When does one crave for a bowl of piping hot mee hoon kueh? On cold days, I’d say, or when one is sick. The latter is what has been happening lately. The whole family has been down and out. I’ve had it really bad – I’m down with my second bout of flu in two weeks. I caught the first bout of flu from my little one, and the second bout from goodness knows where. Office perhaps. While my little one is up and bouncing even though she’s sick, I just want to bury myself under the covers and sleep (which is, by the way, what I’ve been doing almost the whole day.)
So one sickly day, I decided that I would definitely feel better if I had some mee hoon kueh. It would be easy enough to pop down to the coffee shop and buy a bowl, but since I had to feed the sick bub and the not-so-sick husband, I figured I might as well make some. Mee Hoon Kueh brings back memories from my childhood. When I was young, my grandma used to make mee hoon kueh. She made hers a little differently. She would make a thick floury mixture and drop spoons of batter into boiling soup. Saves one the hassle of pulling pieces of dough I guess. The texture of that mee hoon kueh is very different from what I made/is sold outside. The texture of that is somewhat fluffy on the outside and dense on the inside. Not all may like that version of mee hoon kueh.
