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 flavor to a flat-tasting dough.

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

What you need:Mustard, cut to 2"Meatball, one packet6 mushroom, soak to soften, slicedHandful of dried Ikan billsMinced pork
300g minced porkCorn starchSoy saucePepper

MarinateCombined minced pork, soya sauce, pepper and corn starch.  Marinate it for 1 hour.
Pork/ikan bilis broth
200g ikan bilis, rinsed2 pcs pork bone4 clove garlic500ml water
Method:
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.

Dough

300g plain flour1 tbsp oil2 eggs50g water½ tsp saltMethod:
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 BilisHeat 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.

Assembly

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. 

 Enjoy!
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