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Superfine wholegrain Mee Hoon Kueh With Ikan Bilis Broth

INGREDIENTS

Dough

200g Prima Superfine WholegrainFlour
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
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