Instead of the boring Hor fun sauce, I added Woh Hup Black Pepper Sauce to cook Black Pepper Sauce Hor Fun. The sauce was so yummy that I even lick the plate clean.
Black pepper Hor Fun ( serves 2 )
250 gms broad hor fun
1 tbsp light soya sauce
100gms sliced pork, marinade with 1/4 tsp salt, pepper and 1/2 tsp tapioca flour
4 cooked prawns
2 stalks of chye sim, blanched
1 tsp minced garlic
1 tbsp tapioca flour mix with 2 tbsp water, for thickening
3 tbsp Woh Hup Black Pepper Sauce
Heat up 1 tsp of oil in a pan. Fry the hor fun evenly with the light soya sauce for a minute.
Fry the garlic with a tsp of oil till light brown.
Pour in the 400 ml water. When the water comes to a boil add in the 3 tbsp Woh Hup black pepper sauce.
Stir to combine and add in the pork slice when the gravy starts to boil.
Let the pork cook in the gravy for a min or two.
Gradually stir in the tapioca flour mixture to thicken the sauce to your desired consistency.
Transfer the fried hor fun to a plate and pour sauce over.
Add the prawns and blanched chye sim to the hor fun and serve with cut red chillies if desired.