Foodie

Friday, July 01, 2005

Fresh Homemade Hokkien Mee

Noodles can be made from all sorts of ingredients and the shape should be long although thickness varies. The hokkiens are noted to make this type which is made with wheat flour. There are so many varieties of wheat flour noodles available here in the oriental stores but this kind that we like have to be homemade here. There are many favorite noodle recipes that use this hokkien mee e.g. curry mee, mee goreng mamak, mee rebus, mee hailam(hainanese fried mee), mee yoke etc.

It differs from the 'sang mein' or 'wantan mein' which is uncooked and hokkien mee is thicker, size of spaghetti.

For the Black Hokkien Fried Mee, the mee is made into 3 times the thickness.


Image hosted by Photobucket.com

Ingredients:

350g high protein flour, sifted
2 tsp salt
2 tsp potassium carbonate & sodium bi-carbonate solution(kan sui)
100ml to 150 ml water

Method:

Sift flour into food processor(use the plastic blade) and add potassium carbonate & sodium bi-carbonate solution(kan sui) and salt. Add in 100 ml water and pulse a few times, continue adding the rest of water little by little and pulse, as soon as dough is in pea size crumble, stop adding the water.

Remove from food processor and press crumble into a dough , then leave to rest in a sealed ziploc bag for at least 30 mins.

Knead dough on a lightly floured surface dusted with plain flour.

Roll out and flatten dough into rectangular shape, then cut into four equal pieces. Dust each piece with tapioca flour lightly to prevent sticking. Cover the pieces with a clean dry tea towel.

Prepare your noodle machine by adjusting the knob with the rollers to the widest setting.

Insert dough and turn the rollers slowly. Keep rolling the dough through the noodle machine until you get the required thickness.(stop at 3)

Next, set the machine for shredding then shredd the dough.

Repeat this procedure with the rest of the dough.

Toss the noodles lightly in tapioca flour to prevent them from sticking together.

Heat a big pot of water, when water boils, add 2 tsp of salt then a handful of noodles. Stir gently and when noodles float to the top. Scoop up with a spider strainer into a colander, rub cooking oil into the warm noodles. Place noodle into a baking tray to cool before packing.

Finish cooking the rest of the noodles.

The noodles are now ready for use.

Serves

20 comments:

Anonymous said...

Lily,

I made it. I bought the pasta machine in States and I have tried the Hokkien mee and it is a sucessful experience. It was the first trial but I had modified a little bit and changed the lye water to baking soda as I cannot find the lye water in McAllen and here. Thanks again for sharing your precious recipe. I am going to cook Hokkien mee tomorrow.

Evelyn (still in Mexico)

Anonymous said...

What is high protein flour?
Can I just use normal unbleached flour you get at the store?

Anonymous said...

I am also in Mexico, near Pátzcuaro, and I was wondering if I could use crushed "cal" to make "lye water". My real question is, how strong should this solution be?

By the way, Lily, your food blog is fascinating.

Best wishes,
Mike

lilyng said...

anonymous

unbleached flour is ok with this recipe

Anonymous said...

Hi lily,

Love your Blog!

When you say "Place noodle into a baking tray to cool before packing." Do I need to cook it in boiling water again before it can be eaten or fried?

Sorry for the strange question but it is my first time making noodles from scratch.

Can I buy a regualar Pasta maker which makes Italian pasta for this MEE or do I need to buy a special asian noodle maker?

Thanks!

lilyng said...

anonymous

the noodles are cooked and can be eaten or use for frying but if it has been stored in the fridge, then you would have to heat them. i like the noodles to be warm before adding curry or soup, so i will microwave them.

i am using an italian pasta maker.

Anonymous said...

Lily,

I made these last night and made Indonesian Bakmi Goreng this morning with them - Mmm! Just like home! I was wondering, have you tried using whole wheat flour to make these? Have you tried whole wheat flour for any noodles? I'm trying to eat more whole grains and am wondering if whole wheat would be just as good!

Thanks again for posting the recipe ! I'm trying the All Eggs Sang Mein next!

lilyng said...

anonymous

making this noodles with 100% whole wheat might be tricky as whole wheat has less gluten and might not give the noodles the umph/crunch we want. i think you can us 1/3 whole wheat, it might work

lktan_sinee said...

Hi Lily,
Is bread flour same as high protein flour?

lilyng said...

iktan_sinee

yes bread flour is high protein flour

Anonymous said...

Hi Lily,
I had the opportunity of making this noodles today. Yum Yum
Wonder what would happen if I were to add another teaspoon of kan sui?
Thank you for sharing this recipe.

lilyng said...

anonymous

too much kan sui might make the noodles bitter but 1 tsp will be ok, it will it more yellow and when you eat the noodles, add a squeese of lime/lemon or a little vinegar, pickles, this will contra the alkali and give you good eats

Anonymous said...

Hi Lily, what is kan sui? Is there a name I can look up when I visit the chinese grocery store in States. Thank you.

lilyng said...

anonymous

here is a picture of the bottle of 'kan sui' http://lilyng2000.blogspot.com/2007/05/ban-jian-kuih.html. I can get it in most of the asian stores here.

Anonymous said...

hi lily,

i really want to make yellow noodle but i seem to be very confused with which flour i should use. i am in germany and they label their flour with number. could you please tell me what type of flour i should be using???

thank you

jenny said...

hi lily,

i really want to make yellow noodle but i seem to be very confused with which flour i should use. i am in germany and they label their flour with number. could you please tell me what type of flour i should be using???

thank you

lilyng said...

jenny

the higher protien in the wheat flour, the better the noodles - more umph

Rebecca Lee said...

Hi Lily,

I saw this recipe year ago. It is really good to those who stay in overseas, when I was in OK city, USA, I could not find these oiled mee/Hokkien Mee even in Paris. I made it while I was in Paris, it really easy with your recipe. Thanks Lily, your are a darling to all of us !! May God Bless you and your family.

Rebecca

benji said...

hi lily,
im here in the Phil. thanks for providing information regarding this noodle hookien! God bless u! benji

Anonymous said...

Just followed your recipe and i used bread flour. Needed a bit more water than 150ml but it turned out fantastic. Have been missing yellow noodle for the longest time! Thank you for sharing your recipe. :)

Related Posts Plugin for WordPress, Blogger...