Friday, 15 June 2012

Recipe - Seafood Hor Fun (Flat Rice Noodles)

The smooth and slippery texture of the flat rice noodles topped with a tasty gravy packed with ingredients makes this dish a popular meal among Singaporeans and Malaysians. It is simple to prepare and easy on the pocket. It is a light meal suitable for lunch and dinner.

The rice noodles are first given a quick fry with dark soy to give colour and a smoky flavour. The other ingredients are stir fried separately with a sauce or gravy for topping.

In this recipe, I use toman (snakehead) fish slices, fishcake, and cockles. Bean sprouts and xiao bai chye are added as vegetables. To top it off, the hor fun is served with a spoonful of my favourite green pickled chillies.

Common ingredients are prawns, squid and fish slices.

Ingredients for frying the noodles: (one serving)
125 grams of flat rice noodles
2 tbs of dark soy
1 tbs of oil

Ingredients for the sauce:
slices of toman fish
slices of fishcake
2 tbs of cockle meat, parboil and rinse
1 tbs of light soy
1 tbs of oyster sauce
1 cup of water
1 tps of corn starch for thickening
1 tsp of garlic,finely chopped

First give the noodle a quick fry on high heat with the dark soy
Set aside on a serving plate

Stir fry the other ingredients in a wok or pan, by heating up the oil and the garlic. Add all the ingredients and fry for about 3 minutes. Pour on top of the fried rice noodles and serve with the pickled green chillies.

Here is a 4 minute video on how to cook seafood hor fun

Another 4 minute video on how to cook beef hor fun by the same chef

A step by step video on how to make beef hor fun.


A 2 minute video on how to cook mix hor fun

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