Comments on: Mee Hoon Kueh (Flour Cake Soup)

By: Mion

Mion — Thu, 06 Oct 2011 07:53:51 +0000

Hi i tried makin tis , adding an egg to th dough but th mee hoon kueh turns out to be too springy . I don know how to explain it but it just isnt like wad we eat outside .. Any idea wad went wrong ?

By: pablopabla

pablopabla — Tue, 15 Jun 2010 03:36:59 +0000

Paulina :

By: pablopabla

pablopabla — Tue, 15 Jun 2010 03:32:50 +0000

Catherine : Just use all purpose flour. Knead it to a texture like roti canai dough.

By: Catherine

Catherine — Mon, 14 Jun 2010 10:52:56 +0000

Hi may i know wat is the proportion of flour and water? for flour, should i use rice flour or all purpose flour..tks for your help..

By: Paulina

Paulina — Sat, 29 May 2010 05:29:33 +0000

This dish bring back fondest memories of my dad who liked to cook this Mee Hun Kueh for the whole family!My dad who is Hokkien will whip up this wonderful dish and I will help him with the tearing of the dough pieces into the big wok with the boiling ikan bilis stock!

By: Gail

Gail — Sun, 13 Dec 2009 03:26:56 +0000

I’m a Hokkien girl and this dish brings me back memories! My gran would let me tear and pinch the dough pieces into the pot. But she would use soya beans including the ikan bilis to the stock. Sometimes just before serving, she’ll crack and egg. Thanks for the recipe!

By: pablopabla

pablopabla — Thu, 10 Dec 2009 05:11:40 +0000

Julie : Oh, this would definitely be lovely on a cold winter’s night. I’m glad you even managed to get tung chye.

By: Julie

Julie — Sun, 29 Nov 2009 19:34:52 +0000

Thanks for the recipe! Never thought it’s so simple to make pan mee! Just made it for dinner and it turned out pretty similar to the real thing. Am so pleased although I’ve went way overboard with the tung choy cause I love them and I love salty veg so it turned out pretty salty.

Feels so good to have good Malaysian food on a cold winter’s night when you’re so far away from home. =)