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Wat Dan Hor Fun (滑蛋河粉) Gravy

Wat Dan simply means smooth egg (滑蛋).  This is done by pouring egg into the gravy in the last cooking step and turning off the flame immediately before the egg is fully cook, hence remain as soft cook.  This goes particularly well with Hor Fun (flat rice noodles).  See earlier post on how to prepare the hor fun.

Ingredients (2 servings)

  1. 8 slices of Pork slices (aprox)
  2. 8 slices Grouper or Toman Fish slices (aprox)
  3. 6 Prawn (aprox)
  4. 1 Squid
  5. 2 brunch of Chinese flowering cabbage (菜心, Cai Xin, Choy Sum), or any other vegetables of your choice.
  6. 4 table spoon Light Soya Sauce
  7. 1 table spoon oyster sauce
  8. ½ teaspoon Sugar
  9. 2 cup Water or stock
  10. 1/2 teaspoon Salt
  11. 4 teaspoon Corn Flour
  12. 1 egg
  13. 4 tablespoon cooking oil. (optional you can use lard although it is not healthy)
  14. 2 garlic.

Method

  1. Wash and slice pork and fish.  Remove shell of prawn except the tail portion. 
  2. Wash and remove the skin of the squid (the purple color thin layer), cut into strips.  Optionally you may cut “flower” but doing diagonal crisscross scores (do not cut through) on the inner side so that when cook will flip and present a nice pattern.
  3. Wash and cut the cabbage into sections.
  4. Minced garlic
  5. Mix corn flour with ¼ cup water.
  6. Beat eggs with 1 tablespoon of the corn flour solution in step 5.
  7. Heat up wok, add oil and garlic and stir till fragrant.
  8. Add in pork, fish, prawn, squid and stir fry till almost cook.  Add in vegetable and water.  Leave it to boil and keep boiling for 3 minutes.  Add in salt, sugar, soya sauce and oyster sauce.  Add more salt if you like it saltier. 
  9. Slowly pour in the corn flour solution until the required thickness (when you lift up the stirrer, a thin layer will cling on the stirrer like glue. (discard the rest, don’t add all when the thickness is reached, otherwise the gravy is too thick)
  10. Bring it to boil, pour in the egg and stir the gravy at the same time to prevent the egg from cooking into a lump. It should flow nicely into soft egg strips.  Turn off flame immediately, and do not let it boil again.
  11. Pour over the pre-cooked Hor fun and serve.

 

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2 Responses

  1. min says:

    hi.. for corn flour solution , do you add water to the flour first b4 pouring in at step 9 or just pour flour directly to the wok?

  2. WeryNice Editor says:

    The corn flour solution is obtained from step 5. Yes, mixed with water first before pouring in step 9.

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