Another Sunday with a grand dinner plan but I knew my lavish Malaysian dinner plan was destined to fail after our second bottle of chablis at yum cha.
So instead of fish curry and tamarind prawns, we settled for a very simple stir fried noodles - phat si eww. This is Thai's answer to gon chao eu hor (乾炒牛河 fried rice noodles with beef), a simple one dish meal that is of Chinese origin that can be found all over the kingdom. You may of course replace the beef with pork, seafood or chicken, for my chicken version please click here.
P.S Obviously my Malaysian Monday post will be late again this week, but do send in your entries to me at sureshchong@yahoo.com if you have been dishing up delicious Malaysian fares.
recipe per serve
you'll need;
200 g of fresh hor fun, mixed with a dash of soy
50 g of beef rump, marinated with dash of soy, oyster sauce and pepper
1 egg
3 stalks of kailan, sliced at an angle
2 cloves of garlic, chopped
2 tbs of light soy
2 tbs of dark soy
pinch of sugar
Slice beef thinly across the grains and marinate with soy, oyster sauce and pepper.
Prepare the kailan and garlic.
In a smoking hot wok, char noodles mixed with soy with a little oil for a minute, carefully move the noodles around to char the other side. Don't be tempted to move them too much or you'll break them into pieces. Set aside.
Heat up the wok again and fry the marinated beef and chopped garlic with a little oil til lightly browned. Remove and set aside.
When the wok is hot again, add a little more oil and crack in the egg, allow the egg set a little before lightly scrambling it, add kailan and stir fry on high heat for a minute.
Return the beef and noodles to the wok and mix well. Add seasonings and stir fry on high heat for another minute or so.
Serve with some cut chillies with fish sauce.
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