Wat Tan Hor (Silky Egg Flat Rice Noodle)

It seems that I have a noodle theme going on this month... but all of them are so good, that's nothing wrong with having noodles for a month! We get tired of eating out everyday and as such, crave for some good old home cook meals. Though I always think that if I live in Malaysia, I can eat out everyday because of the tremendous variety of great food the little peninsula has to offer. Of course, it is not difficult to get one's own ingredients and conjure up whatever one feels like having as the fresh produce and any ingredients one may need is easily obtained with the vast availability of fresh markets and supermarkets, indoor and outdoor, in Malaysia.

Anyhow, another noodle dish: Wat Tan Hor. It is inarguably another favorite dish of my family. It is one that we often ta pao (order takeout) when Ah Po is not cooking. The symphony of flavors from the silky egg gravy coupled with the mix of meat and seafood add to the ever slightly crunchy but smooth hor fun is simply irresistable!

Wat Tan Hor (Silky Egg Flat Rice Noodle)
serves 4 ~ 5
1 1/2 lbs of hor fun (flat rice noodle)
4 tbsp of oil
2 tsp of soy sauce
2 tsp of dark soy sauce
4 ozs of prawns, deshelled and deveined, marinated with a pinch of salt, sugar, and pepper
4 ozs of squid, cut into bite sizes
4 ozs of fishcakes, cut into bite sizes
8 ozs of lean pork, sliced
8 ozs of choy sum, cut into bite sizes
2 cloves of garlic, chopped
2 tbsp of oil
2 tbsp of cornflour, mixed with 1/2 cup of water
28 fl ozs of stock
1 tbsp of soy sauce
2 eggs
pepper and salt to taste

Loosen the fresh hor fun.
Heat wok until very hot. Add in 2 tbsp of oil to grease the wok over high heat. Fry half of the hor fun. Add half of light and dark soy sauces and stir fry briskly and allow noodles to burn a little at the edges. Put aside on a platter. Repeat with the rest of the hor fun.
Heat 1 tbsp of oil and fry prawns, squid, and fishcakes until cooked. Dished out.
Add 1 tbsp of oil and fry the pork until cooked. Add in garlic and fry until fragrant.
Pour in the stock and bring to boil. Let simmer for 5 minutes.
Add in choy sum and when gravy comes to a boil, add in cornflour mixture. Bring gravy back to boil to cook the cornflour.
Add in the cooked prawns, squid, and fishcakes. Season to taste.
TUrn off the heat and crack in the 2 eggs, stir to cook the eggs.
Dish gravy onto the fried hor fun.
Serve.