Mar 18

Ipoh Egg Gravy Hor Fun


Edited: Mar 18




Hor Fun

1. Hor Fun 400g

2. Dark soy sauce 2 tblsp

3. Cooking oil 10g

4. Garlic 10g

5. Soy sauce 1/2 tblsp

6. Chicken stock 2 tblsp


Egg Gravy

1. Cooking oil 10g

2. Minced garlic 15g

3. Pork slice 85g

4. Fish cake slice 85g

5. Chicken stock 550g

6. White pepper to taste

7. Prawn 6 nos

8. Chye sim 2 stalks

9. Starch water

10. Whole egg 2nos



1. Marinate pork slices with salt, white pepper, sesame oil and corn flour to taste

2. Season chicken stock with pink salt, to taste

3. Remove shells from prawns, leave the tails, veined

4. Clean chye sim, cut into 6cm length wise

5. Prepare starch water. Ratio of starch : water = 1.5 : 1

6. Lightly whisk the eggs



Fried Hor Fun

1. Put hor fun into a bowl, lightly loosen it

2. Add thick sauce, lightly rub onto hor fun until evenly coloured

3. Heat up cooking oil in non-stick pan

4. Add garlic, sautéed to release the good smell

5. Add hor fun, stir fry for a while, add soy sauce for better flavour

6. Add chicken stock, hor fun will soften during cooking

7. Cover to keep warm


Egg Gravy

8. Put oil and garlic into pot, sautéed 3min/ 120°C/ Spoon

9. Add pork and fish cake slices, stir fry 2min/ 120°C/ Spoon

10. Add chicken stock, season with white pepper to taste, set to cook at 7min/ 120°C/ Spoon

11. Add prawn and chye sim, cook at 3min/ 120°C/ Spoon

12. Stir in intended amount of starch mixture to achieve a nice smooth slightly thickened texture, at last minute of step 11

13. Set another 2min/ 120°C/ Spoon for dripping in the egg mixture through the seam between measuring cup and lid, in intermittent, to form egg drops



14. Place fried hor fun on plate

15. Scoop egg gravy onto fried hor fun

16. Ready to serve

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