Mee huen kueh (Pan mee)

There are a lot of food that I haven't had since I came to London. One of them is Mee Huen Kueh. Out of the blue, I had this sudden craving for it one day. Looked up for the recipe and adapted it from Kuali. I improvised the recipe a bit.

Ingredients:

To make the noodle dough:
300g plain flour
1 cup water
1 egg
1/2 tsp salt
1 tbsp oil

For the stock:
2 litres of water
200g anchovies, washed and well drained
1 tsp salt
1 tbsp chicken stock granules (Omitted)
1/2 tsp sugar

Accompaniments:
200g minced pork (I used thinly sliced chicken)
5-6 dried Chinese mushrooms, soaked to soften and shredded
Pucuk manis (I used spinnach instead)
Fried shallots
Fried anchovies

Seasoning:
1 tbsp light soy sauce
1 tbsp premium oyster sauce
1 tsp dark soy sauce
1/2 tsp sugar
Dash of pepper

Method:
To prepare the noodles dough

Sift flour into a mixing bowl and make a well in the centre. Add in the egg, salt and oil and pour in water gradually. Knead lightly into a dough (do not over knead.) Cover dough with a piece of cling film and leave aside to rest for 40–50 minutes. Remove dough from the mixing bowl onto a lightly-floured surface. Roll out dough into a flat piece, then run it through a noodle-making machine into strands or, if preferred, tear the dough into pieces.

* It was really tricky to make the dough. I had to use a lot of flour so that the dough will not stick on my hand.

For the basic stock

Pan-fry anchovies in a wok, then put into a pot of boiling water. Boil for 1–2 hours. Add seasoning to taste and keep the stock for use later.

Marinate minced pork with seasoning. Add a little oil and sesame oil in a wok and fry marinated pork for 2–3 minutes. Add in the the mushrooms and fry until fragrant for 4–5 minutes. Dish out.

Bring a saucepan of basic stock to a boil, drop the torn pieces of pan meen into the boiling stock and cook until they float. Add in some pucuk manis.

When cooked, dish out into a bowl and serve with some minced pork, fried shallots and fried anchovies.

Serve with sambal belacan, if desired.


It was really really yummy given it was my first attempt. Hubby also agreed it was tasty! Hooray!