Cooking Method: Stir-fry / Pan-fry
Wat Tan Hor
Ingredients
Instructions
In a bowl add kuey teow noodle and evenly coat with light soy sauce, dark soy sauce and sesame oil.
In a wok, heat up 3 tbsp cooking oil over medium heat, pour in the egg and quickly stir fry until fully-cooked then add in the coated kuey teow noodle. Stir fry for 1-2 minutes over high heat then transfer to a deep plate.
In the same wok, heat up 2 tbsp cooking oil, add in garlic and ginger. Stir fry until fragrant.
Add in fish cake, prawn, chicken, mustard green and water, let it boils.
Season with AJI-NO-MOTO® and salt. Mix well.
Thicken the sauce with corn flour mixture and pour in the egg, then switch off the fire. Let the egg sit in the thicken sauce for 10-15 second before stirring it.
Pour the gravy over the kuey teow in plate.
Ready to serve.
Review
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Exactly like hawker stall taste. Good!