Wat Tan Hor

I am always disappointed by the kway teow they sell at the asian market in US. It is so 'unmanageable', it will always break into small pieces no matter how gentle I handle them. And the dried ones doesn't taste as good. Needless to say, I was jumping with joy when I saw trays of chee cheong fun in the freezer section ; ))
I use chee cheong fun to cook hor fun in SG as they are softer and smoother than kway teow. Do give it a try.

What you need:
(Recipe for 3 servings)
Chee cheong fun, cut into 1 cm strips* & uncoil it to make kway teow
5cm of ginger, sliced
2-3 eggs, beaten
Bunch of chinese veg(Kai lan or Bok Choy)
Prawns, heads removed
Prawn heads, from above
1 chicken thigh
3 tbsp oyster sauce
1 tbsp dark soy sauce
1/2 chicken bullion
1L of chicken stock or water
Fried shallots

What to do:

1. Heat 1 tbsp of oil in a wok, add in kway teow
2. Add dark soy sauce and fry till evenly brown. Dish out & set aside
3. Heat 1 tbsp oil in wok again, add ginger and fry till fragrant
4. Add in prawn heads, fry till cooked
5. Add stock, oyster sauce, dark soy sauce, prawns & chicken thigh
6. Dish out prawns & chicken when cooked. Remove prawn shell and shred chicken
7. Add in veg and cook for 2 mins. Add some starch.
8. Pour egg in slowly. Wait for 1 min before stirring to break egg into shreds
9. Add in kway teow.
10. Serve with prawns, shredded chicken & fried shallots

*Note: As I am using cold chee cheong fun, I find it easier to cut them into 1cm strips, microwave them for 1 min before uncoiling them.