All about 1 dish meal

[Funz]

Broccoli is one of the few veg that DS will eat. We will usually boil in water with some salt added first before frying it with the other stuff. We prefer the broccoli with some crunch left instead of having it cooked till it is soft through. My kids love it with cheese fondue.

[twilight]

My mum usually just boils the broccoli and then we just eat it with mayonnaise.

[Imami]

Funz:

Broccoli is one of the few veg that DS will eat. We will usually boil in water with some salt added first before frying it with the other stuff. We prefer the broccoli with some crunch left instead of having it cooked till it is soft through. My kids love it with cheese fondue.

My kid loves broccoli, which is great since it is one of those super food. He loves it even if it is just blanched.

By hey Funz, you take care too. When kid's fall sick, mothers take up even more than usual.

[Simplyhomecook]

metz:

Please help! :?:


I have been trying to cook hor fun the hawker centre style. But my hor fun always clumps together

This is what I do :

Heat the wok.
Add oil.
Put the kuay teow in when I see smoke appearing.
Add the dark soy sauce.
Stir fry the kuay teow.

But the kuay teow just clumps up.

Can anybody tell me where I went wrong? Thanks!

I think you might hv over cooked your horfan that's why the kuay teow clumps up together http://i47.tinypic.com/142yyo.jpg\">

[b2b3m4]

^ hor fun clumped together

From what i see, its either not enough or u nvr let the hor fun contact the wok long enough to create a charred surface … meaning you keep stirring your hor fun.
We can’t fry the way hawker cook their kway tiao bcos the fire of their stove is a lot stronger, making their wok sorching hot. For that kind of fire, you need to fry fast and furious. But for our home kind of small fire, you need a lot more patience and try not to crowd your wok with too much hor fun.

[janet88]

Broccoli steamed and add butter…my son will eat that willingly.

Other than broccoli, he eats baby spinach in ikan bilis soup and stir fried cauliflower. Daughter only eats flower of chye sim. Cooking vegetables can be headache.

[Harlequin]

metz:

Please help! :?:


I have been trying to cook hor fun the hawker centre style. But my hor fun always clumps together

This is what I do :

Heat the wok.
Add oil.
Put the kuay teow in when I see smoke appearing.
Add the dark soy sauce.
Stir fry the kuay teow.

But the kuay teow just clumps up.

Can anybody tell me where I went wrong? Thanks!

To fry kuay teow well you will need to have enough oil, use peanut oil if possible, or any oil with high-smoke point.

Start with small portion of kuay teow for each fry.
Garlic shouldn't be added into the smoked oil, should be smoked oil plain frying the kuay teow first.
After it's 80% fried, add black sauce, stir, then bring it to the side of the wok, make space in the same wok for frying garlics, you may need to add a little oil for frying garlics.
After garlics fried, bring the kuay teow into the garlic to fry together.

The horfun gravy prepare separately and pour over the fried kuay teow in the serving plate. The gravy and the kuay teow are not supposed to be fried together.

[Jennifer]

janet_lee88:

Broccoli steamed and add butter...my son will eat that willingly.

Other than broccoli, he eats baby spinach in ikan bilis soup and stir fried cauliflower. Daughter only eats flower of chye sim. Cooking vegetables can be headache.

Ytd I bou Taiwan broccoli from the Pei Hwa wet mkt stall. It has a milder taste than the China ones (from NTUC) and is not too soft when cooked vs the Australia ones.

I will saute a few pieces of sliced garlic tge with the broccoli stems, then add the florets (cut into small pieces). Give the veg a good stir to coat with the oil, add some water and cover the pot. Once the colour is bright green, I add in a beaten egg. Cover again, then give a quick stir and add some shredded cheese. Cover and off the fire. Rest the veg for a short while and dish up.

My younger boy is very picky when it comes to broccoli. Ytd was the first time he gave the thumbs-up and ate more than usual.

[b2b3m4]

Harlequin:

To fry kuay teow well you will need to have enough oil, use peanut oil if possible, or any oil with high-smoke point.


Start with small portion of kuay teow for each fry.
Garlic shouldn't be added into the smoked oil, should be smoked oil plain frying the kuay teow first.
After it's 80% fried, add black sauce, stir, then bring it to the side of the wok, make space in the same wok for frying garlics, you may need to add a little oil for frying garlics.
After garlics fried, bring the kuay teow into the garlic to fry together.

The horfun gravy prepare separately and pour over the fried kuay teow in the serving plate. The gravy and the kuay teow are not supposed to be fried together.

Hey, thanks Harlequin!
I re-read my message and realise i miss out a v impt word - Yes, not enough oil.

[Harlequin]

b2b3m4:

Harlequin:

To fry kuay teow well you will need to have enough oil, use peanut oil if possible, or any oil with high-smoke point.


Start with small portion of kuay teow for each fry.
Garlic shouldn't be added into the smoked oil, should be smoked oil plain frying the kuay teow first.
After it's 80% fried, add black sauce, stir, then bring it to the side of the wok, make space in the same wok for frying garlics, you may need to add a little oil for frying garlics.
After garlics fried, bring the kuay teow into the garlic to fry together.

The horfun gravy prepare separately and pour over the fried kuay teow in the serving plate. The gravy and the kuay teow are not supposed to be fried together.

Hey, thanks Harlequin!
I re-read my message and realise i miss out a v impt word - Yes, not enough oil.

My mom said, only add dark sauce when the kuay teow is fully fried and well \"separated\", not 80% fried. Or else the sauce will wet the kuay teow and make them stick back in a clump.

She also suggested that for beginner, you can \"marinate\" the kuay teow with oil right before frying, like that can coat the kuay teow evenly with oil but have to cut down the oil in wok. (My God! How much oil in her fried kuay teow I ate?! :faint: )