Recipe: Penang Char Hor Fun (炒河粉)Serves 3-4 people
Ingredients:
1/2 pack hor fun or flat rice noodles (32 oz pack)1/2 pack vermicelli (14 oz pack)3 tablespoons oil1 tablespoon soy sauce1 tablespoon kecap manis
Toppings:
12 shrimp (peeled and deveined)12 thin pieces of pork meat12 bay scallops12 thin pieces of fish cake1/2 can chicken broth (14 oz can)5 stalks chinese mustard green/choy sum (cut into 2-inch length)1 1/4 cup water3 cloves garlic (minced)
Starch:
2 tablespoons corn flour1/4 cup water
Seasoning:
2 tablespoons oyster sauce1/2 tablespoon soy sauce1/8 teaspoon fish sauce1/2 teaspoon sugar2 dashes white pepper powderSalt to taste
Method:
Soak the vermicelli in warm water for 15 minutes or until soft. Drain the water and set aside.
Break the flat rice noodles off by peeling the layers. Set aside.
Heat up a wok and add 1 1/2 tablespoon of cooking oil. Toss in the vermicelli and do a quick stir. Add 1/2 tablespoon of soy souce and 1/2 tablespoon of kecap manis and continue to stir the vermicelli until the soy sauce and kecap manis are well blended with the vermicelli. Continue to stir until the vermicelli are lightly burned or charred. Dish up and set aside.
Repeat the same for the flat rice noodles. Dish up and set aside.
Add some oil in a wok and stir-fry the minced garlic until fragrant.
Add in the pork, shrimp, bay scallops, fish cake and do a quick stir.
Add the chicken broth and 1 1/4 cup of water immediately.
Add in all the seasoning and bring it to boil.
Add in the starch mixture to thicken the gravy.
Add in the mustard green, do a quick stir and turn off the heat.
On a plate, place the fried vermicelli and flat rice noodles equally.
Pour the gravy and toppings on the noodles and vermicelli. Serve hot.
