RECIPES

SUPERFINE WHOLEGRAIN MEE HOON KUEH WITH IKAN BILIS BROTH

INGREDIENTS

DOUGH

200g

Prima Superfine Wholegrain Flour

300g

Prima Cake Flour

2 tsp

Salt

215 –
225g

Water


ANCHOVY STOCK

40g

Dried Anchovies

1 no

Big Onion (diced)

1100g

Water

1 tbsp

Oil

Salt & Ground White Pepper, to taste

Spring Onions, fried Ikan Bilis & Fried Shallots, for garnish

PROCEDURE

DOUGH

  1. Premix both flour until even
  2. Dissolve the salt in water
  3. Place the flour mixture in a mixing bowl and start mixing at medium speed
  4. Pour the salt water in slowly and mix until the dough is smooth
  5. Rest the dough for 45min to 1 hour

(The whole process will take about 5 minutes)

ANCHOVY STOCK

  1. Add 1 tbsp of oil in the soup pot.
  2. Mix in the onions and anchovies into the soup pot. Keep stirring until onions are soft & the anchovies are golden brown.
  3. Pour in 5 cups of water and simmer for 15 to 20 minutes at low heat.
  4. When ready, strain the broth into a clean pot.
  5. Add in salt & ground white pepper, to taste.
  6. Hand pull the dough and cook it in the boiling broth for 3 to 5 minutes depending on thickness. (You may add in chicken slices, minced meat, egg & vegetables to your own preference).
  7. Transfer the mee hoon kueh to a serving bowl and garnish with some spring onions, fried ikan bilis & fried shallots.

Serves 4 – 5 persons