Wat Tan Hor

Wat Tan Hor is a favourite Chi Zar dish. In Cantonese, it literally translates to smooth egg gravy over silky rice noodles. The silky hor fun is seared over high heat, drizzled with soya sauce and Chinese wine. The heat from the wok, gives the hor fun the ‘wok hei’ taste. A light braised egg gravy is poured over it. When one picks up the hor fun with chopstick, the gravy clings to it, making each mouthful a delight. Now, you can give it a try in your home kitchen!
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500g Hor Fun (thick rice noodles)
2tbsp light soya sauce
Splash of Hua Tiao wine
4cloves garlic (minced)
3slices ginger (sliced thin)
100g pork fillet (sliced)
6prawns (shelled and deveined)
½small squid (sliced)
½fishcake (sliced)
1packet shimeji mushrooms
100g mustard green (cut into 5cm lenght)
2eggs (lightly beaten)
Cornstarch solution:
3tbsp potato flour mixed with water
Pork Seasoning
½tsp salt
½tsp cornflour
1tsp Hua Tiao wine
500ml chicken stock
1tbsp light soya sauce
1tsp sesame oil
¼tsp white pepper
½tsp sugar



Marinate 100g pork with ½ tsp salt, ½ tsp cornflour and 1 tsp hua tiao wine
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In a bowl mix all the gravy ingredients
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Heat 1 tbsp oil in wok till smoking hot.
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Add 500g hor fun with 2 tbsp light soya sauce. quickly stir fry in the wok
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Add a splash of Hua Tiao wine and continue to stir fry
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Remove. Set aside in serving plate.
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Heat 1 tbsp oil in wok.
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Stir fry ginger and garlic till fragrant
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Add in marinated pork. Sear till cooked.
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Followed by sliced fishcake, prawns and sliced squid.
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Add a splash of Hua Tiao wine and continue to stir fry
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Pour in gravy mixture and bring to boil.
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Thicken with cornstarch solution.
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Adjust seasoning with pepper, salt or sugar.
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Add lightly beaten eggs over the gravy. Let if cook for 10 seconds before stiring
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Pour over the stir fried hor fun
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