Wat Tan Hor Recipe | Fried Kuey Teow In Silky Egg Gravy | 炒河粉 | 滑旦河

Video Description

This is a recipe for a delicious hor fun gravy noodle dish well known in malaysia and singapore as wat tan hor 滑旦河. The name wat tan hor (or wa tan hor) translates to silky egg noodles referring to the ultra smooth and silky egg gravy served over a bed of fried flat rice noodles. The hor fun or kuey teow noodles itself are fried to perfection with the breath of wok smokiness and dark sauce that is somewhat similar to another famous malaysia / singapore dish - char kuey teow. This easy recipe makes a seafood version of wat tan hor using prawns and fish cake but can be adapted to beef, pork, or chicken. Try it and see why it’s considered one of the best hawker dishes and such a favourite among many. 0:00 Intro 0:14 Heat oil until smoking and fry flat noodles 0:37 Set fried noodles aside 0:47 Start preparing silky sauce by frying seafood 0:59 Add stock and other seasoning 1:13 Add vegetables and bring to a boil 1:26 Thicken the sauce and add eggs 2:00 Pour silky egg gravy over noodles and serve ------------------------------------------------------------- The full recipe is below ------------------------------------------------------------- 500g fresh flat rice noodles (hor fun / kuey teow) 1 tbs soy sauce 2 tsp dark soy sauce 70g fish cake, sliced 4 prawns, deveined and shells removed leaving tail on 3 cloves garlic, chopped roughly 1¾ cup chicken stock 2 tsp oyster sauce ¼ tsp salt ¼ tsp sugar ⅛ tsp white pepper 2 bunch choy sum, cut 5cm 3 tsp corn starch + 3 tbs water (corn starch slurry) 2 eggs, partially beaten Vegetable oil Prepare noodles: Coat wok surface with vegetable oil and heat on high until oil starts to smoke. This will help to season the wok and prevent noodles from sticking when frying. Discard the oil and add a small amount of fresh oil. Add noodles, soy sauce, and dark soy sauce and stir immediately. Continue to stir for 3-4 mins until noodles are well coated and have developed a smoky taste. Set noodles aside on a serving plate. Prepare sauce: Add some oil to the wok and fry fish cake, prawns, and garlic on medium heat for 1 min while stirring continuously. The prawns do not need to be fully cooked at this point and the garlic is no longer raw but not browned. Add chicken stock, oyster sauce, salt, sugar, and white pepper and briefly stir to combine. Bring to a gentle boil then add choy sum and mix through. Allow to boil gently for 3-4 mins. Add corn starch slurry in 3-4 portions, stirring through immediately after adding, until well incorporated. Allow to boil gently until the sauce has a slightly thick consistency. Reduce to low heat and add eggs. Stir the sauce gently and allow residual heat to cook the eggs. Pour sauce over noodles and serve immediately. ------------------------------------------------------------- Watch next ------------------------------------------------------------- Singapore Noodles - https://youtu.be/9-9XNmzwFwI Malaysian Chicken Curry - https://youtu.be/rafVJ9gc3KA Hainanese Chicken Rice Using Rice Cooker - https://youtu.be/Fo3Zu3jBdDA Char Kway Teow - https://youtu.be/YlmfeyRanFs Cantonese Chow Mein - https://youtu.be/vCIeKTaQg00 Steamed Egg With Minced Pork And Salted Egg - https://youtu.be/2wMIRVnrRNg Curry Puff - https://youtu.be/EU79ZcjArms Salted Egg Prawns - https://youtu.be/mgdg7tW12pA ------------------------------------------------------------- Follow us on social media ------------------------------------------------------------- Instagram: http://instagram.com/yummeth Twitter: http://twitter.com/yummeth ------------------------------------------------------------- #wattanhor #watanhor #炒河粉