SAM LOU HOR FUN

By That Bloody Botak

 SAM LOU HOR FUN


Whenever I'm back in town one of the places I like to go to for good food is Hong Kong Street Chun Kee for the har cheong kai and the sam lou hor fun. It's been more than a year since I've had this, so I wanted to try to make it, as it's very easy to make.



Ingredients

1 portion hor fun

200g sliced fish

light soy sauce

Chicken stock

Chinese rice wine

Sesame seed oil

White pepper

Corn flour

1 tablespoon minced garlic

Bean sprouts, peeled

Spring onions, finely sliced

1 cup water

Oil


Method




Marinade the fish with 1 tablespoon of chinese wine, light soy sauce, sesame oil and corn starch. Leave it to marinade for at least 15mins.

In a hot wok, add some water and cook the hor fun. This will take about 15secs. Remove, put it on a serving dish and dress it with a little pork oil to keep it from sticking together




In the same wok, sautee some garlic till aromatic




Add a cup of water, bring it to a boil and add the fish. Remove and place on top of the hor fun when the fish is cooked. That will take about 15secs




Now add 2 tablespoons chicken stock, 1 tablespoon light soy sauce, 1 tablespoon chinese rice wine to the boiling stock. Stir well and do a taste test

Mix 1.5 teaspoons of corn flour to water to make a slurry




Add the slurry, bean sprouts and spring onions to the broth, stir till it thiskens and pour it over the hor fun and it's ready to serve 




Man! That was a good breakfast! It's so easy to make too! It's comforting to eat something from home when not being able to actually going there. I use tilapia fillets for the fish slices as that's what I have in the freezer, but the fish that the restaurant uses are sliced toman fillets. Don't worry about using too much soy sauce or chicken stock because once it's added to the hor fun, which is pretty much tasteless on ot's own, everything will balance out.

Enjoy, everyone, and stay safe!

These recipes are good for those who want to cook for one or two without going all out but still wanting to enjoy good food. Simple to prepare and tasty food every time!

Comments

Post a Comment

Popular posts from this blog

CHAR SIU

By That Bloody Botak
Image
  CHAR SIU Now, just look at thise yummulicious goodness! Yes, it can be made at home too! In your oven toaster! you read it right! Oven toaster! That's how I make my char siu for one! The secret is all in the marinade, and I normally make enuf to marinade at least 1kg of meat, but after making the marinade, cook it for a while, till it boils and all the sugar is melted and it can be kept for months in the fridge. If u need to use it in small portions, follow the method below. Good enuf for a plate of wantan and charsiu noodles.  
Read more

ROTI BABI

By That Bloody Botak
Image
  ROTI BABI This is a favourite amongst the Penang Peranakan community. And this is my take on the dish. Purists will frown when they see how I do it. But me being me, and lazy too, I chose the easy way without much sacrifice in terms of flavours. Still taste pretty good, and here's how I did it. Ingredients  4 slices of bread 150g minced pork  2 eggs, beaten  Quarter teaspoon of white pepper A quarter teaspoon nutmeg powder  Half a teaspoon corriander powder  4 shallots, minced  3 cloves of garlic, minced  1.5 teaspoons salted soy bean paste  3 tablespoons Lea and Perrins sauce  Half a teaspoon mustard powder  5 chilli padi, finely chopped  2 tablespoons sugar  Some corriander leaves, finely chopped Method  Mix the pork with onions, garlic, nutmeg and corriander powder, salted soy bean paste, pepper and 2 tablespoons of egg Spread the pork mixture on a slice of bread and cut it into 4pcs Dunk the bread into the beate...
Read more

MEE YOKE / PRAWN MEE

By That Bloody Botak
Image
  MEE YOKE / PRAWN MEE  Not difficult to make, but if do it properly you will be rewarded with this excellent bowl of Mee Yoke! It helps when u have some of my multi purpose sambal in the fridge. If u don't, this is the link.....  https://thatbloddybotak.blogspot.com/2021/08/multi-purpose-sambal.html?m=1 I usually save all the heads of the prawns I use to cook other dishes, so whenever I have a big bag of prawn heads, this is one of the dishes I'll make...... This is what u need....... Ingredients 1kg prawn heads  1 egg 500g pork belly  Some fried onions  Some deep fried pork fat  500g small prawns, peeled  5 heaped tablespoons of my multi purpose sambal  Some towgay  Some kangkong  Enough noodles for 1  Enough mee hoon for 1 3 litres of water  20g rock sugar  Some salt to taste  Method  Soak the Mee Hoon in water till soft  Boil some water and make the hard boiled egg In a pot with some oil, stir fry t...
Read more