One miserable post for the year thus far… that’s truly a record low!
Planning a meal has been quite a challenge this year. Being pressed for time on most days is only but one reason. Logistic arrangements, from transportation for grocery shopping to other activities taking priority on most weekends, complicate matters as well. So it has been “back to basics”, and nothing fancy has came out from the humble kitchen of mine for many moons now. I used to bookmark interesting recipes and will attempt to get to it when I find the opportunity to. Convinced myself to stop doing that because it will only make me more depress with an ever growing list, as if a promise made to own self that I couldn’t keep to.
Even the recipe below is nothing terribly exciting - same recipe for Hor Fun except for some very slight changes. At the very least, it satisfy myself that I won’t end the year with only one entry!
- 5 pieces of crispy noodles
- 200 gm of lean pork or chicken fillet (sliced)
- 1 medium size squid (sliced)
- 2 fish cake (sliced)
- 15 medium-sized prawn
- 1 bunch of choy sum
- 4 cloves of garlic (diced)
- 5 cups of chicken stock
- Oyster sauce
- Light soy sauce
- Sesame oil
- 2 eggs (lightly beaten)
- Cornstarch (4 tablespoons of cornflour mixed with a small bowl of water)
- Cornflour
- Marinate both chicken/pork and prawns with corn flour, sesame oil and light soy sauce.
- Heat up oil and stir-fry garlic.
- Add chicken to pan and stir-fry until it is almost done and add in prawns and squid.
- Remove ingredients from pan when cooked.
- Add chicken stock, 2 tablespoons of oyster sauce and 2 tablespoons of light soy sauce to pan. Bring to boil.
- Add in choy sum and fish cake.
- As soon as the choy sum is cooked, lower heat and add in cornstarch and bring to boil.
- Once the sauce thickens, return all ingredients back to pan.
- Turn off heat and stir in beaten egg.
- Dish gravy over noodles.
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