Since Granny was coming over to stay, and the last time she cooked Beef Kway Teow Soup for me (and mom) when we stayed at her place, I decided to take this opportunity to cook something for her too.. and what else but San Lou Hor Fun!
Got Rema to help me trim and wash the beansprout,s and chop the garlic (the thing I actually really don't like to do when cooking)... but the rest was up to me! Hehe.
Here's my recipe which I mainly followed (except adding more beansprouts, garlic, pepper and cornstarch accordingly).. But I added a touch of squeezed lime over it, just like the white beehoon that I ate!
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San Lou Hor Fun
Ingredients
- About 530grams Batang Fish
Fillet (3 Fillets)
-
A lot of beansprouts (I am not
sure how much, but it was a basket full)
-
800g Kway Teow
-
3 full tbsp Garlic (1 big clove,
with at least 8 mini cloves?)
-
A lot of spring Onion (I could
have put a lot more though)
-
Cooking Oil
-
Soy sauce
-
Cornstarch
-
Salt and Pepper
-
Chicken Stock (I used
concentrated chicken stock)
-
Lime (an added ingredient!)
Preparation
-
Slice Fish thinly (Should be
more thin!)
-
Trim head and tails of
beansprouts
-
Cut spring onions in lengths
about 5cm long
-
Soak/Rinse Kway Teow from packet
in hot boiling water before draining. Set aside
-
Make sauce (After blanching
fish, see directions below)
o
800ml – 1L of chicken stock (I used the fish
water to dilute the 4-5 tsp concentrated stock)
o Cornstarch
and water (ratio 1:2), approximated
o Salt and
Pepper to taste
- Chop
garlic
Directions
-
Boil a pot of water to blanch
fish slices for about one minute. Then remove set aside.
-
Use the fish water to dilute the
chicken stock. Add salt and pepper to taste.
-
Heat wok until super hot, then
add 2 tbsp of oil (make sure it starts smoking)
-
Then throw in the spring onion
and stir-fry for about 15s
-
Add in the Kway Teow and 2 tbsp
of soysauce, stir fry gently to ensure kwayteow doesn’t mush up.
-
Stir fry till slightly burnt,
2-3 minutes (add a little bit of water if too dry and getting mashed up),
then throw in the beansprouts.*
-
Stir/mix well before quickly
turning off the heat, then continue to mix a bit with heat off.
-
Dish into plates, then add the
fish on top.
-
Heat up wok again with 2 tbsp of
oil and throw in garlic.
-
Stir-fry garlic for about 30s
(don’t let it get burnt) till fragrant, then add the chicken stock.
-
Bring to boil, then add the
cornstarch/water mixture.
-
Stir thoroughly as sauce thickens,
if not thick enough, add more cornstarch.
-
Add more salt/pepper to taste
-
I added the remaining
beansprouts into the sauce just before turning off the heat. (*I think I will
do this next time instead of it with the kwayteow)
-
Dish the sauce over the kwayteow,
-
Serve and eat while still hot!
-
Squeeze some lime over the
horfun while eating
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Next up, I think I am going to try my White Beehoon... yum..
