Hor Fun... one of my favourite local delight. Unfortunately, everyone in the family enjoyed this dish very much except for Matty. In other words, it will be a long long while before I whip this up again.
The quantity of certain ingredients is a little ambiguous. I tried comparing between the 2 recipes I found online and it was the case for both. So it was down to "guess-timation" on my part. I am therefore unable to jot down clearly how much sauce had gone into it.
If I am can, I would have added pork instead of chicken because some things just taste better with pork but which means my poor maid will not get to taste it. If I ever attempt this again, there will definitely be squid as one of the ingredient... just to get it as close as possible to the original dish.
Ingredients:
- 1kg of fresh noodles (kueh teow / hor fun)
- 3 chicken thigh (sliced)
- Fish cake (sliced)
- 10 medium-sized prawn
- 1 bunch of spinach
- 4 cloves of garlic (diced)
- 6 cups of chicken stock
- Oyster sauce
- Light soy sauce
- Dark soy sauce
- 2 eggs (lightly beaten)
- Cornstarch
Preparation:
- Marinate chicken with 1 teaspoon of corn flour and light soy sauce.
- Heat up 2 tablespoon of oil and stir-fry noodle with light soy sauce and dark soy sauce until it is warm and slightly browned. Remove and set aside.
- Add more oil to the frying pan and stir-fry garlic.
- Add chicken to pan and stir-fry for a minute.
- Add in chicken stock, 3 tablespoon of oyster sauce and 3 tablespoon of light soy sauce. Bring to boil.
- Add in spinach, prawns and fish cake. Allow ingredients to cook.
- Check seasoning.
- Lower heat and add in cornstarch (4 tablespoon of corn flour mixed with 100ml of water) and bring to boil.
- Turn off heat and stir in beaten egg. Gently stir to cook the egg.
- Dish gravy over fried noodles.
Number of Servings: 4
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