Monday, July 19, 2010

Hor Fun 滑蛋河粉

After work i went to Sheng Siong and found the fat fat hor fun (Just like those hor fun from the 煮炒stall)

This is a dish that i always wanted to try "滑蛋河粉". It look simple but tasty. Worth a try.
I don't have much ingredient, only fish ball and chye sim. It would be nice to go with prawn, squid etc...

Ingredients
500g hor fun
1 packet of cooked fishball
5g chopped garlic (add more if you like)
4 stalks chye sim (cut and boil)
1 egg (lightly beaten)

Sauce
1 can of clear chicken broth (史云生) 399ml
3 tsp abalone sauce
2 light soya sauce
3 dash of pepper salt

Thickening Glaze (mix well)
3 tbsp corn flour
4 tbsp water

Method
  1. Heat up wok until smoky hot. Add hor fun, light soya sauce and stir fry until very hot and well mixed. Dish onto a serving plate
  2. Heat up 1 tablespoon of cooking oil and fry chopped garlic till fragrant. Add in the sauce.
  3. Before adding in the thickening glaze give it a good stir. Stir quickly to get creamy sauce.
  4. Lastly add lightly beaten egg and off fire. Pour sauce over fried hor fun and serve

2 comments:

AhTee said...

U made a nice gravy...Yummy~

Art of Eating said...

Thanks Ah Tee. Indeed I like the gravy alot - Tasty