Ipoh Hor Fun (Rice Noodles with Chicken)

Mention Ipoh and it is not tin that comes to mind but food. Yes, Ipoh was once famous for tin-mining but now the city is known more for her famous food particularly, the white coffee, hor fun, and bean sprouts-chicken.

Ipoh is a city in the northern state of Perak. It can be accessed by road via the North-South Expressway which will take about two and a half hours, or by KTM shuttle train from KL Sentral.

As Ipoh is so easily accessible, many people from Kuala Lumpur hop over for their famous food fare during weekends.

Kway teow (rice noodles) soup is one of Ipoh’s most famous dishes. In fact, this is Ipoh's signature dishes. The star of this dish is the silky-smooth kway teow, or as the locals call it, hor fun.

Around Ipoh, vendors may serve the hor fun in a clear chicken broth, or a chicken-and-prawn broth. If using chicken broth, garnish with shredded chicken; if using a chicken-and-prawn broth, garnish with shredded chicken and shelled prawns.

Recipe:
(For six servings)

2 chicken carcasses, chopped into pieces

3 litres water

1 tsp white peppercorns, washed and lightly crushed

2 tsp salt, or to taste

5g rock sugar, or to taste

500g prawns, shelled and prawn shells fried in 2 tablespoons cooking oil to make prawn oil

300g chicken fillet

600g rice noodles (kway teow), scalded in hot water, rinsed in cold water and drained

2 cups bean sprouts

50g chives, washed and cut into 3cm lengths

½ cup chopped spring onion sliced red chillies with soy sauce

Scald the chicken carcasses with hot water to clean. Place chicken carcasses, water and peppercorns in a large pot and bring to a boil. Lower heat and simmer for 40 to 60 minutes. Season to taste with salt and rock sugar. Strain stock into a clean pot and discard the carcasses. Use stock to cook prawns and chicken meat.

Place a portion of cooked noodles, bean sprouts and chives in a bowl. Ladle hot stock over and garnish with prawns and chicken meat. Top with spring onion and drizzle prawn oil over before serving with some cut chillies in light soy sauce on the side.


Source: The Star

Scrambled Eggs and Beancurd (Tofu)

Here is another recipe for tofu or beancurd that can go very well with rice or rice porridge.


Ingredients
# 200g soft beancurd
# 100g shelled prawns
# 3 tbsp sesame oil
# 1 tsp chopped garlic
# 1 tbsp shredded ginger
# 2 eggs
# 1 tbsp chopped spring onion
# 1 tbsp chopped red chilli
# 1 tbsp chopped coriander leaves

Seasoning
# � tsp salt
# � tsp pepper
# Dash of ground black pepper
# � tsp chicken stock granules

Method
Dice beancurd and drain in a plastic colander until all excess water is completely drained.

Heat sesame oil in a wok and saut� ginger and garlic until lightly golden and fragrant. Add prawns and fry until almost cooked.

Crack in the eggs and add seasoning to mix. Scramble the eggs until cooked through.

Tip off the excess water from the beancurd and add it to the eggs. Toss briefly over high heat until cooked through.

Sprinkle in a dash of ground black pepper and add spring onion, chilli and coriander.


Recipe by Amy Beh of The Star