Ipoh kai si hor fun recipe

I am nowhere near as adventurous when it comes to savoury food as opposed to making edible sweets. Rather, I tend to stick to simple, fool-proof recipes that won't make me cringe as I eat my way through it for the rest of the week.

This is a recipe that I have been meaning to attempt for the longest time but procrastinated, mainly due to the fact that I am not sure how it will turn out. Plus point is that it worked fine. Only downside is that prawns are not exactly a cheap ingredient. Be sure to keep track of prices prior to conjuring up this dish!

Ingredients:

Broth:
4 chicken carcasses - depending on how much stock you want
Enough water to cover the chicken carcasses
1kg tiger/ large-sized prawns

1. Bring chicken carcasses and water to a boil. Allow to simmer (this helps construct the soup's flavour profile). May take at least 1 hour. Season with salt and sugar.
2. De-shell and de-vein the prawns. Fry prawn shells in about 6 tbsp of oil until you get a vibrant orange colour in the oil. Press on the shells to extract more flavour.
3. Once soup is ready, add prawn shells and oil. Give it a good stir and allow to simmer for an extra 30 minutes.
4. Blanch chicken meat and prawns in soup until cooked. Set aside.

Assembly:
Shredded chicken meat
Prawns
Chives
Thin rice noodles
Chilli
Soy sauce

1. Soak rice noodles in hot water until it softens before cooking them in the soup.
2. Serve in a bowl, garnish with shredded chicken, prawns and chopped chives.
3. Thinly slice chilli and serve as a dipping sauce with soy sauce.

And that's about it really. Very simple and surprisingly good!:)