Rose’s Kitchenette

Beef Hor Fun

Main Ingredients:

• 150g beef fillet, trimmed and cut into thin slices
• 350g fresh flat rice noodles (hor fun)
• 1 tbsp light soy sauce combined with 1 tbsp water
• 100g mustard greens (sawi), trimmed 1 tbsp oil
• A handful of bean sprouts
• 1 stalk spring onion, cut into 3cm lengths
• 3-4 thin slices young ginger

Seasoning (A)

• 1 tsp old ginger juice
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp bicarbonate of soda
• 2 tsp corn flour
• 1 tsp oil (to be added last)

Sauce (B) (combined)

• 1/2 tsp light soy sauce
• 1/2 tsp oyster sauce
• 1 tsp dark soy sauce
• 1/4 tsp sugar
• 1/2 tsp chicken stock granules
• 5-6 tbsp water
• 2-3 tsp corn flour

Method
Marinate beef with (A) and set aside for 20–25 minutes.

Bring water to a boil in a wok, add in marinated beef and scald for 4-5 minutes. Drain the meat and leave aside.

Heat wok with 1 tablespoon oil and swirl the wok around so that the oil coats the pan well. Use the spatula to remove any excess oil, then add in the rice noodles. Fry the noodles briskly in the hot wok for 1–2 minutes. Add the combined soy sauce mixture and fry the noodles well. Dish out and place on a serving platter.

Heat a clean wok with 1 tablespoon oil and stir-fry mustard greens and beansprouts for 30–40 seconds. Remove and place around the noodles.

Reheat wok with a little oil and fry ginger slices until fragrant. Add in combined sauce ingredients (B). Return the pre-cooked beef and fry briskly. Add a dash of sesame oil and a little more oil to glaze the gravy. Pour the gravy and beef over the noodles and serve immediately.

Remarks:
I just had Beef Hor Fun for dinner today, so I thought I would look up the recipe and post it. One of my all-time favourites. I usually like to add extra sliced chilli and soy sauce. I like the starchy gravy and it is so important that the beef is tender. The ginger just goes so well with the Beef, I wish the Thai place I ordered from had it!

(7 votes, average: 4.86 out of 5)

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March 19th, 2008 Posted by mark | Rice and Noodles | 3 comments

Hainanese Chicken Rice

Ingredients For Chicken:

1 chicken (about 1.8 kg)

1 large piece ginger, smashed

3 cloves garlic

1 tbsp salt

1 tbsp sesame oil

1/2 tbsp light soya sauce

Method:

1.  Wash chicken and remove excess fat.  Stuff chicken with salt, smashed ginger and garlic.

2.  Fill a deep pot with water making sure water level is enough to immerse chicken.  Bring to a boil and when boiling put in the chicken and cook over low heat for 25 to 30 minutes till chicken is cooked.

3.  Remove chicken and drain liquid from the body cavity.  Retain chicken stock for making rice and soup.  Scoop out oil for making the chilli sauce.

4.  Add 2 tbsp salt to a big pot of water.  Dip chicken in and let it soak till it has cooled down.  Drain and brush chicken with 1 tbsp sesame oil mixed with 1/2 tbsp light soya sauce.

5.  Cut chicken into bite-sized pieces and serve, garnished with sliced cucumber, tomatoes and coriander leaves.

Ingredients For Chicken Rice:

600gm fragrant rice

700ml chicken stock

5 cloves garlic, minced

8 shallots, minced

1 small piece ginger, smahed

4 pandan leaves, knotted

4 tbsp corn oil

1 tsp salt

Method:

1.  Wash rice, drain in a colander and leave to stand for 10 minutes.

2.  Heat 4 tbsp corn oil over high heat in a wok.  Add minced shallots and garlic, ginger and pandan leaves, and fry till fragrant.

3.  Add rice grains and stir-fry for 3-4 minutes.  Transfer to a rice cooker, add chicken stock and salt.  When rice is cooked, remove ginger and pandan leaves.

Ingredients for Chilli Sauce:

10 fresh red chillies

6 cloves garlic

5 shallots

2.5 cm piece young ginger

Chicken oil

Juice of 10 limes

2 tbsp vinegar

2 tsp salt

2 tsp sugar

Method:

1.  Blend chillies with garlics, shallots and ginger.  Add vinegar, lime juice and chicken oil.  Add salt and sugar to taste.

(22 votes, average: 4.27 out of 5)

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August 14th, 2007 Posted by rose | Rice and Noodles | 32 comments

Claypot Chicken Rice

Ingredients:

2 cups rice (300g)

2 cups water (350ml)

2 chicken drumsticks (300g)

5 dried Shitake mushrooms

2 dried Chinese sausages

2 stalks mustard greens

50g salted fish

Marinade for Chicken:

1 tbsp oyster sauce

1 tbsp dark soya sauce

1 tsp sesame oil

1/2 tbsp ginger juice

1 tbsp Chinese rice wine

a dash of pepper

1 tsp cornflour

Method:

1.  Soak mushrooms in warm water till softened.  Cut off  stalks,  drain and squeeze dry.

2.  Wash sausages and cut each into 6 to 8 pieces.  Wash vegetables and cut into pieces.

3.  Fry salted fish in a little oil till crispy and crumble into small pieces.

4.  Wash and cut chicken drumsticks into pieces.  Mix with marinade and salted fish and set aside for 30 minutes.

5.  Wash rice, drain and put into the claypot with the water and 1 tbsp of Maggi concentrated chicken stock.  Bring to the boil over high heat.  When steam holes appear on rice, add the chicken, mushrooms and sausages.

6.  Cover claypot  and continue to cook over low heat for another 15 to 20 minutes till chicken is cooked.

7.  Add vegetables on top, cover and cook for a further 5 minutes.  Remove from heat and let stand for 10 minutes.

8.  Mix well before serving and drizzle some dark soya sauce over the rice. 

(10 votes, average: 4.4 out of 5)

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July 5th, 2007 Posted by rose | Rice and Noodles | 13 comments

Pumpkin Noodle

Ingredients:

1 small Japanese pumpkin (300g)

300g flat yellow noodles

1 tbsp dried prawns

1 small tin button mushrooms

100g streaky pork

few bunches of bok choy

5-6 shallots, peeled and sliced

2 tbsp oil

1.5 litres water

Seasoning:

1 chicken stock cube

salt and pepper to taste

Garnishing:

2 red chillies, sliced

1 stalk chinese celery, cut into short lengths

1 stalk spring onion, cut into short lengths

Shallot crisps

Method:

1. Remove seeds from pumpkin, wash and cut into wedges. Wash bok choy and drain.

2. Soak dried shrimps for a while, drain and pound roughly. Cut streaky pork into thin slices.

3. Scald noodles with boiling water and drain.

4. Boil 1.5 litres water with 1 chicken stock cube.

5. Heat 2 tbsp oil in wok and fry sliced shallots till golden brown. Remove fried shallots and set aside for garnishing.

6. Add dried prawns and fry till fragrant. Add streaky pork and fry for a while. Add pumpkin wedges and button mushrooms and stir-fry for another 5 minutes before adding to the boiling soup. Reduce heat and simmer till pumpkin is soft.

7. Add bok choy and noodles and bring to a boil. Season with salt and pepper to taste.

8. Serve noodles garnished with spring onion, celery, sliced chilli and shallot crisps.

(1 votes, average: 1 out of 5)

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May 9th, 2007 Posted by rose | Rice and Noodles | 2 comments

Hokkien Prawn Noodle

Ingredients:

500g yellow noodles

200g beansprouts

200g kankong (water spinach)

500g large prawns

250g fillet of pork

2 tbsp oil

1 tbsp chopped garlic

Soup Stock:

500g rib bones

1 pig’s tail (optional)

2 pieces sugar cane

2.5 litres water

30g rock sugar

1 tsp salt

2 tbsp light soya sauce

1 tbsp dark soya sauce

1 tsp pepper

Garnishes:

20 shallots (sliced & fried till golden)

2-3 red chillies (cut into strips)

1 piece fried fish cake (cut into slices)

Method:

1.  Remove roots of  beansprouts, wash and drain.  Snap kankong into pieces and soak in salt water for 30 minutes.  Wash thoroughly and drain. 

2.  Heat wok with 2 tbsp oil and fry the chopped garlic till fragrant.  Add the whole prawns and fry with a little salt till they turn pink.  Remove and shell prawns, reserving the heads.

3.  Blanch pork bones and pig’s tail in hot water and rinse well.  Clean sugar cane and cut each into halves.

4.  Bring the 2.5 litres water to a boil and add the pork bones, pig’s tail and the sugar cane pieces.  Cover pot and simmer for 30 minutes until pig’s tail is tender.  Add the fillet pork and simmer for another 20 minutes till tender.   Remove tail and fillet pork and cut into serving pieces.

5.  Add the prawn heads to the stock and simmer for 10 more minutes.  Remove prawn heads and discard.  Add seasoning to taste.  

6.  To serve, scald noodles, beansprouts and kankong and place in individual bowls.  Top with big prawns, sliced fillet, pig’s tail, sliced fish cake and some soup stock.  Garnish with shallot crisps and sliced red chillies.

(1 votes, average: 4 out of 5)

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May 7th, 2007 Posted by rose | Rice and Noodles | one comment