Ingredients

  • Serves 4 people
  • beetroot dough:

    1 small beetroot (around 220 g-250 g)

  • 500 g all-purpose flour

  • 1 egg

  • 1 tbsp oil

  • ½ tsp salt

  • 80 ml - 100 ml water (adjust accordingly)

  • soup:

    3 cups sweet leaves (mani cai)

  • 2.5 L of pork broth

  • 1 pkt ready-made pork balls

  • 4 eggs

  • 6 fresh shiitake mushrooms (sliced thinly)

  • 1 tbsp fried shallots (for garnish)

  • 1 tbsp fried crispy anchovies (for garnish)

  • 1 tsp pepper (for garnish)

  • 1 red chilli (sliced, for garnish)

  • 2 calamansi (halved, for garnish)

Beetroot Mee Hoon Kueh with Meatballs
Recipe Courtesy of
Asian Food Network

Beetroot Mee Hoon Kueh with Meatballs

Farewell to the boring Cauliflower Rice and Zucchini Noodles because we have a new, guilt-free contender in town –Beetroot Mee Hoon Kueh with Pork Balls and Mani Cai! Using beetroot to make noodles not only gives the dish a gloriously vibrant look but also boasts health benefits such as boosting immunity and giving your skin the antioxidant it needs to stay fresh and tight.
  • Medium
  • 80 min
  • 15 min
  • 15 min
  • 2 steps
  • 16 Ingredients
  • Medium
  • 2 steps
  • 16 Ingredients
  • 80 min
  • 15 min
  • 15 min

Instructions

  1. Making the dough

    • In a food processor, add in the beetroot. Blend till puree.
    • Add in flour, egg, oil, salt. Mix well. Add in water gradually if neededtill it becomes a pliable dough.
    • Transfer to a big bowl.
    • Cover dough and set aside to rest for an hour.
    • Divide beetroot dough into smaller portions and set aside.
    Making the dough


  2. Cooking

    • In a small pot, bring some pork broth to a boil.
    • Take a portion of the dough, pull and pinch into small pieces and drop into the boiling broth.
    • Add in a portion of sliced mushrooms.
    • Add in ready-made pork balls into broth.
    • Add in a handful of sweet leaves (mani cai).
    • Add an egg in and off the heat after 1 minute.
    Cooking


Garnish and Serve!

Garnish with fried shallots, fried crispy anchovies, pepper and sliced red chilli.

Garnish and Serve!

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Ingredients
  • Serves 4 people
  • beetroot dough:

    1 small beetroot (around 220 g-250 g)

  • 500 g all-purpose flour

  • 1 egg

  • 1 tbsp oil

  • ½ tsp salt

  • 80 ml - 100 ml water (adjust accordingly)

  • soup:

    3 cups sweet leaves (mani cai)

  • 2.5 L of pork broth

  • 1 pkt ready-made pork balls

  • 4 eggs

  • 6 fresh shiitake mushrooms (sliced thinly)

  • 1 tbsp fried shallots (for garnish)

  • 1 tbsp fried crispy anchovies (for garnish)

  • 1 tsp pepper (for garnish)

  • 1 red chilli (sliced, for garnish)

  • 2 calamansi (halved, for garnish)

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