My version of Mui Fan!
One of the dishes that I like to cook as you can add any ingredients you like! My boys likes mui fan as it tasted like Hor Fun but gravy on white rice π
Ingredients:
- About 1.5 liters Chicken stock (either homemade or store-bought)
- 2 tbsps of Minced garlic
- 8 Prawns (deshelled and deveined, marinate with a little salt n pepper)
- 1 piece of Fish cake (sliced)
- 1 medium size Sotong (cleaned and sliced into pieces)
- 100g Lean pork (sliced, pre-marinated with light soya sauce, oyster sauce, sesame oil, corn flour and a dash of pepper and cooking wine)
- A handful of Cai xin
- Two eggs (beaten)
- Pototoe starch water (half cup of potatoes starch flour mixed with 3/4 cups of water).
Method:
- Heat 2 tbsp of oil in wok. Once hot, add minced garlic till fragrant.
- Add sliced lean pork and stir fry for two mins. Add prawns and Sotong, stir fry for half a minute.
- Add chicken stock. Bring to a boil.
- Add fish cake and caixin. Mixed well.
- Seasoned with some light soya sauce, oyster sauce, dark soya sauce and sugar. Adjust seasonings according to your taste. I added a dash of fish sauce, but it's optional. (I didn’t measure the amount of seasonings. I added a little more seasonings as I’m using plain white rice.)
- Bring to a boil.
- Thickened with potatoe starch water. Continuously stir the gravy as you pour the potato starch water so as to prevent it from clumping.
- Once the thick consistency is done, drizzle in beaten eggs all around the gravy then off fire. Use spatula to gently stir the eggs.
- Pour sauce over rice and serve hot with sambal or green chili as sides.
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