Wat Than Hor

Back in Malaysia, fresh Hor fun or rather koay teow(hokkien) is so readily available. There used to be only one type and the size determines whether it is meant for frying or for soup. But, nowadays, the ones for soup, although the size is still smaller is made specially for soup. The best ones are found in Ipoh. Here in Denver, you will be lucky if you can find them not so frozen and who knows how long they have been on the shelves. There is a brand which is 'Southern California' which i managed to get from the Korean store that i frequent, but they did not replenish when stock went out. They have at the moment hor fun made in Denver, which is more rough. There is no choice but to go for the dried ones. Surprisingly, if it is steeped properly and being able to recognize the texture when frying, a delicious plate of noodles can be dished out.



Ingredients:

1 1/2 lbs hor fun(frying type)
4 tbsp oil
2 tsp soya sauce
2 tsp dark soya sauce

Gravy:

4 ozs prawns - shelled and deveined - marinated with a pinch of salt, sugar and pepper
4 ozs calamari
8 ozs lean pork/chicken
8 ozs choy sum - washed and cut into bit size
2 cloves garlic chopped
2 tbsp oil
2 tbsp cornflour(heaped) mixed with 1/2 cup water
28 fl ozs stock
1 tbsp soya sauce
2 eggs
pepper and salt to taste

Method:

Loosen the fresh hor fun. (i would have to steam the hor fun before i could loosen it as it is quite stiff refrigerated.) (For the dried ones, steep in cold water)

Heat wok until very hot, add in enough oil to grease the wok, over hot fire, fry a handful of the the hor fun . Add light and dark soya sauces and stir fry briskly. Allow noodles to burn a little at the edges to obtain a smaky taste. Put aside on a platter. Repeat with the rest of the hor fun.

Heat 1 tbsp oil and fry prawns and calamari until cooked. Dished out.

Add 1 tbsp oil and fry the pork until it is cooked. Add in garlic and fry until fragrant.

Pour in the stock and bring to the boil. Let simmer for 5 minutes.

Add in the choy sum and when gravy comes to a boil, add in the cornflour mixture. Bring gravy back to a hard boil to cook the cornflour.

Add in the cooked prawns and calamari. Season to taste.

Turn off heat and crack in the 2 eggs, stir to cook the eggs.

Dish gravy onto the fried hor fun.


Serves