San Lao Hor Fun

San Lao Hor Fun was one of my partor dishes with my then-boyfriend (now hubby). Back in university days, we always had this dish at a zichar stall at Buona Vista.

Ingredients:
- 400g of Toman fish slices
- 300g of beanspouts
- 200g of spring onion, cut into 2cm length
- 800g of kuay tiao
- 1 thumb-size ginger, sliced
- 6 cloves of garlic, minced
- 2 tablespoons of light soya sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of sugar
- 1 ikan bilis cube
- 1 tablespoon of sesame oil
- 1 tablespoon of huatiao wine

Procedures:
1) Marinate fish slices in light soya sauce and pepper for 2 hours.
2) Drain the marinate on the kuay tiao. Mix well.
3) In a wok, add some minced garlic and fry until fragrant. Add kuay tiao and fry under high fire until there is a little char bits with "wok fragrant". Set aside the kuay tiao in a serving plate.
4) In the wok, add ginger and garlic and fry until fragrant. Add fish slices, beanspouts and spring onions and fry a little. Add fish sauce, ikan bilis cube, sugar and sesame oil. Mix the seasoning well with the ingredients.
5) Add 2 bowls of hot water. Let it simmer for a while. Add some huatiao wine. Thicken the sauce with corn starch.
6) Pour the ingredients and gravy on the kuay tiao. Serve.

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