Kai See Hor Fun

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Growing up in Perak, it is a given that we have had some experience with Kai See Hor Fun or Nga Choy Kai in Ipoh at some point or other in our lives. The likes of Lou Wong or Onn Kee are common to anyone who visits Ipoh for the famous and smooth hor fun / flat rice noodles and tender chicken. So what happens when we live so far away from Ipoh and yet crave for the heartwarming good hor fun? DIY! Granted, there are a lot of variables that could make or break this dish, but when one is desperate, one can’t be too fussy. :) So here is my simple Kai See Hor Fun recipe, inspired by the Ipoh-style nga choy kai (bean sprouts with chicken). The recipe for poached chicken is similar to the one I used for Hainanese Chicken Rice, but for ease of reference, I’ll copy and paste it again here.

Kai see hor fun

Kai See Hor Fun / Flat rice noodles with chicken

Flat rice noodles soup

Slippery smooth!

Ingredients:

a) For Chicken

  • 1/2 a chicken (free range preferably)
  • 2 stalks of scallions
  • 1/2 bulb garlic
  • 1 piece of ginger (about 2 to 3 inches long)
  • Sesame oil
  • Salt
  • 3 tsp of garlic and shallot oil
  • Coriander

b) For noodles

  • 500 g of fresh hor fun / flat rice noodles
  • 10 medium size prawn heads
  • Shallots
  • Coriander
  • Cooking oil
  • Coriander
  • Bird’s eye chillies
  • Soy sauce

c) For Beansprouts

  • 500 g of bean sprouts
  • Dash of white pepper
  • Soy sauce
  • Shallot oil
  • Coriander

Flat rice noodles soup

Poached chicken with hor fun

Bean sprouts

Bean sprouts

Flat rice noodles soup

Serve with bird’s eye chillies and soy sauce

Steps:

a) For Chicken:

1. Bring a pot of water to boil. Make sure the water level can cover the whole chicken when it’s dipped in.

2.Marinate chicken with salt and sesame oil by rubbing them in liberally on the surface. Remove excess chicken fat.

3. Peel the garlic cloves, chop the scallions into about 3cm length and slice the ginger before putting them all into the boiling water.

4. Once the water is boiling hot, place the chicken into the water and let it boil for about 5 minutes.

5. Cover the pot and turn off the heat. Let the chicken simmer inside the hot water for about 30 minutes (or more depending on the size of chicken). If you’re worried about the chicken being too pink (like me), turn on the heat again after about 15 minutes, and turn it off once the water starts boiling.

6. Remove the chicken from the pot and transfer to a big bowl filled with ice water. Let it soak for about 2 minutes.

7. Drain the ice water and chop the chicken into pieces.

8. Drizzle chicken with garlic and shallot oil and soy sauce. Garnish with coriander.

Kai see hor fun

Complete Kai See Hor Fun meal

b) For Noodles:

1. While the chicken is boiling, heat up a small pot with about 4 tablespoons of oil.

2. Fry the prawn heads until they turn crispy and the oil becomes orange-red in colour.

3. Drain the oil into a bowl and set aside.

4. Once the chicken is cooked, blanch the noodles in boiling water for 2-3 minutes, until they are soft and disintegrated.

5. Place the noodles in a boil and pour chicken stock (from the poached chicken) onto the noodles. You can flavour the chicken stock at this point by adding in more salt or chicken stock cubes if required.

6. Drizzle with 3 teaspoons of prawn oil to get that orange colour and nice fragrance.

7. Garnish with some fried shallots and coriander.

c) For Beansprouts:

1. Blanch the beansprouts in boiling water for about 3 minutes (until water is bubbling).

2. While waiting, heat up some oil and fry shallots until golden and fragrant.

3. Transfer the cooked beansprouts to a plate and drizzle with some shallot oil.

4. Add a dash of white pepper and soy sauce onto the bean sprouts, and garnish with coriander.

Ipoh kai si hor fun

Perfect meal for a cold winter night

To me, this bowl of hor fun was perfect during a cold night. Somehow, the act of slurping smooth and slippery noodles is just therapeutic, and coupled with the piping hot soup, it really is food for the soul.

4.0 from 1 reviews
Kai See Hor Fun / Flat Rice Noodles soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Malaysian
Serves: 2
Ingredients
a) For Chicken
  • ½ a chicken (free range preferably)
  • 2 stalks of scallions
  • ½ bulb garlic
  • 1 piece of ginger (about 2 to 3 inches long)
  • Sesame oil
  • Salt
  • 3 tsp of garlic and shallot oil
  • Coriander
b) For noodles
  • 500 g of fresh hor fun / flat rice noodles
  • 10 medium size prawn heads
  • Shallots
  • Coriander
  • Cooking oil
  • Coriander
  • Bird's eye chillies
  • Soy sauce
c) For Beansprouts
  • 500 g of bean sprouts
  • Dash of white pepper
  • Soy sauce
  • Shallot oil
  • Coriander
Instructions
a) For Chicken:
  1. Bring a pot of water to boil. Make sure the water level can cover the whole chicken when it’s dipped in.
  2. Marinate chicken with salt and sesame oil by rubbing them in liberally on the surface. Remove excess chicken fat.
  3. Peel the garlic cloves, chop the scallions into about 3cm length and slice the ginger before putting them all into the boiling water.
  4. Once the water is boiling hot, place the chicken into the water and let it boil for about 5 minutes.
  5. Cover the pot and turn off the heat. Let the chicken simmer inside the hot water for about 30 minutes (or more depending on the size of chicken). If you’re worried about the chicken being too pink (like me), turn on the heat again after about 15 minutes, and turn it off once the water starts boiling.
  6. Remove the chicken from the pot and transfer to a big bowl filled with ice water. Let it soak for about 2 minutes.
  7. Drain the ice water and chop the chicken into pieces.
  8. Drizzle chicken with garlic and shallot oil and soy sauce. Garnish with coriander.
b) For Noodles:
  1. While the chicken is boiling, heat up a small pot with about 4 tablespoons of oil.
  2. Fry the prawn heads until they turn crispy and the oil becomes orange-red in colour.
  3. Drain the oil into a bowl and set aside.
  4. Once the chicken is cooked, blanch the noodles in boiling water for 2-3 minutes, until they are soft and disintegrated.
  5. Place the noodles in a boil and pour chicken stock (from the poached chicken) onto the noodles. You can flavour the chicken stock at this point by adding in more salt or chicken stock cubes if required.
  6. Drizzle with 3 teaspoons of prawn oil to get that orange colour and nice fragrance.
  7. Garnish with some fried shallots and coriander.
c) For Beansprouts:
  1. Blanch the beansprouts in boiling water for about 3 minutes (until water is bubbling).
  2. While waiting, heat up some oil and fry shallots until golden and fragrant.
  3. Transfer the cooked beansprouts to a plate and drizzle with some shallot oil.
  4. Add a dash of white pepper and soy sauce onto the bean sprouts, and garnish with coriander.

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Comments

  1. says

    wow, i guess the more you stay in Sydney, the more you cook the Malaysian delicacies huh?? and the more you cook, the more you master, come back to Malaysia and you can easily open a restaurant lah!! the noodles looked good i would say, maybe missing a little shrimp’s oil?? hehe~~ :p

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