I’m back! :)
The China trip is nothing but wonderful, lovely and breathtaking. I’ve been gone for 11 days but it felt like just 3 days! The clock ticked by waaayyy much faster than i’d like it to be, even when i was climbing the 21566184131648733 (in short, endless!!) stair cases! Lol!
Anyway, here’s something to work your appetite for the week while i work on my trip’s photos. I really can’t wait to share all my stories with ya! ;)
Ipoh Hor Fun (from Cantonese hor fun – 河粉) — from Wikipedia :
These are flat rice noodles prepared in the hard water. There are two varieties. Sar hor fun – 沙河粉 is served in a clear chicken and prawn Chau hor fun is fried with a little dark gravy, as opposed to Penang char kway teowwat tan ho which is completely immersed in clear, egg-starch gravy. soup with chicken shreds, prawns and spring onions. which has no gravy but is fried with egg, prawns and cockles. It is also different from Cantonese-style
In my case, my version is Sar Hor Fun.
I had at least 1.5kg of prawn heads sitting in the freezer that waiting to be used. Initially, i wanted to cook Prawn Noodles but unfortunately, i didnt’t have most of the ingredients needed except just a couple. Then, i stared hard at my pantry and fridge for a quick few seconds. In the end, i decided to cook this instead and i must say, no regrets! ;)
All of the ingredients used in this noodle dish is always readily available in my kitchen so, yes.. i’ll be cooking this quite often from now on! It’s extremely easy and very tasty (think of the stock!). Best of all, i could make use of the chicken breast meat which usually would end up in the thrash bin. :P
Ipoh Hor Fun
1 chicken breast with bones
300-500g prawn heads, depending on how prawny you like your stock
fish gravy or salt, to taste
1. Boil chicken breast with water using low heat for at least 1.5 hours.
2. Add in prawn heads and simmer for another 20 minutes before switching the fire off. Stir in fish gravy or salt.
3. Cover and let it sit for another 10 minutes.
For the toppings
chili paste, optional (recipe follows)
2 hard boiled eggs, boiled, peeled and halved, optional
chives, washed and cut (i replaced with spring onions)
200 – 300g bean sprouts, blanched
12 prawns, cooked
chicken meat (can be any part you like, not necessarily breast meat), shredded
800g – 1kg hor fun or flat noodles
1. Prepare all the toppings above — For myself, i enjoy involving the little ones in my meal preparation.. eg ; shredding the chicken meat, peeling the eggs and prawns.
2. Boil a pot full of water and very briefly blanch the noodles in it.
3. Divide the noodles equally among for big bowls before adding in the soup and arranging the toppings onto it.
4. Serve with a spoonful of chili paste if you like for extra oompphhh!
For chili paste
(adapted from here)
15 dried chilies (de-seeded and soaked to soften)
5 shallots (peeled)
2 cloves garlic (peeled)
1 tablespoon of water
3 tablespoons of cooking oil
Blend the chili paste ingredients with a mini food processor until finely ground and well blended. Heat up the wok and add cooking oil. Stir fry the chili paste for 5 minutes. Dish up and set aside.
Submitting this to Muhibbah Monday hosted by lovely Sharon from Test with Skewer.