Monday 11 May 2020

Hor Fun (河粉)

Hor Fun (河粉) is another dish I prepared during the Circuit Breaker period.

This is a dish that is quick and easy to whip up, and is very similar to the Mui Fan (烩饭) I made earlier.
Bon appetit!!

Hor Fun (河粉)
serves 3
Part A
3 tbspn cooking oil
2 cloves minced or chopped garlic
Hor fun
1 1/2 tbspn dark soy sauce 
1 1/2 tbspn light soy sauce

Part B
320ml chicken stock (I used 1/2 chicken cube seasoning with 320ml water)
1 tbspn oyster sauce
1 tbspn light soy sauce
Pinch of salt
Dash of pepper

Part C
2 tbspn cooking oil
2 cloves minced or chopped garlic
Prawns (I omitted)
Fish cake, sliced
Meatball, halved
Sliced fish or pork (I used minced pork)

Part D
Vegetables of your choice
1 egg, slightly beaten
1 tbspn cornstarch mixed with some water

1. In a frying pan or pot, add garlic to heated oil and fry till garlic is fragrant.

2. Stir in hor fun. Add in dark and light soy sauce and stir till well mixed.

3. Scoop onto plate and set aside.

4. Mix ingredirents in Part B in a bowl and set aside.

5. Heat up oil in frying pan or pot. Add in  garlic and fry till fragrant.

6. Stir in the pork and than the rest of the ingredients in Part C and give it a good stir fry. (I added carrots at this point as I prefer my carrots to be softer)

7. Pour in the prepared seasoning in point 2.

8. Add in vegetables and stir in beaten egg.

9. When done, lower the heat and thicken the sauce with the constarch mixed with some water.

10. Pour the ingredients and sauce over prepared hor fun.

11. Enjoy!

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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