Wednesday, May 10, 2006

Wat Tan Hor Fun ~ Flat Rice Noodle with egg gravy

Wat Tan Hor Fun is a dish of flat rice noodle with prawns, fish cake, pork and choy sum swimming in egg gravy. It is one of my favourite noodle meal. I had to cook this after PutuPiring kindly posted the recipe at kc.

wat tan hor fun
500gm fresh hor fun (flat rice noodles) {I make my own kway teow}
1 tbsp dark soy
1 tbsp soy sauce
2-3 tsp oil

250gm pork (marinate with chinese wine, soy sauce, bit of cornstarch, salt and pepper and bit of sesame oil)
125gm fish cake
250gm prawns
125gm mixture of scallops, squid, (optional)

1 tbsp minced garlic
Shitake mushrooms (optional)
½ large sweet onion
250gm choy sum
2 cup pork/seafood/chicken stock
1 tbsp cornstarch plus 2 tbsp water to make a slurry
1 egg lightly beaten.

Salt and pepper to taste.

1. Heat oil in wok. Toss in the horfun, when it’s a little warm and slightly sticky, add in the 2 soy sauces. Stir a little , then let the noodles crust a little, turn over.

2. Put cooked noodles on plate and leave in warm oven,

3. Put in the pork but do not stir, just let it cook and crust on one side then flip over. Take out of wok when just cooked.

4. Brown the garlic , toss in onion and choy sum and shitakes. Stir few times , Add in the stock. When boiling add in the corn starch, bring to boil again. Toss in the pork, fish cake, prawns and seafood mixture. Let cook 2 mins.

5. Turn off heat. Pour in the egg. Stir 2-3 times and quickly ladle over the previously cooked hor fun.

6. Serve hot with pickled green chillies, chinkiang vinegar or sambal belachan.

The noodles can be substituted with fresh kway teow, dried rice stick, pad thai or crispy noodles. If using dried rice stick ensure rice stick is soaked until thoroughly soft.

Recipe : PutuPiring @kitchencaper


Anonymous said...

thanks for this awesome recipe. I just made it tonight for my husband and I and it is fantastic. HHMMM!

Siryn said...

Hi Sinner,

Thanks for sharing all your awesome recipes with us :)

I'm a Malaysian living in Sweden and I miss Cantonese fried beehoon SO much.

I know I can use the same gravy as the one in your Wat Tan Hor recipe, but I wanted to ask how to make the crispy fried beehoon. I have tried shallow frying the (dry) beehoon and some strands puffed up, but most didn't. Do you have experience with this? Should I soak the beehoon first?

Sinner said...

Hi Siryn,

We have tried deep frying beehoon when we wanted it for our yam ring but it didn't puff up too well. Just like yours, some strand did and some didn't.

In the end we used vermicelli (tung fun). No soaking required. Just separate it, put the strands in a basket and lower it into the oil and it will puff up instantly.

If you miss chinese beehoon, try the chow mai fun recipe I have here. It is a must have for us at least once a week. You might like it and much healthier.

Ed said...

Hi, this looks really yummy! Unfortunately I cannot find fresh hor fun/kway teow in my town :(

Do you mind sharing your recipe for making your own fresh hor fun/kway teow, please...

Sinner said...

Sorry Ed. Didn't realise there were errors in the link.

If you click the 'fresh kway teow' link, it should get you to the recipe and video for making the rice noodle. Good luck. Would love to hear your result.

Vj Krishnan said...

Thanks for this recipe. I tried it without pork and substituted it with seafood and it was really nice.

Sinner said...

You are most welcome VJ. Glad you liked it. :)

Unknown said...

Hi, thanks for this recipe. I really missed sar hor fun/wat than hor and would love to learn how to make it at home.
As I'm pretty new to cooking, could you please help explain certain methods, eg. How to achieve the 'wok hei' taste of noodles at home and when you mentioned chicken stock, is it ok to use knorr stock cube?
Thank you so much.

Sinner said...

Hi Nicole, no problem using stock cube. To achieve 'wok hei' you need to cook with gas with high flames.

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