Of bumblebees and noodles

Things have really been heating up (hur hur) in the kitchen lately, what with the constant stream of cupcakes, cakes and whatnots to make. This week alone I've made 2 wedding cakes, and about 100 cupcakes, including mini ones!!

Phew!

And Aidan's turning 4 in a couple of weeks, and what does he want? A TRANSFORMER-BUMBLEBEE cake, like this one:



The only thing I could say to him was "SIAO AH?!!"

He's been such a great kid lately, helping me with my baking and generally not getting up to too much mischief so I can get work done. And he said, "Mama, you're the best Cooker!" Hmm...a pressure cooker maybe?

Anyways, in light of all this baking, I thought I'd post something different. A couple of weeks ago I made seafood hor fun and it garnered a bit of attention from friends on facebook asking for the recipe, so I thought I'd post it here.

Seafood Wat Tan Hor Fun (adapted from May's Favourites)
1 pkt fresh hor fun - at room temp. at loosened
250g medium green prawns
100g choy sum (chai sim)
1 egg, lightly beaten
2 cloves garlic, finely chopped
4-5 tbsp cooking oil
2 tbsp cornflour mixed with 4 tbsp water
2 cups chicken stock
White pepper to taste

Sauce Mix
1 tbsp light soy sauce
1 tbsp chinese cooking wine
1 tsp salt
1/2 tsp sugar

Method
1. Rinse, peel and devein prawns, leaving tails intact.
2. Fry hor fun over a hot wok until fragrant and slightly burned. Use a little (1 tbsp) cooking oil if necessary. Transfer cooked hor fun to a serving dish.
3. Heat wok with 2 tbsp cooking oil and fry garlic lightly.
4. Add prawns and fry til they turn pink.
5. Add chicken stock and bring to a boil.
6. Add choy sum and cook lightly.
7. Add cornflour mixture, then reduce the heat.
8. Add Sauce Mix and stir, then slowly pour in beaten egg and stir again lightly for the "dropped egg" effect.
9. Pour sauce over the fried hor fun, sprinkle white pepper to taste and serve with green chillis if you like.


For more baking hijinks, visit http://www.buttercup-bakeshoppe.com