Mee Hoon Kueh Soup 面粉粿汤 for today. We had them for both lunch and dinner though for dinner hubby requested for dryish version with ‘Hakka sauce’

I saw some amazing fresh sauropus at the new Longdan, Asian supermarket near me, so I just have to cook this. I made the dough last night and this morning we all had an early lunch. Then I made another round of dough for dinner. Normally I do not cook this because I seldom see fresh changkuk manis that is so fresh, and this dish cannot happen without it (in my opinion) It would just be wrong.

I have neglected my blog for a bit, due to holiday in Malaysia and life but as I have a few requests for blogging my version of Mee Hoon Kueh I decided to do so today as I have taken some passable photographs. I will ask someone to proofread for me later and will make any changes when and if needed (when cannot chuck it to artistic licence) kekekekeke

As I have blogged this I might as well give some TIPs.

TIP – I fried the shallots the other day so it is not too much hard work aka not all in one day.

TIP – I do not like to marinate my mince with anything dark because I prefer to have a clear broth, not brownish.

TIP – Cook your noodles in another pot of water before assembling and serving. This gives you a clearer broth and not so ‘starchy’

TIP – I used bread flour and not plain and it worked out fine as bread flour is high in gluten and the windowpane effect is absolutely good. No, no it is not bread as no levelling agent was used!

Note: Please do not ask why I do not have some measurements for if you cook anything at all you will understand it is all based on your taste and how much broth, meat etc you are using. Any cook will understand.

The only measurements I need to give you is the dough of course. BUT again, you have to also work that out for yourself. After a couple of hours rest/proofing and another knead the dough will be smoother so please do not be tempted to make it too ‘wet/soft’, certainly not as soft as bread.

When I lived in Bercham Ipoh, there was a man who came sometimes to the market and he sells all manner of fried Chinese dough aka Chinese doughnuts but this is my favourite – Kap Chong.

My husband was very happy with this and said no need to cook lunch, he can have these for breakfast as well as lunch.

Luckily I can still make these because have not made them for like 10 years since I moved down from Devon to London’s as Chinatown is just half an hour train ride away.

I prefer my sticky rice to be “can see each grains” type. I fermented the dough overnight.

The second batch I made I used ley water and I have to say I did not like the taste! So I adjusted to my taste with amonia powder and after the 4th time (discounting the 2 times that went into the rubbish bin) I am happy to post this recipe. I have certainly made a little dent into the bread flours I bought before lockdown – kekekekekeke

I actually made Kap Chong with Chinese 5 spice and Kap Chong with fermented red beancurd because I forgot which taste I prefered more.

However the hubby and I found out that we much prefer the Chinese 5 spice taste more.

Why making these at home? Well you can adjust the amount of Chinese 5 spice to suit your taste, the amount of sugar, salt and dough. My husband requested for more glutinous rice and I can adjust that too. The taste is entirely up to you.

The next batch I make I will freeze half to see how well they freeze. I know dough when proofed can be frozen but I just do not like to handle them when defrosted. I will update when I have done so. I have already decided to freeze them individually with grease paper separation but at the moment I do not have freezer space spare.

It will be nice to be able to just put some to defrost overnight in the fridge and fry the next morning for breakfast.

My next project as I have kilos of glutinous rice left – kekekekekeeke (blame lockdown)!

TIP – I made the rice baton the night before.

TIP – I let my dough ferment overnight too.

Roti essentially means bread. Roti Canai is so versatile. Traditionally roti canai is served with dhal (lentil curry) or any type of curry, such as mutton or chicken curry. However, the versatility of roti canai as the staple lends itself to many variations, either savoury or sweet, with a variety of toppings and fillings, which includes eggs, banana, sardines and onion. In Thailand, it is usually served sweet – typical fillings include condensed milk, peanut butter, jam and nutella, without the curry of course.

Roti Canai is typically made from flour, salt water and copious amount of ghee. Read more about Roti Canai here.

My recipe and my method of making is by hand. I find it therapeutic and I usually leave my dough overnight. I do not use condense milk but I love the smell and taste of butter and ghee.

Updated 7th January 2020 with new photos. The recipe reminds the same.