Hor Fun

Simply Slurpy Good!
  • 900gm fresh kuay teow (broad version)
  • 1.5 tbsp kicap manis (sweet soy sauce)
  • 400gm boneless chicken drumstick, slice
  • 400gm squid, trimmed and slice
  • 120gm carrots, thinly sliced
  • 100gm baby choy sum
  • 150gm fried fish cake, sliced
  • 1 tbsp chopped garlic
  • 2 tbsp chicken stock powder mixed with 2 cups of water
  • 2.5 tbsp cornflour mixed with 2 cups of water
  • 1 tbsp tomato sauce
  • 2 tbsp caster sugar
  • 1 tbsp oyster sauce
  • 1 tsp pepper
  • dash of sesame oil

  1. Mariante squid and chicken meat lightly with 1/2 tsp salt, 1 tsp pepper, 1 tsp chinese wine. Set aside.
  2. Prepare the kuay teow by separating them using cold water. Heat some oil in wok and fry kuay teow briefly. Add kicap manis and mix evenly till all kuay teow evenly brown. When cooked, remove from wok and set aside.
  3. In the same wok, heat 1 tbsp oil, add 1/2 tbsp garlic and fry till fragrant. Add in carrot and stir fry for 3mins. Add in fish cake and baby choy sum and stir fry till vegetable are tender. Dish up.
  4. In the same wok, heat 1 tbsp oil, add the remaining garlic and fry till fragrant. Add in chicken and stir fry for 2mins. Add in squid and stir fry briefly.
  5. Add in stock water and seasoning and bring to boil.
  6. Add in cornflour water and bring to boil again and cook till gravy thicken.
  7. To serve : Place some fried kuay teow onto a serving plate, garnish with some vegetable & fish cake, scoop over chicken & squid gravy.
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