{"id":9216,"date":"2016-03-19T22:13:16","date_gmt":"2016-03-19T14:13:16","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=9216"},"modified":"2016-03-19T22:13:16","modified_gmt":"2016-03-19T14:13:16","slug":"beef-hor-fun-with-a-really-thick-gravy","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=9216","title":{"rendered":"Beef Hor Fun With A Really Thick Gravy"},"content":{"rendered":"<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-9218\" alt=\"Beef Hor Fun 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2016\/01\/Beef-Hor-Fun-2.jpg\" width=\"650\" height=\"476\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-9219\" alt=\"Beef Hor Fun 3\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2016\/01\/Beef-Hor-Fun-3.jpg\" width=\"650\" height=\"553\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">Why not? Covering my rice noodles with a thick layer of gravy and beef slices makes me really happy. In fact, I love eating the gravy more than I love eating the noodles.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">This dish is made just for me. And oh, don&#8217;t forget the pickled green chillies.<\/p>\n<p style=\"text-align: justify;\"><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Oil: 2 tbsp + 2 tbsp + 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Rice noodles (hor fun): 600g<\/li>\n<li style=\"text-align: justify;\">Dark soy sauce: 5 tbsp + 4 tbsp<\/li>\n<li style=\"text-align: justify;\">Beef: 300g, sliced thinly across grains<\/li>\n<li style=\"text-align: justify;\">Salt: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Sugar: 1 tsp<\/li>\n<li style=\"text-align: justify;\">White pepper: a pinch<\/li>\n<li style=\"text-align: justify;\">Sesame oil: 2 tsp + 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Corn flour: 3 tsp<\/li>\n<li style=\"text-align: justify;\">Bicarbonate of soda: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Garlic: 4 cloves, chopped finely<\/li>\n<li style=\"text-align: justify;\">Ginger: 5-cm length, chopped finely<\/li>\n<li style=\"text-align: justify;\">Spring onion: 1 stalk, cut into 6cm length, with some chopped finely for garnish<\/li>\n<li style=\"text-align: justify;\">Chye sim: 200g, cut into 6-cm length<\/li>\n<li style=\"text-align: justify;\">Hot water: 1 liter<\/li>\n<li style=\"text-align: justify;\">Chicken stock cube: 1<\/li>\n<li style=\"text-align: justify;\">Light soy sauce: 4 tbsp<\/li>\n<li style=\"text-align: justify;\">Oyster sauce: 4 tbsp<\/li>\n<li style=\"text-align: justify;\">Shao Xing wine: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Corn flour mixture: 5 tbsp flour + 5 tbsp water<\/li>\n<li style=\"text-align: justify;\">Egg: 2, beaten<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Heat 2 tbsp oil in wok.<\/li>\n<li style=\"text-align: justify;\">Add rice noodles and 5 tbsp dark soy sauce. Stir-fry continuously on high heat for about 5min.<\/li>\n<li style=\"text-align: justify;\">Plate up noodles and set aside.<\/li>\n<li style=\"text-align: justify;\">Mix beef slices with salt, sugar, white pepper and 2 tsp sesame oil.<\/li>\n<li style=\"text-align: justify;\">Coat evenly with corn flour and bicarbonate of soda. Leave to marinate for 30min.<\/li>\n<li style=\"text-align: justify;\">Heat 2 tbsp oil in wok. Stir-fry beef till almost cooked and still a bit red. Remove from wok and set aside.<\/li>\n<li style=\"text-align: justify;\">Heat another 2 tbsp oil in wok. Stir-fry garlic and ginger till fragrant.<\/li>\n<li style=\"text-align: justify;\">Add spring onions and chye sim. Stir-fry for 1 min.<\/li>\n<li style=\"text-align: justify;\">Add hot water, chicken stock cube, light soy sauce, 4 tbsp dark soy sauce, oyster sauce, 2 tbsp sesame oil and Shao Xing wine. Bring to a boil.<\/li>\n<li style=\"text-align: justify;\">Add corn flour mixture. Drizzle in egg.<\/li>\n<li style=\"text-align: justify;\">Return fried beef slices to wok. Stir-fry quickly and switch off the heat.<\/li>\n<li style=\"text-align: justify;\">Ladle gravy mixture over noodles.<\/li>\n<li style=\"text-align: justify;\">Serve with chopped spring onions and pickled green chillies.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2016\/01\/Beef-Hor-Fun.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-9220\" alt=\"Beef Hor Fun\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2016\/01\/Beef-Hor-Fun.jpg\" width=\"650\" height=\"485\" \/><\/a><\/p>\n<p style=\"text-align: justify;\"><em><strong>Disclaimer:<\/strong><\/em><\/p>\n<ul>\n<li style=\"text-align: justify;\">The hawker style beef hor fun uses the thicker rice noodles for this dish. I had to use the thinner 1-cm version as the thicker versions cannot be found in any supermarkets or markets. Remember to use high heat to fry the noodles to get that distinct &#8216;burnt wok&#8217; taste, which is what makes this dish so fragrant!<\/li>\n<li style=\"text-align: justify;\">Halve the dosage of corn flour for a thinner gravy over the noodles, which is the usual way of serving this dish as well.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><em><strong>Serving<\/strong><\/em>:<br \/>\n3 persons<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=9216\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>Why not? Covering my rice noodles with a thick layer of gravy and beef slices makes me really happy. In fact, I love eating the gravy more than I love eating the noodles.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[132,22],"tags":[110,478,473],"class_list":["post-9216","post","type-post","status-publish","format-standard","hentry","category-chinese","category-noodles","tag-cantonese","tag-rice-noodle","tag-stir-fry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/9216","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9216"}],"version-history":[{"count":8,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/9216\/revisions"}],"predecessor-version":[{"id":9355,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/9216\/revisions\/9355"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9216"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9216"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9216"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}