|Ipoh Kai See Hor Fun|
800g hor fun
1 bunch chives, trimmed and cut 3 inches length
2 stalks green onion, washed and trimmed, cut
2 bulbs shallot, peeled and thinly slice
1 cup slice shrimps
1 cup chicken strips
2 fresh chili or chili padi, cut
3 chicken tight, removed skin
1 cup shrimp shell and head
1/2 cup anchovies
1 knot ginger
1 teaspoon peppercorn, smashed
1 whole onion
1 chicken cube
11/2 teaspoon salt
1 teaspoon sugar
13 cups water
Boil some water and blanch the chicken tight for about 5 minutes. Remove from wok. Fry shrimp
head, remove from wok.
Into a big soup pot, pour in the water and bring to a boil, add in the chicken tight, shrimp shell and
heads, ginger, anchovies, peppercorn and onion. let it boil on low heat for 20 minutes.
Add in chicken cube, sugar and salt and continue to boil on lowest heat for another 20 minutes.
Heat up the wok, pour in some oil to fry the shallot until golden brown, removed from oil, keep the
shallot oil for later use.
Cook hor fun in boiling water for 15 - 20 seconds. Then put it into a deep bowl, arranged shrimp slice
chicken strips, chives and ladle in the chicken broth. Sprinkle some dried shallot, green onion and add
some shallot oil and serve while its HOT! Don't forget to eat with the chili.....