Thai Tang Hoon

This dish was an inspiration from Adrian. We were discussing if there'll be enough food for the potluck dinner, and he suggested this dish. We didn't have a recipe for this, but basically had ideas on how to make it. So, I had a quick browse on the internet for similar dishes, and came up with the following recipe.



This dish turned out pretty good. Everyone likes it....so not too bad for an attempt to mix a few ingredients here and there.


Thai Tang Hoon

Ingredients:
200g tang hoon
150g minced pork
1 stalk lemon grass, chopped
1 stalk spring onion, chopped
1 kaffir lime leaves, chopped
A handful of cherry tomatoes, halved
Juice from 1 lemon
2 tsp sesame oil
5 tbsp light soy sauce
2 tbsp fish sauce

Method:
1. Soak tang hoon in hot water. Boil a pan of water, and quickly blanch the tang hoon. When it is soft, run it through cold water to stop it from cooking further.
2. In a non-stick pan, dry fry the mince pork. Add in a dash of light soy sauce and white pepper. Leave aside to cool.
3. Just before serving, add the chopped lemon grass, spring onion, lime leaves and minced meat to the tang hoon. Mix well.
4. In a separate bowl, mix together the lemon juice, sesame oil, light soy sauce and fish sauce.
5. Pour the sauce into the tang hoon and stir well to mix....and it's ready to be served.