Ipoh Hor Fun

If you have tried the texture of Ipoh Hor Fun, I believe you will be impressed by its silky smooth texture. It is so slippery that grabbing it with chopstick require quite a bit of skill. Just in case you have not tried it before, Ipoh Hor Fun is similar to Kuay Teow, but with much more delicate texture.

The key of making a bowl of delicious Ipoh Hor Fun lies in the taste of the soup. So, be generous with the ingredients going into the soup base, you won't regret it.

Ipoh Hor Fun

Ipoh Hor Fun
Serves 4

  • 500g Ipoh Hor Fun
  • 1/2 chicken
  • 1 chicken carcass
  • 8 medium size prawns (cooked and shelled, set aside the shell for use)
  • 2cm ginger
  • 30g chives (cut into 1.5 inch length)
  • 50g bean sprouts
  • 1 teaspoon sugar
  • 1 litre water / chicken stock
  • 2 tablespoon oil
  • 2 bird's eye chillies, cut (optional)
  • salt and pepper, to taste
Cooking Directions
  1. Heat up 2 tbsp of oil in a frying pan, stir fry the prawns, prawn shells and prawn heads until fragrant.
  2. Bring water to boil, add the ginger, half chicken, chicken carcass, prawn shells, prawn heads, salt and pepper. Simmer for 45 minutes.
  3. Add chives and bean sprouts and simmer for another 2 minutes.
  4. Take up the half chicken, shred the meat.
  5. Cook Ipoh Hor Fun as per the instruction on the package.
  6. Place hor fun in a bowl, garnish with prawns and shredded chicken. Ladle soup into bowl.
  7. Serve hot, with cut chillies.


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