Tuesday, March 27, 2007
I had lots of fun preparing this delightful dish since it always reminded me of the good old school days rushing to get it hot at the canteen before the line become too long for little old impatient me. Don't be fooled by the look of this simple dish though cause it requires lots of preparation.Once all the ingredients are prepared and ready, cooking it can be done in a jiffy. This dish can be found prominently to my knowledge in Ipoh, Penang and Kuala Lumpur; with many vouching that the Ipoh's version is the best. Anyways do give this a try and also kindly note that the following recipe is allocated for two person.
Ingredients
White Chinese Noodles
1 Chicken Breasts - sliced into strips
- cut into slices20 Medium sized PrawnsPrawns
1 Fish CakeFish Cake
- cut into slices1 cup Chicken Stock
2 Garlic ClovesGarlic Cloves
- chopped2 cups Water
1 EggsEggs
- beaten2 tbsp Light Soy Sauce
2 tbsp Oil
1 ScallionScallion
- choppedSpinach or your preferred green vegetable
Salt to taste
Pepper to taste
Sliced pickled Green ChiliGreen Chili
- to serve on sideDirections
1] Put 1 tbsp of oil into wok and stir fry 1/2 of the chopped garlic.
2] Add noddles and coat with light soy sauce.
3] Remove from wok and unto serving dish.
4] Place the rest of the oil into wok and stir fry the rest of the garlic.
5] Add 1 cup of chicken broth, then 2 cups water. (add more water if you prefer a watery mixture)
6] Add slices of chicken breasts.
7] Add prawns, slices of fish cakes and squid.
8] Boil till everything is cooked.
9] Add in spinach.
10] Bring everything to a boil again then turn off heat.
11] Stir in egg.
12] Add in salt and pepper for taste.
13] Pour soup over noodles.
14] Garnish with green onions.
15] Serve immediately with pickled green chilies.
Note:
- If its possible, use chinese cabbagechinese cabbage
instead of spinach.- You can substitute the green chilies with Jalepeno peppers.
Technorati Tags: recipe, chinese food, char hor fun, hawker
Labels: char hor fun, chinese, hawker
posted by Daryl W.T. Lau at 12:36 PM
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8 Comments:
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At March 28, 2007 at 6:25 PM, 
Foong
Hey Daryl,
great website! Your Malaysian recipes are certainly very practical and easy to follow. Furthermore, it is a rare sight for me to come across a passionate Malaysian who loves to cook these days.
A passionate cook and foodie myself, I used to have a blog of something like yours but never got round to keep updating it (too busy la). So thanks YOU for the food blog!
