It is special on its own and taste especially appetizing with preserved green chilies! Just that, you have to make sure the rice is soaked in seafood and egg gravy, and yet ensure not being too soggy.
I decided to give it a try based on what I know about Wat Dan Hor- Fried Rice Noodles with Egg Gravy Sauce. It is almost similar as the gravy here, just that cooked rice is used instead.
Mui Fun - Rice with seafood and egg gravy (serves 2)
-2 rice bowls cooked rice
-6 medium-sized prawns; shelled and deveined - marinated with a pinch of salt, pepper
-4 scallops - marinated with a pinch of salt, pepper
-1 piece chicken thigh meat; sliced to bite-size -marinated with drizzle of sesame oil
-0.8-1lbs bok choy and bok choy-sum , washed and cut into sections of stalks/stems and leaves
-straw and button mushrooms, drained - if whole mushrooms, cut into halves
-1/2tsp crushed garlic
-1/2tsp crushed ginger
-1 tbsp cornflour mixed with 1/2 cup water
-1/2cup chicken broth
-2 eggs
-pepper and salt to taste
-oil for cooking
-water
Method:
1.Heat oil and saute scallops till cooked, set aside (for jumbo big scallops, cut into bite-size after saute)
2.Continue to saute prawns till cooked, set aside
3.Add more oil into frying pan and fry the chicken till cooked. Add in garlic, ginger and fry until fragrant.
4.Pour in broth and bring to the boil. Simmer 5mins.
5. Add in mushrooms, and vegetables and when gravy comes to a boil, add in the cornflour mixture. Bring gravy back to boil
6.Add in the cooked prawns and scallops. Season to taste.
7.Turn off heat and crack in the 2 eggs, stir to cook the eggs
8.Dish gravy onto the rice
Tuck in !
Not enough egg gravy? Ok, give you more gravy. Enough ?
Tag: seafood, egg, rice
I beg to disagree - in fact westerners like their rice soggy.
ReplyDeleteItalian risotto, Spanish paella and good ole English rice gruel are examples of "wet" rice dishes.
But I still love Mui Fun! The secret is to make it as eggy as possible... ok I'm hungry now.
Hi Daniel, oh of course, there are some european "wet" rice dishes, aren't they? Yes, as eggy as possible to be egglicious!
ReplyDeleteTiger, I think mui fun is still quite common, I always see it being sold in neighbourhood coffeeshops! :) But usually, they're quite stingy with the green chilli! But got mushrooms meh? Never see mushrooms in hor fun, mui fan, etc leh..
ReplyDeleteKLites call them Mun Fun and it is very common at Big Fries (Tai Chow). Only thing is that theirs are not so luxurious like yours with scallops and medium sized prawns :P
ReplyDeleteShilpa, not so common in recent years, I believe. Haha, outside food is usually stingy with many things. I have the privilege to add what I want(or rather....have).
ReplyDeleteBut I thought green chilli quite cheap, can give more :). Ask for more if not enough, or self-service loh! :O
Pablopabla, I felt they were not very common in S'pore anymore, not sure abt Malaysia :) But most KLites still order and eat them? I thought Hor Fun will be more popular.
ReplyDeleteThe Mun Fun I've had in the past do have prawns but no scallops for sure. I'm curious, what are the Mun Fun ingredients that KLites have ? Tell me leh!
this is like cantonese "wui fun" u know, damn yummy, next time u come here, i bring you go eat, the roasted duck, dried scallop wui fun, something like that, you'll like it..yummys !:)
ReplyDeleteMW, *grrrr* *grrrrr* stomach growling, can hear or not?
ReplyDeleteOff hand, I can think of the following ingredients:-
ReplyDeleteSliced Fish cake, squid, chicken / pork slices, prawns, choy sum and sometimes, pork liver all swimming in egg gravy. You'll get probably 3 pieces of the above per plate of mun fun. I guess some people opt for this because it is quite balanced - carbo, protein, fat, fibre etc.
I was searching the recipe for mui fun's gravy..and led me to ur blog..... :)
ReplyDelete