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heat up the pan, add oil and fry crushed garlic till fragrant.
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Add in hor fun, fish sauce, dark soy sauce and light soy sauce, stir fry quickly over high heat till mix well.
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Remove heat, set aside in a serving plate.
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Using high heat, add in the fried oil, fry the remaining garlic till fragrant, then add in pork meat, prawn, squid, fish cake and fish sauce, stir fry for 1 minute.
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Add in the chicken broth, bring to boil, put in chai xin, mix well, then slowly pour in the corn starch mixture and stir well to form a thick gravy.
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Remove heat and add in the beated egg. Stir till the egg mix well with the gravy.
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Pour the egg gravy on top of the fried hor fun. Served hot with chopped green chilies.