滑蛋河是个马来西亚粿条/河粉很普遍的一个吃法，也可以加上香底（炸脆）的米粉一起做成“鸳鸯”。

是很清爽又不油腻的一道美食喔！

This thick rice noodle dish is my mom's all time favourite, there is a restaurant near my house that made the best Wat Tan Hor that I have ever had ......

It could be mixed with Fried vermicelli as "Yun Yong" literally means Mandarin duck, this creature always moves around as a couple... just a very Chinese way to indicate it's a combination of two... :)

材料：

350 克 粿條/河粉 （切条状）

30-50 克 鸡肉  （切片）或一把混合海鲜

6-7 只 虾 （剥壳留尾巴，去肠泥）

5-6 颗 鱼丸 切半 

1 块 鱼片 切片 

4-5 棵 油菜心 

1 小勺 蒜蓉

1-1.5 大勺 酱油 

1 小勺 老抽

浇汁材料： 

1 杯 鸡高汤 或 一点 鸡精粉

2 小勺 鱼露 Nam Pla

2 小勺 粟粉 (加3大匙水勾芡) 

1/2 只 鸡蛋

麻油 适量

胡椒粉 适量

Ingredients：

350 g Kueh Teow/Hor Fun 

30-50 g Chicken  (Sliced)

6-7 Middle size Shrimps (Shelled and clean, leave the tails on) or mixed seafood

5-6 halved Fish Balls 

5-6 slices of Fish cake

A bunch of Choy Sum (Sawi/Chinese Mustard)

1 clove of Garlic (Minced)

1.5 tbsp Soy Sauce 

1 tsp Dark Soy Sauce 

For Gravy:

1 cup of Chicken Stock or some Chicken Bouillon

2 tsp of Nam Pla/Fish sauce 

2 tsp Cornstarch/tapioca flour (mixed with 4 tbsp of water)

1/2 egg (lightly beaten)

A few drops of Sesame Oil

A pinch of Pepper powder

2. 虾去壳去肠泥，鸡肉块腌一点盐和胡椒粉，鱼丸切对半，鱼片切片。菜切段洗净沥干备用,鸡蛋打散。

1. Microwave the packed Hor Fun/Kueh Teow for about a minute to soften it, if it is fresh Hor Fun, you can skip this step. Separate the Hor Fun/Kueh Teow with hand as much as possible, this is crucial for easier cooking later.

2. Clean the shrimps and marinate the sliced chicken with little pepper powder and salt.

3. Heat up 2 tbsp of oil in a cast iron pan/wok, stir fry the Hor Fun/Kueh Teow with Dark Soy Sauce and Light Soy Sauce. Take it out in a plate and leave it aside.

4. Now in the same pan/wok, add minced garlic and chicken, cook till the chicken pieces changes colour, add chicken stock or Chicken Bouillon with water, bring to boil, use more stock if you prefer more gravy on your Wat Tan Hor.

5. Add the shrimps, fish cake slices and fish balls, cook for about 2 minutes before adding the vegetable, cook for another minute or so.

6. Stir the soup in circular motion and slowly add in the cornstarch, once the soup thickened, add the lightly beaten egg to form egg drops. Add Mustard green and cook for 1 minute.

7. Dish the gravy over the prepared hor fun and serve immediately add few drops of sesame oil if you like.

https://4.bp.blogspot.com/-r_voJHy_Pe0/WaWYihEdE0I/AAAAAAAAXqE/2obyqIycm_wku_8nAuvysfZo5vvvGMPwwCKgBGAs/s640/dsc00233_%E5%89%AF%E6%9C%AC.jpgDan Hor" TITLE="南洋风味【滑蛋河】Wat Dan Hor" />