Mee Hoon Kueh

Got this recipe from my baking frens (Pamela, Kymn and Lydia) in our baking group. Thanks gals for sharing the recipe and advises. It's a holiday, so it's time to cook breakfast. Being bored of preparing same old breakfast every week, i gave it a change since it's Labour day. When I told my boy that I'll be cooking mee hoon kueh for his breakfast, he agreed instead of giving me suprised look! Gosh, what a relief. So I prepared the dough the night before and kept them in fridge.

For the noodle dough: (can cook up to 3 pax)

100ml water
1 egg
170g plain flour
1/2tsp salt

Dump all ingredients in BM.
Mix until dough ball formed.
Let it proof for 1 hour.
Cover with cling wrap and chill in fridge.

For the soup:
1 pack anchovy powder
1200ml water
mushrooms

Boil water, put in all ingredients and boil for 10 minutes, transfer to thermal pot.

For the condiments:
Pork Balls
Fried anchovy
Black fungus - soaked and slice to thin strips
Mushroom - soaked and slice to thin strips
Minced Pork
Minced Garlic
Oyster Sauce
Salt

Stir fry garlic till brown, then add in mushroom and black fungus.
Add in minced pork and stir fry till 80% cooked, add in sauce & salt.
Simmer with abit of water till cooked.
Set aside.

Cooking:
Bring soup to boil.
While waiting, roll the dough flat and pinched to small pieces then dump in to boil soup.
Add in pork balls and bring to boil till all cooked.
Serve in bowl and top with condiments.