Indian White Mee Hoon Recipe

During my childhood I had the opportunity to know this wonderful and kind neighbour who was almost like a grandmother to me and my siblings. She lived two doors away and would come rushing to the house if either one of us was sick. Being a former nurse, she knew lots of remedies. On top of that she was a wonderful cook, the type that creates memories of countless comfort foods.

Both our illness season and birthday memories were filled with 'Aunty' bringing lots of gifts, and food so good that even the lack of appetite would give in to.

One of the fondest memories of her cooking is her wajik. Since she knew I loved it so much, she would make big batches just for me. I would just chill it in the fridge, and eat as I please. I did try to make it at home, but really never got any close to how she made it.

Another memory of her speciality is her Indian white mee hoon. This is very different from the regular mee hoon that is seasoned with all kinds of sauces that makes it reddish brown. Over here you get the flavour from spices, curry leaves and dried chilli. When recently I was searching for the best recipe for this, I also discovered that dried anchovies and prawns also make among the sautee, that gives it the rich aroma and flavour.

Since then, I make it regularly, and with reasonable vegetables added, it is very much a balanced meal on its own. Usually for the white mee hoon we use vegetables that can cook with the sautee, and nothing that gives crunch like beansprouts or bak choy. I am not sure quite why but I just have a feeling soft cooked vegetables is the essence for this mee hoon.

You need:

dried anchovies and shrimp, soaked in warm water for 30 minutes.
1 large onion, sliced
4-6 cloves of garlic, chopped
some ginger

mee hoon
carrot, sliced thin
chinese cabbage, sliced thin
mustard seeds
dried chilli
curry leaves
coconut oil
salt to taste

Method:

1) Once the dried seafood is soaked well, drain the water and pound it together with ginger. Leave a aside.

2) Soak the mee hoon in tap water.

3) In a pan, heat up some coconut oil.

4) Once it is hot, you can add the mustard seeds, curry leaves and dried chilli. Also add the onion, let it sautee and spices pop a while.

5) You can add the pounded dried goods, and give it a nice sautee till brown and aromatic.

6) Add the carrot and cabbage and let it cook for 10 minutes.

7) Soon after you can add the drained mee hoon, and the chopped garlic. Season with little salt, as the dried seafood is already salty. Give it a nice stir and let it incorporate for about 10 minutes of stirring and cooking.

I had also fried some eggs separately and added into the mee hoon dish. I like this way that it does not coat the mee hoon strands. Do not be afraid to use more curry leaves, I was being gentle to my plant as it is picking up from a recent infection. Happy trying!