Wat Tan Hor (滑蛋河), also known as kong foo chow, is popular in the southeast of China, as well as in Singapore and Malaysia. A very common choice for a simple meal available at most chinese hawker stalls or chinese restaurant.
Bought the ready made kway teow in packet.
Ingredients: (serves 4-5)
2 pkt Kway Teow (450g each)
10 pcs Prawns - devein
75g Lean Pork - thinly sliced
8 pcs Fishballs - sliced
2 pcs Egg
Leafy Vegetables of your choice (can use sawi / cabbage)
3 cloves Garlic - finely minced
4 cup Water
3 tbsp Cooking Oil
Seasoning for noodle: (mix everything in a bowl)
4 tbsp Light Soy Sauce
1/2 tsp Dark Soy Sauce
3 tbsp Water
Seasoning for Egg Gravy:
2 tbsp Light Soy Sauce
1 tsp Salt
1 tsp Chicken Powder
1 tsp Shao Xing Wine
1 tsp Sugar
1 tsp Oyster Sauce
Dash of white pepper
5-6 tsp Corn Starch (mix with some water) to make the mixture
(optional) few drops of Dark Soy Sauce
Marinate for lean pork:
1/4 tsp Light Soy Sauce
pinch of Sugar
Dash of White Pepper
1/4 tsp Corn Starch
Step by Step:
1. Open the packet of Kway Teow and use your fingers to loosen the noodles. Don't let it stick together so that later it won't become one lump when frying.
2. Due to my smaller wok/pan, I fried the noodles in 2 batches.
3. Heat up 2 tbsp oil in the pan, saute some garlic (use 2/3 portion only, keep some for the egg sauce)
4. Once garlic smells fragrant, put in noodles and pour in the sauce.
5. Stirfry until all noodles absorb the soy sauce for about 1 minute. Dish up & set aside.
6. In a big pot / wok, heat up 1 tbsp oil. Saute the balance of minced garlic till fragrant.
7. Put in sliced pork, fishballs, vege stems & prawns and stirfry till cook.
8. Add in water & all the seasoning for egg gravy and bring to a boil. (note : I changed to a bigger pot as the previous one too shallow for the gravy portion)
9. Put in green leafy vegetables & let it simmer for about 1 mins.
10. Slowly pour in starch mixture and keep stirring till gravy thickens.
11. Add in egg and stir continuously to make egg gravy.
12. Arrange fried kway teow for individual portion on the plate.
13. Pour egg gravy on fried kway teow before serving.
Happy Cooking..