1 kg Hor Fun or kway teow
1 tbsp dark soy sauce
1 tbsp light soy sauce
3 tbsp cooking oil
300 g Cai Xin, washed and drained
4 leaves wong bok
1 box Unicurd tofu (for soup) cut into cubes
1 fish cake – slice thinly
300 g sliced chicken meat/pork
12 medium prawns – shelled and deveined
1/2 small carrot – sliced
2 medium squids – washed and cut into rings
3 eggs – lightly beaten
3 tbsp minced garlics
1.5 litre chicken broth/ikan billis
500 litre water
5 tbsp potato flour – mixed with 4 tbsp water (more if want a thicker gravy)
2 tbsp light soy sauce
1 tbsp dark soy sauce (if want a darker version, add 1 tbsp more)
1 tbsp each – abalone and oyster sauce
1 tsp pepper
1/2 tsp each – sesame oil and sugar
Salt to taste
Marinade for meat
1 tsp light soy sauce
1 tsp Shaoxing wine
1/2 tsp each – corn flour and sesame oil
1/4 tsp pepper
1) Separate hor fun lightly, by tossing with hands.
2) In a heated wok, add 1 tbsp oil and 1 tbsp garlics, saute till fragrant, add hor fun, light and dark soy sauce, toss hor fun until well coated with the sauce on high heat till charred a bit.
3) In the separate wok, heat remaining oil and saute remaining garlics till fragrant. Add stock and water and bring to a boil. Add in the vegetables, seafoods and tofu. Once it boils, lower heat and slowly pour in the potato starch to thicken the gravy. Adjust seasoning with salt, pepper and sugar.
4) Turn off heat, add egg mixture in slow circular manner. Wait for a minute before stirring.
5) Assemble hor fun on serving plate, ladle hot gravy and serve with pickle green chilli.
For Mui Fun,
Scoop rice on serving plate and ladle hot gravy on the side and serve hot with pickle green chilli.