Sunday, September 1, 2013

Square Balls, Siew Cheong a.k.a. Roasted Sausages Sar Hor Fun

What i really missed eating is a bowl of silky soft kway teow/sar hor fun with Square Pork Balls and Siew Cheong a.k.a. Roasted Sausages.  For all the years that i have been here, i have not been able to get hold of these silky, soft kway teow/sar hor fun, fresh or dried.  The closest to this would be a packet of instant rice noodle/pho with artificial chicken or beef by OH RICEY or Pho Bo/Ga by VIFUN..  Strangely this noodles are not available in large packets with no seasonings and i have bought so many packets hoping that the next packet would be the one i prefer but to no success so far.  The ones that are available are not as silky and they are thicker but it has to be it when there is a craving for a good bowl of hot soup noodle.  If anyone reading this post, find these large packets of thin, silky rice noodles please do share.


Several packets of Oh Ricey or Vifun Pho
Siew Cheong a.k.a. Roasted Sausages
Square Pork Balls
Ground Pork Meat Sauce
Pork Bone Soup
Chopped Spring Onions

Ingredients to make Ground Pork Meat Sauce:

1 - 1 1/2 lb ground pork meat (80% lean)
1 - 1 1/2 lb shoulder pork - slice and then chop till rough chopped

1 large bulb garlic - peeled and chopped fine
1/2 cup of stock/water
2 tbsp fish sauce
1 tbsp light soya sauce
1 tsp dark caramel cooking sauce
1/2 tsp ground white pepper
1/2 cup vegetable oil


Slice and chop shoulder pork with the chinese cleaver until rough chopped.

Smack a whole bulb of garlic, peel and chopped fine.

Heat oil in wok and fry the chopped garlic until slightly fragrant,  add in the ground/chopped pork and saute pork until it is no pink.  Add in fish sauce, light soya sauce, ground white pepper and stock/water,  cook until sauce thickens, then add in the dark caramel cooking sauce.

To Make Pork Bone Soup:


3 lbs pork neck bones
2 liters water


Wash bones thoroughly with cold water.

Put bones in the pressure cooker and put in enough of cold water to cover the bones.

Bring this to the boil and continue to boil until there is no traces of blood left in bones.

Pour water away and wash the bones thoroughly again with cold water until all the scum is rid off.

Wash the pressure cooker clean of all scum and then add in the washed bones and enough water to cover the bones, making sure that it is not 2/3 full.  Cover and pressurized for 1/2 hour.  Wait until pressure is released before removing lid of pressure cooker.

Remove soup by passing soup and bones through a large sieve.  Using an oil skimmer or a gravy separator, discard all fat from soup.

Adjust taste of soup with salt, pepper and msg(if using).  Soup is ready.


To serve:

Cook rice noodles according to instructions at the back of the packet or put the bundle of noodle in a large microwavable bowl, top with water and cook on high for 4 minutes.  Remove all the water.

Top hot noodles with 2 tbsp of ground pork meat sauce, a few pieces of Square Pork Balls,  Siew Cheong a.k.a. Roasted Sausages, chopped spring onions and hot boiling pork bones soup.



blaqkitty said...

That looks so delicious. I think I may try to make this. Thank you for sharing.

Anonymous said...
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lily ng said...


i am sorry that you find my posts are rife with spelling issues and you find it very bothersome to inform the reality. I admire your power in the english language but am sorry to say that my blog is a food blog and not an english essay for the Cambridge Exams.

Chris said...

Dear Anonymous, What is "inform the reality"? As well, sentences should start with a capital letter. I think I learned that in kindergarten. And "again again"? I do believe there should be an "and" in there somewhere.
Thanks Lily for another mouth-watering post!

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