'WAT TAN HOR'

Hi! It's me again. For today's entry, the dish would be 'Wat Tan Hor' or in simple words, Kuey Teow Fried In Soy Sauce with Egg Gravy. Whooo! The Chinese name is certainly much simpler. I had my first taste of this dish way back in 1998. My sister, Abbot introduced it to me when we had dinner at Jusco Melaka Food Court. I really enjoyed it! The version that I had did not use any soy sauce to fry the noodles but it came with a small plate of sliced red chillies in light soy sauce to enhance the taste. Try this version and let me know the verdict, ya! This recipe is from che 'iza@MyResipi.com.

'WAT TAN HOR' or KUEY TEOW FRIED IN SOY SAUCE WITH EGG GRAVY

You will need :

For the noodles

350 g of kuey teow

2 pips of garlic (bashed and chopped roughly)

1 tsp of dark soy sauce

1 tbsp sweet soy sauce

2 tbsp of oyster sauce

2 tsp of ground white pepper

For the gravy:

2 pips of garlic (bashed and chopped finely)

1 tbsp of chopped ginger

8 prawns(shelled)

1 chicken breast(diced)

2 baby corn (sliced thinly)

1/2 carrot (sliced thinly)

1 cup of cauliflower

1 cup of broccoli

1 tsp of chicken granules

500ml water

1 tbsp cornflour (to be mixed with one tbsp of water)

salt to taste

Method :

• For the kuey teow,heat the oil and fry the garlic until fragrant. Then, put in the kuey teow.
• Stir well and put in the other ingredients. Mix well and put aside.
• For the gravy, heat the oil and fry the garlic until fragrant.Then, put in the water and let to boil.
• Then, put in all the ingredients and let it boil again.
• Put in the cornflour mixture and stir.
• Crack the egg and stir so the egg cooked into thin strips. Add salt to taste.
• To serve, pour the gravy over the prepared kuey teow.
• Serve with thin slices of red chillies soaked in light soy sauce.
• Enjoy!