Apa?Malaysian Food
 

 

Penang Sar Ho Fun

   Penang Sar Ho Fun text

[ Scrambled Egg Sauce Noodles ]

      INGREDIENTS :

  • 1-1 lb fresh flat broad rice noodles [Chow Fun], or packaged dried flat broad rice noodles

  • cup peanut or vegetable oil

  • 2-3 tbsp soy sauce

  • -1 cup lean pork, thinly sliced

  • quarter cup fresh pork liver, thinly sliced

  • 1 cup fresh [med size] shrimp, peeled

  • cup fresh squid, cleaned, sliced

  • cup fish balls, sliced in half or sliced fish cake

  • cup fresh scallops [optional]

  • quarter cup fresh or canned crab meat [optional]

  • 6-8 cloves garlic, chopped

  • 2-3 stalks Chinese broccoli [Kai Lan] or Chinese mustard greens [Choy Sum], chopped into 2-inch lengths [keep stalks and leaves separate]

  • 4-5 fresh green Serrano chilies, finely sliced [Substitute: 2-3 fresh jalapenos] [optional]

  • cup white vinegar [optional]

  • 1 cup chicken stock [14oz can]

  • 1 tbsp cornstarch flour

  • cup water

  • 1 large egg, lightly beaten

  • salt and white pepper

Variation : Penang style Sar Ho Fun usually has a meat [pork, pork liver] and seafood combination. An all seafood version is also popular. Simply omit the pork and pork liver and add more of your favorite seafood.

 

 
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         To Prepare Rice Noodles :

  • If using fresh flat rice noodles: Gently separate the noodles. If they are too stuck together, do not force them apart. Soak the noodles in warm water for 2 to 3 mins, and using your fingers, gently separate the noodles. Drain well
  • If using packaged dried flat rice noodles: To reconstitute, pour hot boiling water, enough to cover the dried noodles. Soak till just al dente. Use a chopstick or tongs to give it a stir to separate the noodles in the hot water. Drain the hot water from the noodles. Immediately place noodles under a cold tap and allow cold running water to 'cool off' the noodles. Drain well

         To Prepare :

  • [Optional] First, make a fresh chili condiment by finely slicing the hot green chilies. Put into a glass jar, add white vinegar, set aside [You can make this ahead of time and refrigerate]
  • In a small bowl, combine cornstarch and water into a slurry, set aside
  • Heat wok to smoking hot, add 3-4 tbsp peanut or vegetable oil, add half the chopped garlic, stir-fry 30 seconds, add noodles and 2-3 tbsp soy sauce
  • Stir-fry noodles until lightly charred, dish onto individual serving plates
  • In the same hot wok, add about 2 tbsp peanut or vegetable oil, add the rest of the chopped garlic, stir-fry 30 seconds
  • Add pork, stir-fry for 1-2 mins, add pork liver, stir-fry for 30 seconds, add the stalks of the Kai Lan or Choy Sum, stir-fry 1 min
  • Add chicken stock, shrimp, fish balls, scallops, crabmeat, the leaves of the Kai Lan or Choy Sum and salt and white pepper to taste
  • As soon as it comes to a boil, add the cornstarch slurry gradually until the sauce is thicken to your liking
  • Lastly, while stirring, add the lightly beaten egg in a steady stream to form yellow and white streaks in the sauce
  • Divide and ladle ingredients and sauce equally onto noodles for each serving plate, serve hot immediately, and if preferred, a condiment of sliced pickled green chilies on the side
 
 

 

 
 

 

 
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