PenangTime.com: Recipe Guide
WAT TAN HOR
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Noodles: 300g Flat Rice Noodles (Hor Fun), 1 tsp dark soy sauce.
- Gravy: 2 cups Chicken Stock, 100g Prawns/Squid, 100g Pork slices, Choy Sum, 2 Eggs (beaten), Cornstarch slurry.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Char: Heat wok on high. Stir fry noodles with dark soy sauce until slightly charred. Remove.
- Soup: Sauté garlic/pork. Add stock and bring to boil. Add seafood and veg. Season with salt/oyster sauce.
- Thicken: Add cornstarch slurry until gravy is thick.
- Egg: Turn off heat. Pour in beaten eggs slowly while stirring to create ribbons.
- Serve: Pour gravy over noodles.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Same as Char Hor Fun, but specifically emphasized on the smooth egg gravy.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Wat Tan Hor in Penang and compare flavour profiles.