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.




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