In Reply to: Egg Sauce/Gravy posted by Kieran Mills on November 02, 2001 at 01:52:49:
: I am desperately trying to find a recipe for egg sauce/gravy, as used in Cantonese Chow Hor (Ho) Fun.
: Any help would be graetly appreciated.
Hor fun - thick flat rice noodle
dark soya sauce
light soya sauce
pork liver slices
choi sum (Chinese flowering cabbage)
white pepper (powder)
tapioca flour or other thickening flour
prawns - shelled and deveined
For Hor Fun
If they come uncut, first unfold them and then cut.
Heat oil and fry hor fun briefly with a little dark soya sauce and set aside.
Make sure the fire is strong and wok hot enough or the hor fun will stick to the pan.
For the Sauce
Heat wok, fry garlic till fragrant, pour in stock and bring to boil.
Add pork, prawn, choi sum, fish and liver. Season to taste with salt, ajinomoto, peper, light soya sauce and thicken with tapioca flour (first dissolved in water). Take care not to overcook liver and prawns.
Served with pickled green chillies in venegar and red chillies in light soya sauce.
Note: to make pickled green chillies, soak green chillies in venegar, add salt and sugar and let stand for at least 2 days in a glass jar.
enjoy... LizzieS * Perth, Western Australia *
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