Serves 4 people
Spinach Dough:

150 g spinach (washed and cut)
500 g plain flour
1 egg
1 tbsp oil
½ tsp salt
80 ml to 100 ml water (adjust accordingly)
Soup:

2.5 L of anchovy stock
8 medium sized prawns with heads and shells (deveined)
200 g white clams
100 g sliced red grouper
150 g of napa cabbage (washed and cut)
4 slices of ginger
water for boiling spinach
1 tbsp fried minced garlic with garlic oil (for garnish)
2 tbsp fried crispy anchovies (for garnish)
1 chilli sliced (for garnish)
1 tsp pepper (for garnish)

Recipe Courtesy of
Asian Food Network

Hearty Umami Seafood Spinach Mee Hoon Kueh

What is better than a dish filled with the umami flavors of the sea? The answer lies in this recipe, our healthy twist to the Seafood Mee Hoon Kueh. Using one of the superfood, spinach, to replace the traditional noodle, this colorful dish is not just delightfully delicious but high in vitamins that are great for your eye health, reduce oxidative stress and blood pressure.

Difficulty: Medium

Preparation: 80 min
Cook: 15 min
Clean up: 15 min

Steps: 4 steps
17 Ingredients

Difficulty: Medium
Steps: 4 steps
17 Ingredients

Preparation: 80 min
Cook: 15 min
Clean up: 15 min

Instructions

Boil Spinach
- Bring a pot of water to boil.
- Add in the spinach. Cook till soften.
- Drain and set aside.

Making spinach paste
- Using a pestle and mortar, grind the cooked spinach into paste.
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Making the dough
- Using a large bowl, combine ¾ of the flour and salt.
- Add in egg and mix.
- Add in the spinach paste and oil. Knead well.
- Gradually add water to mixture to fold a dough. Add more flour if mixture is too wet.
- While kneading, hit the dough against the bowl a few times to get a springy texture dough when cooked.
- Knead till you get a pliable dough, around 8 minutes.
- Cover and set dough aside to rest for an hour.

Make the kueh
- Divide the dough into smaller portions and set aside.
- Bring a portion of the broth to boil.
- Take a portion of the dough, pull and pinch the dough into smaller pieces and drop into the boiling broth.
- Add a handful of Napa cabbage in.
- Add in a slice of ginger,a portion of clams, prawns, and fish slices into the boiling broth.
- Off heat once cooked

Garnish and Serve!

Garnish with fried minced garlic with oil, fried crispy anchovies, sliced chilli and a dash of pepper before serving.

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Name: Hearty Umami Seafood Spinach Mee Hoon Kueh
Prep time: P0Y0M0D1H20M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D1H35M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: Spinach Dough: 150 g spinach (washed and cut); 500 g plain flour; 1 egg; 1 tbsp oil; ½ tsp salt; 80 ml to 100 ml water (adjust accordingly); Soup: 2.5 L of anchovy stock; 8 medium sized prawns with heads and shells (deveined); 200 g white clams; 100 g sliced red grouper; 150 g of napa cabbage (washed and cut); 4 slices of ginger; water for boiling spinach; 1 tbsp fried minced garlic with garlic oil (for garnish); 2 tbsp fried crispy anchovies (for garnish); 1 chilli sliced (for garnish); 1 tsp pepper (for garnish)