Hey all,

Just wondering if anyone knows how to make creamy egg sauce, as in the
sort found in malayasian hawker style dishes such as combination crispy
noodle?
Yes, I'm reading from the take away menu lol.

Thanks in advance

-rayor

No Rayor, no I do not know how to make that...

Hope I helped.
No worries for helping

>From Keza

> wrote in message
oups.com...
> Hey all,
>
> Just wondering if anyone knows how to make creamy egg sauce, as in the
> sort found in malayasian hawker style dishes such as combination crispy
> noodle?
> Yes, I'm reading from the take away menu lol.
>
> Thanks in advance
>
> -rayor

you need a very hot wok or you can simply cook 1 portion at a time on a
domestic gas stove, don't be ambitious & go for a double portion fry up on a
domestic gas stove, you won't get that big fire hawker taste & you'll end up
with a soggy eggy lumpy mess!

cook your noodles as per recipe, place 1 egg white into a bowl, pour in a
little chicken stock, soy sauce, flavourings etc. depending on what flavours
you want then mix/beat the lot up. Just before the noodles are cooked
through, add the sauce mix & either stir or toss, keep it moving till you
get the consistency you're after. That's it... some people use the whole
egg(with yolk) but if i'm correct, you're after the white silky smooth gravy
that comes with HoFun, old HongKong style.

DC.

Yep, that indeed sounds like the one!
Thanks for that DC, i've been scowring the net for ages, I'll make it
up tomorrow for dinner.

Rayor : D

Another reply,
The dish I'm doing calls on ham and salami, any ideas what I should add
to the sauce?

-rayor

Sorry Rayor, can't help you with that either... Try to come up with
easyer questions.

Don't bother thnking me for the help, I'll know you send thanks though.

Cheers - Keza

> wrote in message
ups.com...
> Another reply,
> The dish I'm doing calls on ham and salami, any ideas what I should add
> to the sauce?
>
> -rayor

for ham & salami? sorry i haven't the faintest. But you can easily replace
those with a prawns, fishcake, squid etc. for a seafood hofun or charsiu,
pork, chicken etc. for a mixed meat hofun.

seafood hofun - use seafood stock from cube(not hot or warm or you'll cook
the egg whites before they go into the wok), a dash of rice wine, soy sauce,
salt, sugar & egg white. Optional * ginger &/or spring onions but these are
normally in the wok already. For mixed meat hofun use chicken stock cube.
same again for the rest. A dash of sesame oil can also be added if you like.
The flavourings/seasoning is different from place to place, experiment &
you'll soon find what you're after.

DC.

Awesome, I'll definetly be giving the seafood hofun a go as well.

Thanks again DC

> wrote in message
oups.com...
> Sorry Rayor, can't help you with that either... Try to come up with
> easyer questions.
>
> Don't bother thnking me for the help, I'll know you send thanks though.
>
> Cheers - Keza

And how is this useful?