Is beef chow hor fun boring now? Then try this different style of flat rice noodle dish. You can find Moonlight Hor Fun in Malaysia and Singapore where I first had it. Never seen it in the US before. The technique for making this is similar to everyone's favorite Chinese beef chow hor fun dish.
Only real difference is there's pork and shrimp and the flat rice noodles or hor fun is much darker. Oh yeah, there's also a raw egg sitting on top of it.
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INGREDIENTS:
(Enough for 2 serverings)
450g Hor Fun Flat Rice Noodles
100g Sliced Pork Sirloin
6 Shrimp cleaned and deveined
40g Cabbage
20g Chinese Chives
2 Large Garlic Cloves
1 Large Egg
Marinade for Pork:
1 tbsp oyster sauce
1 tsp light soy sauce
1 tsp chinese cooking wine
2 tsp cornstarch
1 tsp cooking oil
Shrimp Seasoning:
Dash ground white pepper
1 tsp Pure Sesame Oil
Hor Fun Sauce:
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
2 tsp sugar
1 tsp fish sauce
Add all pork marinade together except oil. Mix it all up and then add oil and give it another mix.
Add the seasoning to shrimp and mix well then set aside.
Chop up garlic, cabbage and Chinese chives then set aside.
Add all the sauce ingredients into bowl and mix well.
Heat your wok on the highest heat you can get it to. When you see smoke let it heat up for a minute more. Then and 3 or 4 tablespoons of high temperature flavorless oil such as canola, soybean and peanut and spread it around your pan. I know that’s lots of oil but that’s just the way they do it in restaurants.
I’m cooking with rendered pig fat for oil. Just like they do in certain Singaporean, Thai and Malaysian restaurants.
Keep stirring and moving the noodles around. You just want to put some char on the noodles. That char gives the noodles smokey flavor. Cook for a few minutes and then remove and set side.
Cook pork meat and shrimp until 80% done remove and set aside.
To put everything together heat pan on medium high heat. When pan starts to smoke add 2 tbsp oil. Cook garlic for about 15 seconds moving around so it won't burn. Add the hor fun first along with cabbage. Mix and stir for 15 seconds. Add pork and shrimp and pour in rest of the sauce.
Finally add Chinese chives and just cook for another 15 seconds.
Mix everything thoroughly for about a minute.
Quickly plate everything. You have to move quickly you don’t want the noodles to cool down.
Cause Here’s where the magic happens. Take an egg and crack it on top. Yeah I know I’m an idiot. The heat from the noodles will heat up the egg a little. The egg yolk will still be raw so better make sure the eggs are fresh and no cracks on the shell.
Because I made my own lard I got some crispy pork skin sitting around. Use it to decorate the top of your moonlight hor fun for extra tastiness and texture.
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🍚Essential Chinese Kitchen Ingredients:
Wok: amzn.to/3H43i1r (not exactly the same wok I use but close enough)
Wok Spatula and Ladle: amzn.to/3F492pe
Dark Soy Sauce: amzn.to/3F4ZWZw
Light Soy Sauce: amzn.to/3uL824R ("light" does not mean low sodium)
Chinese Cooking Wine: amzn.to/3BcBHap
Oyster Sauce: amzn.to/3F50G0K
Pure Sesame Oil: amzn.to/3Fv28La
Cornstarch: amzn.to/3UAcei0
Chinese Black Vinegar: amzn.to/3iDd943
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30 сен 2023
