Gg’s Dry Beef Hor Fun

My friend Graciana requested for this recipe. So here it is. A simple and very delicious all-in-one-meal stir-fry. I chose to use sirloin here but any preferred cut of meat suitable for stir-frying is fine. The kway teow (flat rice noodle) was purchased at NTUC. It’s pre-packaged and not in the fridge section. Has some cartoon character on it. I think it’s pretty good. Any other kway teow you like it fine too. If it is in the dry form, just make sure to boil and drain it before adding to the pan.  Add as many or little vegetables as you like. If you are adventurous and can be bothered, topping each plate of the piping hot hor fun with an egg yolk to stir through before eating is very yum as well.

Gg’s Dry Beef Hor Fun Recipe:
(serves 2)

Ingredients

  • 2 portions beef sirloin (trimmed and sliced into 2cm strips)
  • 5 tablespoons vegetable oil
  • 2 cloves garlic (medium mince)
  • 1 packet pre-packaged kway teow (room temperature)
  • chye sim (as much as you like – leaves and stems separated, washed and spun dry)
  • bean sprouts (as much as you like, tails picked, washed and spun dry)

Beef Marinade

Seasoning

  • 1 tablespoon dark soya sauce
  • 2 tablespoons soya sauce
  • salt and white pepper powder to taste

Directions

  1. Combine beef marinade ingredients except cornstarch. Mix well.
  2. Add beef to marinade. Mix well.
  3. Let beef marinate for 10 to 15 minutes. Add cornstarch and mix well.
  4. Let beef sit in fridge for 30 minutes to an hour.
  5. Combine seasoning ingredients in a bowl. Mix well.
  6. Heat 2 tablespoons vegetable oil in a pan over medium-high fire.
  7. When pan is smoking, add beef and quickly stir-fry till the beef is seared on the outside but not cooked through.
  8. Remove beef and set aside.
  9. In the same pan, heat remaining 3 tablespoons vegetable oil over medium fire.
  10. Once oil is hot but not smoking, add garlic and fry till fragrant and barely golden.
  11. Add kway teow and chye sim and stir well.
  12. Once kway teow and chye sim are well combined, add seasoning and return beef to the pan. Mix well.
  13. Add bean sprouts. Give a good final mix and serve.
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Gg’s Chinky Salmon with Chinky Stir-fried Vegetables & Rice

Marinated salmon, grilled in the oven is served with steamed rice and some very simply fried vegetables. The vegetables are quickly stir-fried while the salmon grills making this fuss-free meal that will still impress. I cooked the salmon all the way through this time as we were having it with rice.

Gg’s Chinky Salmon Recipe:
(serves 2)

Ingredients

  • 2 thick salmon fillets

  Marinade:

  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons sake
  • zest of 1 lemon
  • 2 garlic cloves (finely minced)
  • few sprigs of cilantro (roughly chopped)
  • few sprigs of spring onions (roughly chopped)
  • 4 – 5 slices of sliced old ginger
  • 1 medium fresh red chilli (sliced) or 1/2 teaspoon dried chilli flakes (optional)
  • 1/4 teaspoon ground white pepper

Directions

  Marinating:

  1. Combine all marinade ingredients in a ziplock bag or container. Mix well.
  2. Add salmon to marinade. Coat well.
  3. Refrigerate overnight or up to 3 days.

  Cooking:

  1. Pre-heat oven on the conventional cooking setting () at 200 degrees Celsius.
  2. Lay a piece of baking paper on a metal rack placed on a baking tray.
  3. Take salmon out of the fridge, remove from marinade and pat dry.
  4. Arrange on baking paper and place in the oven on the second rack from the top. Switch the oven to the fan assisted grilling setting ().
  5. Cook for 15 – 20 minutes depending on the thickness of the salmon and how well done you like it.

 

Gg’s Chinky Stir-fried Vegetables Recipe:
(serves 2)

Ingredients

  • 1 big broccoli (divided into bite-sized florets)
  • 6 fresh shitake mushrooms (sliced)
  • 1 handful cherry tomatoes
  • 12 small prawns (peeled and deveined)
  • 2 garlic cloves (roughly minced)
  • 5 tablespoons vegetable oil

  Seasoning:

Directions

  1. Combine chicken stock, soya sauce, mirin and sesame oil in a small bowl.
  2. Heat 2 tablespoons of vegetable oil in a frying pan or wok over a medium fire.
  3. Add shitakes to oil and fry for 2 minutes till cooked through.
  4. Add 1 tablespoon of vegetable oil and garlic. Fry till garlic is light golden and fragrant.
  5. Add the remainder of the oil and broccoli. Toss to coat broccoli in oil. About 1 minute.
  6. Add  cherry tomatoes, prawns and seasoning. Turn the fire up to high.
  7. Toss well. Add a splash of cooking wine once prawns are cooked.
  8. Give it a final toss and serve.