Mein Fun koh

This dish however you call it, is the real comfort food that is closest to home.It has been called, Mein Fun Koh, Mee Hoon Kuih, Pan Mein, Country style flat egg noodles, etc. This dish used to be poor man's diet in the good old days when you can buy a handful of ikan bilis for 10 cents and harvest the sayur manis from the backyard. The most important part of this dish is that the dough has to be torn and drop into the soup that is why it is called 'koh' instead of 'mein' for noodles.

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Ingredients:

Dough:
300 gm all purpose flour
1/2 tsp salt
2 eggs
160 ml(2/3 cup) water

Soup:
100g dried anchovies, washed and drained
400g chicken/pork meat, sliced and mix with 3 tsp soya sauce , 1 tsp tapioca flour and a dash of pepper
100g dried mushroom, soak to soften, shred
300g choy sum
4 litres water
1 cube/1 tsp granules of ikan bilis stock

Garnishing:
Shallot and garlic crisps
Fried Ikan Bilis
Chilli Padi with salt, sugar and vinegar

Method:

Put all the ingredients for the dough in the food processor, pulse until dough is formed. Remove and leave in a ziploc bag to rest for at least 1 hour..

Put anchovies in a dish and mix with 3 tsp oil. Microwave on high, 2 minutes , stir well , repeat 2 minutes more and if still not golden and crispy, microwave 1 more minute
.
Bring water to a boil, add in half of the crispy ikan bilis , ikan bilis stock and shredded mushrooms. Cook for 8-10 minutes.

Take a small piece of dough and rub with a little cooking oil, tear the dough into small and very thin pieces and drop them into the soup. As soon as the dough pieces float to the top, fish them up and leave aside. Repeat with the rest of the dough.

Add the chicken/pork and bring back to the boil.

When the meat is cooked, add choy sum, then put back the cooked dough pieces.

Season with salt to taste.

To serve:
Scoop into individual bowls .Add a dash of sesame oil and top with garnishings.

Serves