My days of growing up in Kuching, Sarawak I only ever known cangkuk manis or mani chai cooked 3 ways. In Pan Mee soup, fry with eggs and masak lemak like this. I have seen people adding to BiHoon goreng (fry vermicelli) etc but that’s individual prerogative I believe, not traditional but I can stand to be corrected of course.

I was lucky that a friend shared half her pumpkin with me but boy was it tough to slice. I was so worried that I would cut my fingers. Very stressful. Next time I will ask her to please slice for me too. – kekekekeke I sliced and freeze them waiting and waiting for fresh mani chai. Luckily I found them yesterday at my local Asian shop! I was so happy. Finally I can cook Mani Chai masak lemak.

My mother often refers to this vegetable as Lakian Chai. We eat it quite often including Midin. When we eat outside, if mother believes we are heaty then she would order mani chai and if not we would have Midin goreng belacan. Ah…..those were the days. This is a super easy dish to cook.

Firstly, fry the shallots, remove and keep aside. Do the same with the dried anchovies (ikan bilis). Then using the flavoured oil add in mince onions, lemon grass, garlic and fry.

Secondly, add in the turmeric, pumpkin, chicken stock cube, coconut milk, sliced red chillies or bird eyes chilies and simmer.

Lastly, bring to boil and simmer till your pumpkin has soften. Taste, season, heat off and add in your mani chai. After a good stir topped with the crispy shallots and anchovies. Serve hot.

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.