Starting with the dough's preparation, I combine the all-purpose flour, egg, water, and a pinch of salt in a mixing bowl, ensuring they're well mixed to form the foundation of our Mee Hoon Kueh noodles. I take this initial blend and begin to water and knead vigorously, transforming it into a pliable and smooth ball of dough. This is a critical stage, not to be rushed. The dough must attain a supple texture, indicative of its readiness to be molded into the desired shapes.

Once kneaded to perfection, I shape the dough into a ball and cover with cling film to let it rest. This rest period is essential for the gluten to relax, making the dough easier to roll out later. I allow it to sit for at least an hour, ensuring the gluten structures are sufficiently rested.

Afterwards, I roll the dough in the large mixing bowl until it's about a cm thick. I then have a choice: to cut it into uniform squares for a refined look or to pinch off small pieces and stretch them out for a more rustic, hearty texture. Whichever method I choose, I'm careful to handle the dough with confidence and delicacy to maintain its integrity.

Having let the dough rest to achieve the perfect consistency, I'm now ready to shape it into the distinctive, hand-pulled noodles characteristic of Mee Hoon Kueh.

I roll the dough out and pull it into thin, smooth noodles. This technique ensures that the mee possesses a tender quality, desirable in every bite.

I start by dusting my work surface with flour to prevent sticking. With a rolling pin, I flatten the dough, aiming for an even thickness before I begin tearing it into thin pieces. The dough, supple from its rest under cling wrap, yields easily to my touch.

As I work, I keep the pieces small and uniform to ensure they cook evenly, transforming into golden brown and crispy delights when kissed by the hot broth.

Crafting noodles by hand is an art, and as with any skill, it requires patience and practice. But the result is well worth the effort. The noodles' irregular edges lend a rustic charm to the dish, and their chewy texture is a testament to the care put into their creation.

Thanks for sharing in this culinary journey with me. Now, it's time to cook these noodles, each piece waiting to soak up the rich flavors of the soup.

With the water rolling to a boil, I add the ikan bilis, pre-soaked soya beans, and a hint of rock sugar, setting the stage for a 45-minute simmer that will craft the soul-warming broth for our Mee Hoon Kueh. Mastery in cooking is about understanding the subtleties of flavor, and the broth is the foundation that carries the symphony of tastes in this dish.

I'm watchful as the stock transforms; the essence of the ikan bilis infuses the liquid, melding with the sweetness of the soya beans and the delicate taste of rock sugar. I ensure that I'm skimming off any impurities that rise to the surface, maintaining the clarity and purity of the broth. This process isn't just about patience; it's about respecting the ingredients and their individual contributions to the final masterpiece.

Once the stock reaches its peak, I strain it meticulously, discarding the now flavor-depleted ikan bilis and soya beans. This liquid gold will now cradle the Mee Hoon Kueh, complemented by the fresh mani cai and the rich umami from the fried shallots. I'll top it off with a handful of crispy fried anchovies, which not only add a textural contrast but also reinforce the anchovy essence within the broth.

This isn't just soup; it's a carefully constructed elixir that will elevate the humble noodle to new heights.

After ensuring the soup stock is rich and flavorful, I turn my attention to the art of serving and garnishing the Mee Hoon Kueh to perfection. Every detail counts in elevating the dish from simply homemade to restaurant-quality.

I ladle the steaming broth over the freshly pulled noodles, ensuring a generous portion for both warmth and taste. The marinated minced pork, now tender and savory, is spooned into the bowl, along with juicy prawns and succulent slices of mushrooms.

Next, I focus on the garnishes that will provide contrasting textures and enhance the overall flavor profile. I sprinkle a handful of crispy fried ikan bilis and golden shallots on top for a delightful crunch. These elements should be added just before serving to maintain their crispiness. The sweet leaf vegetables, lightly blanched, are then arranged for a pop of color and a touch of freshness.

I serve the bowl alongside a spicy chili dip, mixed to a balance of heat and tang, allowing guests to customize their experience. It's the meticulous attention to these final touches that truly showcases the dish's complexity and my dedication to the craft. The result is a harmonious blend of taste and presentation, a testament to the mastery of Mee Hoon Kueh