today work wasn't that busy afterall with so many people working i'm glad things was the were they were just that i was alittle frustrated over you know what! but any way i made time to teach you guys how to make sea food horfun! haha be glad!! and honoured chef jan is here lol. i said i wanted to teach how to make beef horfun but there wasn't any order of that so i couldn't probably next time k!! haha
firstly the ingredients!! it consist of:
4tiger prawns
4pieces of cubed ikan kurau
3pieces of sotong
random number of scallops and topshell
carrots, mushroom and lastly chye sim
(ingredients are up to you actually, you are the chef. so you can create your own horfun with just about anything!)
someone tell me what is horfun without the horfun!
oil the wok heat it up then let the fire burn and let the horfun fry!
darkened it with dark soy sauce approx 1½tablespoon and you get this
you should get to this dark and yet shiny horfun!
then sauté garlic till flavour comes out throw the ingredients in and fry lightly stirfry cause you dont want the fish meat to break at all do you? about 20seconds later add in chicken stock! this stock is made of chicken *duh* carrots leek and soybeans for sweetness yea! hah and it is boiled for at least 2hours and you should get this
i added alittle colour to it and what i mean by colour is (dark soy sauce)again just alittle will do. then thicken with cornstarch not too much about 20ml of it will do it's by feeling not too watery not too thick. i hope you get what i mean
for flavour i've used 2tablespoon fish sauce 1tablespoon chinese wine and 1teaspoon sesame oil
and lastly pour sauce over the horfun and you viola!!
thanks for tuning in to Jan can cook! tune in next time!!
firstly the ingredients!! it consist of:
4tiger prawns
4pieces of cubed ikan kurau
3pieces of sotong
random number of scallops and topshell
carrots, mushroom and lastly chye sim
(ingredients are up to you actually, you are the chef. so you can create your own horfun with just about anything!)
someone tell me what is horfun without the horfun!
oil the wok heat it up then let the fire burn and let the horfun fry!
darkened it with dark soy sauce approx 1½tablespoon and you get this
you should get to this dark and yet shiny horfun!
then sauté garlic till flavour comes out throw the ingredients in and fry lightly stirfry cause you dont want the fish meat to break at all do you? about 20seconds later add in chicken stock! this stock is made of chicken *duh* carrots leek and soybeans for sweetness yea! hah and it is boiled for at least 2hours and you should get this
i added alittle colour to it and what i mean by colour is (dark soy sauce)again just alittle will do. then thicken with cornstarch not too much about 20ml of it will do it's by feeling not too watery not too thick. i hope you get what i mean
for flavour i've used 2tablespoon fish sauce 1tablespoon chinese wine and 1teaspoon sesame oil
and lastly pour sauce over the horfun and you viola!!
thanks for tuning in to Jan can cook! tune in next time!!
