Making the perfect Cantonese fried ho fun (rice stick) dish at home!

This is a favourite of my wife's. Whenever we eat out, whether it be in the UK or when visiting Malaysia, she always asks for Cantonese Fried Ho Fun. It is actually quite easy to make at home. Only problem is that you need a tiny handful of a lot of ingredients to make it an interesting dish and as a result, I can only make this when I have enough leftovers accumulated in the freezer.

This dish consist of prawns, pork slices, char siu, fishballs, squid and pak choy.

It needs to be fried separately:

The fresh noodles (ho fun / rice stick) is tossed into a hot well greased wok, or a less greased non stick pan, then fried with a bit of light soy and sweet soy sauce. Keep sprinking it with water to ensure they stay separate, till lightly charred. If they start sticking together, then you have overcooked it. This is the most important part of the dish to get right and if you get it wrong, the whole dish will not taste right!

Then put the noodles aside.

To cook the sauce... you have to adjust the cooking method according to how hot you can get your wok. Assuming you are doing this at home and your wok does not achieve "wok hei"....

I first brown some garlic and ginger, then add all the ingredients except the pork. Fry lightly then remove.

Next, I brown more ginger and garlic and add marined pork slices. Add bones too if you have any. When they are fragrant, add chicken stock (enough to cover your noodles) and bring to boil. Add rice wine, oyster sauce, salt and sugar into it. This will take awhile to heat up if cooking at home, so it is like stewing the pork, hence why you add the bones. When the mixture starts bubbling add cornstarch to thicken. Then add the rest of the cooked ingredients and remove from heat within 1 minute. Add egg white for Malaysian style "wat tan hor" or leave as it is. I did not add the egg white cuz I dont want to waste the yolk!

Then, just pour over the noodles, remove bones and serve.

If your cooker is hot enough to heat up the stock within seconds, you do not need to cook this part separately. Just add everything in and fry them, add cornstatch and pour onto noodles.

Assorted meat Ho Fun ( Rice Stick )

Here is my submission for Merdeka Open House: Mee and My Malaysia from http://babeinthecitykl.blogspot.com/

I'm afraid what I thought may have been my most appealing dish has already been blogged about here:
http://malaysiankitchen.blogspot.com/2008/02/lobster-fried-ho-fun.html

Well, here is another one along similar llines. Fried Ho Fun (Rice Sticks) Cantonese style is my favourite type of fried noodle dish. So, here, I have concocted one that makes use of bits of frozen seafood cocktail, but based its main flavouring comes from fresh slices of chicken, marined in soy soauce and black beans.

I first fry the noodles with a few drops of sweet soy and light soy,then set aside.



Next, I stir fry the chicken pieces, then add bits of seafood, in this case a few pieces of shrimps, fishballs, squid and choy sum. After that, add hot boiling stock (knorr cube, with oyster sauce, and shaosing wine). Then thicken sauce with cornflour. Stock must be boiling as you dont want to bring it to boil in the wok, resulting in overcooking the meat.



After that, just pour over the noodles and serve.

Chow Kuey Teow

With most raw ingredients widely available locally, I make this dish quite frequently. However, it of course cannot compare with what you get in Malaysia, even the very worst ones :-(( . However, I believe I have theoretically worked out exactly how it can be done perfectly, but unfortunatley, circumstances does not permit it in the UK.

The things I lack:
- a cooker hot enough to achieve "wok hei"

- the right kind of ho fun noodles. Quality CKT requires thin, yet firm, fresh ho fun. The two fresh varieties available in Manchester are quite thick.- blood clams or "see hum"

- chinese chives. You can buy this in Manchester, but seems a waste to buy a 100g bunch just for a small dish of CKT.

The things that I can do, but don't:
- use lard. I usually have none available and making crispy pork fat bits are unhealthy.

- use chilli - because my family does not like it spicy.

- I don't use a wok, but a non-stick flat pan so as to not use too much oil. The raw ho fun itself is already very oily.

- Use of chopped preserved veg in the browning process. I'm afraid I don't know what veg it is they use, although I am sure it is available in Chinatown!

Here is the ho fun. It is bought folded up in a pack, like the cheong fun below, made by the same manufacturer. I immerse it in hot water to loosen and soften it.


The ingredients are garlic, squid, chinese sausage, prawns, fish cake and beansprouts (not pictured).


The sauces are sweet soy (blended with a little bit of the sauces pictured below .. only a LITTLE BIT!) and light soy.


And in the pan, only a tiny bit of vegetable oil to brown the garlic before putting in the noodles.

And the final product!