Apa?Malaysian Food


Penang Sar Ho Fun

   Penang Sar Ho Fun text

[ Scrambled Egg Sauce Noodles ]


  • 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.


  for foodies all around the world

         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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