San Lou Hor Fun

Fish
Mains
Noodles

Easy Level:

Cook Time:

Servings:

1

San lou hor fun literally means tossing three ingredients together – the hor fun, bean sprouts and fish slices. If you’re able to find hor fun at the wet market, get this rather than kway teow!
This dish is unsurprisingly YUMMY! Toman fish seems to work the best for us, so do use this. The key to making this taste good is in the creation of the stock for the sauce – the more effort you put in there, the better! The bean sprouts and fish slices also adds to the crunch and flavour, creating a perfect harmony of balance.
If you’re feeling adventurous and want to add more ingredients to the stock, go for flat fish, scallops and others too!

Ingredients

Adjust Servings
US / Metric
0.00
g
g
toman/snakehead fish slices
0.00
g
g
toman/snakehead fish slices
0.00
g
g
hor fun/kway teow
0.00
g
g
hor fun/kway teow
0.00
g
g
beansprouts (with ends removed)
0.00
g
g
beansprouts (with ends removed)
0.00
cup
cup
water
0.00
cup
cup
water
0.00
cup
cup
chicken/fish stock
0.00
cup
cup
chicken/fish stock
0.00
tsp
tsp
light soy sauce
0.00
tsp
tsp
light soy sauce
0.00
tsp
tsp
salt (adjust to preference)
0.00
tsp
tsp
salt (adjust to preference)
0.00
g
g
spring onions (cut into 6cm length)
0.00
g
g
spring onions (cut into 6cm length)
tapioca starch mixture - 1 tbsp tapioca starch mix with 2 tbsp water
tapioca starch mixture - 1 tbsp tapioca starch mix with 2 tbsp water
0.00
tsp
tsp
white pepper (adjust to preference)
0.00
tsp
tsp
white pepper (adjust to preference)

Steps

1

Boil 1 litre water in wok
Boil 1 litre water in wok
Mark as completed

2

Blanch 150g hor fun/kway teow for 1 min
Blanch 150g hor fun/kway teow for 1 min
Mark as completed

3

Drain and set aside
Drain and set aside
Mark as completed

4

Blanch 200g toman/snakehead fish slices in boiling water for 1-2 mins
Blanch 200g toman/snakehead fish slices in boiling water for 1-2 mins
Mark as completed

5

Drain and set aside
Drain and set aside
Mark as completed

6

Heat 1 cup water in wok
Heat 1 cup water in wok
Mark as completed

7

Bring to boil and add 100g beansprouts (with ends removed)
Bring to boil and add 100g beansprouts (with ends removed)
Mark as completed

8

Add 1 cup chicken/fish stock,
Add 1 cup chicken/fish stock,
Mark as completed

9

1 tsp light soy sauce,
1 tsp light soy sauce,
Mark as completed

10

and ½ tsp salt (adjust to preference)
and ½ tsp salt (adjust to preference)
Mark as completed

11

Add in blanched toman fish slices
Add in blanched toman fish slices
Mark as completed

12

Bring to boil then thicken with tapioca starch mixture
Bring to boil then thicken with tapioca starch mixture
Mark as completed

13

Add 40g spring onions (cut into 6cm length)
Add 40g spring onions (cut into 6cm length)
Mark as completed

14

Add ¼ tsp white pepper (adjust to preference) and mix well
Add ¼ tsp white pepper (adjust to preference) and mix well
Mark as completed

15

Pour sauce over hor fun/kway teow and serve
Pour sauce over hor fun/kway teow and serve
Mark as completed

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