SEAFOOD WAT TAN HOR

By That Bloody Botak
SEAFOOD WAT TAN HOR



After 3 attempts I finally got it right! The gravy's perfect, the squid don't feel like rubber and the hor fun was not burnt! All the flavours expected from the dish is there and trust me, it's as good as it looks, maybe even better! I didn't use any chicken powder, as most recipes do, since I have pork lard and dried flounder powder, I used those instead. And since chye sim and I are mortal enemies, I used some shredded carrots and bean sprouts. Some recipes called for sugar but I left that out as the pork lard and flounder powder brought umami to the dish. Even the hor fun on its own was really tasty too! 
Now, enough of taking, here are what u need.....

Ingredients

Kway teow for one

Some prawns

Some lala

Some squid

Some crab sticks

Some fishcake slices

2 teaspoons dried flounder powder

3 teaspoons Oyster sauce

4 teaspoons soy sauce

2 teaspoons sesame seed oil

3 teaspoons Chinese wine

2 teaspoons dark soy sauce

A dash of white pepper

Some bean sprouts

Some spring onions

Some corriander leaves

One egg, lightly beaten

1 tablespoon corn flour

1 tablespoon minced garlic

4 slices ginger

Method

Mix 2 teaspoons light soy sauce, dark soy sauce and Chinese wine to the kway teow and mix it properly

Heat up a wok till it's smoking, add some pork lard and fry the kway teow until it's slightly charred. Remove and put it on the serving plate

In the same wok ass some oil and fry the ginger and garlic till aromatic

Add the prawns, lala, soy sauce, sesame seed oil, oyster sauce 2 cups of water and the flounder powder and bring it to a boil. Remove the prawns and lala when it's cooked and add it to the kway teow

Next add the crab sticks, fishcake slices and squid and remove when the squid starts to curl and put it on the kway teow

Let the liquid boil down till about half it's volume and do a taste test

If everything's ok, add the corn starch. The gravy will thicken slightly. That's when u add the shredded carrots and bean sprouts. Let it simmer for about 30secs before turning off the flame and adding the egg and stir slowly

Now's the time to pour the gravy over the kway teow, garnish with spring onions, corriander leaves and crispy pork fat and it's ready to serve. 

U can exponentially increase the ingredients to serve more people.

Man! I had a fantastic dinner. Try it, and u will too! Enjoy, and stay safe!
These recipes are good for those who want to cook for one or two without going all out but still wanting to enjoy good food. Simple to prepare and tasty food every time!

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