Wan tan hor - Wan Tan Hor

Wat Tan Hor is a favourite Chi Zar dish.

You do not need to boil it like spaghetti, simple soaking is enough and it will cook down even more in the wok.

I soaked in simmering water and got it loosened but it broke up so I resorted to beehoon.

Add another 1 TBsp of oil into the wok over high heat, then fry the sliced ginger until aromatic.

You can use the Great Wall brand for this.

I remember my dad used to bring us to this Tai Wah restaurant in Kajang and I think they served the best Wat Tan Hor or Ying Yong in the world.

Wat Tan Hor (Cantonese Fried Noodles with Silky Egg Sauce)

I simply harvested what remained and removed the vines.

Description: Wash the red chilli.

Views: 2251 Date: 05.12.2022 Favorited: 78 favorites
Category: DEFAULT

Hot Categories

Latest Comments

    3½ cups chicken stock or water (840ml) Salt to taste. 2 tbsp corn starch mixed with ½ cup (120ml) water. 1 egg (lightly beaten) Instructions. Remove koay teow (flat cut rice noodles) from packaging and place on a microwave safe dish. Microwave on high for 5 minutes. Remove from microwave and loosened up noodles.
    By: dancole42|||||||||
    Recipe at: Tan Hor is a favourite Chi Zar dish. In Cantonese, it literally translates to smooth egg gravy over silky ric .
    By: Desire2Know|||||||||
    Heat up a wok. Add 1.50 tbsp sesame oil. 2. Throw in the hor fun with 1.50 tbsp dark soy sauce and 2 tbsp soy sauce. 3. Stir-fry for about 2-3 mins on high heat and transfer to serving plate or .
    By: bernardryefield|||||||||
    Drain well and set aside. Heat the oil in a wok or large pot over medium-high flame. Add the scallions and stir fry until just cooked and fragrant, about 30 seconds. Next add the shrimp and its marinade. Continue to stir fry until the shrimp is loses its pink and is just cooked through.
    By: aliakay|||||||||
    Wat Tan Hor is a favourite Chi Zar dish. In Cantonese, it literally translates to smooth egg gravy over silky rice noodles. The silky hor fun is seared over high heat, drizzled with soya sauce and Chinese wine. The heat from the wok, gives the hor fun the ‘wok hei’ taste. A light braised egg gravy is poured over it. When one picks up the hor fun with chopstick, the gravy clings to it.
    By: FoxtrotJuliet||||||||| - 2022
DISCLAIMER: All models on adult site are 18 years or older. has a zero-tolerance policy against ILLEGAL pornography. All galleries and links are provided by 3rd parties. We have no control over the content of these pages. We take no responsibility for the content on any website which we link to, please use your own discretion while surfing the porn links.
Contact us | Privacy Policy | 18 USC 2257 | DMCA