CRIZ BON APPETITE

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”.

Ingredients:

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)
Some 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:

1. Saute some chopped garlic with some oil until golden in a wok.
2. 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.
3. Stir fry the prawns and chicken meat individually and put aside.
4. Heat up some oil. Put in the eggs and scramble until cooked.
5. Lower the fire. Stir in the glass noodles and sprinkle some salt.
6. Put in the cooked hor fun and stir evenly.
7. Put in the cooked prawns and chicken meat. Stir evenly.
8. Put in the bean spout and stir until the bean sprout becomes almost transparent.
9. Dish out onto a plate and garnish with sliced chillies and spring onions.
10. Best served with Sambal Belacan.

(Serves: 4-6)

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