I'm revisiting this excellent recipe. My late Mother had chose to make this many occasions, particularly when there's Ipoh Hor Fun around in the home.
This ought to be correctly known as in Cantonese "Ipoh Kai See Hor Fun" (Shredded Chicken Flat Noodles - hmmm, it simply don't seem as soon as converted).
The soup is essentially a chicken-based stock with a few prawns flavour added with the shells. The tasty light broth comes with the smooth smooth hor fun perfectly, together with strips of chicken meat, slices of prawn, chives and bean sprouts.
If you are a "Ipohan", you ended up being Kong Heng Coffeeshop. The Kai See Hor Fun there's the very best in Ipoh so we can assume, doesn't have other worthy challenger in the world. If you reside in Ipoh, you've got no need to prepare this in your own home. Just hop to Kong Heng.
This recipe is throughout us.
More Ipoh eateries have open here recently and I think you'll will find good quality versions of the here, even if it's far from Kong Heng's. The springy Ipoh Hor fun continues to be not offered within Singapore, and that i was told it is because our overall health government bodies have banned an ingredient utilized in which makes it.
You'll have to get by using the local version (some stalls market it as "Ipoh hor fun") but there's nothing stopping you against creating a tasty broth. It is easy whatsoever, especially when compared with my Mum's Penang Hokkien Mee. This is an excellent recipe to begin with if you're not accustomed to preparing a broth and cooking Chinese noodles.
Ipoh Kai See Hor Fun Recipe
Ingredients
For 10-12 servings
Simmering the chicken stock
For that broth
4 litres water
1 large chicken, preferably, "kampung" or local 'free-range" chicken
1 kg of prawns (medium size)
Rock sugar (8 pieces in order to taste)
Salt to taste
Half a bowl of soy beans (optional)
1T Chicken stock concentrate or bouillon to taste (optional)
Other ingredients
Prawns
Chicken meat strips
Chives
Fried Onions (Shallots)
Bean sprouts
- Peel the prawns and devein.
- Bring water to boil.
- Remove some breast meat in the chicken and reserve it for garnishing later.
- Add all of those other chicken, soy beans, some salt, sugar and simmer.
- Meanwhile inside a wok or pot, fry the prawn heads and shells in 2 tablespoon of oil till they turn golder colored. Then increase the pot of stock. Later, this can impart a layer of red oil towards the top of the stock.
- Simmer to have an hour. If you possess the time, simmer it for extended to extract more flavours in the chicken. (If using Pressure Oven, the timing is reduced to some third)
- Finishing the broth: Taste and adjust with increased sugar or salt. Chicken stock concentrate is optional for those who have used enough chicken and also the stock is tasty. Observe that powdered chicken stock is salty alone.
- Strain the broth.
- Prepare the chicken white meat meat for around ten minutes within the stock. Tear them into thin strips at random making use of your fingers. Don't slice the meat.
- Blanched the prawn meat within the soup, remove after it's cooled, slice the prawns into two halves (see photo).
- Cut chives into 1 " strips. Blanch.
- Blanched some of hor fun and bean sprouts inside a pot of boiling water for around 5 secs, then in to the boiling broth for five secs after which place it right into a bowl.
- Give a couple of bits of the cooked prawns, chicken and chives.
- Add some boiling broth.
- Garnish with fried shallots and serve immediately. Recall the small plate of tau yu (light soy sauce) with cut red chillies.
Cooking Notes:
- Chicken meat will impart more flavour towards the stock then just bones alone. If you want a great soup, don't stinge in your chicken. I favor to utilize a large whole "Kampung" chicken to help make the broth. One factor which you shouldn't do is by using commercial chicken stock liquid like a base with this soup.
- The soy beans will thicken and provide more body towards the broth. Skip if you don't get it.
- Typically, the prawn shells aren't crushed, unlike Penang Prawn Mee. This produces a light broth in which the umami taste is much more subtle and play another flavoring role. You are able to however decide to crush the fried prawn shells for any better quality broth. This makes your broth cloudier and give a redder oily sheen into it. Note: Even without crushing the shells, the broth will have a red oily sheen.
- Fried onions/shallots is required with this dish!
- Diced spring onions may also be added.
This batch has more red oil because there was more red tamales within the prawn heads
We met at Leslie's put on Friday.
Your broth was light good. The recipe according to your site was that which you did for that broth we ate on that day? Appears so simple. No garlic clove, ginger root, etc. active in the broth?
Considered causeing this to be broth and go along with some kway teow or noodles in my daughter when she starts school on Monday.
It really is that easy as reported by the recipe here. Do give it a try and find out whether or not this matches your needs. There are several further steps like obtaining the right prawns etc if you wish to perfect the stock but to begin with, just give it a try and also you will be able to obtain a satisfying soup going.
Terry,
My loved ones loves ipoh hor fun and also have 'studied' how a famous old town hawker does his. To help make the kueh teow really smooth, after blanching in water, he runs some oil to combine along with the noodles. It is not healthy, however the texture from the noodles inside your mouth is excellent. We discover that more prawn oil adds scent therefore we always make extra prawn oil. I accumulate prawn shells with this dish.
Elizabeth, just oil in noodles tip. Prawn oils range from shells and heads. Yes, they're required for this recipe
Hi, I'm a Ipoh girl. I'm able to't discover the Bean sprout inside your noodle. No bean sprout, not Ipoh Chicken noodle. As lengthy once we fry the shells of prawns with oil, it's ok unless of course you want to prepare Penang Prawn noodle only then do we MUST Blend the fried shells with salt.
You're right, Ipoh girl, I overlooked the bean sprouts here. I actually do include them sometimes. For prawns, frequently I don't blend the shells with this dish. However I find it is only yummier basically did.
HI Terry,loved your publish so we attempted the precise recipe and also the result was fantastic. Entire family loved the ipoh hor fun to bits. Description of how the are requesting me to prepare the ipoh ma ta liu curry noodle on their behalf. Since we don't return to ipoh now, everybody (including me) misses the curry noodle a lot. hope you'll find time for you to check it out :) cheers.
May - Glad the Hor fun recipe labored well for you personally. The mata LIU curry mee was reviewed in a single of my publish on Ipoh..look into the recipe index. Yes, intend to get this to eventually
Ooohhh, I'm able to't wait that you should blog about this sooner or later. Yes, I've read your publish around the overview of mata Liu curry mee. I really hope to prepare it for your loved ones eventually :)
Looks really authentic and love the color from it too! So difficult to find good Ipoh hor fun outdoors of Ipoh. This looks scrumptious!
I like prawns .
And So I think this chicken-based stock with prawns flavour added with the shells is going to be really tasty for me personally.
Also searching tasty!
Just recipe. My hubby loves it and stated I out-do myself by using it! Haha.
Hi Terry,
I attempted your recipe today also it switched out perfectly. I really like Ipoh Hor Fun rather than understood it had been very easy to create. Thank you for discussing. I didn't crush the prawn shells. How can you do this? Would you just press the shells lower gently whilst in the wok or would you remove them and crush them more? You would then finish up with a lot of items of covering within the soup. Used to do sieve my soup before serving.
Cooking char siew within my wok wasn't effective though. I'd difficulty obtaining the burnt bits off. I've got a non-stick wok. Need to repeat the process.
The prawns could be crushed with the blender or u can simply crush it utilizing a wooden spatula by pressing it who are holding cards. However for this dish, I believe not essential. A pleasant obvious broth works more effectively with this. Yes, have to strain.
For Char Siew, don't make use of a non-stick wok if u wish to sear the pork. Difficult to neat and will damage the wok.
Thanks Terry. We enjoyed the Ipoh Hor Fun again yesterday. I have enough left for an additional meal however i'll freeze the stock. 72 hours consecutively is simply too much! I'll need to try the char siew again, the next time with the proper type of pork as well as in the oven. A little bit of fat is more enjoyable than no fat. Fortunately, my wok continues to be intact. I figured I would need to dispose of it! I've learnt a great deal about char siew making of your stuff. Many thanks.
Yes, unless of course u have a very good wok which sears well (incidentally, a pan or pot can perform it too), the oven is the perfect bet. The primary factor is to locate a good way to get it done that it is something u may do for yr daily dinners. I believe u operate a foodblog and that i linked yr publish on my small Facebook.
Hi Terry,
yes I actually do possess a food blog but more your blog personally :). I'm diabetic and then try to eat reduced carb however, being ex-Singaporean, it's difficult to do without live show. Every now and then, I'll enjoy Asian food after i miss the meals so when I encounter blogs like yours with lovely photos and good instructions. Not every recipes could be switched into reduced carb as well as for individuals that may be, the flavour is close but different. (
Btw, re my comment above about my blog being personally, it doesn't mean you shouldn't connect. That's fine. Thanks!
For your information, I'm unsure whether it's since i am typing with an ipad or what, but may I'm able to't return and edit my comment (before publishing) making changes, Just will get stuck and also the only a few things i can perform are generally publish or delete. Has happened three occasions already.
After I was at Ipoh this past year, I'd the chance to taste the ipoh chicken horfun from Kong Heng in addition to from Thean Chun( across the street from Kong Heng). My own preference may be the chicken horfun fron Thean Chun. The flavour has remained very similar for many years but still as nice.
Looks great! I'm causeing this to be dish tonight. Just recipe :)
Love the images and great publish! Take a look at our coverage from the Top Ten Foods of Ipoh Malaysia here!
Happy Travels Everybody!
Hi, the Ipoh Sar horfun is yums. I've been looking for a recipe that resembles xin quan fang curry mee so will be able to recreate it when I'm not in Ipoh but cant appear to locate any. Can someone help shed some light? Thanks!
Yes, i've been focusing on this dry curry mee recipe. Will shed some light after i can.