Friday, 10 August 2012

Seafood Wat Tan Hor (rice noodles without pork)

This Chinese noodles dish, also known as gong fu chow is a must-try if you have yet to do so. In Malaysia, halal variations of this are also served as mi goreng ladna. I used to get treated to this for supper when visiting my grandparents for school holidays- happy days!

While it is commonly served with fried pork lardons (small bits of diced bacon), I'm substituting those with seafood.

300 g kuey teow (flat rice noodles)
100 g vermicelli (thin rice noodles)
300-400 g squid and prawns, cleaned
½ Chinese cabbage, cut into chunky slices
1 carrot, sliced
6-8 garlic cloves, minced
2 cup chicken stock (1 stock cube in 2 cups of boiling water)
Corn starch (1 teaspoon corn flour in 5 teaspoon water)
1 egg
Soy sauce
Dark soy sauce

Condiment/sauce (optional)
Minced garlic
Chopped green or bird’s eye chilli

You can use either fresh or dried noodles for this dish. If you are using dried kuey teow and vermicelli, soak them for about an hour in cold water first. When they are soft, drain and soak them in boiling hot water. Drain again when they are cooked (as per instruction on the packet).

All stages of the cooking of this dish should be using high heat. The noodles are first fried in a generous amount of oil with half the minced garlic, a drop of dark soy sauce and about 2 teaspoon of soy sauce for 3-4 minutes. Plate up in a deep dish and keep it aside.

Noodles fried and left aside

The rich broth with meat and vegetables that will be poured over the noodles

Fry up the remaining garlic in some oil. Add vegetables, seafood and chicken stock. Flavour the soup with a dash of soy and simmer until the meat is cooked (prawns should turn pink and squid slices should curl up). Pour in the cornstarch to thicken the sauce and stir well. Break in an egg (the yolk should be lightly broken and scattered), remove from heat immediately and pour it over the noodles. Serve with condiment for some added heat.

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