approximately ¾ water in TM bowl for about 25 minutes and discard the ikan bilis after.
2. Add in quartered onions, garlic pips and goji berries.
3. Boil for another 30 minutes or until ready.
Optional Garnishing : Ikan bilis - clean, fry & store in an air tight container.
Shallots - slice thinly, fry & store in an air tight container.
Chinese Mushrooms ( soaked earlier till soft ) - slice thinly, saute in very little oil and chopped garlic, set aside.
Preparing individual servings : 1. Using a smaller pot on the stove, bring to boil about 2 – 3 ladles of soup with some meat and mushroom slices (optional ).
2. Hold a ball of dough in one hand, start stretching a bit from one end to desired thin layer before pinching off into an edible square piece & toss into the boiling soup.
3. When soup boils again, noodles will look softer and add in desirable amount of greens. An egg may be added for those who prefer so.
4. Pour into bowl and serve. Garnish with fried ikan bilis and fried onions. Serves approx 4 persons.
Hope the pictures will help. Enjoy
Here are other links to give you a bit of history and different soup styles. Have fun
http://www.deliciousasianfood.com/2006/12/13/mee-hoon-kueh-flour-cake-soup/http://cookingcrave.blogspot.com/2010/03/mee-hoon-kuih.html#