• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy, Normal

Recipe Ingredient

  • 300g raw meen kan (wheat dough or gluten)
  • (A) Marinade:
  • 1/2 cube red fermented bean curd ({tau ju})
  • 2 tbsp light soy sauce
  • 3 tbsp sugar
  • 1/2 tsp monosodium glutamate
  • 1/4 tsp cinnamon powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp sesame oil
  • (B):
  • 1 star anise (bunga lawang)
  • 3 cloves (bunga cengkih)
  • 1 tsp anise-pepper or Szechuan pepper (fah chiew) obtainable from Chinese medicine shops
  • Red colouring


  1. Roll up raw meen kan into a cylindrical shape or into strips to resemble pork fillet. Boil in hot water for 25 to 30 minutes until it turns into a soft dough. Remove dough, tear into slices and soak in cold water.
  2. Boil again for five to 10 minutes. Remove and marinade with the combined ingredients (A) for at least three hours.
  3. When meen kan is ready, heat two tablespoons of oil in a wok and fry the anise-pepper or Szechuan pepper. Dish out and discard the peppers. Fry the rest of the ingredients (B) in the fragrant pepper oil.
  4. Add the meen kan and 100ml water. Simmer and cook until gravy is thick and dry. Serve with white rice.

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