Last time I talked about Chow Mei Fun recipe. Today I am going to recommend Ho Fun. Let’s begin.
The difference between Ho Fun and Mei Fun
Ho fun and mei fun are both rice noodles commonly enjoyed throughout China. The main difference between them is that mei fun is a fine, cylindrical rice noodle and can be kept dried for long periods. Ho fun noodles are wide, flat noodles made using a different process to mei fun, and are generally available fresh.
Ho fun is made from rice, which is washed and then ground into powder, water is added to form a paste, and then it is cage steamed into a flat sheet. After cooling it is then cut into strips for serving. Hand-made ho fun is traditionally white, but ho fun can now be purchased in different colors produced from using a variety of fruit and vegetable colorings.
Mei fun is made with 90% rice, 5% barley, 5% beans, and 3% lysine powder. The rice, barley and beans are soaked, and then the lysine powder is added. This mixture is then pressed into vermicelli, dried, cut and packaged.
Homemade Ho Fun
- sticky rice flour
- mung bean starch (not mung bean powder – they are different!)
- 2 x 8 in Wilton cake baking pans (can be replaced with any other baking pan)
1. Formula: Blend a ratio of 9:1 rice flour to mung bean starch, i.e. for every 9 cups of rice flour, use 1 cup mung bean starch and mix well and evenly.
Then add twice as much water as the weight of sticky rice and mung bean starch mixture. That is, 90g sticky rice flour plus 10g mung bean starch will require 200ml of water to be added. You may need to add a bit more water perhaps up to 250ml to gain the correct consistency. Not enough water will cause the ho fun to break easily, too much water will cause too much scum.
The brand of rice does not matter, but you may need to experiment to get the right amount of water for the brand you use.
The proportion of mung bean starch can be increased by up to 15% -20%, but not more rice flour. This prescription is not strict and can be adjusted up or down by 5g without any problems.
As to whether you can replace the green bean starch with another starch such as glutinous rice flour or corn starch instead, I do not know as I have not tried it.
2. Standby: Mix evenly into a rice slurry and leave to stand for 30 minutes to 1 hour, so that the rice flour is completely soaked and full of water. This step should not be omitted; The traditional Chinese rice paste method was to repeatedly soak the rice. Soaking the rice makes it is easier to use, and tastes better.
3. Steaming: Place the steamer into an 8-inch baking pan with steaming hot water in it. Stir the rice slurry thoroughly and scoop about 50ml into the steamer plate, shaking to coat it evenly, so that the finished ho fun will be about 1-1.5mm thick. If your steamer is not as big as mine, try to make the skin thickness within this range.
Steam for 2-3 minutes until a big bubble forms. This step ensures that the first steamer is placed level, or the ho fun will have an uneven thickness. Theoretically, you can also use a pot to boil the water, so that the baking pan floats in the water while steaming, but I have not tried this. Our home baking pan is aluminum, so not sticky and does not need oil. If you try this at home and it is proving difficult, you could consider brushing the steamer with oil.
4. Exfoliation ho fun: Once steamed, remove the steamer from the hot water with gloves or mitts. Place the ho fun into a large bowl filled with cold water so that the steamer cools slightly and cover the skin with a layer of water.
Starting from the edge of the steamer, carefully peel off the skin and place it flat onto a plate. Brush with oil.
5. Alternate steaming: While one skin is steaming, you can prepare another steamer and make another skin at the same time.
6. Slice the ho fun: Now that the ho fun has been steamed, roll into a wide, flat roll and cut into ½ in slices. It is now ready to eat cold, or fried or boiled.
Home-made ho fun noodles have a transparent white appearance, are tender and soft with a delicate taste. Fresh rice noodles are delicious!
The rice pulp will keep well in the refrigerator until the next day so you will be able to use any remaining amount. If using the next day, it will only take 15 minutes to steam about five skins, enough to feed a family of three. Good food hygiene and good quality water will ensure good tasting noodles.
Dry Fried Beef Ho Fun Recipe
- beef ridge
- soy sauce
- cooking wine
- chicken essence
- fresh ho fun
- green bean sprouts
1. Slice the beef ridge thinly and coat with ginger, cooking wine, soy sauce, pepper, chicken essence and marinate for 30 minutes.
2. Wash and drain the green bean sprouts to the root; slice the onion and chives finely.
3. Heat the wok on high and pour in a small amount of oil and add the ginger and beef slices.
4. Add in the ho fun and quickly stir fry, turning the wok as you go.
5. Add in the onions, chives, bean sprouts and soy sauce and continue to stir fry.
Stir Frying Tips
1. Ho fun should be stir fried on high heat using a spatula or spoon to gently toss the noodles so they hold their shape and do not break up.
2. Squid oil fried out is more fragrant, but vegetable oil is a healthier option.
It is standard to dry fry beef ho fun with chopsticks in order to stir up the ho fun. Oil at the bottom of the wok makes the ho fun limp, so keep moving it around gently so as not to mash the noodles. Oil the wok evenly so it coats the ho fun, and it looks clear. Too much oil will also be too greasy in the mouth. You only need a small amount. Well stir fried food does not leave any oil on the plate once it is served.
3. Serve and garnish with extra chives adding a delicious fragrance.
4. Soy sauce should be added sparingly to taste otherwise it is too overpowering. It is best to avoid using dark soy sauce, or the dish will be too dark and lose its colorfulness.
That’s it – only 2-3 minutes and you’re done!