(serves 10-12 paxs)
Ingredients:
Hor Fun/Big Kway Teow - 12 portions
Local long-stemmed Chye Sim – 2-3 bunches (cut into 2" lengths)
Prawns – 1kg (de-shell; butterfly and de-vein if desired)
Squid – 4 big (remove purple ‘skin’ & cut into rings)
Pork Shoulder – 300g (slice thinly)
Fish Cake – 2pcs (slice thinly)
Eggs – 10 eggs (crack & beat into a bowl)
Chicken Stock – 3-4L (use homemade chicken stock or store bought chicken stock)
Garlic – 10 cloves
Fish Sauce
Light Soya Sauce
White ground pepper
Corn flour (mix with water for corn flour slurry)
Cooking oil
Method:
1. (IMPT Step!) Separate the hor fun and leave aside in a bowl till ready to fry.
2. Wash and cut vegetables and seafood.
3. In a big wok, heat up 2-3 tbsp of cooking oil and fry hor fun in small batches at a time over medium to high heat. Hor fun must be spread out on wok and not stacked up. Add a few splashes of light soya sauce for colour. Mix together but keep hor fun spread out each time. Ensure a bit of char/colour on each side of hor fun before removing from wok. Add oil after every 2-3 batches of hor fun has been fried.
4. Continue step 3 till all of the hor fun is fried. Set hor fun aside in a bowl till ready to serve or dish them out over 10-12 shallow dishes.
5. Using the same wok, heat up 2 tbsp of oil and fry the sliced fish cake till fragrant. Remove and set aside till ready to use.
6. Do the same for the pork shoulder slices, prawn and squid rings but adding 1-2 tbsp of minced garlic to fry with each ingredient separately. Do not overcook these ingredients. Remove and set aside till ready to use.
7. In the same wok, heat up 1-2 tbsp of oil and fry the remaining minced garlic till slightly brown. Add chicken stock, fish sauce, light soya sauce, white pepper and bring to a boil. Add in desired amount of seasoning. Seasoning quantity will differ depending on whether homemade or store bought chicken stock is used. (NB. If using store bought, try to buy Campbell’s Chicken Real Stock.) Taste before going onto the next step.
8. Add in vegetables and corn flour slurry. Once desired consistency is reached, bring to a boil before adding in the pork and seafood. Taste again and adjust seasoning if necessary.
9. Pour the entire bowl of beaten eggs into the wok and turn off the heat.
10. Dish a reasonable amount of the ingredients and gravy over each plate of hor fun and serve with pickled green chilli. Enjoy!
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