“Traditional Mee Hoon Kueh (面粉馃), made from scratch at home!”
Handmade noodle, a popular noodle dish in Singapore and Malaysia. There are many types and variations of handmade noodles, for instances, Ban Mian (板面), Mee Kia (面仔), and Mee Hoon Kueh (面粉馃), easily available at most food courts, hawker centres and coffee shops. I liked Mee Hoon Kueh (to pronounce in Hokkien dialect), because it is made with the “hand-peeled” method. However, for the commercial convenience, all handmade noodles are made with machine, instead. Ban Mian to be cut into flat noodles with about 0.5-cm wideness, Mee Gia will be rolled into long, thin & round strands, whilst Mee Hoon Kueh to be shaped into small flat squares. Those are for convenience as you would even be able to buy the raw machine-cut types at the supermarkets.. That’s why I still preferred the hand-made version from home. Real hand peeled and pressed version, with the home taste, mouthfeel and noodle texture you wouldn’t get from the machine made…. ~
This noodle soup recipe was adapted from my grandma’s original recipe from her hometown, Fu Zhou (福州), one of the province in China. I used clams for the soup base. Clam makes the soup tastier and sweeter with its seafood flavour. I would also add wolfberries as I loved its taste as well as the beneficial health values. Adding wolfberries not just enhances the look of your food presentation with it redish colour, it also creates additional sweetness and fragrance to the soup.
Another important ingredient to my handmade noodles soup is the Chinese Spinach (苋菜). Conventionally, vegetable to be used in this handmade noodle should be Sweet Leaf (Sauropus androgynus). In Chinese, we called it Mani Cai (马尼菜). However, Mani Cai is not commonly available in Singapore, Chinese Spinach, therefore, makes great alternative.