The first time I had fried
tang hoon was in the 80s and it was fried with small thin shelled lala which
was absolutely delicious. I tried frying it and it was a disaster as the tang
hoon stuck together. It was only 2 years ago that I tried frying it and
realised that tang hoon need more water compared to mee hoon so now it is one
of the noodles that I serve for lunch or family gatherings.
Ingredients
1 small bundle choi sam
Skinless chicken breast
Bacon
chips
Cut the choi sam
Separate the stems from
the leaves
Slice the chicken into
small pieces
Fry some chopped garlic until
fragrant then add the bacon
Add the sliced chicken
when the bacon is slightly brown
When the chicken has
changed colour add the choi sam stems
Add the leaves and mix
thoroughly
Add 2 tbsp dark soy sauce,
1 tbsp oyster sauce
Season with salt and pepper
Mix well and add 300 mls
water
Rinse the tang hoon
Put in the tang hoon and stir to make sure everything is well
mixed
Add more water
if necessary because tang hoon will stick together if there is not enough water
Keep on
stirring until the tang hoon has absorbed almost all the liquid.
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