I decide that I would bake all my CNY goodies this year that I do not have much time for cooking these days. My weekends have been passing by so quickly especially when I am busy with the baking that every night when I hit the bed, I would knock out unconsciously even when the TV is still on !! Hahaha !! OMG, I really wish I have some robots or cleaning machines that would help me with all the clean up thereafter so that I can just bake and cook and bake and cook without having to deal with all the massive clean up thereafter !!
Nevertheless, in the midst of my baking today, I prepared a Seafood Hor Fun for lunch. In fact, I have been craving for it for quite sometime this week already. Attempted the dried one before, so it’s time I tried out the “wet” kind. I guess I still have room for improvement especially when stir frying the rice noodles, as I didn’t manage to get the slight “burnt” taste that I was looking for. But overall, it was still a pleasant experience, because I always like the wet hor fun with lotsa prawns and pork slices and I manage to include all these in my meal today.
I still have some hor fun in my fridge. I will certainly attempt it again to see if I can improve further ! And I still have so much CNY baking to be continued too !! I certainly need more off days !!
I am beating all the festive crowds and supermarkets’ queues to order all my CNY groceries online from PurelyFresh ! Are you doing the same as well ? Understand from their delivery guys that their schedules are all packed to the brim with the festive round the corner. So if you are gonna place order for the same, do try and do it soon ! ^-^
- 250g hor fun/rice noodles
- 6 pcs of prawns, de-shelled and leaving the tail on
- some green vegetables (I used spinach)
- some imitation crabsticks, cut into halves
- ½ carrots, sliced
- 80g pork collar slices (marinade with ingredients below and set aside)
- 1 egg, beaten
- 1 whole garlic, minced
- 400ml chicken broth / water (if using store bought broth, I realise it tends to be slightly salty, hence I added additional 150-200ml of water. Taste and adjust if necessary. If using water, please add 1 tsp of chicken seasoning powder when adding the seasoning as below.)
- 3 tbsp cooking oil
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
- 1 tsp corn flour
- 1 tsp shaoxing wine
- ½ tsp sesame oil
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp sugar
- ½ tsp garlic powder
- ¼ tsp pepper
- 1 tsp chicken seasoning powder (optional, use only if using water and not chicken broth as above.)
- For the Thickening Solution:
- 2 tsp corn flour, mixed with 2 tbsp water together
- Heat up the wok with 3 tbsp cooking oil. Brush the oil entirely all over the wok. Prepare the hor fun by separating and microwaving them for 30 seconds to heat up slightly so that it does not stick together when stir frying. After the oil is heated up, add in the hor fun and sauces and stir fried till evenly brown and best if slightly charred. Remove and set aside.
- With the same wok, add in the minced garlic and stir fried till fragrant. Add in the chicken broth or water and cooked till it boils.
- Blanch the prawns, crabsticks, carrots, marinated pork slices and green vegetables respectively. Drain and set aside once cooked.
- Add in all the seasoning to the broth respectively and stir to mix well. Taste and adjust if necessary.
- Add in the thickening solution and stir to mix. Continue cooking till it reduce and thicken to approximately half of the original volume.
- Add in the beaten egg and stir the egg slightly in the broth.
- Add in all the blanched ingredients from Step 3 and the hor fun from Step 1 respectively. Stir gently to coat the thickened broth all over the ingredients and hor fun to heat them up.
- Remove from flame and serve with some cut chillies as desired.