How to prepare Hor Fun to taste like Hor Fun (河粉)
July 13th, 2009 by WeryNice Editor - Register for printable Version
(0 votes, average: 0 out of 5)Hor Fun is the most common noodle dish cooked in Singapore’s Zhu Chow stalls. It is made with pre-fried flat rice noodles (Hokkien call it kuay teow, and Cantonese call it Hor Fun), and being poured over with a cooked gravy with seafood, and sometimes with soft cooked egg (wat dan, or smooth egg-滑蛋河粉). What really makes the dish with its unique taste is not the gravy but the fragrant of the pre-cooked noodles.
This is how you prepare it. Best if you have a Chinese metal wok (to really give the smell of the wok), or any frying pan will do, since most family don’t use metal wok in Singapore. Heat up the wok very hot, add oil and garlic, and add in the noodle and fry with high heat. Add in Dark soya sauce (2 tablespoon for 1 serving of noodles), by streaming slowly (don’t pour at the same spot) evenly on the noodles as well as some on the wok (to allow it to create some burnt smell), keep stirring at the same time. Serve on plate when done (5 mins will probably be enough). Recipe of the gravy will be posted later.
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