San Lou Hor Fun.. Finally cooking it!

I feel so accomplished that I managed to cook San Lou Hor Fun after dreaming of making it myself for so long!
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!

Clockwise from Top-left: kwayteow, fish, tauge, garlic and cong

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

End result: San Lou fresh from the wok! 

Next up, I think I am going to try my White Beehoon... yum..