Having eaten the handmade mee hoon kway at the hawker center and foodcourt, my son fell in love with it. Any food centres we been to thereafter, he would request for mee hoon kway. So much so that he even started asking me to cook for him at home on my 'cooking' days, aka weekends. Luckily, the girls liked it too so mummy happily went to scout for the ingredients to do the cooking. I personally feel that the right ready-made mee hoon kway is important to make this dish delicious.
Ingredients (4 pax share):
- 2 packets of mee hoon kway (refer to bottom on mee hoon kway pack)
- 4 eggs
- 1 packet foo chow fishballs, 2 for each pax.
- 1 packet of cai xin (any vege will do)
- 1 pot of homemade pork broth (slighlty bigger than average size pot)
- salt to taste
How to cook:
- Heat the broth until the water boils, then reduce the heat slightly so that the water is just bubbling.
- Add in the fishball till turn soft.
- Add in the vege for another 3-4mins.
- Add the egg.
- Add salt to taste before serving.
I liked this brand, Sakura, bought from NTUC Xtra.
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