As an Aussie I have a long-standing tradition to uphold – that of eating lunch at my desk.
Gone are the sandwiches, as apparently I have gone well-and-truly ‘local’, as I mostly tapau (order takeaway) a bowl of Mee Hoon Kueh (or Mee Hoon Kuay, or Mee Hoon Kway – depending on which stall you frequent).
Depending on who you talk to, you will get a different translation for Mee Hoon Kueh – generally it’s accepted as being hand-made noodle soup, or flour-cake soup. It has veges, usually minced pork, and an ikan-bilis stock (ikan-bilis being a small anchovy… seems it’s anchovy week on my blog).
The most notable feature of this dish when compared to other noodle (mee) dishes is the flat nature of the noodle. Generally it’s pressed flat and then instead of being cut into fine strips to form the long, thin noodles that we are used to, it is torn from the sheet into rough squares and flung into the boiling soup.
Crack an egg into it, stir a few times, pour into the serving bowl (or tapau container 😉 ), add some chilli, and you’re set!