Editorial sample recipeMalaysianintermediatehalaldairy-free

Ipoh Kai Si Hor Fun

Name: Ipoh Kai Si Hor Fun
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 300 g Flat rice noodles (hor fun); 400 g Bone-in chicken thighs, skin on; 200 g Head-on fresh prawns, peeled, heads and shells reserved; 1.5 l Water; 2 tbsp Light soy sauce; 10 g Rock sugar; 50 g Garlic chives, cut into 2-inch pieces; 2 tbsp Vegetable oil

A renowned Malaysian silk-smooth rice noodle soup served in a clear chicken and prawn broth, garnished with poached chicken strips, sweet prawns, and fresh chives.

Prep: 20 min
Cook: 35 min
Total: 55 min

AI-generated illustration of Ipoh Kai Si Hor Fun

AI illustration

Technique to learn

Prawn-Oil Extraction

Sautéing prawn shells in oil before adding liquid releases aromatic fat-soluble flavorful oils that impart a vibrant color and aroma to the soup broth.

Instructions

Step 1: Heat vegetable oil in a pot over medium heat and sauté the prawn heads and shells for 5 minutes until crisp and fragrant oil forms.

Step 2: Pour water into the pot, add chicken thighs and rock sugar, bring to a gentle simmer, and cook uncovered for 20 minutes until chicken is tender.

Step 3: Remove chicken thighs and prawns, let cool slightly, then shred the chicken meat into strips and cook the prawns in the simmering broth for 2 minutes.

Step 4: Strain the broth through a fine mesh sieve to extract the aromatic reddish prawn oil into the clear soup, discarding solids.

Step 5: Season the strained broth with light soy sauce and simmer on low heat to keep hot.

Step 6: Divide scalded flat rice noodles into four bowls, top with shredded chicken, prawns, and garlic chives, then ladle the hot broth over top.

Cooking tips

Squeezing the cooked prawn heads against the sieve extracts maximum savory reddish prawn oil into the broth.
Do not boil the soup violently; a gentle simmer keeps the chicken broth crystal clear.
Original home-cooking adaptation inspired by Malaysian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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