Char Hor Fun

Pagi2 teringat nak makan Keow Teow macham kt Tapah R&R tu.Lama x ke selatan..so selalunya akak sekeluarga pasti menjamu selera setiap kali singgah di situ. Sedap..!!!kalau sesiapa yg pernah mencuba masakan ala china ni..pasti setuju dgn akak, tambah pulak dgn cili burung yg dtaruh kicap cair.Makan mesti masa panas2..
Resepi ni akak amik kt Rinnchan.fotopages.com. Terima Kasih ya Rinn dgn resepi istimewa ni. Akak copy paste resepi ni ya..minta halalkan..

Akak x dak Keow Teow..so amik spaghetti sebagai ganti..dont worry..enak!!


Akak banyakkan sayur...utk kulit yg cntik...he..he..yg benar akak hantu sayur...
Kuah akak pekatkan..pasal later bila hampir sejuk kuah dia akan berubah cair dgn sendiri..

Char Hor Fun
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.
So ..cuba ya..jgn tak cuba...