Hor Fun

The art of cooking and savouring hor fun

For fussy eaters, for people alone at home who are cooking for themselves, for others who want to cook something different, for the simplicity of the cooking method

There are many kinds of hor fun. Seafood, chicken, pork, vegetarian, it all boils down to one's creativity. Seafood hor fun is an easy dish to prepare

You would need approximately 700 grams of hor fun, chopped garlic, dark soy sauce

Slices of red grouper or any other suitable fish, prawns, a couple of eggs, a packet of veggies like cai xin and cornstarch for thickening

Heat up the wok and pour a bit of oil, spread the oil around by turning the wok. Fry the garlic until golden brown and a fragrance is sensed. Add the hor fun and fry till it turns natural brown. Scoop up and place onto the plate or plates that will be used to serve

The crucial part here is to put a small portion on each plate only because when you pour the gravy over, it will look just nice to the human eye and not overflow

Repeat the first two steps of frying the hor fun to prepare the gravy. Add adequate water and when it is boiling, add the vegetables. Add meat or seafood depending on which one takes a longer time to cook. Add dark soy sauce and salt for colouring and taste

Finally, before turning off the fire, add cornstarch a little at a time to thicken the gravy. At last, pour in the beaten eggs and turn off the stove

Serve with green and/or red chilli

The thick and velvety gravy melts in your mouth upon the first bite of meat at the top of the hor fun. You use your chopsticks and spoon to scoop up the hor fun and a elegant sense of fragrance is felt. Add a slice of chilli to your spoon of hor fun for a tantalizing experience. Slowly lift up the egg flower in the gravy and eat it at a slow yet exciting pace

Hor Fun is really an art