One of my favourite noodle type food is Mi Hun Kueh. And always love the taste of this noodles in my hometown. The taste especially soup in Klang Valley is very different from my hometown too.
One day, I was extremely on very good mood, and also crave for it. So I bought the necessary ingredients and make mi hun kueh at home.
They are
Flour

2 Eggs

Plain water & oil

Salt water

I sieved the flour

Pour in some adequate amount of plain water, followed by abit of oil and salt water.



Pour in the eggs then mix and roll evenly until become a dough

After that, bring out the dough and roll further on the table, hit and smack the dough on the table to get rid of wind trapped within. This is to make sure that the noodle is al dente (kenyal)

Once the dough is ok, I cover it with a clean cloth and let it rest for a while.

To make soup, I used pig bone marrow, anchovies and clams, boiled for about 2 hours to make it sweet. Anchovies and clams were put into a soup sack so that the soup is clear and not messy.


Take out the dough and divide into small pieces, each portion is enough to cook one bowl of noodle. I wrapped the small dough with plastic so that it won't turn dry even if I keep in the fridge.

Scoop some soup into a smaller pot,shred the dough into pieces and let it cook.


Once the noodle is cooked, add in some shallot oil and fried garlic prepared beforehand. I also cooked some minced pork with mushroom and fried prawn. To add them before serve.


Another bowl with fish ball

A satisfactory meal indeed! Free from MSG and ajinomoto...

The extra soup base, I normally will pack in plastic bags and keep in freezer. Whenever I want to use, simply take one pack out and reboil.