Ingredients

Mee Hoon Kueh (Flour Cake Noodles): Soup Base: Condiments:
300g All Purpose Flour 60g Rehydrated Shiitake Mushroom - Sliced 2 Tablespoons Light Soy Sauce 40g Fried Anchovies
50g Egg Yolk 8 Whole Medium-sized Prawns 4 Tablespoons Sesame Oil 4 Tablespoons Fried Shallots
30g Egg White 30g Dried Anchovies - Washed 2 Whole Garlic Bulbs 8 Chilli Padi - Chopped
50g Water 50g Soy Beans - Soaked Overnight 45g Baby Chinese Cabbage /
Chye Sim - Washed
50ml Oil
10ml Cooking Oil 2L Chicken Stock 4 Eggs To Taste Light Soy Sauce
A Pinch of Salt 300g Minced Pork / Chicken (with some fats) To Taste White Pepper Powder To Garnish Coriander Leaves
Excess Flour for Dusting 5g Corn Flour To Taste Salt

Methods:

Separate an egg yolk from its egg white

1. Separate an egg yolk from its egg white.

Adding the egg yolk, egg whites, oil and a pinch of salt
Mix well in the kitchen machine

2. Add the egg yolk, egg whites, oil and a pinch of salt to a kitchen machine and mix using the dough hook attachment.

Gradually add in flour and water
Mix well until a crumbly texture is formed

3. Gradually add in flour and water, and mix until a crumbly texture is formed.

Remove the mixture from kitchen machine
Knead to form a dough
Cover the dough with a damp cloth

4. Remove the mixture from kitchen machine and knead to form a dough. Then cover the dough with a damp cloth and set aside for about 45 minutes.

Roll out the dough into flat sheets
Use the pasta attachment to roll out the dough
Add some excess flour to dust
Cut the dough into 3cm squares

5. Using the pasta attachment, roll out the dough into flat sheets on a tabletop, with some excess flour to dust, then cut into 3cm squares.

Slice root ends off the Baby Chinese Cabbage

6. Slice root ends off the Baby Chinese Cabbage.

Marinate the minced meat
Mix the ingredients well

7. In a medium mixing bowl, marinate minced meat with sesame oil, light soy sauce, corn flour, salt and pepper.

Take a large pot
Bring chicken stock, soy beans, anchovies and garlic in it
Boil for 30 minutes

8. In a large pot, bring chicken stock, soy beans, anchovies and garlic to boil for 30 minutes.

Strain the stock into another pot and bring to boil again

9. Strain the stock into another pot and bring to boil again.

Add in mushroom and chunks of minced meat
Add prawns and simmer for 10 minutes
Add in the vegatables
Skim off the excess foam

10. When soup is boiling, add in mushroom and chunks of minced meat by pulling with a fork from the bowl into the pot. Then add prawns and simmer for 10 minutes. Skim off excess foam from the surface while cooking. Add in vegetables last

Boil water to blanch the Mee Hoon Kueh in a seperate pot

11. In a separate medium pot, boil water to blanch the Mee Hoon Kueh. Boil the Mee Hoon Kueh for about 2 minutes or until desired texture. Once cooked, remove and add Mee Hoon Kueh into pot with the soup.

Crack eggs into soup
Cook well

12. Crack eggs into soup and cook.

Heat cooking oil in a separate pan
Fry anchovies until they are crispy
Strain the fried anchovies
Place on paper towels to drain off excess oil

13. Heat cooking oil in a separate pan, and fry anchovies until they are crispy. Strain the fried anchovies and place on paper towels to drain off excess oil.

Pour Mee Hoon Kueh in a bowl
Garnish Mee Hoon Kueh with coriander leaves
Serve with fried anchovies, shallots, cut chillies and soy sauce on the side

14. Garnish Mee Hoon Kueh with coriander leaves and serve with fried anchovies, shallots, cut chillies and soy sauce on the side.

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