Wat Tan Hor Fun
Wat Tan Hor Fun is a noodle dish made out of rice noodles, choysum and mixed seafood served in a starchy sauce, though this dish is not commonly advertised like the popular noodle dishes in Singapore and Malaysia you can find this dish anywhere from restaurants to hawker stalls. I remember the first time I saw this dish in a food stall in Malaysia, like many first times in my culinary experience I did not tried it as the looks did not appeal me and I feel it’s does taste bland due to its pale sauce and the texture looks soggy but when a colleague of mine ordered it I was tempted to try due to the very satisfied reaction on her face every time she digs in and take a bite. She saw me looking at the plate and offered me to try so I grabbed my chopsticks and honestly since then I ordered this almost every day until I get tired of the flavour, it’s so good, I love the texture and flavours. Now here I am making one of my own at home as I can’t find this dish anywhere here, if you want delicate flavours and textures in a dish then this is for you.
Ingredients
1 pack fresh Hor Fun / Thick Flat Rice Noodles
12 pcs prawns, shelled and deveined
2 pcs large squid, sliced
200g chicken breast, thinly sliced
1 bunch choy sum
2 eggs, beaten
3 tbsp corn flour dissolved in 1/4 cup water
4 cups chicken stock
1 tbsp oyster sauce
1 tbsp light soy sauce
6 cloves garlic, minced
3 tsp sesame oil
peanut oil
fish salt
Method
1. In a wok add peanut oil then sauté half of the minced garlic.
2. Add noodles, oyster sauce and light soy sauce; stir fry in high heat until cooked. Remove from wok then set aside.
3. Using the same wok add oil then fry chicken pieces until brown, add remaining garlic then continue to stir fry until fragrant.
4. Add prawns and squid then stir fry for a minute.
5. Pour in the chicken stock together with the corn flour mixture, cook until sauce thickens.
6. Add choy sum then season gravy with fish sauce.
7. Add beaten eggs, give it a good mix then remove from heat.
8. Pour gravy over cooked noodles.
Yes, yes Raymund, this plate of Hor Fun is what we enjoy from time to time and sometimes we replace it with mee hoon too. Just that you need to dig in and finish it at once, if not it becomes soggy and gone. I am sure you still remember the sambal or chilly dipping sauce served together for this dish.
There’s just something about how simple yet tasty this dish is, isn’t it? And you’re absolutely right; it doesn’t look half as appetizing as it should. If I didn’t grow up eating it, I probably would never have tried it given so bravo to you both for giving it a shot and for attempting to recreate the dish at home.
Merry Christmas!
Looks just wonderful!
Funny how misled we can be by appearances and assumptions. Very wise of you to challenge your appearances and test your assumptions in this case! Seafood can have such sweet and subtle and complex flavors that sometimes it’s surprising how ordinary-seeming a sauce can highlight those features. So glad you shared this with us!!
I always learn so much from your posts Raymund. You’re opening me up to a whole new world.
I’ve never heard of choysum but I always love noodle dishes!
I LOVE rice noodles, so this Wat Tan Hor Fun dish definitely intrigues my interest
wow…u managed to cook your own wat tan hor…looks good.
I love this dish….
I’ve never heard of this but it definitely looks interesting. I’m glad you were open minded enough to give it a try.
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