Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, hor fun. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Hor Fun is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Hor Fun is something that I have loved my whole life. They are nice and they look wonderful.
Hor Fun is not exactly an iconic Singapore dish, but these tantalizing plates of stir-fried/wok-fried noodles with tender beef slices or seafood sell out like hotcakes across our island. To whip up a good plate of hor fun, one has to control the temperature of the fire, as well as, the cooking time very well. The Singapore Hor Fun is a classic hawker centre (street food) dish of Chinese origin. Soft, flat rice noodles on a bed of gloriously, silky and thick sauce, this is Singaporean Zi Char food at its best!
To begin with this recipe, we have to prepare a few components. You can cook hor fun using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Hor Fun:
- Get 2 handful boiled flat rice noodle
- Get 3 garlic
- Make ready 4 pcs shrimp
- Take 2 pcs chinese broccoli (cut)
- Take 1 thumb ginger
- Get 1 spring onion
- Get 1 egg (beaten)
- Take Soy sauce
- Take Sesame oil
- Prepare Salt
- Get White pepper
- Get Chicken stock
- Get Water
- Take 2 tsp cornflour (dilute)
In a small bowl, add all the ingredients listed for seasoning for noodles, stir to combine. Using your fingers, toss loosen/separate hor fun/kway teow making sure the rice noodles are not sticking together. Heat wok on high heat until smoking point. 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.
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.
Heat wok on high heat until smoking point. 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. Put the hot hor fun in a large bowl, top with the shredded chicken, bean sprouts, shrimps, fried shallots, chives, red chili, and scallions. Ladle the hot broth over the noodles. Add a teaspoon of the fragrant shrimp oil that we have reserved.
So that’s going to wrap this up for this special food hor fun recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
