Thursday, August 18, 2016

Garlic Chives Mee Hoon Kueh


The Hokkiens call it Mee Hoon Kueh, the Hakkas know it as Pan Mee. These are easy handmade noodles that can be prepared anytime using basic ingredients that are found in most Malaysian households.

Garlic Chives Mee Hoon Kueh

Generally, the Hakkas' method of making this is to cut the noodles into straight flat strands using a wooden block. Hence, the name Pan Mee (Board Noodles). This was how it was done in the old days. Fast forward now, the term is used less strictly with Pan Mee sellers offering a choice of hand-torn noodles too.

Wikipedia provided an excellent answer to my curiosity :
"The current style is a mix between the traditional methods of Hakka and Hokkien. The Hakka initially made the noodle by shaving off a dough, whilst the Hokkien would roll the dough into a flat piece then hand-tear into bite-size."

I learnt to make these hand-torn noodles through an old home cooking magazine I was subscribing to in the 1990s, adding my own twist with chopped garlic chives. Lack of a perfectionist state of mind leaves my mee hoon kueh less prettily shaped. However, there was no compromise on the texture and the taste. I conclude - don't worry about how it looks!

Garlic Chives Mee Hoon Kueh

2-Person Portion

For the noodles
Ingredients:
- 165g Tesco enriched wheat flour
- 1½ tbsp chopped garlic chives / kucai
- 1 egg (lightly beaten)
- ½ tbsp corn flour
- ½ tsp salt
- 1 tbsp cooking oil
- 60ml water

How-to:

1) In a bowl, mix flour, corn flour and salt together.
2) Add the wet ingredients, that is, the egg and oil.
3) Knead into a dough, adding just enough water for all the ingredients to come together.
(I added about 60ml water).

4) Rest the dough for ½ an hour.

Optional: Immerse the dough in water for about 4-5 hours to remove some of the gluten in the flour.
Pour the water away and rinse the excess flour out by kneading the dough under light running water (no need to be thorough). The dough will be wet and springy.


5) Knead the chopped garlic chives in. The mee hoon kueh is now ready for use.
6) Blanch the mee hoon kueh in hot water before adding it into soups.

Boil a pot of water. Oil or wet your fingers. Pinch a small portion of the dough into the pot of hot water. Cook for a couple of minutes or more until done. Strain the water away and add the noodles into soup of choice. Alternatively, just cook the noodles together with the soup.


1) Flour, corn flour, salt, egg and oil. 2) Mix dry ingredients with wet ingredients.
3) Use your hand to bring the dough together. 4) Knead.
5) Immerse in water. 6) Add in garlic chives.
7) Springy dough. 8) A cooked mee hoon kueh.

Tip: Soup isn't the only way to enjoy mee hoon kueh. It can be 'dry' (as we call it), flavoured with a mixture of soy sauces and chilli..


I had my mee hoon kueh the typical way, that is, with anchovies soup. For the greens - since I was growing some Pak Choi in my little garden, I plucked a few leaves to go with it.

For the soup
Ingredients:

- ¼ cup dried anchovies (Bilis Jepun/Japanese Anchovy. Rinsed.)
- 2 dried black fungus (Soak in water until rehydrated - about 30 mins. Slice thinly.)
- 3 dried mushrooms (Soak in water until rehydrated - about ½ day. Slice thinly.)
- 6 Pak Choi/Bok Choy leaves or more
- A pinch of Knorr Ikan Bilis stock cube
- Salt and white pepper to taste
- Water

Garnish:
- A handful of crisp fried onions
- A handful of crisp fried anchovies
- 1 red chilli (sliced thinly)

How-to:
1) In a deep pot, bring 1.5L water to a boil.
2) Add mushrooms, black fungus and dried anchovies along with a pinch of anchovies seasoning cube. Cook on medium heat for at least 5 minutes. Taste and season accordingly with salt and white pepper. Cook for a further couple of minutes or so to allow the flavours to come together.
3) Finally, stir the pak choi greens in.
4) Place the cooked mee hoon kueh into serving bowls. Pour the anchovies soup in along with mushrooms, the greens and black fungus. Garnish with fried anchovies, slices of red chilli and fried onions.

Note: The soup was done in about 10 minutes.

1) The ingredients for the soup. 2) Boil it all. Easy-peasy!
3) Serve garnished with fried onions, chilli and ..

Garlic Chives Mee Hoon Kueh topped with Crisp Fried Anchovies!

There are several mee hoon kueh recipes on the net with small variations in the method and ingredients, mostly made through a perspective of personal preference. This is a recipe I tried and tweaked out of a magazine and am pleased to report that it rocks!

Garlic Chives Mee Hoon Kueh. Eat!

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12 comments:

  1. I ever tried making it once very long time ago, that time the weather was hot and i was sweating after that...

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  2. Not sure why but I'm never a fan of mee hoon kueh. I would usually change the noodle to bee hoon. Nonetheless, love your homecooked version :)

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    Replies
    1. Thanks, Shirley! ^.^ Have you heard of the saying - 'One man's meat is another man's poison' ?

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  3. Uiks...pandai worr...i didnt think of adding that into the dough. Sedap la

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    Replies
    1. Kakaka...pandai kannn. Extra oomph! ;)

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  4. My mom loves to make mee hoon kueh in hot summer days for the lunch. And the leftover tastes even better!

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    Replies
    1. Aww..such a sweet memory, Angie. I love how food brings family together. :)

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  5. I'd be very satisfied after a meal like this one. Beautiful, Sharon!

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  6. this is one of my favorite especially with anchovies soup

    ReplyDelete

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