Sunday, September 20, 2009

Noodles - Ipoh Tauge Hor Fun/ Ngar Choi Gai

I dont know why but i feel like posting this post....well, mainly cos i had a lot of difficulties trying to find relevant recipes online for this. Again, ngar choi gai come in many shapes forms and types and this is my take on the dish.

There are 3 parts to the dish....chicken, taugeh/ngar choi, hor fun/kueh tiaw....


1st thing is the sauce...this is used for the chicken and taugeh:
2 tbsp oil from fried scallions
1 tbsp oyster sauce
1 tsp seasme oil
2 tbsp soy sauce
3 tbsp water

Part 1: Chicken

Check out my previous post on Hainanese Chicken Rice. However, the sauce is different....use the sauce in this recipe. And top with coriander

Part 2: Taugeh

Two handfuls taugeh/ngar choi

Part 3: Kueh Tiaw

3 pieces ginger
2 cloves garlic
2 cinnamon stick
1 tbsp clove
2 star anise
2 to 3 litres water
chicken bones/feet or just use stock.

packet of kueh tiaw/horfun

Preparation methods:

Take ingredients for soup, fry with oil till brown and add water and boil till about 1.5 litre of water is left. Add salt and pepper to taste

While soup is boiling, cook chicken according to previous recipe.

At the same time,the ingredients for sauce and simmer till sauce is semi thick. Add more water if too thick. Set sauce aside.

When chicken is ready, pour sauce over the chicken. Add fresh coriander on top of chicken and serve.

Blanch bean sprouts/taugeh with hot water while making another portion of the sauce in the pan. Drain bean sprouts are semi soft. Transfer the bean sprouts to pan with sauce and stir with heat off. Serve.

Last but not least, boil the hor fun/kueh tiaw until cooked. Transfer to cold water and back to boiling water. Put in bowl and serve with soup. Add salt and pepper to taste.

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