When visiting Ipoh, one must not miss out on this noodles, it is always the top on the list whenever Ipoh food is mentioned and is no doubt the signature food in this town here. Over here, we call it by the local dialect, " Kai See Hor Fun" ( 鸡丝河粉). Hor fun is the flat thin noodles and to some of you, you may call them kway teow but the folks here call it hor fun. You will have no problem finding places that sell this kai see hor fun cos they are everywhere! I think my friends will find it weird if they come to ipoh and me not taking them for a bowl of kai see hor fun cos it is just something not to be missed!
Making kai see hor fun at home is also not as complicated as you think. The only thing is that you will need to collect and accumulate the prawn head and shells and this takes time unless you buy a lot at one time. What makes a good kai see hor fun is the stock and to make a good stock for this noodles, you will need all these shells and the prawn oil . The rest can be easily obtained..so next time if you buy prawns, you can consider not throwing away the shells and also the heads if you do not eat them, save them for making stock. Also when you are making this, get the slimmer type of rice noodles and not the fat ones like in Wat Tan Hor. I am not too sure about other states in the country but here in ipoh, we are blessed to get this rice noodles sold that are really really smooth.
Of course besides kai see hor fun, Ipoh still has lots of nice food..we have salted chicken, bean sprouts and chicken , popiah, hor hee, fish ball noodles ..etc...come, come to ipoh! gosh, that makes me hungry now :D
Chicken and Prawn Stock
2 chicken carcass
250 prawn heads and tails with shells
50gms anchovies( ikan bilis )
3 litres water
1. Put some water into a pot and bring to boil, put in the chicken carcass and lower the fire to simmering point to remove the scums of chicken carcass. Let it simmer for about 15 minutes. Remove, wash and set aside.Discard water.
2. Meanwhile, pour the oil into a wok and fry all the prawn shells, heads and tails. When they are well fried, remove and strain the oil. The oil will be reduced and this will be the prawn oil. Reserve the shells for stock.
3. In a big pot, pour in the 3 litres of water. Put in all the fried prawn shells, anchovies and the chicken carcasses and bring to boil. Lower the fire to medium low and let it simmer for an hour. Strain the stock and discard the chicken carcass, shells and anchovies. Add in the salt and ajinomoto. This will be the superior chicken and prawn stock.
I cooked quite a big quantity of stock to be served over 2 days. You can reduce the water to 2 litres if you wish, not a problem. Any remaining stock can be kept in freezer and then used for cooking seafood noodles, prawn noodles or porridge.
Kway teow/ hor fun/ flat thin noodles
4-5 bunch of chives, scald in boiling water for 2 seconds and cut into sections
1 part of chicken breast/ 1 chicken thigh, deboned, cooked and cut into strips
small prawns, cooked in boiling water and split into half ( about 4 of halves or more per bowl, up to you )
soy sauce and white pepper
Method for assemble
1. Cook the noodles in boiling water for a few seconds , drain and lift up to the serving bowl. Put in the chives, prawns and chicken strips followed by about 1 tsp of prawn oil.
2. Put about 1/2 tbsp of soy sauce and dash of pepper onto the noodles and pour in the soup. Do the same for the rest.
My friend, Esther of Fuss Free Chef who hails from Ipoh too also made Kai See Hor Fun few weeks ago, go over and have a look too here