Say hello to my childhood favourite.
Melbourne weather has been very cold lately and Wat Tan Hor will be a prefect fit for this cold weather. So here I am, dishing up wat tan hor to warm the body up.
Charred Flat Noodles
- 350g Flat Noodles (Kuey Teow) - available at asian grocery
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1/2 - 1 tsp cooking caramel (optional) - available at asian grocery
- 1 tbsp cooking oil
- 2 cloves garlic, minced
- 2 slices of ginger
- 15g pork or chicken (marinate with a generous pinch of salt, pepper, sugar and corn flour, 1/4 tsp of light soy sauce, sesame oil or vegetable oil and Chinese cooking wine)
- 10 prawns, peeled and deveined
- a small packet of fish cakes, sliced 0.5cm thick
- 10 slices of squid
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- a pinch of sugar
- a dash of white pepper
- 2 cups of stock (I used homemade pork bone stock)
- salt to taste
- 2 tsp corn flour, diluted with 1/8 water
- 2 stalks of choy sum, chop 2 inch length
- 2 eggs, lightly whisk
- Soak flat noodles in warm water to separate the clumps then drain thoroughly. Instruction will be on packages
- Mix 1 tbsp dark soy sauce, 1 tbsp light soy sauce and 1 tsp cooking caramel to the flat noodles.
- Char flat noodles in a smoking hot wok for a few minutes. Try not to move the flat noodles so that it charred and did not break into pieces. Set aside and keep warm.
- Heat cooking oil. Saute garlic and ginger until golden and aromatic. Then add in marinated meat, prawn, fish cake and squid. Stir fry briefly.
- Now, add in the seasonings - oyster sauce, light soy sauce, sugar, white pepper and salt. Mix well and add in stock. Bring it to simmer. Check the seasoning.
- Add in diluted corn flour. Simmer for few minutes until thickened. Add in choy sum.
- Turn off heat and pour in lightly whisk eggs. Quickly stir the eggs to scramble it.
- Check the seasoning again before dish out.
- Wat Tan Hor usually serve with green pickle chilli but I don't have it at home so I cut some red chillies and mince garlic and mix with light soy sauce, fish sauce and lemon juice.
|Flat noodles mix with light soy sauce, dark soy sauce and cooking caramel|
If you are using fresh prawn you can save the prawns heads and shells to turn into prawn stock