Thursday, November 28, 2013

Hor Fun

Hor Fun is one of the common local zichar food. My husband tried cooking for me once many years ago but the hor fun ended up in the trash bin.  LOL Shhhh .... don't tell him I told you. :P He hasn't cook anything since except maybe instant noodle and only once in a blue moon. :/

Too be fair to him, I did struggle with the frying of the kway tiow (hor fun) at first. You need to add enough oil and have to work fast otherwise it doesn't brown evenly and may get burn on some parts where other parts are still white.

Honestly, I think cooking Hor Fun is a lot harder than it looks especially at home with a small wok and fire. My tip for first timers, fry in small portion. If you can get thru frying the kway tiow, the rest is easy peasy. 

  • 300g Hor Fun aka Thick Flat Rice Noodles, separated
  • 1/2 tablespoon Light Soy Sauce
  • a few drop Dark Soy Sauce

Other Ingredients:
  • 5 slices Loin Pork
  • 4 Prawns, shelled and sliced on the back
  • 1 Squid, cleaned and cut into smaller pieces
  • 3 stalk Young Choy Sum
  • 1 teaspoon Light Soy Sauce
  • 1 teaspoon Cooking Wine
  • 1 teaspoon Corn Flour
  • 1/2 tablespoon Minced Garlic

  • 500ml Chicken Stock
  • 1 teaspoon Light Soy Sauce
  • 1/2 teaspoon Fish Sauce
  • 1 tablespoon Oyster Sauce
  • Salt and Pepper to taste
  • 2 Egg White or 1 Whole Egg, beaten
  • Cornflour Mixture as thickener

How to do it:
  1. Heat wok with a tablespoon oil.
  2. Stir-fry Hor Fun tossed with light and dark soy sauce.
  3. Continue frying till the hor fun are well blended with the sauces. The hor fun should be brown and a little charred at the sides.
  4. Dish out and place in a serving plate to be used later.
  5. Meanwhile, marinate the pork with light soy sauce, wine and corn flour. This is to make the pork velvety.
  6. At the same time, blanch the choy sum in a pot of water with 1 teaspoon oil. This is to give the choy sum some shine.
  7. Drain and place the choy sum with hor fun.
  8. In the same wok used to stir-fry the hor fun, add 1 teaspoon oil.
  9. Stir-fry garlic till fragrant but not brown.
  10. Add in the pork and stir-fry till they are just done.
  11. Dish and place on top of hor fun.
  12. Pour stock in the wok and bring to a boil.
  13. Add in the prawn and squid.
  14. Add in all the seasoning for the sauce except for egg and cornflour mixture.
  15. Gradually stir in the cornflour mixture to thicken the sauce to your desire consistency.
  16. Turn off the heat then gently stir in the beaten egg. Stirring vigorously will break up the beaten egg and make the sauce cloudy.
  17. Pour the sauce over the hor fun and serve.

  • The use of "toppings" depends on your preference. You can use fish slices, fish cake, etc instead.
  • Hor Fun is usually served with pickled green chilli.

No comments:

Post a Comment