Yield: serves 4
- 2 1/2 cups plain flour
- 1/2 tsp salt
- 1/2 cup water
- 1 egg
- 1 tbsp oil
(For the soup)
- 10 cups of homemade bone stock
- 1 tablespoon of homemade ikan bilis powder
- Salt and pepper for seasoning
- 3-4 fresh brown Swiss or shiitake mushrooms, thinly sliced
- 250g minced pork, seasoned with light soy, sesame oil, salt, pepper, sugar, 2 tbsp water & 1 tsp cornflour
- Cai xin vegetables (amount up to individuals)
1 cup uncooked ikan bilis (use those premium smaller type which has a nicer crunch to it when toasted)
(Chilli sauce )
4-5 long chili padi and 2 cloves garlic, coarsely pounded/blended
2 tbsp chinese rice wine vinegar
2 tbsp light soy sauce
1/2 tsp sugar
( For noodles) Combine flour and salt in an bowl and make a well in the centre. Add the rest of the ingredients and hand knead in until it comes together to make a rough dough. If too dry, add a few drops of water. Either using an electric mixer (using the kneading hook) or hand-knead for about 10 minutes until dough is smooth and even. Cover with a damp cloth and let it rest for 1 hour.
Pre-heat ove at 170°c. Meanwhile, wash dried ikan bilis. Drain off all water and pat dry with towel until ikan bilis feels only slight dampness to touch. Spread evenly on a baking tray. Sprinkle 1-2 tablespoon of oil over it. Toast ikan bilis for 15-20 minutes until crispy and brown.
After resting, the dough will become more pliable. For ease of rolling and cutting, divide into smaller portions (I divided into 6 portions) and roll out on a heavily floured surface until as thin as possible (2mm or even thinner where it should be able to filter light through). Use a knife and cut into large square pieces (for Mee hoon kuey) or long strips thin strips (for ban mian). When transferring the cut noodles / Mee hoon kuey to a plate before cooking, please ensure that the each pieces / strand is floured thoroughly so that they do not stick together.
Bring bone stock to boil in a pot. Once boiled, reduce heat to medium-low and add in ikan bilis powder. Allow it to simmer for 10 minutes and turn off until ready to cook noodles.
When ready to serve, ladle about 2 1/2 cups of the broth into a small pot, bring to a rolling boil, then add one serving of noodles and separate the pieces so they don’t stick together. It will start to float when cooked (about 1-2 minutes). Then scoop a few porkballs into the broth, cover and simmer till cooked. Add vegetables, then crack an egg into the soup, bring to a boil till egg is gently cooked, with the yolk still soft and runny. Transfer to a serving bowl, garnish with fried ikan bilis and fried shallots. Serve with chilli sauce.