Meehoon Kueh Dough (serves 4-6)
400g plain flour
1/2 tsp salt
some water
1 tbsp oil
Soup ingredients
200g minced pork
stock cubes of preference (ikan bilis, chicken or vegetable) to taste (I used chicken)
some ikan bilis (less than a fistful) (washed and rinsed) - optional
4 dried mushrooms (soaked in hot water, drained and sliced into strips)
some Caixin (washed and cut into finger length)
some fried ikan bilis
fried shallots for garnishing
Marinade (minced pork)
– 1/2 tbsp light soy sauce
– 1 tsp corn starch
– 1 tsp sesame oil
– dashes of ground white pepper powder
Method
1. Mix flour and salt in a mixing bowl. Add water little by little to form a smooth but not sticking to hand dough*. Knead for more than 10 mins.
2. Add oil to dough and knead. Separate into 4 portions and roll into balls. Cover with a damp cloth for at least 1/2 hour.
3. Marinate minced pork and shape into small balls. Keep in fridge until ready to be used.
4. Boil a pot of water, add stock cubes to taste and stir well. Add ikan bilis (to make it more flavourful) and mushrooms.
5. Pull the dough (as thin as one prefers) and add to the soup. Once the dough floats, dish out in bowls and continue with the rest of the dough.
6. Add minced pork balls, caixin to soup and boil. Add seasoning if necessary.
7. Top with fried Ikan Bilis and fried shallots before serving.
* If dough is too sticky (that means too much water was added), add a little flour (little by little) to 'correct' it and knead.