Ipoh Hor Fun Stock

Peony cooked some Ipoh Hor Fun Soup and she was wondering why her hor fun soup tasted different from the one in Ipoh.

Well, for one I can assure you, its the HOR FUN - This ribbon rice noodle is made using the relatively hard water from their karstic limestone mountain. Secondly, a lot of ingredient is used to make this soup tasty. I have tried similar recipe like Peony's but found that they aren't the same. Using chicken stock and prawn shell dont make a good stock for this dish.

What you will need is - SORRY NON HALAL - pork bone. Especially the ribs. Anyway, here's the recipe from one of my chef. I modified as the quantity given was kinda confusing.

You will need : approximately for 10 bowls

400 ml water
1/2 a chicken carcass
250 gm of mixed pork bone ( for muslim, pls forget this ingredient , it will be slightly different in taste though. Just increase the chicken carcass)
30 gm Har Kok - similar to dried shrimp but much smaller in size. They are only 1 cm in length. The same species used to make cincalok.
100 gm dried shrimp
50 gm rock sugar
20gm salt
a pinch of pepper
100 gm sweet turnip

1) Trimmed carcass of fats. Blanch the carcass and the pork bones in hot boiling water. Remove and place under running water to rid of scums. Set aside.
2) Soaked dried shrimp and har kok for at least 30 minutes changing water 2 - 3 times to rid as much salt as possible.
3) Cut the sweet turnip into strips of about 1/2 by 3 inches long.
4) Place all ingredient in a muslin / cheese cloth. You can actually use the flour bag from the so called HK Flour ( for making delish pao ) or look for one.......dont use baby napkin ok? unless its new...then you might need 3 - 4 pieces of it. Secure with kitchen string.
5) Boil a pot of water and place the muslin cloth bag into the boiling water. Reduce to low heat and simmer for at least 2 - 3 hours. Remove the bag before serving. You can actually throw the ingredient as they will be tasteless now.

Meantime, get ready your chicken strip, deveined and deshelled prawn, chives, beansprout and hor fun ready. Remember the reddish oil, well thats NOT chilli oil but prawn flavoured oil. Clean the peeled prawn shell and remove as much liquid / water as possible. In a hot pot or wok, no oil, pour the shell into it and stir them until the oil oozes out from the shell. Its terrible ordeal during this time though......PONG! Once the oil oozes out you will see the prawn shell simmering in the oil, remove and strain. Cool till use.

Once stock is ready, do check on seasoning. You are now ready for your HOR FUN SOUP.

Blanch your hor fun and beansprout in hot boiling water for a few seconds. Strain and place in a bowl ( big enough to add other ingredients and your soup base lar ). Garnish with chicken strips, halves boiled / poached prawn, pre cut chives ( about an inch long ) and pour hot soup over them. Drizzle some prawn oil and voila - Jiak , Sek, Makan, Eat, An, Sit, whatever.....just grab a pair of chopstick and dig into the bowl................................................


SYIOK ! .................

cheers !

13 comments:

Chen said...

the "secret ingredient" is the pork bone?
Will try this out one of these days :D

fooDcrazEE said...

not only that, i forgotten to mentioned the HAR KOK and the prawn oil..not easy but delish

NKW said...

Hmm... I went to eat the famous Ipoh hor fun once..

It was the 'dry' type hor fun...

Looks very oily and fatty... Somehow, I just find it disgusting...

Peony said...

if you eat the noodle in singapore, then it is prepare differently. Ipoh horfun in Ipoh is always in soup not swimming in gravy as in singapore.

Peony said...

finally, can get thru.. Thanks alot for the soup stock, FooDcrazEE. Really miss my hometwn famous noodle. Still cant get use to eating the noodle here in s'pore.

fooDcrazEE said...

u r most welcome popo

eatzycath said...

thank u for sharing this recipe, I have never figured out what went into the Ipoh horfun stock and this post, I must definitely print!

Eggy said...

Looks damn good!

Sury said...

Thanks for dropping by on our blog (Lima Delhi). You are already linked with us, but I see our blog isn't on your list. Isn't that unfair? *sniff, sniff*. Just kidding. Some great stuff going on here :)

fooDcrazEE said...

it is eggy

Sury - sorry ...it was really unfair..anyway, had linked ya...thanx for dropping by

jadepearl said...

err..just wondering if you have the "kon lor" (dry version) recipe plz? Thanks!

fooDcrazEE said...

sorry nope....

David@Cooking said...

There are many places in Ipoh selling Hor Fun but the best I have eaten is the two stalls in Old town Ipoh. Somehow till now I am trying to get the special taste done at the abovementioned two stalls. Was it the pork bones or the Har Kok? It cannot be the pork bones and hence it might be the Har Kok. My soup came quite close but lack the special smell. For info, I use soya beans, soaked and grinded for the soup to be a bit whitish and dried sole, toasted and boil in the stock. By the way, do you toast the Har Kok?