Friday, April 21, 2006

Wat Tan Hor (with pictured ingredients and steps)

I had promised Lou to blog about the above titled, I am sorry it took so long but better late than never eh....

Clockwise from top left: Char siew, choy sum, fish cake, egg and flat rice noodles (not pictured)

You can substitute char siew with seafood or any meat of your choice, I happen to have made char siew earlier that week...... In fact all the ingredients can be tuned to your liking except the noodles and egg of course.........



1. Heat up a non-stick saucepan and stir-fry noodles till heated through. You can use a normal wok but remember to put in oil first. Transfer to a serving plate.

2. Using the same saucepan (that's the beauty of nonstick saucepan, saved me a lot of washing jobs), put in 1 tbsp of oil. When oil is heated, put in char siew followed by fish cake and then stir fry for a while. Add in vegetables, fry briefly to take the raw edge off the vege. Add in chicken stock or water (roughly 1 bowl per person). Check seasoning, add in salt if necessary.

3. While waiting for the broth to boil, make up some cornstarch solution. When broth is boiling stir the cornstarch solution in bit by bit until it has come to your desired consistency. Bring back to boil.

4. Turn off heat and stir in the lightly beaten egg.

5. Voila serve!


culinary said...

simple & easy...looks yummy

speedoflight said...

Do you put any sauce, i.e. light soy, dark soy, oyster sauce for your Wat Tan Hor? You'd described all your steps in detail but I didn't see any sauce and the gravy looks a little dark and so I wondered...

Rabbit Sim said...

NO speedoflight, I haven't put any light or dark soy. The colour comes from char siew which already had soy sauce in the marinade. But you can add light soy to salten and dark soy to 'darken'your gravy.