IPOH HOR FUN

   

Ipoh Hor Fun is another famous kopitiam or hawkers food menu. Hor Fun is a flat rice noodles cooked in a clear soup. Serve well with green chilies pickles. My children love this Hor Fun so much. I sometimes used fishballs or fresh shrimp depending on the availability of the ingredients. Easy to make dish and yummy. Recipe adapted from Mykitchensnippets.com

INGREDIENTS

1 cup dried shrimps soaked in hot water/ 1 cawan udang kering rendam air panas

500 g fresh shrimps heads and shells/ 500 g udang hidup ( saya ambil kulitnnya)

peppecorn / lada sulah

4 tbsp oil / 4 sdb minyak

1 liter of chicken stock / 1 litre stok ayam

For garnish:

A few stalks of Chinese chives, cut to 1" in length / kucai dipotong 1"
Fishballs ( depending how much you want) / bebola ikan
2 pieces chicken breast - shredded / isi ayam
Some bean sprout / taugeh celur
Fried shallots - fried /bawang goreng
spring onions - chopped / daun bawang
dash of sesame oil for each serving / minyak bijan

PREPARATION

1. Heat up a stock pot and do not add in oil, but instead, toss in the dried shrimps and stir gently until fragrant. Then, add in the shrimp heads and shells and continue to toss until they are dry and not watery anymore. / Panaskan periuk tanpa minyak, goreng udang kering dan kulit udang sehingga garing dan kering.
2. Add in the oil, and stir fry for another 5 minutes until they're very fragrant. Add in about 4 cups of water and bring it to a boil. Reduce heat and continue to simmer the stock for half an hour/ Masukkan minyak dan kacau lagi 5 minit sehingga betul-betul naik baunya. Masukkan 4 cawan air dan didihkan. Kecilkan api dan terus renehkan lebih kurang 1/2 jam lagi.
3. Strain the stock to remove all the shrimp shells. Add in about 1000 ml of chicken stock and bring it up to a boil again. Season it with salt./ Tapis dan buangkan kulit-kulit udang tadi. Masukkan 1000 ml stok ayam dan rebus lagi, garam dan lada secukup rasa.
4. Boil the chicken breasts in the stock. Reduce heat to medium-high and let simmer for about 30 minutes, or until the chicken breasts are cooked then, take out the chicken breasts and let cool. Blanch the shrimps and fishball in the broth until just done, and dish it out./Masukkan isi dada ayam dan bebola ikan ke dalam sup tadi, pelahankan api dan biar reneh lagi 30 minit. Keluarkan ayam sejukkan.
5. When the chicken breasts are cooled, shred them finely with your fingers. Set aside./ Bila ayam telah sejuk, siat-siatkan jangan terlalu halus.
6. Bring a pot of water to boil. Lightly blanch the rice noodles and bean sprouts and set it in a bowl./ Dalam periuk yang lain didihkan air, celur, kueh teow, taugeh dan kucai secara berasingan, jangan terlalu lama.
7. Garnish with Chinese chives, shrimps and shredded chicken meat. Pour the hot broth over them, and for the finishing touch, garnish with fried shallots./ Masukkan kueh teow kedalam mangkok letakkan taugeh, kucai, isi ayam dan fish ball

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Ipoh Hor Fun adalah Kue Teuw Sup yang terkenal di Ipoh. Merupakan makanan popular di mana-mana kopitiam. Supnya diperbuat daripada udang kering dan kulit udang. Sup ini ditabur dengan isi ayam, udang mahupun bebola ikan. Sedap dimakan bersama cili jeruk.

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Next Post - Mashmarllow Hot Chocolate.

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