Wednesday, 29 June 2011
Saturday, 18 June 2011
Wednesday, 1 June 2011
Fry together over high heat in a bit of oil until charred:
Dish up onto two deep plates/shallow bowls and set aside.
- Making the Gravy:
Fry 2 cloves garlic, finely chopped until golden.Add and fry briefly:
Lower heat and add:
Bring to a boil, then add 2 tsp cornstarch diluted in ¼ cup water (for thickening).
Simmer for a few mins until thickened. Slice 1 bunch of choy sum (flowering Chinese cabbage) or greens of your choice into 2” lengths and throw in.
Turn heat off and break in 2 eggs, stirring quickly to scramble. Have a quick taste and add more seasoning if required. Dish the gravy over the prepared hor fun and serve immediately (alongside a small dish of sliced pickled green chillies in light soy sauce if you're lucky enough to have it).
Get in with chopsticks and a Chinese spoon. Shovel into mouth.