Wat tan hor 滑蛋河 Cantonese Fried Kuey Teow

 

First and foremost, let me do a little introduction on the term Wat Tan Hor. Wat Tan basically means smooth egg and Hor basically means kuey teow or flat rice noodle. It is a well-known dish in Malaysia and its neighbouring country, Singapore. 

The method of cooking is very simple. You basically boil up the stock to make a smooth gravy for your pre-fried kuey teow. The trick is to not overcook your eggs as the aim is to make a smooth silky egg gravy that coats the noodle when eating. You will also need some starch to make the gravy silky-smooth. The flavour basically comes from the stock. Therefore, you can use stocks with lots of flavour it in. For this recipe, I used chicken bones and prawn heads to add flavour to the stock. Ingredients used are also versatile. You can change most of the ingredients....except the egg of course! 

This gravy can also be poured on top of rice to make mui fan or mun fan. Perfect for those who have trouble finding flat rice noodles.

         My YouTube link:

Wat Tan hor 滑蛋河 Cantonese Fried Kuey Teow

Ingredients

Fried kuey teow

1 tsp dark soy sauce

1 tsp soy sauce

400g kuey teow/flat rice noodles 

1 tbsp oil

3 cloves garlic, minced

Egg Gravy

1 tbsp oil

3 cloves garlic, minced

6 to 8 medium prawns

8 slices pork

8 pieces squid

8 slices fishcake 

500g chicken stock

2 1/2 tbsp potato starch + 2 1/2 tbsp water

a handful of green vegetables (choy sun, bok choy, cabbage)

1 large egg, beaten 

Seasoning

2 tsp salt or to taste

1 tsp sugar

1 1/2  tbsp oyster sauce

Cooking Instruction

1. Saute minced garlic with oil in a heated wok. When fragrant, add in kuey teow. Stir-fry with dark soy sauce and light soy sauce until fragrant. Remove from heat.

2. For gravy, saute some garlic again in oil. Add in pork slice, fishcake slice followed by prawns and squid. once cooked, add in chicken stock and seasoning. 

3.Bring stock to a boil, then add in vegetables. Switch of the heat once it is boiling. Add in slurry, give it a stir, and lastly the eggs. Serve the gravy on top of the kuey teow. And your Wat Tan Hor is read to serve.

Can't get enough of Chinese dishes? Try this:

Stir-fried Beef with Ginger and Spring Onion 姜葱牛肉