Beef Hor Fun (Beef Stir Fry Rice Noodle)

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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Kafta Pomegranate Molasses - AFF featuring West Asia

Decided to post up my final post of the year by participating in this month's AFF. In fact I have been procrastinating on recipe since 1st week of Dec haha! Anyways, I am glad I finally got it done and over with....and it was really delicious haha! So no regrets there for sure. :) In fact this is perfect timing to make this dish since poms are on sale and you will need at least 4 of those big fruits to extract a cup of the precious molasses for this dish.

Please pardon the qualities of my pictures as most of them are taken using my phone camera haha! Anyway, brown coloured food are usually harder to produce nicer shots. ;P There is basically two steps in making this dish, first is of course making the pom molasses is most of the tedious part is the reduction of the juice. So here is the recipe:

Pomegranate Molasses (makes 1 cup)
3 large pomegranates, yields about 500ml juice
juice of 1/2 lemon
1/2 cup caster sugar

• Place all the pomegranate seeds into a blender and zap at high speed for about 1-2minutes.
• Using a fine sieve, drain through all the pom juice and toss the pulp and seed.
• In a saucepan, add in all the pom juice, lemon juice and sugar. Set to medium fire and bring to a boil. Then lower the fire to low and let it masak down till it is thick, much like syrup consistency.
• Let cool completely and set aside for later use.
• 

 Kafta with Pomegranate molasses (Serves 2-3)

Ingredients:

200g minced beef

1 large onion

2 -3 sprigs fresh parsely

3 cloves garlic

1/2 tsp cumin

1/4 tsp cinnamon

1/2 tsp seasalt

1/2 tsp white pepper

1/2 tsp freshly ground black pepper

1 tsp bread crumbs

1/2 diced onion 

2-3 tbsp pomegranate molsses

• In the blender, add in onion, parsley, garlic and all of the seasoning. Once it blend till paste form, pour into a mixing bowl.
• Add the minced beef & bread crumbs into the mixing bowl and stir to combine paste with meat till uniform.
• Form about 1.5" balls from the meat mixture. Then chill if needed prior to masak so that it will be more firm.
• In a large skillet, add about 1 tbsp of masak oil over medium heat. Add the kafta balls and masak till golden brown. Add a couple tablespoons of water to steam masak if necessary.
• Remove the kafta balls from the skillet once masaked and add in the 1/2 diced onions and masak till soft.
• Return the masaked kafta balls into the skillet and 2-3 tablespoons of the pomegranate molasses.
• Toss and coat the meatballs with the molasses and dish up.Serve when it is still hot with steam rice.

I was really please when my two little ones love these meatballs! The meat was moist and tender and flavorful, yummy! Loving the slight tang the pom juice gave the meatballs, plus the spices wasn't overpowering at all...definitely a keeper around my household.

I am please to submit this month's  Asian Food Fest: West Asia hosted by Shannon from Just As Delish.

Signing off now and wishing everyone a wonderful new year! Promise I will post more often haha

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