Beef Hor Fun

It's been some time since I shared my cooking stories.  K and I share the same load in cooking (thank God for a hubby that cooks - hurray to that) and we have been somewhat sticking to the usual dishes that we cook and enjoy.  Once in a while we would discuss which are our top few dishes from each other.  So far, I enjoy his Hainanese Chicken rice, a self-invented sweet and spicy chicken dish and beef steak.  He loves my mee goreng, salmon teriyaki and claypot chicken rice.  (You can see we consume quite a bit of chicken in the Ong household.)

When we are a bit tired of cooking after work, we sometimes would drive to a good Chinese restaurant 15min away and order their beef hor fun for dinner.  It has not occurred to me that I could try cooking it until I saw JX sending us a pic of his home cooked beef hor fun, followed by Pris posting a pic of her homemade hor fun that I think those were signs.  I need to try making them too!

We went to the Asian supermarket the other day and I bought the necessary ingredients.  I then asked JX for the recipe to which he sent me this:

http://www.singaporelocalfavourites.com/2009/09/sedap-beef-hor-fun.html

Ingredients

• 150g beef fillet, trimmed and slice beef thinly against the grain 
• 350g fresh flat rice noodles (hor fun) 
• 1 tbsp light soy sauce combined with 1 tbsp water 
• 100g mustard greens
• A handful of bean sprouts (optional)
• 1 stalk spring onion, cut into 3cm lengths 
• 3-4 thin slices young ginger

Seasoning A - this is for the beef marinade

• 1 tsp old ginger juice (I omitted this)
• 1/2 tsp salt 
• 1/2 tsp sugar 
• 1/2 tsp bicarbonate of soda (as a meat tenderiser)
• 2 tsp corn flour 
• 1 tsp oil (to be added last)

Seasoning B - this is for the gravy

• 1/2 tsp light soy sauce 
• 1/2 tsp oyster sauce 
• 1 tsp dark soy sauce 
• 1/4 tsp sugar 
• 1/2 tsp chicken stock granules 
• 5-6 tbsp water 
• 2-3 tsp corn flour

Instructions

Marinate beef with all the seasoning ingredients (A) and set aside for 20–25 minutes.

Bring water to a boil in a wok, add in marinated beef and scald for 4-5 minutes.
Drain the meat and leave aside.

Heat wok with 1 tablespoon of oil and swirl the wok around so that the oil coats the pan well.  Use the spatula to remove any excess oil, then add in the rice noodles.

Fry the noodles briskly in the hot wok for 1-2 minutes.

Add the combined soy sauce mixture (light soy sauce and water), and fry the noodles well.

Dish out and place on a serving platter.

Heat a clean wok with 1 tablespoon of oil and stir fry the mustard greens and bean sprouts for 30-40 seconds.  (I had used lettuce and carrots.)  Remove and place around the noodles.

Reheat wok with a little oil and fry ginger slices until fragrant. Add in combined sauce ingredients (B). 

Return the pre-cooked beef and fry briskly. Add a dash of sesame oil and a little more oil to glaze the gravy. Add water as desired. (I did think I needed quite a bit of water to get enough gravy.)

Pour the gravy and beef over the noodles and serve immediately.

 And the end product!

Homemade beef hor fun

Verdict, my love?

He wanted to tuck in but I said "quick, take a pic first!" hence his look haha

Serve with some homemade green chillies

K thinks it tastes exactly like the restaurant which we usually buy from.  I think that means success!  I spent almost an hour cooking it but we took 10min flat to wolf it down.

Definitely will try again.

Another link which I might try from too:

http://www.seasiafood.com/wat-tan-hor-recipe/