Tuesday, November 14, 2017

Cook: How to make chewy Mee Hoon Kueh’s dough

My version of dry Mee Hoon Kueh
Mee Hoon Kueh is one of my favourite dish especially on a cold night like this. Imagine gobbling down a bowl of it. I like it both soupy and dry. For the dry version, I usually cook a cooling soup to goes with it and I had mine with winter melon soup for tonight.

I am sure everyone knows how to cook mee hoon kueh and the trickiest part is probably the dough. I like mine chewy and I am sure everyone has their own preferences. 

The secret lies behind the egg to flour ratio. The higher the ratio of egg to flour, the more chewy. The usual ratio is 1 egg to 250-500g of flour. Hence, 1 egg to 250g flour is more chewy than 1 egg to 500g of flour.

My recipe will have a range for water as well, cause different flour might need a different amount of water. Just knead them until it forms a dough and does not stick to your hand, adding water or flour as needed.

And here comes my chewy mee hoon kueh's dough recipe:

INGREDIENTS (makes dough that serves 4):

Ingredients needed
1. 500g of plain flour
2. 2 eggs, lightly beaten
3. 160-200ml of water 
4. 2 tablespoon of oil 
5. 1 teaspoon of salt 


1. Add the eggs to the flour.
2. Mix them with hands.
3. Slowly add the water and mix evenly.
4. Then add the oil and salt and knead into a dough.

TIPS: During the process, may add water or flour to the dough until the dough is smooth (as shown) as does not stick to the hand when knead. When hand pulled, the dough should be elastic but does not break, then it is ready.

Dough is ready
I wanted to try out using shape so that the kids will be happy eating them... so I used this star shaped mould to cut out the dough.
My star shaped mould
Added some flour to prevent them from sticking together....
Hoping my kids will like it
And I place a wet damp cloth on it when I am done shaping, waiting to cook in an hour time when kids wakes up from their nap...
Star for kids and normal dough for adults

When I wanna cook.... the dough all sticks to one another *cry*...

I did check to make sure that they are separable after I make them ... very sad when they all stick together....

So kiddy didn't get their star shaped mee hoon kueh this time round.... *sob, sob*

Was so looking forward for them to gobble down the star mee hoon kueh happily.... :(

Anyway, enough with my sob story... I served mine with fried anchovies and onions... with some vegetable and mushroom...
Fried mini anchovies and onions
And top with a fried egg....
My version of dry Mee Hoon Kueh
Yum yum... love the egg yolk :)


Sunday, November 12, 2017

Cook: Fried Banana Balls (aka Jemput Jemput Pisang aka Cekodok Pisang)

Fried Banana Balls
Fried banana balls or more commonly referred to as "Jemput Jemput Pisang" is one of my childhood favourite. My mum used to buy them off this Malay auntie stall for our afternoon tea. 

Since I moved over to Singapore, I haven't eaten it. 

As I had some overripe bananas, decided to make some for my hubby and kids. This is the first time my kids ate this, and brings back some memories for me as well.

INGREDIENTS (Makes 12 balls):

1. 8 small bananas (or 4 large ones)
2. one cup of plain flour
3. one tablespoon of salted butter, cooled down to room temperature
4. half a tablespoon of sugar
5. a pinch of salt

Ingredients required

1. Minced the bananas using a fork.
2. Add salt and sugar. Mix well.
3. Using hand, mix the butter into the flour
4. Add the flour/butter into the banana mixture.
5. Mix well using hand , pinching them.

Mixed and ready to deep fried
6. Heat up oil in a frying pan.
7. Using two spoons, one to scoop the mixture and one to slide them into the boiling oil.

8. Deep fried them until golden.
Turn over when it is golden
9. Served hot with a cup of coffee or tea.
Have a piece :)
Crispy outside, sweet inside