First time I heard about people making mee kuning was from my husband’s friend. He told us that his mum who was at the time working in Riyadh made her own mee kuning and sometimes sell them to asian family. I was so impressed… and since my sister has a friend whose mother makes mee kuning for a living, I decided to go and learn how to make it. Most recipes that you see in the internet use air abu but this lady uses sodium carbonate in her mee kuning and since she was nice enough to give me about 1/2 kg of that stuff, I just use sodium carbonate instead of air abu for my mee kuning. With 1 kg of flour, it will yield about 2 kg of mee kuning and if you store it in a fridge, this mee kuning can last more than a week.
- 1 kg flour
- 400 – 450 ml
- 10 g sodium carbonate
- 10 g salt
- yellow colouring
- Place the flour in a big mixing bowl.
- Mix together salt, water, sodium carbonate and yellow colouring into a measuring jug. Slowly add the water mixture into the flour until dough is formed.
- Pass a piece of dough into a smooth roller of a pasta maker machine. Repeat for 5 – 6 times until you get the desired thickness. Now, pass the dough into a cutter roller that make the noodles. Repeat until the whole dough completed.
- Bring a pan with salted water to a boil. Add the noodles for about 30 – 50 sec till the noodles float. Drain the water and then coat the noodles with cooking oil. Let it cool.
This was the mee kari that we had for lunch on Tuesday.
Ini pulak mee goreng… dinner semalam…