Tuesday, December 27, 2011

Dry Beef Hor Fun

Ahh Singapore, how you now seem like a distant memory. Realizing I'm meant to go back to work tomorrow, this is the first time since high school that I've just feel like doing ANYTHING but going back to work. And so i look fondly upon just a few months ago, relaxing in Borneo and living it up in Singapore. 

So i know that hor fun seems to traditionally be served as a wet noodle dish; in fact I've seen variations of a thickened sauce that is pale in colour, but I've also seen variations that have a literal, runny, transparent broth with them! However, this version, which is a bit harder to find, is my favorite: dry beef hor fun! This version here is not quite as good as what i had over in Singapore, which was my favorite meal for the entire trip! But it seems to be hard to find recipes for this dry style on the Internet. Never mind, it's still delicious!

Stay tuned for one last post for 2011 (maybe 2... I'm hungry!) and I'll see you all again next year before the Mayan gods come get us.

Ingredients (Serves 4)

  • 400gm beef porterhouse
  • 1 packet flat hor fun rice noodles, fresh
  • 1 bunch garlic chives, cut into 2 inch batons
  • 2 handfuls bean sprouts
  • 1 onion, cut into eighths
  • 6 scallions, cut into 2 inch batons
  • 1 tsp sesame oil
  • 1 tsp + 2 tbsp light soy
  • 1 tsp + 2 tbsp dark soy
  • 1 tsp + 2 tbsp rice wine
  • Peanut oil


Thinly slice the beef and marinate with 1 tsp light soy, 1tsp dark soy, 1 tsp rice wine and 1 tsp sesame oil.
Place in fridge for 30 minutes.
Heat 1 tbsp peanut oil in a large wok over high heat
Cook1/4 the marinated beef, stirring, until browned. Set aside.
Repeat 3 more times for remaining beef.
Add the onions and 1/2 the scallions to the wok and cook until softened and lightly charred
Meanwhile, microwave the noodles until softened.
Add the remaining soy and rice wine to the wok and cook until thickened over high heat
Add the beef back to the wok with then noodles, tossing until the noodles begin to stick and are lightly charred in spots.
Add the remaining scallions, garlic chives and bean sprouts to the wok and toss through
Serve with lemon on the side.

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