Dear Kamian,
 
So glad you like this recipe. Your rice sounds incredibly yummy!

Yes, please do!

Is there any way I can upload videos here?

Hi everyone,

Please excuse my long lapse but trying to get the exact weights of each ingredient was daunting as I usually estimate by touch and texture.
However, I've finally put some numbers but use them as a guideline with slightly more or less as the egg size may affect.
Most important after mixing the ingredients for the noodles, make sure it is not sticky nor dry and able to stretch easily without tearing before kneading.
Add a little at a time....flour if sticky, water if dry.

Mee Hoon Kueh

Ingredients for noodles :

Egg  x 01
Oil   x 40-45gm
Salt x a pinch
Water x 100gm
Plain Flour x 350gm

1. Mix egg, oil, salt & water in Tmix @ speed 1 for 2 - 3 seconds.
2. Add in flour @ speed 3 - 4 for 15 - 25 seconds till properly mixed.
3. Check dough texture, slightly elastic and not sticky to fingers. If dry, add a little water, flour if sticky,
4. Knead for 4 minutes. Dough has to be slightly elastic and non sticky.
5. Roll into balls slightly bigger than golf balls and store in a tupperware for at least an hour.


Ingredients for soup :

Ikan Bilis ( small dried anchovies ) x 3/4 soup bowl
Goji berries x small handful or as desired
Medium size red onion x 01 ( quartered )
Garlic x 01 whole to break into segments
Meat ( desired amount ) - thinly sliced, marinate with light soya sauce, pepper and cornflour.
Green vegetable – Spinach or Bak choy or Chai sim.
 
1. Boil ikan bilis ( small dried anchovies ) using basket, in approximately ¾ water in TM bowl for about 25 minutes and discard the ikan bilis after.
2. Add in quartered onions, garlic pips and goji berries.
3. Boil for another 30 minutes or until ready.


Optional Garnishing : 

Ikan bilis  - clean, fry & store in an air tight container.
Shallots - slice thinly, fry & store in an air tight container.
Chinese Mushrooms ( soaked earlier till soft ) - slice thinly, saute in very little oil and chopped garlic, set aside.


Preparing individual servings :

1. Using a smaller pot on the stove, bring to boil about 2 – 3 ladles of soup with some meat and mushroom slices (optional ).
2. Hold a ball of dough in one hand, start stretching a bit from one end to desired thin layer before pinching off into an edible square piece & toss into the boiling soup.
3. When soup boils again, noodles will look softer and add in desirable amount of greens. An egg may be added for those who prefer so.
4. Pour into bowl and serve. Garnish with fried ikan bilis and fried onions. Serves approx 4 persons.

Hope the pictures will help. Enjoy

Here are other links to give you a bit of history and different soup styles. Have fun

http://www.deliciousasianfood.com/2006/12/13/mee-hoon-kueh-flour-cake-soup/
http://cookingcrave.blogspot.com/2010/03/mee-hoon-kuih.html#

Quote from: jflim on November 01, 2010, 01:53:16 pm

Will be busy baking for orders this week.

Do you sell your cakes jflim?

Hello meganjane,
Yes I do sell my cakes whenever there are orders by word of mouth. Smiley
Hello berringamababe,
Thank you. Will try it out once I get my oven checked and fixed. It's been ruining some of my recent cakes, sigh...Smiley

Thank you jflim for such a lovely recipe.

My consultant cooked this for us last night to show us that the thermomix was capable of cooking authentic Chinese dishes. Need I say my friend has now bought one and will be having his delivery demo at the end of the month.

It's such a pity there isn't more variety in the varoma demo and that the consultants have to stick to what seems to be set in stone. Luckily, my consultant will show us new dishes all the time, but we have to sit through a proper demo first just to keep head office happy.

Dear thermoheaven,

I'm feeling rather chuffed your consultant used my recipe. I hope you all enjoyed it.
Was going to post another home made noodle recipe but been down with food poisoning. Hopefully by tomorrow evening.
I added another pic of similar method with different ingredients to steamed eggs with leeks. Check it out.
http://www.forumthermomix.com/index.php?topic=4707.0

jf, another thing i have just thought is that i think the flour in malaysia is different to that which we have in australia. are you able to convert any of your trusty recipes to try in the tm?

i find making cakes in the tm very fast and much less messy - the lid and MC stop the flour from flying everywhere, and measuring ingredients diriectly into the bowl simplifies things and cuts down on washing up.

another thought - hoon kway would be incredibly easy to make in the tm (and everything else, lol)

Thanks everyone for your tips and suggestions! I shall try again.

Thermoheaven : maybe the flour is different but i dont think that's the big problem. I suspect it's understanding how the TMx beats the batter compared to the normal balloon whisks. Yes i was thinking the same to the fast, less messy and incorporated scales....sigh...

If you are talking about mee hoon kway, yes i make it at least once every two weeks for my kids. They love it. I will post the recipe once i take pics on my next round. Also to get the measurements as i just add and go along until i get the texture i want but it'll be difficult for beginners with 'some of this'  & ' a bit of that'.

Hi everyone!

Here's a pic of what I did yesterday. Same method, slightly different ingredients 

Eggs, sliced tomatoes, tiny diced carrots to give a crunchy texture, bit of sliced shallots, chopped up prawns, salt & pepper to taste and fish balls with cheese inside them!

Weird but delicious!