Tuesday, March 27, 2007

I had lots of fun preparing this delightful dish since it always reminded me of the good old school days rushing to get it hot at the canteen before the line become too long for little old impatient me. Don't be fooled by the look of this simple dish though cause it requires lots of preparation.

Once all the ingredients are prepared and ready, cooking it can be done in a jiffy. This dish can be found prominently to my knowledge in Ipoh, Penang and Kuala Lumpur; with many vouching that the Ipoh's version is the best. Anyways do give this a try and also kindly note that the following recipe is allocated for two person.

White Chinese Noodles
1 Chicken Breasts - sliced into strips
2 SquidsSquids
- cut into slices
20 Medium sized PrawnsPrawns

1 Fish CakeFish Cake
- cut into slices
1 cup Chicken Stock
2 Garlic ClovesGarlic Cloves
- chopped
2 cups Water
1 EggsEggs
- beaten
2 tbsp Light Soy Sauce
2 tbsp Oil
1 ScallionScallion
- chopped
Spinach or your preferred green vegetable
Salt to taste
Pepper to taste
Sliced pickled Green ChiliGreen Chili
- to serve on side

1] Put 1 tbsp of oil into wok and stir fry 1/2 of the chopped garlic.
2] Add noddles and coat with light soy sauce.
3] Remove from wok and unto serving dish.
4] Place the rest of the oil into wok and stir fry the rest of the garlic.
5] Add 1 cup of chicken broth, then 2 cups water. (add more water if you prefer a watery mixture)
6] Add slices of chicken breasts.
7] Add prawns, slices of fish cakes and squid.
8] Boil till everything is cooked.
9] Add in spinach.
10] Bring everything to a boil again then turn off heat.
11] Stir in egg.
12] Add in salt and pepper for taste.
13] Pour soup over noodles.
14] Garnish with green onions.
15] Serve immediately with pickled green chilies.

- If its possible, use chinese cabbagechinese cabbage
instead of spinach.
- You can substitute the green chilies with Jalepeno peppers.

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posted by Daryl W.T. Lau at 12:36 PM |


At March 28, 2007 at 4:56 AM, Anonymous tigerfish

I've made this before too! Wat Dan Hor! Yes, take a bit of prepration, but the result is worth waiting for. I'm even procrastinating doing this with leftovers the next time, but due to the egg, maybe the leftover won't taste as good!


At March 28, 2007 at 6:02 AM, Blogger Daryl W.T. Lau

Hehehe... leftovers hor. Careful not too old tho cause the taste will seep into the sauce which can be quite noticeable lor. :D


At March 28, 2007 at 6:25 PM, Blogger F00nG

Hey Daryl,

great website! Your Malaysian recipes are certainly very practical and easy to follow. Furthermore, it is a rare sight for me to come across a passionate Malaysian who loves to cook these days.

A passionate cook and foodie myself, I used to have a blog of something like yours but never got round to keep updating it (too busy la). So thanks YOU for the food blog!


At March 28, 2007 at 7:42 PM, Blogger Daryl W.T. Lau

Thanks so much F00nG for both the compliment and visit. Actually its amazing to see the keenness on Malaysian cooking from the world. I wouldn't have known if I didn't start this blog.

Btw.. there are many others great chefs listed on my sidebar... do pay them a visit too.



At April 3, 2007 at 9:53 PM, Blogger Keropok Man

This dish can also be found south of Johor :-), the little red dot.

I used to eat this so quite often from the cze char shop below my house. yum yum...


At April 6, 2007 at 11:28 AM, Blogger Daryl W.T. Lau

Yo KM.. what are you referring to lar with 'the little red dot'? LOL!


At August 14, 2007 at 12:04 PM, Anonymous michelle

hi there, i just discovered your blog and thank you so much for posting all these recipes. so gonna try it tonight. im a ipohnite studying in OZ and wat tan hor is like my fav dish. keep up with the awesome postings!


At January 19, 2009 at 5:19 PM, Anonymous iizman

wow..nice..im making this tomorrow.thanks