RECIPE – CHIVES FLOWER ROASTED PORK FRIED HOR FUN

I got up real early this morning just to prepare a meal for my family today although it is a Sunday. Have you ever encountered trying to think of what to buy back for lunch on a Sunday? If it is not Fried Rice then it would be the usual noodle dishes that I got rather bored with. With a little of creativity, I came out with something you cannot buy from any stalls around, which I would like to share with you all. Here is the recipe to my CHINESE CHIVES FLOWER ROASTED PORK FRIED HOR FUN.

INGREDIENTS
1.5 kg hor fun (open up and cut into 1.5” strips)
600gms roasted pork (chopped)
300gms chives flower (cut into 1” length)
1 piece thick fish cake (halves and cut into strips)
2 pieces artificial crabsticks (cut into 4mm thickness)
5 eggs (beat with 1 Tspn sesame oil, 2 Tspn soy sauce and pepper)
10 porcelain spoons vegetable oil
3 cloves garlic (chopped)
6 Tspn soy sauce
1 Tspn dark soy sauce
3 Tspn sesame oil
3 Tspn oyster sauce
Pepper
Salt
Sugar

PREPARATION

1. Heat up wok with 6 porcelain spoons of oil and saute some chopped garlic. When the garlic becomes slightly brown, lower fire, pour in the hor fun. Add in 1 Tspn of dark soy sauce, 3 Tspn of soy sauce, 1 Tspn oyster sauce, 1 Tspn sesame oil and some pepper. Higher fire and stir until it looked slightly dried up. Scoop and leave aside.
2. Put in some oil and chopped garlic. Stir fry the fish cake for two minutes. Scoop and leave aside together with the diced crabsticks.
3. Put in 3 porcelain spoons of oil and sauté some garlic until brown. Pour in the roasted pork, 1 Tspn soy sauce, 1 Tspn sesame oil, 2 Tspn oyster sauce, pinch of sugar, and some pepper and stir fry for about two minutes. Add in the chives flower and stir until cook. Scoop and leave aside.
4. Add in the balance oil, sauté some garlic on high fire. When slightly brown, pour in the beaten eggs and scrambled it until loose.
5. Lower the fire. Pour in the fried hor fun and stir thoroughly. Next, pour in the rest of the ingredients and stir thoroughly.
6. Sprinkle some salt and pepper to taste (if not enough)
7. Scoop into dishes and serve while it is hot. You can garnish with fried shallots and serve with shrimp paste chili (sambal belacan).

(Serves: 4-6)

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RECIPE – STIR FRIED CHINESE LEEK FLOWERS WITH ROASTED PORK

Nowadays, most of the family members are working personnel. If you ask them to go into the hassle of spending hours just to cook a meal, they would rather spend their time eating out. Why not try this Stir Fried Chinese Leek Flower with Roasted Pork. You would have it served on the dining table within minutes. Here are the ingredients and method to cook the dish.

Ingredients:

1 bundle Chinese Leek Flower (Koochai Hua) – wash and cut into 1.5 inch length
500gms roasted pork
1 big onion – cut into 10 pieces
2 pips garlic - chopped
1 tspn fine sugar
1 tspn sesame oil
1 Tspn soy sauce
2 Tspn oil
1/3 cup of water
2 Tspn corn starch (dissolve in some water)
Pinch of salt
Some pepper

Method of cooking:

1. Put some oil into a heated wok. Add in the chopped garlic and sauté until golden brown.
2. Put in the roasted pork. Add in the soy sauce, sesame oil, sugar and some pepper. Stir fried until fragrance. Add in the water and simmer it with low fire for 5 minutes.
3. Add in the dissolved corn starch some at a time until the gravy becomes thick. Taste if the gravy is salty enough for your taste bud. If not, pinch in some more salt.
4. If the combination is just right for you, put in the big onions and Chinese leek flowers and stir fry until the vegetables are cooked.
5. Dish out immediately and serve with hot steaming rice.

(Serves: 3-4)

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