Rightful owner : Thian's mom

Hor Fun

Ingredients



Hor fun - thick flat rice noodle

dark soya sauce

light soya sauce

red chillies

fish slices

pork slices

pork liver slices

choi sum (Chinese flowering cabbage)

white pepper (powder)

chopped garlic

tapioca flour or other thickening flour

prawns - shelled and deveined

salt

ajinomoto

chicken stock



Method:



For Hor Fun



If they come uncut, first unfold them and then cut.

Heat oil and fry hor fun briefly with a little dark soya sauce and 

set aside.  

Make sure the fire is strong and wok hot enough or the hor fun

will stick to the pan.



For the Sauce



Heat wok, fry garlic till fragrant, pour in stock and bring to boil.  

Add pork, prawn, choi sum, fish and liver.  Season to taste with

salt, ajinomoto, peper, light soya sauce and thicken with

tapioca flour (first dissolved in water).  Take care not to over-

cook liver and prawns.



Served with pickled green chillies in venegar and red chillies

in light soya sauce.



Note: to make pickled green chillies, soak green chillies in

venegar, add salt and sugar and let stand for at least 2 days

in a glass jar.