1 pkt Hor fun (washed, use hand to separate the hor fun n set aside)
2 pcs of fish cake (sliced thinely)
1 pkt of batang fish slice (bot at ntuc)
2 gloves of garlic (minced)
2 tbsp of Sesame oil
Corn flour
A small pot of ikan bilis stock (I used ikan bilis n just boiled it for half an hr using small fire and also throw in the vege to blanch and put aside)
2 eggs
Vege (use xiao bai chye)
Sauce for hor fun
1 tbsp of oyster sauce
2 tbsp dark soya sauce
1 tbsp light soya sauce
1.5 tbsp fish oil
Heat wok, put 1 tbsp of sesame oil.
Put 1 glove of garlic and fried til fragrant.
Put hor fun n stir fry awhile.
Put sauce for hor fun n stir fry till all mixed with colour
(Check if it's not enough..pls add on dark soya sauce)
Dish out and set aside.
Put 1 tbsp sesame oil n put 1 glove of garlic n fry til fragrant.
Put fish cake and stir fry.
Pour the stock into wok and boil (leave some stock and mixed with corn flour)
Put stock mixed with corn flour and stir..adjust accordingly.. mixed to the abit sticky kind...
Put in batang fish and once cooked ..turn off fire..
Quickly beat the egg whites into the sauce..slowly stir which will make the wa dan effect...
(I didnt want to waste the egg yolks I just throw it in but never stir..just let it cooked by itself ..later can eat as poached egg which nt shown in the pix)
Put some ready cooked hor fun and put the sauce onto it n ready to serve...