Here is a Mee Hoon Kueh recipe made with ingredients from over 7 different countries. You may not have considered this before but our food in Singapore comes from over 170 different countries and regions. It is part of Singapore’s food security strategy to diversify our food sources.
In this recipe, I used Italian flour to make the Mee Hoon Kueh itself, pork from 3 different countries and even eggs from Poland! I also showed you how to handle the Mani Chye.
Mee Hoon Kueh is not complicated and it’s easily available outside but when you do it at home, you know what ingredients go into it. In this video, I showed you how to make the soup and the Kueh and the rest is really up to your creativity!
[Ingredients]
Pork Big Bones X 2 –
Ikan Bilis 100g
Fried Shallots 50g
Gp A
Plain Flour 300g –
Water 150g
Oil 1 Tbsp
Salt 1/2 tsp
Gp B
Minced Pork 250g –
Cornstarch 2 Tbsp
Oyster sauce 2 Tbsp
White Pepper 1 tsp
Sesame oil 2 tsp
Water 200ml
Mani Chye 1 bunch
Eggs x 4
Sliced Pork Collar 1 tray –
[Method]
1. Deep fry ikan bilis
2. Fry shallots
3. Prepare pork bone broth by boiling two big bones in 4 litres of water for 3 hours. Skim off the scum from the surface of the broth
4. Add cornstarch and 2 cups of water to the minced pork, wash and drain
5. Add Gp B to the minced pork and set aside
6. Add all the ingredients in Gp A together, knead till smooth and set aside for 2 hours.
7. Strip leaves off mani chye. Wash and squeeze the leaves to tenderise.
8. Filter pork bone broth and add minced pork to soup.
9. Pound half the ikan bilis to powder and add to soup.
10. Tear off dough and add to soup
11. Add pork collar to soup
12. Add mani chye to the soup
13. Taste and add more oyster sauce and salt to the soup to your preference
14. Crack an egg into bowl, add the soup and mee hoon kueh.
15. Top with fried Ikan Bilis and shallots – Shiok!
Happy Cooking!
Visit www.cna.asia/sgfoodsources to learn more about Singapore’s food diversification efforts. #ExploreOurFoodSG #SGFoodSources
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