Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, tomato mee hoon kueh. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Tomato Mee Hoon Kueh is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Tomato Mee Hoon Kueh is something which I’ve loved my whole life.
Of course, it's not the best mee hoon kueh but this is how I remembered to be. I couldn't find any mani cai in the supermarket, so I used spinach in the end. I didn't make my own pork broth, to be honest.
To get started with this particular recipe, we must prepare a few components. You can have tomato mee hoon kueh using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Tomato Mee Hoon Kueh:
- Get 600 g mee hoon kueh
- Make ready Lee Kum Kee Pork Bone Soup Base 1 packet (50g)
- Take 1500 ml water
- Prepare 5 eggs
- Take 4 large tomatoes (sliced into 1/8)
- Make ready 1 packet bok choy (chopped)
- Prepare 500 g minced meat (marinated with some salt & pepper)
- Make ready Tomato ketchup
- Take Fried shallots
- Make ready Fried ikan bilis
- Take Red chilli padi (optional)
Basically it's a dough made of flour and water and pinching them into smaller pieces to go along with a soup with vegetables and some minced meat. Some readers have also told me to add an egg to the dough, or even use a roller pin to smoothen the texture before. Before I start, in case you are wondering, the traditional huat kueh (Hokkien translate for Chinese steamed rice flour cake), symbolizes luck and prosperity. Xiang Xiang Mee Hoon Kueh 香香面粉粿 Delivery hours.
Instructions to make Tomato Mee Hoon Kueh:
- Combine 1 packet of Lee Kum Kee Pork Bone Soup Base with 1500ml boiling water in a big pot. Set aside.
- Cook 1 bowl at a time.
- Scoop out 300ml of pork broth into a smaller pot. Add 100g minced meat into the pork broth. Cook at medium heat.
- Add mee hoon kueh (100-120g) & tomato slices. Cook at medium heat.
- Turn down heat to low. Add bok choy and tomato ketchup (2 or 3 tablespoons).
- Add egg before turning off the heat. Add fried shallots and fried ikan bilis as toppings.
Traditionally, in the Hokkien dialect, it is called Mee Hoon Kueh, but today is it more generally known as Banmian instead of Pan Mee, the reason being that Pan Mee is more of a direct Malay slang to mimic the pronunciation of Banmian. Hence, throughout Malaysia, it is very common to see hawker sellers put this dish up as Pan Mee. Tomato Kueh Tiaw looks a lot like Watan hor (Hor Fun with Eggy gravy), except the gravy is of red-orange hue from well…. tomato! A good gravy should have a nice balance of tangyness and sweetness, and thick enough to coat the noodles. You can either order this with crispy noodles, or like how I prefer it, with fried kueh tiaw.
So that is going to wrap it up with this special food tomato mee hoon kueh recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
