I always love char hor fun and I am always searching for a good recipe so that I can cook it for myself. Thanks to rasa Malaysia, this recipe is definitely a keeper!! My picky hubby who doesn’t like gravy and sauces actually liked the gravy and was impressed with the taste of this dish. I have omitted shrimp and scallops but it still turned out great!! Will definitely cook this again.
Note: excuse me for the pictures; I am still trying to work out how to use my new toy.
Ingredients:
Note: excuse me for the pictures; I am still trying to work out how to use my new toy.
Ingredients:
1/2 pack hor fun or flat rice noodles (32 oz pack)
1/2 pack vermicelli (14 oz pack)
3 tablespoons oil
1 tablespoon soy sauce
1 tablespoon kecap manis
Toppings:
250g of beef
12 thin pieces of fish cake
1/2 can chicken broth (14 oz can)
5 stalks chinese mustard green/choy sum (cut into 2-inch length)
1 1/4 cup water3 cloves garlic (minced)
Starch:
2 tablespoons corn flour
1/4 cup water
Seasoning:
2 tablespoons oyster sauce
1/2 tablespoon soy sauce
1/8 teaspoon fish sauce
1/2 teaspoon sugar
2 dashes white pepper powder
Salt to taste
Method:
Soak the vermicelli in warm water for 15 minutes or until soft. Drain the water and set aside.
Break the flat rice noodles off by peeling the layers. Set aside.
Heat up a wok and add 1 1/2 tablespoon of cooking oil. Toss in the vermicelli and do a quick stir. Add 1/2 tablespoon of soy souce and 1/2 tablespoon of kecap manis and continue to stir the vermicelli until the soy sauce and kecap manis are well blended with the vermicelli. Continue to stir until the vermicelli are lightly burned or charred. Dish up and set aside.
Repeat the same for the flat rice noodles. Dish up and set aside.
Add some oil in a wok and stir-fry the minced garlic until fragrant.
Add in the pork, shrimp, bay scallops, fish cake and do a quick stir.
Add the chicken broth and 1 1/4 cup of water immediately.
Add in all the seasoning and bring it to boil.
Add in the starch mixture to thicken the gravy.
Add in the mustard green, do a quick stir and turn off the heat.
On a plate, place the fried vermicelli and flat rice noodles equally.
Pour the gravy and toppings on the noodles and vermicelli. Serve hot.
Soak the vermicelli in warm water for 15 minutes or until soft. Drain the water and set aside.
Break the flat rice noodles off by peeling the layers. Set aside.
Heat up a wok and add 1 1/2 tablespoon of cooking oil. Toss in the vermicelli and do a quick stir. Add 1/2 tablespoon of soy souce and 1/2 tablespoon of kecap manis and continue to stir the vermicelli until the soy sauce and kecap manis are well blended with the vermicelli. Continue to stir until the vermicelli are lightly burned or charred. Dish up and set aside.
Repeat the same for the flat rice noodles. Dish up and set aside.
Add some oil in a wok and stir-fry the minced garlic until fragrant.
Add in the pork, shrimp, bay scallops, fish cake and do a quick stir.
Add the chicken broth and 1 1/4 cup of water immediately.
Add in all the seasoning and bring it to boil.
Add in the starch mixture to thicken the gravy.
Add in the mustard green, do a quick stir and turn off the heat.
On a plate, place the fried vermicelli and flat rice noodles equally.
Pour the gravy and toppings on the noodles and vermicelli. Serve hot.
6 comments:
Hi~
My children love Asian food! This looks like something they would like but the ingredients are ones I don't readily have at home. Are they ones easily found at a large grocery store? Also what could I leave out without affecting the outcome? Last question, I do know that my local grocery store carries oyster & fish sauce...are these items with a long shelf life or are they something that I'll only use once or twice before I have to throw the bottles out?
Thank you!
~ingrid
Looks like Pad Thai! I like any kind of Char Hor Fun.
ingrid
Hi, not sure where u can get oyster and fish sauce, but we can get them from any supermarket here in Australia. They have a long shelf life and they are commonly used in Asian dishes. You can leave out the beef, fish cakes and asian greens and substitute with different meat, seafood and veggies, it shouldn't affect the outcome. Hope this will help
tigerfish
I love chat hor fun too !!
I am glad you like my recipe. Next time definitely put in some prawns, just like the way it is in Penang. :)
Hi,
Thank you for responding! I am giving this a try to night and have printed out the recipe.
I'll leave you a comment letting you know how it went. I don't know if I'll be able to blog about it. The few times I've tried to blog about dinner my photos haven't tried out well.
~ingrid
rasa malaysia
Hey, thanks for the recipe, hubby and me really loved it!!!
Ingrid
I can't wait to know how it turn out ;-)
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