Saturday, April 22, 2006

Fried Tung Hoon

My domestic helper is not around. She has brought my younger boy to Popular to get his Geronimo Stilton books. I have no idea what to cook and didn't feel like buying from outside. Finally decided to just fry a simple tung hong for dinner. This is a really simple dish and you can add whatever ingredients you have in the fridge or fancy. This is my version.

Photobucket

Fried Tung Hoon (Hugbear)

1 pkt of tung hoon (dried glass noodles) abt 250 gm
3 eggs
some mince garlic some french beans sliced thinly
some carrot cut into thin stripes
5 or 6 pieces of dried mushrooms (soak in hot water till soft and cut into thin stripes)
some fresh prawns, shelled

Sauce (mix together in a bowl)
2 tbsp oyster sauce
1 tsp fish sauce
1 tbsp sugar
250 ml of chicken stock (mix 250 ml of water with 1 tbsp of Maggie concentrated chicken stock)
Method: Heat some oil in a wok. Scramble eggs till foamy and then add in chopped garlic. Fry for a while then add in carrot, french beans, mushroom and prawns. Cook for a minute or so.

Add in tung hoon and pour sauce over it. Fry the tung hoon and let it soak up the sauce. If tang hoon gets too dry, you can add more chicken stock. Fry until the sauce is almost dried up. Sprinkle some crushed black pepper and mix well. Transfer to a serving dish, and you can sprinkle with some fried shallots and coriander leaves if you like before serving.

17 comments:

jq said...

I love tang hoon. Any leftover? Thanks for the simple recipe. Going to try it out!

And see that you have managed to link your fave blogs to your own now. Congrats!

Hugbear said...

Joyce, this fried tung hoon is very nice, you must give it a try.

Thanks to Sharon of NK, she helped me to do that.

Pauline said...

Hey leelee

That looks simply yummylicious.. must try one day .. my dds love tang hoon!

Hugbear said...

Hey, Pauline, thanks for dropping by. Yes, this is a really yummy yet simple recipe. Go and try it.

Anonymous said...

Hi,

actually i am looking for fried tung hoon versi Thai food. but after try your's recipe is very very nice, thans....

Hugbear said...

Glad it turned out good for you.

Anonymous said...

Hi Hi Hugbear...

I really like your blog ...
Can i just ignore the Fish Sauce.. If yes, what sauce should i subsitute

Hugbear said...

Yes, you can just omit the fish sauce and maybe increase the amount of light soya sauce to taste.

Steph said...

hi! I'm not experienced with cooking and am home-alone for 2 months.. I tried your fried tang hoon recipe. It's fantastic! hehe, i think i shall try all your recipes in these two months...

Hugbear said...

Hi Steph, try them and let me know if you like all of them. Why are you home alone for 2 months?

Anonymous said...

Hi hugbear


I have your fried tung hoon. My mum found it too bland but to me is ok.

Hugbear said...

Maybe for your mom's plate you can add a little more fish sauce for her. To me, I find this just nice too.

doses of here and there said...

shouldnt the tung hoon be soaked first?

Hugbear said...

Yes the dried tung hoon must be soaked first before use. Just like what we will do to bee hoon.

Za said...

Hi! Was looking for fried tung hoon recipe and came across urs and this http://yewyen.vox.com/library/photo/6a0100a7f6f29c000e01101673f3e1860d.html.

Looks like the second one has exactly your recipe. U might want to check it out.

Thanks for the recipe. Will be trying it for lunch!

Anonymous said...

Can I ask a question ?? My tang hoon sticks together forming tang hoon lumps when i fry or boil them. it also sticks to the bottom of the wok when i fry them. How do i stop that from happening ?? thanks for your advice in advance. : )

Hugbear said...

What you can do is fry garlic, onion first. Then add other ingredients like prawns, fish cake, etc. Then add either plain water or chicken stock and seasoning to your stock. If you like the tang hoon to look brown, add some dark soya sauce and do a taste test. If taste is ok, add the soaked tang hoon. Let the tang hoon soak up the sauce for a while before stirring and mixing it well. In this way, you will not have lumps of tang hoon or tang hoon sticking to the bottom of your wok.

Related Posts with Thumbnails

Culiverter

Add it to your blog