One of my favourite foods is this variation on a noodle dish, Meehoonkueh. I'm not quite sure where it originated from, but I know it can be found in Malaysia and parts of China (which makes sense since all Chinese originally came from China anyway).
So to make it? First off, start with the basic dough recipe, slightly wetter for stretch-ability. Let the dough sit for 30mins or so.
In the meantime, prepare your stock. This is similar to the wonton soup base, but dried ikan bilis (a type of anchovy fish) is used to provide the flavour. I've seen it sold in some Asian supermarkets, but if you can't find it you can always substitute with bonito flakes (from the wonton soup recipe). To make the stock, add a handful of the ikan bilis to boiling water (about 1L); simmer for at least 30mins before use.
Note: you can boil the stock with the ikan bilis in a cheesecloth bag or strain it before using for a clear clean soup!
In a separate pot for cooking, bring some of the stock to the boil. Start pulling the dough, stretching it between your hands to a thin sheet. Tear off pieces at a time, dropping into the boiling soup. Add vegetables and fish balls, boil for another minute or two and then serve.
Meehoonkueh can be eaten with an array of condiments - fried ikan bilis, belachan, etc. - but I like it best with just a bit of fried onion and cut chilli.
Enjoy!
Posts
Comments (5)
and a tiny bit of soy sauce. yum!
Happy? I have made a comment...
Cat made me!
Ok serious this time...
This looks really good, never knew it was so easy.
I might make it over the weekend, will make a yummy lunch
Yum! Ok that's it, i'm gonna go out on a hunt for exactly this dish tomorrow!! :P (Yay for being on holiday in Msia :P)
mmm..........looks good