San Lou Hor Fun

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!

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Ingredients

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200g toman/snakehead fish slices
150g hor fun/kway teow
100g beansprouts (with ends removed)
1cup water
1cup chicken/fish stock
1tsp light soy sauce
½tsp salt (adjust to preference)
40g spring onions (cut into 6cm length)
tapioca starch mixture - 1 tbsp tapioca starch mix with 2 tbsp water
¼tsp white pepper (adjust to preference)

Directions

1.

Boil 1 litre water in wok
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2.

Blanch 150g hor fun/kway teow for 1 min
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3.

Drain and set aside
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4.

Blanch 200g toman/snakehead fish slices in boiling water for 1-2 mins
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5.

Drain and set aside
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6.

Heat 1 cup water in wok
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7.

Bring to boil and add 100g beansprouts (with ends removed)
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8.

Add 1 cup chicken/fish stock,
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9.

1 tsp light soy sauce,
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10.

and ½ tsp salt (adjust to preference)
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11.

Add in blanched toman fish slices
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12.

Bring to boil then thicken with tapioca starch mixture
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13.

Add 40g spring onions (cut into 6cm length)
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14.

Add ¼ tsp white pepper (adjust to preference) and mix well
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15.

Pour sauce over hor fun/kway teow and serve
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