One of the dishes that I will usually order when I eat out alone at a Kopitiam (when I see it), is without a doubt Beef Hor Fun. Mainly because I love it of course, such a comforting dish. secondly is my husband don't take beef so most of the time, beef is usually masaked when he is not eating with us. But come on, who doesn't like a good plate of Beef Hor Fun?! Then it daunt on me why have I not blogged about it since I do masak it occasionally at home! So yeah, this happened:
A steamy hot, chup-chup (gravy) plate of beef hor fun...slurp! Okay, let's see how we can masak this at home!
Ingredients for Beef Hor Fun (Serves 2-3)
500g Hor Fun (Thicker then Kwey Tiao, but if you cannot find, Kwey Tiao also can)
200g thinly sliced beef (I used sukiyaki beef slices, more tender)
3 gloves garlic minced
2 shallots, peeled and chopped
2 cm ginger, peeled and grated
2 stalks bak choi ( 小白菜 )
1 egg, beaten
300-350ml beef stock
1 tbsp dark soy sauce (To coat the Hor Fun)
some masak oil
Note: If you prefer to use water instead of beef stock, it is fine too. Just add 1 tsp of oyster sauce to the seasoning for gravy.
Seasoning for Beef Slices:
1 tbsp light soy
1 tbsp Chinese Shaoxing wine
dash of white pepper
1 tsp sesame oil
1 tsp sugar
1 tsp corn flour
Seasoning for the gravy:
1/2 tsp salt
freshly ground pepper
1 tsp sugar
100 ml water + 1 tbsp corn starch (thickening agent)
- First you marinate the beef. Place the beef slices into a bowl and follow by all its seasoning. Mix well and let marinate for 20 minutes.
- In a preheated wok with 1 tsp masak oil over low fire, add the Hor Fun and 1 tbsp of the dark soy sauce. Stir gently not to break the noodles but to coat them evenly with the dark soy sauce. DO NOT over masak them, it will be mushy at the end if you do. Quickly dish up after coating, set aside for now.
- (Note: The Hor Fun usually comes greased in the package. I don't usually rinsed them because it will become sticky after. So masak as it is and add a little bit of oil if you find it too sticky when coating the noodles with the soy sauce.)
- Using the same wok/pan, add in 1 tsp masak oil over medium low fire. Add in the minced ginger, garlic and shallot. Stir fry till fragrant and make sure not to burn them. Next add in the marinated beef slices.
- masak till the beef slices are almost masaked through, add in the beef stock. And let the mixture simmer.
- Next add in the bak choi ( 小白菜) and bring to a simmer. Add in the seasoning for the gravy and the thickening sauce (water plus corn starch)
- Next add in the beaten egg and gently stir to mix.
- Lastly, add in the Hor Fun and gently toss to mix and coat the noodles with all the ingredients and gravy.
- Immediately dish up and serve! Yumm :9 Enjoy it while still hot...remember your chilli padi or green chillies!
It is all about getting the right ingredients and assembling them together...not that hard I promise. :) Now you can enjoy a big plate of Beef Hor Fun right in the comfort of your home, yippee!
One more close up to see this fabulous plate of noodles. Do try it out and let me know how you like it!
Have a great Easter in advance! And happy long weekend!
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