Mee Hoon Kway

Mee Hoon Kway was the very 1st dish where i helped my dad to prepare when i was a child.
I was 10 yrs old den, would always offer to help out in the kitchen. One sunday morning, dad said he wanna cook something special for the family & needs my help. That was the very 1st time i was introduced to mee hoon kway & master how to cook it.

Had a sudden crave to recap & refresh how it would be like to prepare the dish for my family.
Its been more than 5 yrs since i last had mee hoon kway, still remembered the last time i had it was from a foodcourt in tampines.

Oops...i realised that i used a far too big bowl. haha...With so little mee hoon kway inside. keke...oh well, mee hoon kway is actually very filling, too big a bowl is too much for mi.

Ingredients:
Flour dough, cut into bite pieces
1 pot boiling water
1 bunch chye sim
5 mushrooms, slice thinly
200g minced pork, marinated
200g 猪腰肉
Poached eggs
1 pot stock, boiled with ikan bilis & soya beans
Dash of salt
Oil for frying

Dough Ingredients;
400g plain flour
220ml water
½ tsp salt
-Knead into a smooth dough, add more flour if dough is too soft.

Method;
-Stir fry vegetables with ½ tbsp oil, set aside for later use.
-Stir fry mushroom slices with ½ tbsp oil, set aside for later use.
-Add oil & dash of salt into a pot of boiling water, boil dough pieces till cooked.
-Cook soup by adding meat, minced pork, mushrooms & seasoning into boiling stock.
-Prepare a serving by laying a portion of dough pieces, top with other ingredients & soup.
-Serve with fried shallots & fried ikan bilis
-Last but not least, chopped garlic & chili padi in light soy sauce.
-Enjoy!