Thursday, January 13, 2011

Wat Dan Hor 【海鲜滑蛋河】

This thick rice noodle dish is my mom's all time favourite, there is a restaurant near my house that made the best Wat Tan Hor that I have ever had ......

It could be mixed with Fried vermicelli as "Yun Yong" literally means Mandarin duck, this creature always moves around as a couple... just a very Chinese way to indicate it's a combination of two... :)




350 g Kueh Teow/Hor Fun 
30-50 g Chicken  (Sliced)
6-7 Middle size Shrimps (Shelled and clean, leave the tails on) or mixed seafood
5-6 halved Fish Balls 
5-6 slices of Fish cake
A bunch of Choy Sum (Sawi/Chinese Mustard)
1 clove of Garlic (Minced)
1.5 tbsp Soy Sauce 
1 tsp Dark Soy Sauce 

For Gravy:

1 cup of Chicken Stock or some Chicken Bouillon
2 tsp of Nam Pla/Fish sauce 
2 tsp Cornstarch/tapioca flour (mixed with 4 tbsp of water)
1/2 egg (lightly beaten)
A few drops of Sesame Oil
A pinch of Pepper powder

350 克 粿條/河粉 (切条状)
30-50 克 鸡肉  (切片)或一把混合海鲜
6-7 只 虾 (剥壳留尾巴,去肠泥)
5-6 颗 鱼丸 切半 
1 块 鱼片 切片 
4-5 棵 油菜心 
1 小勺 蒜蓉
1-1.5 大勺 酱油 
1 小勺 老抽

1 杯 鸡高汤 或 一点 鸡精粉
2 小勺 鱼露 Nam Pla
2 小勺 粟粉 (加3大匙水勾芡) 
1/2 只 鸡蛋
麻油 适量

胡椒粉 适量

1. Microwave the packed Hor Fun/Kueh Teow for about a minute to soften it, if it is fresh Hor Fun, you can skip this step. Separate the Hor Fun/Kueh Teow with hand as much as possible, this is crucial for easier cooking later.

2. Clean the shrimps and marinate the sliced chicken with little pepper powder and salt.

3. Heat up 2 tbsp of oil in a cast iron pan/wok, stir fry the Hor Fun/Kueh Teow with Dark Soy Sauce and Light Soy Sauce. Take it out in a plate and leave it aside.

4. Now in the same pan/wok, add minced garlic and chicken, cook till the chicken pieces changes colour, add chicken stock or Chicken Bouillon with water, bring to boil, use more stock if you prefer more gravy on your Wat Tan Hor.

5. Add the shrimps, fish cake slices and fish balls, cook for about 2 minutes before adding the vegetable, cook for another minute or so.

6. Stir the soup in circular motion and slowly add in the cornstarch, once the soup thickened, add the lightly beaten egg to form egg drops. Add Mustard green and cook for 1 minute.

7. Dish the gravy over the prepared hor fun and serve immediately add few drops of sesame oil if you like.

1. 把材料都收拾干净,河粉放到微波炉里加热一分钟后用手弄散备用。

2. 虾去壳去肠泥,鸡肉块腌一点盐和胡椒粉,鱼丸切对半,鱼片切片。菜切段洗净沥干备用,鸡蛋打散。

3. 热锅后下一大勺油把河粉炒散,下酱油和老抽把河粉炒香后起锅备用。

4. 同一口锅里热油爆香蒜蓉,倒入鸡肉块炒至变色。倒入高汤煮滚,喜欢汤汁多一点的可以多加点高汤。加入虾仁、鱼片和鱼丸如果用混合海鲜的话现在也可以加入。煮滚后倒入芡粉水打芡,倒入鸡蛋成蛋花状,加入青菜煮软后淋到刚刚炒好的河粉上,滴两滴麻油即可。

Serve with a small dish of Pickled Green Chili.


  1. 这个我最喜欢配上小辣椒大口大口地吃~yummy~

  2. 我也是啊。。好久不吃了。。多几天要弄一次!