Flat Rice Noodles in Egg Gravy (Wah Tan Hor) - 滑蛋河

This recipe is a very easy takeaway dish that you can make at home - a delicious dish which definitely able to impress friends and family. The egg gravy is a sauce made with chicken stock, flavoured with soy sauce and oyster sauce, then thickened with cornstarch. 


On the other hand, this dish has been an excellent opportunity for making some progresses. I have improved this recipe by adding more water in the recipe. The key to this dish is to have everything prepared before cooking. Worth giving it a try, yummy!


... Happy cooking!




~ Flat Rice Noodles in Egg Gravy (Wah Tan Hor) - 滑蛋河 ~


Ingredients:

(Serves 2)


Flat Rice Noodles:

450 g flat rice noodles / kway teow (loosen it)

2 cloves garlic (chopped)

2 tbsp dark soy sauce

1 1/2 tbsp cooking oils


Methods:

1. Fry the chopped garlic over the heated cooking oil until light brown.

2. Add in the kway teow and continue to stir fry for 10

min.

3. Pour in the dark soy sauce, mix it evenly into the kway teow for another 10 min.

4. Dish out the fried kway teow and leave it aside.



Gravy:

2 cloves garlic (chopped)

450 ml water

Fish ball / meat ball (cut halves)

Fish cake (sliced)

Meat (sliced)

Choy sum (washed and cut)

2 eggs (lightly beaten)

1 1/2 tsp cornflour (mix with 10ml of water)

1 cube chicken stock (mix with 10ml of water)

1 tbsp oyster sauce

1 tsp light soy sauce 

Pepper

Cooking oils


Methods:

1. Fry the chopped garlic over the heated cooking oils, add in the fish ball / meat ball / fish cake / meat then fry for 5 min.

2. Add in the chicken stock, vegetables, oyster sauce light soy sauce, water and pepper, continue to cook for 5 min.

3. Add in the eggs on the other hand stir quickly while pouring the egg into the pan, mix it and cook for 3 min.

4. Lastly add in the cornflour and mix it well or 1 min.

5. Dish out the gravy into the fried kway teow, mix it gently and evenly. Served while hot.








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