Savory Char Hor Fun

I had lots of fun preparing this delightful dish since it always reminded me of the good old school days rushing to get it hot at the canteen before the line become too long for little old impatient me. Don't be fooled by the look of this simple dish though cause it requires lots of preparation.

Once all the ingredients are prepared and ready, cooking it can be done in a jiffy. This dish can be found prominently to my knowledge in Ipoh, Penang and Kuala Lumpur; with many vouching that the Ipoh's version is the best. Anyways do give this a try and also kindly note that the following recipe is allocated for two person.


Ingredients
White Chinese Noodles
1 Chicken Breasts - sliced into strips

2 SquidsSquids
- cut into slices
20 Medium sized PrawnsPrawns

1 Fish CakeFish Cake
- cut into slices
1 cup Chicken Stock
2 Garlic ClovesGarlic Cloves
- chopped
2 cups Water
1 EggsEggs
- beaten
2 tbsp Light Soy Sauce
2 tbsp Oil
1 ScallionScallion
- chopped
Spinach or your preferred green vegetable
Salt to taste
Pepper to taste
Sliced pickled Green ChiliGreen Chili
- to serve on side


Directions
1] Put 1 tbsp of oil into wok and stir fry 1/2 of the chopped garlic.
2] Add noddles and coat with light soy sauce.
3] Remove from wok and unto serving dish.
4] Place the rest of the oil into wok and stir fry the rest of the garlic.
5] Add 1 cup of chicken broth, then 2 cups water. (add more water if you prefer a watery mixture)
6] Add slices of chicken breasts.
7] Add prawns, slices of fish cakes and squid.
8] Boil till everything is cooked.
9] Add in spinach.
10] Bring everything to a boil again then turn off heat.
11] Stir in egg.
12] Add in salt and pepper for taste.
13] Pour soup over noodles.
14] Garnish with green onions.
15] Serve immediately with pickled green chilies.

Note:
- If its possible, use chinese cabbagechinese cabbage
instead of spinach.
- You can substitute the green chilies with Jalepeno peppers.



Technorati Tags: recipe, chinese food, char hor fun, hawker

Penang Char Koay Teow

Time to rekindle a favorite hometown dish of mine which is the ever well-known Char Koay Teow. This is a must have every time I make a trip back and my favorite is located at Bayan Baru actually. Most local tourists would most likely know the Sister's Char Koay Teow located at Macalister Road better due to the publicity but I find it too oily for my taste although the prawns they serve are truly gigantic to say the least.

I have tried in my numerous attempts to get it to taste as close as I can to the ones found in Penang but being slightly health conscious, I could not perfectly match it since I refuse to use lard cooking this dish. The good news is the following recipe which serves 5 person is still as tasty without going overboard. Hope you guys enjoy it!

Ingredients
250 gm Koay Teow (flat rice noodles)
150 gm Prawns - shelled
125 gm Bean SproutsBean Sprouts

5 stalks ChivesChives
- cut into 2cm lengths
100 gm Vegetable Oil
4 EggsEggs

2 Garlic ClovesGarlic Cloves
- chopped
2 tsp Ground ChiliGround Chili
(add more if you prefer it spicier)
2 tsp Light Soy Sauce
2 tsp Dark Soy Sauce
10 gm Cooked Crab Meat
Pepper to taste


Directions
1] Heat oil, add garlic and fry till fragrant in a very hot wok.
2] Add prawns and ground chili.
3] Stir-fry for about 15 secs.
4] Add koay teow, soy sauce and additional oil if neccessary.
5] Mix in vegetables and beansprouts.
6] Push mixture to edge of wok, add a little oil in centre.
7] Add and fry the eggs and then mix everything together.
8] Garnish with pepper and cooked crab meat.
9] Serve immediately when its hot.

Note: From my experience it taste better if cooked individually. Also make sure to use sufficient oil so the koay teow do not stick to the wok.



Technorati Tags: recipe, chinese food, char koay teow