Monday, 13 July 2020

Mee Hoon Kueh 板麵

I had a craving Mee Hoon Kueh aka 麵粉粿 or 板麵.  Most of the time, I like soupy noodles except minced pork noodles.  My preference will always be with soup.

Making the dough for this Mee Hoon Kueh can be fun too.  It can be a bonding activity with the kids.  Watching them roll the dough and pinching the dough.  Ever since the Circuit Breaker started, my better half has taken an active role in the kitchen.  It is good to see him learning to cook.   So for this meal, he took pitched in to prepare the dough.

This can be a fast meal to whip up because the soup base can be done in advance.

Learning experience: 

The texture of the noodle is very good.  Chewy and springy and the addition of eggs bring a nice flavour to a flat-tasting dough.

I need to be careful about this Japanese Soy sauce that I am using, the colour is very dark.

What you need:

Mustard, cut to 2"
Meatball, one packet
6 mushroom, soak to soften, sliced
Handful of dried Ikan bills

Minced pork

300g minced pork
Corn starch
Soy sauce

Combined minced pork, soya sauce, pepper and corn starch.  Marinate it for 1 hour.

Pork/ikan bilis broth

200g ikan bilis, rinsed
2 pcs pork bone
4 clove garlic
500ml water


In a pot, add a little oil and fry ikan bilis and garlic until fragrant. 

Add in pork bone, and water and bring to a boil.  Let it simmer for 1 hour.

Drain, and season with salt and pepper.


300g plain flour
1 tbsp oil
2 eggs
50g water
½ tsp salt


Using a chopstick, mix all the ingredients until a soft dough is formed.  Depending on flour absorption, you might need a little bit more water.  Cover and let it sit for an hour.

Knead the dough until smooth.  No need to be window pane.

Divide into 3 portions.  Cover the other 2 to prevent drying.

Roll the dough into a rectangle and cut into strips.  Cover.

Fried Ikan Bilis

Heat up a small pot of oil, deep fried ikan bilis until golden and crispy.  Drain.  Set aside. 

Note: To achieve crispy ikan bilis, I was taught not to wash the ikan bilis.  You need to fry it straight from the packet.  So I normally use more oil so that I can "wash" them in the oil.  Do not keep the oil.


Bring a pot of water to boil, blanched the mustard until it turns dark green.  Remove and place it inside cool water to stop the cooking process.  Drain and set aside.  Do not throw the water.

Add the sliced mushroom to the broth and bring it to a boil.

Add in the meatball to the broth and cook until meatballs float up.  Remove.

Add in the minced pork and cook it for 3 mins.  Remove.

Using the same pot of boiling water for blanching the vegetable, pinch dough and cook until the dough floats up.  Transfer into serving bowl.  

Add in the mustard, meat balls and minced pork.

Crack an egg and top off with a very hot broth.

Garnish with fried ikan bills. 

Serve immediately.


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