This is a home-styled Malaysia Mee Hoon Kueh dish. It's a soup version with the dough being pulled, pinch, and tear into smaller pieces and cooked with anchovy broth. The vegetables used for these soup noodles are called Sweet Leaf. It's also known as Mani Cai, Sayur Manis in Malaysia, and rau ngót in Vietnam. For the protein, you can use shrimps, pork, or chicken slices.
Mee Hoon Kueh
Ingredients
1 recipe Mee Hoon Kueh Dough
3 Cups Sweet/Mani Vegetables
20 Peeled White Shrimps
Sea Salt, to taste
White Pepper
Anchovy Broth
60 grams Dried Anchovies, washed, drained, & dry
1 Yellow Onion, coarsely chopped
1 Tbsp Peanut Oil
8 Cups of Water
Accompaniments
Fried Crispy Shallots
Fried Anchovies
Chilies With Soy Sauce
Some Kalamansi Limes
Method
Make the broth: Add peanut oil in a stockpot, over medium heat. Stir-fry the chopped onions and anchovies until the onions are softened and anchovies slightly crisp. Pour in the water, add anchovy granules, if using. Then bring the broth to a boil, lower the heat and simmer for about 45 minutes. Strain the broth into a clean pot.
Place a large pan with 4 to 6 cups of water over medium heat and add some sea salt. Then pull and pinch the dough and drop into the water.
Place the anchovy broth over high heat. Add the shrimps and use a wire scoop to transfer the dough into the soup. Mix in the sweet vegetables, stir, and season with sea salt and pepper. Bring the soup to a boil and remove from the heat. To serve: Ladle a portion of Mee Hoon Kueh into a bowl, top with fried anchovy and fried crispy shallots. Serve with some Kalamansi limes and chopped chilies with soy sauce.
Serves 4
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