Wat Tan Hor ((滑旦河 / Wat Dan Hor) )is a Malaysian street food dish that consists of flat rice noodles slathered in rich egg gravy with a combination of meat, seafood, and vegetables, acquiring delectable charred notes and an enticing wok aroma.
It is a popular Chinese-style street food in Malaysia served in nearly every Chinese restaurant and food court. Sometimes it is also called Cantonese-style fried noodles 广府炒 by the locals.
I like the silky smooth texture of the egg gravy, and I use some chicken broth to enhance the flavor in this recipe. No MSG was added.
I hope you will like this classic Malaysian Chinese street food style noodles.
#WatDanHor #滑旦河 #WatTanHor
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/wat-tan-hor/ )
Ingredients A
500g Hor Fun (thick flat rice noodles)
2 tbsp light soy sauce
2 tbsp oil
Ingredients B
1 tbsp minced garlic
100g slice of meat (pork or chicken)*
6 prawns (shelled and deveined)
1/4 fish cake (sliced)
1 small squid (sliced)
1/2 carrot (cut into fine strips)
2 eggs
1 stalk choy sum (cut into 5cm sections)
2 tsp cornstarch (add 2 tbsp cold water to form a slurry)
Ingredients C
500ml chicken stock (or water)
2 tbsp light soy sauce
1 tsp sesame oil
1 tbsp oyster sauce
1/4 tsp ground white pepper
1 tbsp Shaoxing wine
1/4 tsp salt or to taste
Note
*Marinate the meat with 1/8 salt and 1/2 tsp cornflour for half an hour.
Method:
- Prepare the ingredients, which include mincing the garlic, marinating the meat, deveining and washing the shrimp, slicing the fish cakes and squid, cutting the choy sum into sections, and julienning the carrots.
- Premix the seasoning (ingredients C except the stock) in a small bowl.
- Heat two tablespoons of cooking oil in the wok. Loosen the noodles by hand. Add the loosened rice noodles to stir-fry until some charred marks are developed. Add a tablespoon of light soy sauce anytime during stir-frying to give it a darker color.
- Transfer the noodles to the serving plate with slightly raised edges.
- Heat some oil in the wok and sauté the minced garlic over low heat until you can smell the aroma rising from the wok.
- Next, add the meat slices, carrots, fish cake slices, squid, and prawns, and stir-fry until they change color.
- Add the chicken broth, choy sum, and seasonings to combine with other ingredients.
- Once the broth is boiling, add the cornstarch mixture to thicken it.
- Lastly, crack two eggs into the gravy and turn off the heat. Gently stir the beaten egg in one direction, allowing them to cook slowly with the remaining heat to create a smooth egg gravy.
- Pour the silky smooth egg gravy onto the cooked noodles on a plate to serve.
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Website: tasteasianfood.com/
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5 июл 2023
