the hor fun days

23Jun10

when i was in vienna, i always make this mui fun (thick gravy rice with seafood). I stil remember how we will finish all of that.. and i got to make that out of pure luck.. dont know what dish i was thinking of making and halfway thru.. we just combined everything and tada! haha

this time round, i changed to noodles cuz timm doesnt want rice.. it has more carbs.. and u should have seen how little noodles there were but its like flooded with ingredients.. hahah but anyways.. for memorysakes!

Ingredients

Hor fun - thick flat rice noodle

dark soya sauce

light soya sauce

red chillies

fish slices

pork slices

pork liver slices

choi sum (Chinese flowering cabbage)

white pepper (powder)

chopped garlic

tapioca flour or other thickening flour

prawns - shelled and deveined

salt

chicken stock



Method:

For Hor Fun

If they come uncut, first unfold them and then cut.

Heat oil and fry hor fun briefly with a little dark soya sauce and 

set aside.  

Make sure the fire is strong and wok hot enough or the hor fun

will stick to the pan.


For the Sauce

Heat wok, fry garlic till fragrant, pour in stock and bring to boil.  

Add pork, prawn, choi sum, fish and liver.  Season to taste with

salt, ajinomoto, peper, light soya sauce and thicken with

tapioca flour (first dissolved in water).  Take care not to over-

cook liver and prawns.



Served with pickled green chillies in venegar and red chillies

in light soya sauce.



Note: to make pickled green chillies, soak green chillies in

venegar, add salt and sugar and let stand for at least 2 days

in a glass jar.

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