Noodles: Hor Fun Wet and Dry

My mum told me that she was going to cook Wat Tan Hor 滑蛋河 (Hor Fun swimming in smooth egg gravy) for dinner that day and she bought 2 packets of thick rice noodles. Suddenly an idea struck me!

Jess thinking to herself: "AHA! Maybe I can do something with one of the packets of rice noodles. Since I have been craving for **Swa Garden's fried Chye Poh Kway Teow, I shall try to recreate my version of that. "

So I went ahead to fry my version of the Chye Poh Kway Teow without any experience in frying Kway Teow and some advice from mum here and there.

End result----> It definitely didn't look any bit similar to the Swa Garden's version except that I added Chye Poh (Preserved radish) and I fried it over high heat to make it dry. The colour was totally different as I added dark soya sauce and I didn't have kailan to bring out the flavour of the dish. I also added alot of other ingredients as you see later.

So it was a marriage between Swa Garden's Chye Poh Kway Teow and Dry Hor Fun and Char Kway Teow. Although 3 is a crowd, my version didn't taste as disastrous as I thought it would be. It actually tasted not bad!

But dad, upon hearing me say that I was recreating Swa Garden's Chai Poh Kway Teow, had an impression that my fried hor fun will taste like Swa Garden's. So his first remark was "都不象!" （It didn't even taste the same!）ZZZzzz...

**Swa Garden is a Teochew Restaurant at MacPherson Rd. I'll try to give a review on it soon! Can't wait to eat their Chye Poh Kway Teow

Wat Tan Hor 滑蛋河 (Hor Fun swimming in smooth egg gravy)

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Ingredients:
1 packet thick rice noodles
Cooking oil
Light and dark soya sauce
Fish sauce (Optional)
Garlic, minced
Prawns
Pork slices (Mum didn't added pork)
Water (Depending on how much gravy you want)
Cornstarch mixed with a little water (For thickening the gravy)
2 Eggs, beaten
Bean sprouts
Fish cake, pan fried and sliced
Spring onions, chopped as per below

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Method:

Hor Fun
1) Heat wok at high heat and add cooking oil.
2) When oil is heated up, add rice noodles to fry.
3) Add light soya sauce (to taste) and dark soya sauce (for the colour) to the rice noodles. (We realised that the hor fun tastes better with more dark sauce)
4) Stir fry to mix the sauce and let the rice noodles sit for a while before flipping them. (Do the sitting and flipping a few times. It enhances the taste.)
5) Dish up the rice noodles and set aside.

Egg gravy and other ingredients
1) Fry the garlic till fragrant (Just a little brown)
2) Add prawns and pork immediately to stir fry.
3) Pour approximately a cup of water into the wok for the gravy. (Depending on how much gravy you prefer)
4) Add fish sauce (Alternatively, light soya sauce) to taste and some dark soya sauce if you like some colour in your gravy.
5) Pour some cornstarch water in to thicken the gravy.
6) Add beaten eggs slowly as you stir gently.
7) Finally, add hor fun first, then the bean sprouts and spring onions. Stir a little and you can serve now.

Jess' version of Fried Chai Poh Hor Fun

Ingredients:
Cooking oil
Garlic, minced
4 tbsp Chye Poh (soaked in water for a while to remove saltiness then empty the water)
Spring onions, chopped
1 packet thick rice noodles
Light and dark soya sauce
Bean sprouts
1 Egg, beaten (Optional)
Prawns, stir fried with garlic beforehand
Fish cake, pan fried and sliced

Method:
1) Heat wok at high heat and add cooking oil.
2) When oil is heated up, add chye poh and fry for ard 2 minutes till colour turns paler and it looks crisp.
3) Add garlic and spring onions to the chye poh and fry till fragrant. (Just a little brown)
4) Add rice noodles to the garlic and chye poh to stir fry for a minute.
5) Add light soya sauce (to taste) and dark soya sauce (for the colour) to the rice noodles. (Add more dark sauce)
6) Stir fry to mix the sauce and let the rice noodles sit for a while before flipping them. (Do the sitting and flipping a few times. It enhances the taste and makes it drier.)
7) Next, add bean sprouts and stir fry for a minute.
8)Then add beaten eggs over the rice noodles. Let it sit for a while before frying.
9) Lastly, add the cooked prawns and fish cake. Stir them around a little.
10) Serve.

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鸳鸯河
Consists of wet hor fun and dry hor fun.
Proudly brought to you by Mum and I.