|Seafood Ying Yeong Wat Tan Hor|
300 gm flat rice noodle ( hor fun)
80 gm rice noodle ( beehoon)
10 shrimp, peeled and dehead
20 gm fish cake, cut slices
4 fish balls, cut into two pieces
3 squid, clean and cut into pieces
120 gm pork belly or lean pork, cut in slices, add 1/2 tsp salt, 1/2 tsp corn starch and 1/2 oil
1/2 cup water, mix with corn starch and set aside.
3 tablespoon corn starch
3 slice ginger
2 cans chicken broth or 800 ml water
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon pepper powder
1/2 teaspoon soy sauce
1/2 pound yu choy ( choy sum) or napa cabbage
11/2 teaspoon cooking oil
1/2 teaspoon dark sauce
1 teaspoon soy sauce
Heat oil to high and fry the rice noodle to golden brown or crunchy. Set aside.
Heat the wok high add 11/2 teaspoon oil, fry the flat noodle( hor fun) with dark sauce and soy sauce
until the noodle combine with black color and soften. Removed from wok.
To prepare the gravy, pour the chicken broth or water in a pot to boil, when is boiling add in the pork
and all the seafood. Add in the yu choy or napa cabbage and let it simmer for a while. Add in salt,
sugar, pepper powder.
Stir in the corn starch mixture, this is to thicken the gravy. When the gravy is thicken crack in the egg
and turn of the stove or remove the pot from the heat. Mix well the ingredients in the pot and pour in
the previous fry flat noodle( hor fun)
Serve in separated plate with chili padi or pickled green chilies.