Ingredients For the Dough:
1 cup wheat flour
1/2 beaten egg
1/4 cup water
1/2 tsp salt

Ingredients for the gravy:
2 cups anchovy stock
1/2 beaten egg
some vegetables
few slices of fish cake
some small prawns

1. Prepare the dough. Mix all the ingredients and knead until soft and smooth. Leave aside for 20 minutes. Use a dough machine to roll out the dough into thin flat strips. If you do not have a dough machine, roll out the dough thinly on a wooden board and then roll it like a Swiss roll and cut evenly about 1/2 cm.

2. Prepare the gravy. Boil 2 cups of anchovy stock. To prepare this, boil 2 tablespoons of dried anchovy with some salt and water.You can also use 1 cube of  anchovy cube to 2 cups of water.

3. When the gravy begins to boil, add in prawns, fish cakes and some vegetables. To thicken the gravy, stir in the beaten eggs. Garnish the dish with some fried shallots and sliced spring onions.


Have you tried cooking meehoon kueh with chicken? The traditional method is to cook it with dried anchovy. For those who love chicken, have a try at this dish.

Ingredients for the dough:
1 cup wheat flour
1/2 an egg
1/4 cup water
1 tsp salt

Ingredients for the soup:
1 piece chicken thigh
3 bowls water
1 cube chicken stock

some salad leaves and sliced fried shallots

1. Add 1 cup of flour in a mixing bowl. Beat half an egg and add into the flour. Add in water and salt. Knead until the flour is smooth and soft. Leave aside for at least 15 minutes.

2. Wash and chop chicken thigh into small pieces. Boil them with water and season with chicken stock. Let it simmer for 20 minutes.

3. Pull the dough with your hands until you get a thin flat piece. Put it in the boiling soup. Repeat the process until all the flour are done. Put in some salad leaves and turn off the fire.

4. Sprinkle some sliced fried shallots on top of the dish. Serve it  hot.

You can cook mee sua soup in minutes. It is a Chinese noodle made of fine thin strands of wheat flour. The Chinese cook this dish for birthdays because they belief that those who take this dish will have long life. It is also suitable for the sick, young children and the elderly. The soft texture of the noodles make it easily digestible.

2 pieces mee sua
2 eggs
1 red chili
a few salad leaves
4 cups water
2 tbsp oil for frying
1 tsp anchovy stock

1. Beat the eggs and fry in a wok. Stir-fry the eggs until cooked.

2. Add in water and let it boil. Season the soup with anchovy stock.

3. When it boils, add in the mee sua and let it boil for a few minutes. Lastly add in the salad.

4. Serve in a bowl with some shredded chillies.

This dried shrimp sambal can keep up to one month. It can be used for sandwiches, just eat with rice, cook with chicken, mee, fish or anything you like.

1 big bowl dried shrimps
10 shallots
1/2 cup dried chilli paste
1tbsp tamarind +1/2 cup water
3 tbsp sugar
5 tbsp oil

1. Wash dried shrimps and grind in a blender until fine.

2. Wash and grind shallot until fine.

3. Heat up a wok and fry chilli paste with shallots until fragrant. Add in tamarind juice and let it boil.

4. Add in dried shrimps and continue frying until the mixtures dry up. Add in sugar and fry again until the mixtures are loosen up.

5. Cool the fried shrimps and store in a container. Use it whenever needed.