Sunday, 15 May 2016

Hor Fun 河 粉

Hor Fun is stirfry flat rice noodles with a thick sticky gravy. Seafood will be added to this dush to make it more appetizing. Most Zhi Char stall will have this dish on their menu. It's easy to cook and also a good dish to have if we are tired of eating rice all the time. Homecooked Hor Fun is as good as Zhi Char ones.

Hor fun 河 粉


500 gms Hor fun or thick rice noodles

Sauce for frying hor fun

1 tbsp light soya sauce
1/4 tsp dark soya sauce

Gravy or Sauce

1 litre chicken stock
1/2 tsp pepper
1 tbsp light soya sauce
1/2 tsp dark soya sauce

300 gms prawns, blanched and shell
200 gms slice pork, marinade with 1/4 tsp salt, pepper, 1/2 tsp tapioca flour, 1 tbsp water and 1/2 tsp light soya sauce
3 stalks chye sim, section and blanched
2 tbsp tapioca flour mixed with 2 tbsp water, for thickening the sauce/ gravy
1 tsp mince garlic
Half of a egg, beaten

Heat up 1 tsp oil in a wok till hot.
Add in the hor fun and give a quick stir.
Pour in the soya sauce and dark soya sauce and tossed till combined.
Continue frying till hor fun are evenly coated with the sauce.
Dish up on a serving plate.
Heat up 1 tsp oil and fry mince garlic till brown.
Pour in the chicken stock or water and bring to a boil.
When sauce starts to boil, add in light soya sauce, pepper,  dark soya sauce and the marinade pork.
Let it cook for a minute and add in tapioca flour solution.
Remember to keep stirring to prevent lumps. Let sauce simmer for a minute and add in half of beaten egg.
Turn off fire.
Place prawns and chye sim on the hor fun and pour sauce over the hor fun. Serve hot and with pickled green chilli.

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