Sunday, May 16, 2010
Mee Hun Kueh
This is a very easy dish to prepare and yet it's so yummy. It's one of my all time favourite food. The only difficult part is when preparing the dough.
Then it's already time for lunch, and I took the dough out from fridge and cut the dough into 6 even pieces. Then I set the soup to boil again, before tearing the dough into pieces to be cooked. I also added "choy sum" half way through the cooking. Once I'm done with tearing the dough, I also added some preserve mustard (tong chai) and some fried shallot into the soup and let it boiled.
Lastly served it on a bowl and ta da... Mee Hun Kueh is ready!!