char hor fun (mas kasik) – by aweng

June 25, 2008 at 2:01 pm Leave a comment

semalam aku masak char hor fun.. resepi ni aku cilok dari rinnchan (page fotopages)

 

sedaaaaaapppppp

 

 

tapi x sempat amik gambar.. sori.. ( ni gambar dari webpage rinnchan je)

 

tadi aku kuar.. berpoya2 sambil cari barang.. ngeee

 

 

Ingredients:
– makes 6 to 7 servings
1 pckt raw kuey teow (abt 600gm)
3 cloves garlics
1 teaspn white pepper
1/2 teaspn black pepper
chicken fillet, thinly sliced
meat, thinly sliced
12 med sized prawns
15 fishballs
5 crab flavoured fish filamen
2 cubes chicken stocks
1/2 carrot, julienned
kailan
spring onion
eggs
sesame oil
5 tblspn soy sauce
corn flour, mix with 1/2 cup of water
Water, sufficiently

Method :
1. Clean kuey teow with hot water. Drain and keep aside.
2. Sprinkle 2 or 3 drops of sesame oils into frying pan and pour in soy sauce. Immediately add in kuey teow, stir just until soy sauce coated the kuey teow.
3. Divide and place kuey teow on prepared plates.
4. Seperately prepare the gravy. Just stir fry garlics, add in peppers. Continue fry, then add in meat. Stir and leave to cook.
5. Add in chicken fillet, prawn, fishballs and crab filamens and vege.
6. Pour in water and let simmer for a while. When it starts to boil, crush in chicken stocks and pour in cornstarch mixture and let simmer until gravy thickens.
7. Add salt to taste.
8. Break eggs into gravy one by one (qty according to servings) but do not stir.
* Just pour the hot gravy on kuey teow served on plates.. and have with soy sauce and bird chillie.

Entry filed under: resepi istimewa. Tags: .

mee hailam (resepi chema)- by aweng singgang daging (izan kasik) – by aweng

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