The weather is cold.. and some form of warm comfort food would be good….so that’s it..
Hor Fun and Tao Suan are the simplest kind of food that you can find in any hawker centre or food court.. not for us here.. hehe.. so I looked for recipes and decided to attempt them. It was so easy.. the cost of the ingredients are cheap!!
My Hor Fun picture may not be pretty BUT it’s absolutely delicious, like those in Zichar store! *Blush* haha.. and how do u take nice pictures of gluey food anyway??!! heh
Hor Fun with Gravy recipe
(inspired by 3 hungry tummies & seasiafood)
Ingredients
300 g of fresh wide rice noodles (hor fun)
150 – 200 g of beef fillet, thinly sliced across the grains
50 g green mustard ( like choy sum or even broccoli)
5 cm knob of ginger, thinly sliced ( Optional – BH doesn’t like the ginger)
2 garlic cloves, chopped
2 spring onions, cut into 6 cm lengths
500 ml of chicken stock (I used packaged ones)
1 tbs of light soy
1/2 tbs of dark soy
1 tbs of oyster sauce
dash of sesame oil
dash of Chinese cooking wine
white pepper to taste
tapioca flour solution* (Corn flour also can, if u have no Tapioca flour)
1 egg white, lightly beaten
* Unlike corn flour this won’t cloud the sauce.
Method
1) Marinate the beef slices with a little soy, sesame oil, chinese cooking wine, white pepper and corn flour.
2) Heat up the wok, add in 2 tbsp oil and fry crushed garlic till fragrant.
3) Add in hor fun, dark soy sauce and light soy sauce, stir fry quickly over high heat till mix well.
4) Remove heat, set aside in a serving plate.
5) Saute garlic, beef and ginger then add in the spring onion and continue to cook. Add green mustard, stock and seasonings and bring it to a boil.
6) Add in the tapioca flour solution to thicken the sauce, it should be thick enough to coat the noodles. Drizzle in the egg, turn off the heat and give it a light stir.
7) Pour the egg gravy on top of the fried hor fun. Serve with pickled green chilli (which we don’t have!!)
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Tao Suan Recipe
(from noobcook)
Ingredients
(Makes 4 rice bowls)
150g split green (mung) bean
2 pandan leaves, washed and tied to a knot
50g rock sugar
500ml water
1 “you tiao”, cut – I used frozen ones from Asian Supermarket, prep them according to instructions on package
Thickener:
40g sweet potato flour (or water chestnut flour), mixed with 125ml (1/2 cup) water
Directions
1. Soak the beans in water for 1 hour, drained and rinse again with water. Drain again.
2. Steam the beans for about 30 minutes, or until they are soft.
3. In a pot, add water, pandan leaves and sugar. Bring to the boil, reduce heat, and add in the steamed beans.
4. Before using the thickener, stir the solution again to make sure it is even. Stir in the thickener slowly until mixture thickens (you do not need to add all … stop adding once it becomes the thickness that you like. I used only 3/4 of the amount).
5. Ladle into serving bowls and top with you tiao. Serve hot or warm.
