I always had my reservations, don’t ask me why, when it came to garlic chives. I never knew how it would taste and was a little skeptic on how to cook it. I put aside my reservations and am extremely happy that I discovered that garlic chives is not only so yummy, it has officially become my favourite stalk *winks*
Before I started cooking, I kept getting this amazing whiff from the freshly chopped chives. It was making me a little impatient as I wanted to cook and eat the chives so bad!! Anyway, you should not use the very end of the chives. I got rid of the last 3 inches of it which were the least green portion of the chives. Still not sure what I was going to do, I decided to peep into my refrigerator and found regular firm tofu and minced chicken. And I thought…hmm…this could work and I wasn’t wrong. The outcome was phenomenal!! Here is the recipe!
3 firm regular tofu cut into 8 cubes/each
1 bunch of garlic chives cut into 2.5 inches lengths
200 grams of minced chicken (I’m guessing any meat you have in hand should do the trick)
2 cloves of garlic sliced thin
3 tbsp of thick soy sauce
3 tbsp oyster sauce
Soy sauce to taste
I wanted the tofu to be hard and less flimsy when I stir fry. So, I pre-fried them in a pan turning them around each side till they had a nice golden hue on all sides. Once done, I kept aside
Next, I started to saute the garlic in a wok with some oil, before throwing in the minced chicken. Once the chicken was cooked, I splashed in the thick soy sauce, oyster sauce and salty soy sauce and gave it a good stir.
I threw in the chives and tofu into the wok and made sure the sauce was evenly coated on all the tofu cubes. I hardly took 15 minutes to make this dish. (Not to mention I was very impatient at this point)
This dish is best served with hot and steaming cup of rice. It’s gorgeous!
My buddies Hana and Su will attest to how madly in love I am over this dish. I’d at least order this in a restaurant for lunch at least once a week. Sometimes I have it 2 days in a row. I never got tired of it. And probably never ever will. How could I?? The eggy gravy is the most lustrous liquid that slides through the tip of the tongue and bursts into million explosions on my taste buds.
Anyway, that was when I was still back in Malaysia. Since then, it has been a little bit of a challenge finding my char hor fun here in Western Australia. Although there are a few decent Chinese/Malaysian restaurants around but the few that I tried didn’t succeed in pleasuring my taste buds. So here I am, with my wok and chopsticks…ready to plate up another one of my favourite dishes. Bring it on!
1 packet of flat rice noodles or fresh hor fun
12~15 prawns shells removed and deveined (you can leave the tail tip on)
12~15 rings of squids
4~5 fish cakes thinly sliced
8~10 4cm chicken slices (If you like pork or beef, feel free to replace with your meat of choice. My husband says hor fun is not hor fun without pork *rolls eyes*)
1 whole of garlic finely chopped (You can use just half actually…but I love garlic so much!)
4 stalks of choy sum (or sawi) cut to 4cm lengths
½ a carrot sliced thin (1cm thickness)
1 cup of cabbage (no bigger than a 2x2cm squares)
2~3 tbsp of corn flour (diluted in very little water)
3 tbsp stir fry sauce or oyster sauce
3 tbsp fish oil
3 tbsp thick soy sauce
Soy sauce for taste
Ground white pepper for taste
First, to prepare the noodles, rinse the noodles in water. If the noodles appear to be clung together, it’s a good idea to use boiling water to separate them. Do not try to break it up yourself as it will break into crumbly pieces.
Use 1 clove of chopped garlic to flavour some oil on the pan. Stir fry the noodles in the oil with thick soy sauce and salty soy sauce. Once noodles is cooked, keep aside
On a different wok, heat some oil and stir fry the balance of the chopped garlic, meat, prawns, squids and fish cake. Once the seafood is cooked, add in the carrots cabbage and add 3 (medium sized) bowls of water.
Add the stir fry or oyster sauce and fish oil into this gravy till the vegetables are nicely cooked. Add the the choy sum and cook a for another minute
Stir in the diluted corn flour to thicken the gravy. You only need the gravy to be slightly thickened. Add salt and white pepper for taste
Break in 3 eggs into the gravy and stirring the gravy as you added the eggs. Turn off the flame immediately and now the gravy will be a thick eggy liquid
Plate the earlier prepared noodles on a deep set plate and top it with generous ladleful of egg gravy like in the first picture. If you like extra spice, serve with chopped chilies (chili padi) in soy sauce.