Wat Tan Hor is one dish which we usually have outside. It is flat noodles covered with egg gravy. The egg gravy is usually white if we were to eat in restaurants, cafes or coffee shops. We need the "wok hei" (high heat of the wok) to cook a delicious plate of Wat Tan Hor. The stainless steel wok which I am using now gives me the much needed wok hei to cook this dish.
Ingredients:
- 400 g flat noodles (kueh teow), estimated for 2-3 persons
- 3 cloves garlic, chop finely
- 100 g lean pork
- 8 pieces small prawns, remove the shells and veins
- 4 pcs medium size squids, wash and cut into rings
- 1 pc fish paste, slice thinly
- 100 g cai xin
- 2 eggs
- Light & dark soy sauce, pepper & salt.
- 1 tbsp corn or tapioca flour
- Cooking oil
- Water
Method:
- Loosen the flat noodles.
- Heat up the wok with some oil.
- Put in the flat noodles.
- Add the dark soy sauce, the amount depending on how dark you want your Wat Tan Hor.
- Stir until all the flat noodles are evenly coloured. Be careful not to break up the flat noodles.
- Dish up and set aside.
- Add some oil into the wok and saute the garlic.
- Add the lean pork and stir till they are almost cooked.
- Add the prawns, squids and fish paste.
- Add the cai xin.
- Add enough water to cover the ingredients.
- Let the water boil.
- Add the seasonings - light & dark soy sauce, pepper and salt according to taste.
- Beat the eggs and pour them into the wok while using the other hand to move the ladle in a circular motion.
- Mix the corn or tapioca flour with some water.
- Pour the flour mixture into the wok while stirring the ingredients in a circular motion till the gravy thickens.
- Once the gravy has boiled, pour it over the flat noodles.
- The Wat Tan Hor is ready to be served.