Mee Hoon Kueh - a grandma's warmth in a bowl

Jan 20, 2025

here’s a comforting recipe for Mee Hoon Kueh! it’s easy to make and super comforting to have.

Mee Hoon Kueh
(serves 4-6)

soup stock:
2 medium red onion, halved
1 chicken stock cube
1/2 cup soy beans
1/2 cup dried anchovies (ikan bilis)
2 tbsp white peppercorns
salt, to taste

mee hoon kueh dough:
2 1/2 cups plain flour
1 egg
1/2 cup water (adjust if necessary)
1/2 tsp salt
1 tbsp oil

chicken/meat pieces:
400g minced chicken
2 cloves garlic, minced
3 shallots, minced
15g ginger, minced
2 tsp light soy sauce
2 tsp cornstarch
1 tsp sesame oil
1/2 tsp ground white pepper

other accompaniments:
5 pcs chye sim (you can also use bok choy or kailan)
4 eggs
100 g fried ikan bilis
1/2 cup fried shallots (in oil)

dipping sauce:
2 cloves garlic, minced
5 red bird’s eye chilli (chilli padi)
2 sprigs spring onion, chopped
2 sprigs coriander leaves, chopped
1 tbsp fried shallots (in oil)
3 tbsp light soy sauce
1 tbsp kecap manis, or 2 tsp sugar
juice from 3-5 calamansi

directions:

making the mee hoon kueh

in a bowl, place the flour and make a well in the centre. crack in the egg and add the salt, water and oil in the middle. with a fork gently whisk the liquids and subsequently incorporate the flour bit by bit until it comes together to become messy dough. transfer to a floured surface and knead the the dough to incorporate everything together. this may take about 5-7 minutes.
once the dough is tight and bouncy, cover with cling film and to rest for 30 minutes.
after rested, portion the dough to 4-6 equal pieces.

preparing the soup

to make the stock, combine bring water to a boil., combine the stock cube, anchovies, onion, peppercorns and soybeans and leave it to simmer for 30 minutes. strain out the solids from the stock and season to taste with salt.

preparing the accompaniments

in a bowl combine minced chicken with the seasonings and mix well until the starch is fully incorporated.
combine all the ingredients for the dipping sauce together and mix well. adjust seasoning according to preference.

putting everything together

pour about 600ml of stock into a saucepan and bring to a boil. scoop the minced chicken with a tablespoon and drop a few spoons of it into the stock. let it simmer for 1 minute.
pinch out a marble-sized portion go dough. using your both thumbs and index fingers. gentle stretch the dough apart while flattening it into a long oval. it is okay of the mee hoon kueh piece has an irregular shape. immediately throw the piece into the simmering soup. repeat until a portion is used up. cook the noodles until they all float to the surface. add in and egg and the chye sim. simmer until egg is cooked but the yolk is still runny
serve in a bowl. garnish with fried anchovies and fried shallots, shallot oil and a dash of white pepper. serve alongside the dipping sauce.