Southeast Asia Food

It is never difficult to find Wat Tan Hor in Singapore and Malaysia, whether is in restaurant, food court or hawker stall, because it is just simply so popular. It also called Cantonese Style Hor Fen or Gong Fu Chow Hor Fen, slightly fried Hor Fen with  thick egg starch gravy, plus some  pork meat, vegie,  prawn and  squid.  Its presentation is superb,  and with its unique savory smell,  is pretty hard for one to resist its temptation.

Although Wat Tan Hor can be found everywhere, but it seems not easy for me to find a good one( maybe I am too picky?!) To be able to meet my own expectation and to minimize the disappointment, I have found a good solution, which is “make my own Wat Tan Hor!”

So troublesome to make own Wat Tan Hor? No no, it is never tough to make this meal, if you never cook this dish before or have no idea how to make this dish, please let me show you how is it and after that,  you will agree with me:  it is pretty simple!

First of all, we need to prepare the ingredients:

400g flat noodle (hor fun)	2 squid, cleaned and cut
1/2 tbsp dark soy sauce	100g pork meat, sliced
1tbsp light soy sauce	50g pork fat
4 clove garlic, crushed	1 egg
50g green mustard(choy sum), chopped	3 tbsp cornflour and 2 tbsp water to make mixture
10 prawn, cleaned and peeled	500ml chicken stock
1 tbsp sesame oil	Salt to taste

How to make Wat Tan Hor Fun:

1. heat up the wok, add in 2 tbsp oil and fry ½ tbsp crushed garlic till fragrant.

2. Add in hor fun, dark soy sauce and light soy sauce, stir fry quickly over high heat till mix well.

   

   slightly fried hor fun

3. Remove heat, set aside in a serving plate.

4. Heat up the wok, add in 1 tbsp oil and the pork fat, fry over low heat until become crispy.

5. Remove the crispy pork fat (zhu you zhar), remain the oil in the wok.

   

   crispy pork fat (chu you zhar)

6. Using high heat, add in sesame oil to the fried oil, fry the remaining garlic till fragrant, then add in pork meat, prawn and squid, stir fry for 1 minute.

   

   stir-fry over high heat

7. Add in the chicken stock, bring to boil, put in green mustard, mix well, then slowly pour in the cornflour mixture and stir well to form a thick gravy.

   

   add in green mustard (choy sum)

8. Add salt to taste, beat in the egg and remove heat. Stir till the egg mix well with the gravy.

   

   yummy thick egg gravy

9. Pour the egg gravy on top of the fried hor fun. Add the crispy pork fat on the top. Served hot with chopped bird eye chilies.

   

   mouth watering cantonese style hor fun

That’s it! Pretty simple to make this well known dish.  But remember, to make a smooth gravy, we shouldn’t let the egg cooked for too long, the best way is to remove heat immediately right after the egg is beat in. Since the gravy is hot, the egg will cooked once it mix well with the gravy, so no worries, you won’t have raw egg here! Happy cooking!

Next Post: Sweet and Sour Chicken (Ku Lou Yok)

Tags: chinese food, flat noodle, gravy, hor fen, recipes, single dish meal

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