Sunday, July 18, 2021

San Lou Hor Fun Recipe

Marinate 200g of sliced toman or batang fish with 1 tbsp light soya, white pepper, 1 tbsp Chinese wine and 1 tbsp corn flour. Refrigerate for 1 hour.

In a wok with some oil, fry 2 persons worth of hor fun or kway teow. Season with 1 tsp light soya. Fry for a few minutes until the noodles are evenly coated and glossy. 

Then set aside on the serving plate. This is the first toss, though you can also blanch the noodles, but frying this way is more delicious.

In a wok half filled with water, poach the marinated fish for a few minutes until they are fully cooked. Then strain and set the fish aside, the second toss done.

For our final toss, blanch about 2 cups of peeled bean sprouts in a fresh wok of water. This time, this will be used for the final sauce as well.

Season with 1 tbsp light soya. Make a slurry with 3 tbsp corn flour and 3 tbsp water. Pour the slurry into the wok to make a glossy sauce. 

Once the bean sprouts are cooked, add the fish and chopped green scallion and coat the fish evenly with the sauce so that they will look shiny as well. Your sauce is done, and the third toss completed.

To finish, simply pour the fish and bean sprouts with the delicious sauce over the plate of hor fun.

For more, see the full YouTube video in 4K HDR here. Be sure to subscribe and leave a like and comment.

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