Sometimes during weekends, I would create some special food to share with my family. This is something that you cannot get from any food stall out there. I tried something different which tasted real nice and not as oily as our famous Penang Char Koay Teow. Since my family has a few children in it, I opted out the chili paste. I called it “Fried Hor Fun With Glass Noodles”.
1 kg hor fun (open up and cut into 1” strips)
300 gms tang hoon (glass noodles) (soak for 30 min and drain)
3 pulps garlic (chopped)
1.5” thumb size young ginger (grate and juice)
300 gms medium prawns (peel and marinate with some pepper, soy sauce & sugar)
1 chicken breast meat (slice and marinate with pepper, soy sauce, sesame oil & some ginger juice)
300 gms bean sprout (taugeh)
4 eggs (beaten with some soy sauce, pepper and sesame oil)
Dark Soy Sauce (optional)
Salt and sugar to taste
1 stalk of spring onion and chillies (for garnishing)
Sambal Belacan (shrimp paste chili mix with lime)
Method of cooking:
- Saute some chopped garlic with some oil until golden in a wok.
- Put in the hor fun. Add in some pepper and soy sauce (optional: drop some dark soy sauce for darker coloring) and stir fry on high fire. Scoop up and put aside.
- Stir fry the prawns and chicken meat individually and put aside.
- Heat up some oil. Put in the eggs and scramble until cooked.
- Lower the fire. Stir in the glass noodles and sprinkle some salt.
- Put in the cooked hor fun and stir evenly.
- Put in the cooked prawns and chicken meat. Stir evenly.
- Put in the bean spout and stir until the bean sprout becomes almost transparent.
- Dish out onto a plate and garnish with sliced chillies and spring onions.
- Best served with Sambal Belacan.
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