Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, hor fun. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Hor Fun is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Hor Fun is something that I’ve loved my entire life. They are nice and they look fantastic.
Hor fun was perfected by the Cantonese and is thin and tapered like strips of tape, with some porous areas that absorb the gravy, taste, and flavour of the broth or sauce that it is cooked in because it contains less starchy content, which has been stripped away during the production process. Stir fried on high heat till all evenly brown. Best if slightly charred (wok hei).Remove hor fun and place in serving plate.
To get started with this recipe, we must first prepare a few ingredients. You can cook hor fun using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Hor Fun:
- Take 2 handful boiled flat rice noodle
- Make ready 3 garlic
- Prepare 4 pcs shrimp
- Make ready 2 pcs chinese broccoli (cut)
- Take 1 thumb ginger
- Get 1 spring onion
- Get 1 egg (beaten)
- Make ready Soy sauce
- Make ready Sesame oil
- Make ready Salt
- Get White pepper
- Get Chicken stock
- Get Water
- Get 2 tsp cornflour (dilute)
A Hokkien (a Chinese dialect) term referring to the Chinese stalls found in hawker centres and kopitiams all over Singapore. THE SECRET TO EXTRA SILKY GRAVY. The hallmark of great Wat Tan Hor Fun is of course its 'wok hei' flavour and an extra silky gravy that makes this dish uber slurp-a-licious! In my earlier recipe post on Dry Beef Hor Fun I touched on a simple trick to achieve that 'wok hei' flavour at home.
Steps to make Hor Fun:
- Prepare all ingredients
- Heat the cooking oil on a pan, sauteé flat rice noodle until golden brown. Then set aside.
- Heat the oil, put the chicken in. Sauteé with soy sauce until half cooked. Then add garlic, followed by the shrimp and vegies. Add chicken stock when starting to dry. Season with salt, pepper, sugar.
- Add the dilute corn flour to thicken. Then start pouring the beaten egg while keep stirring.
- Lastly, bring back the flat rice noodle, add spring onion and sesame oil.
As to the gravy, the secret ingredient is potato flour (also known as original super flour) used. Ipoh hor fun, which originates from the capital city of Perak, is essentially rice noodles which are flat and slim in size, prepared in a rich broth with meat and vegetables, or served stir-fried. After the oil is heated up, add in the hor fun and sauces and stir fried till evenly brown and best if slightly charred. Beef chow fun is a staple Cantonese dish, made from stir-frying beef, hor fun (wide rice noodles) and bean sprouts. It is commonly found in yum cha restaurants in Guangdong, Hong Kong, and overseas, as well as in cha chaan tengs.
So that is going to wrap it up for this special food hor fun recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
