Black Sesame Balls / Jin Dui Recipe

About a few weeks back, Saucer suddenly said to me, “Could you make me those black sesame balls that we had from the restaurant the other day during lunch?”. He was referring to those deep fried glutinous rice balls coated with sesame seeds with a black sesame paste filling. Most yum cha places here have them and we almost always order them. When weekend came and Little J was having his nap and Saucer was out for his weekly squash, I thought, maybe I should do it and surprise him when he’s back. :) So here’s my rendition of the Deep Fried Black Sesame Balls or Jin Dui as we call it in Cantonese. Obviously, I did my research the day before and picked bits and pieces here and there (depending on which method is the quickest :P ), plus modified the recipe based on what I had at home, so I really didn’t have high hopes for the end product. LOL. Much to my pleasant surprise, the balls turned out really well! Maybe it’s beginner’s luck or maybe it’s not, perhaps you could try it out and let me know. :)

Deep Fried Sesame Balls

Deep Fried Glutinous Rice Balls / Jin Dui

Ingredients:

Dough:

  • 1 small sweet potato
  • 250g glutinous rice flour
  • 1 tbs corn flour
  • 1 tsp baking powder
  • Sesame seeds for coating
  • Water
  • Oil for deep frying

Filling:

  • 50g Black sesame
  • 4 tbs honey

Steps:

For Black Sesame Paste Filling:

  1. Blend the black sesame seeds until they are fine and somewhat oily.
  2. Add in honey one spoon at a time and mix it with the ground sesame seeds.
  3. Store the black sesame paste in the fridge if it’s not used yet.
Deep Fried Sesame Balls

Black Sesame Seed Paste

For the dough:

  1. Peel and cube the sweet potato into small pieces.
  2. Steam the sweet potatoes for about 20 minutes or until they are soft enough to be mashed easily.
  3. Mash the sweet potatoes in a mixing bowl.
  4. Add in glutinous rice flour, baking powder and corn flour into the mixing bowl and knead all of them together.
  5. Add in water gradually until everything forms a manageable (not sticky) dough. You should not need to use more than half a cup of water. If you accidentally add in too much water, you can adjust by adding in more glutinous rice flour to adjust.
  6. Depending on your preferred size, pinch a ball of dough and roll it into a sphere.
  7. Make a well in the sphere and fill it with the black sesame paste made earlier.
  8. Gently wrap the dough around the paste and roll it so that it forms a ball again.
  9. Roll the ball on a plate of sesame seeds and make sure every surface is covered.
  10. Repeat steps 6 – 9 until all dough is used up.
  11. Heat up a sauce pan filled with oil enough for deep frying (enough to cover the size of the ball).
  12. When the oil is hot enough, turn the heat to low / medium, and place the balls into the oil.
  13. Gently toss the balls around when they are frying.
  14. Remove the balls once they start to float in the oil.
  15. Place them on kitchen paper towel to absorb excess oil.
  16. Serve while it’s warm!
Deep Fried Sesame Balls

Mashed sweet potato

Deep Fried Sesame Balls

Finished dough

Deep Fried Sesame Balls

Balls coated with sesame seeds

Deep Fried Sesame Balls

Deep drying at medium heat

Deep Fried Sesame Balls

Floating balls means they are ready!

Deep Fried Sesame Balls

Golden deep fried sesame balls

Deep Fried Sesame Balls

Sesame balls with black sesame paste filling

I was really surprised with the outcome, which I thought was really good for a first-timer. The black sesame paste almost melted in my mouth upon my first bite. The sweet potato gave the ball a nice flavour, plus, if you run out of black sesame paste filling, the sweet potato balls on its own taste delicious too! Needless to say, Saucer was a happy man when he was back from squash that day. :)

4.0 from 1 reviews
Deep Fried Black Sesame Balls / Jin Dui Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Chinese
Ingredients
Dough:
  • 1 small sweet potato
  • 250g glutinous rice flour
  • 1 tbs corn flour
  • 1 tsp baking powder
  • Sesame seeds for coating
  • Water
  • Oil for deep frying
Filling:
  • 50g Black sesame
  • 4 tbs honey
Instructions
For Black Sesame Paste Filling:
  1. Blend the black sesame seeds until they are fine and somewhat oily.
  2. Add in honey one spoon at a time and mix it with the ground sesame seeds.
  3. Store the black sesame paste in the fridge if it's not used yet.
For the dough:
  1. Peel and cube the sweet potato into small pieces.
  2. Steam the sweet potatoes for about 20 minutes or until they are soft enough to be mashed easily.
  3. Mash the sweet potatoes in a mixing bowl.
  4. Add in glutinous rice flour, baking powder and corn flour into the mixing bowl and knead all of them together.
  5. Add in water gradually until everything forms a manageable (not sticky) dough. You should not need to use more than half a cup of water. If you accidentally add in too much water, you can adjust by adding in more glutinous rice flour to adjust.
  6. Depending on your preferred size, pinch a ball of dough and roll it into a sphere.
  7. Make a well in the sphere and fill it with the black sesame paste made earlier.
  8. Gently wrap the dough around the paste and roll it so that it forms a ball again.
  9. Roll the ball on a plate of sesame seeds and make sure every surface is covered.
  10. Repeat steps 6 - 9 until all dough is used up.
  11. Heat up a sauce pan filled with oil enough for deep frying (enough to cover the size of the ball).
  12. When the oil is hot enough, turn the heat to low / medium, and place the balls into the oil.
  13. Gently toss the balls around when they are frying.
  14. Remove the balls once they start to float in the oil.
  15. Place them on kitchen paper towel to absorb excess oil.
  16. Serve while it's warm!

Sticky Pork Ribs Recipe

Only took me about 2 months before I finally have time to finish my half-written recipe. After coming back from Malaysia, I had to deal with Little J’s new found separation anxiety at the child care. He used to love going there but for the first few weeks, he was just crying his lungs out whenever I left him there in the morning. It was really heart-breaking. :( Luckily it got better after the few weeks, and then my parents were over for the Chinese New Year. So we spent a week driving out and about, which was really tiring. Now, back to the daily grind! Here’s a recipe that I did a few months back, and I thought I’d want to record it down so that I could do it again in the future. It’s inspired by Gordon Ramsay, but with modified (read: reduced) ingredients and steps. :) Enjoy!

IMG_5830

Sticky pork ribs

Ingredients:

  • 1.5kg pork ribs, separated
  • Sea salt and freshly ground pepper
  • Olive oil
  • 6-8 garlic cloves, peeled and sliced
  • 10cm piece ginger, peeled and sliced
  • 6 tbsp honey
  • 150ml soy sauce
  • 200ml Shaoxing rice wine
  • 500ml chicken stock

Steps:

  1. Preheat oven to 180°C.
  2. Season the ribs with salt and pepper, pushing the seasoning into the meat.
  3. Heat a frying pan on the stove top with a little olive oil and brown the ribs for 5-10 minutes until they are coloured on all sides.
  4. Remove ribs and place them on a roasting tray.
  5. On the same frying pan, add the garlic, ginger and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelise.
  6. Add the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 minute.
  7. Pour the sauce into the tray with ribs.
  8. Place the tray in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.
  9. Remove the tray from the oven.
  10. Place the ribs aside and pour the remaining sauce onto the saucepan.
  11. Heat the sauce and reduce for 8-10 minutes until the sauce is thick and syrupy.
  12. Turn the ribs in the sauce to coat them well, then serve on a bed of mash.
IMG_5822

Browned pork ribs

IMG_5821

Sauce simmering

IMG_5823

Pour sauce onto ribs

 

IMG_5824

After baking for 1 hour

IMG_5826

Remove pork ribs from the sauce

 

IMG_5828

Coat ribs with thickened sauce

 

IMG_5830

Pork ribs with pumpkin mash

IMG_5831

Even your kids will love them! :)

IMG_5833

Mmm-mmm

Little J enjoyed the ribs so much he was so quiet throughout the meal! I also liked that eating the ribs doesn’t require any cutlery so he could just get his hands dirty and I didn’t have to worry about crumbs falling. Finally, we were able to have a nice, peaceful, family dinner together. :) Writing this post just makes me want to make the ribs again since he loves them so much! If you have fussy eaters, do try this recipe out. It does need some prep time, so I would suggest doing it on a weekend for working mothers. Have fun!

Sticky Pork Ribs Recipe
 
Prep time
Cook time
Total time
 
Sweet, savoury and sticky pork ribs that everyone will love
Author:
Recipe type: Main
Cuisine: American
Serves: 4-5
Ingredients
  • 1.5kg pork ribs, separated
  • Sea salt and freshly ground pepper
  • Olive oil
  • 6-8 garlic cloves, peeled and sliced
  • 10cm piece ginger, peeled and sliced
  • 6 tbsp honey
  • 150ml soy sauce
  • 200ml Shaoxing rice wine
  • 500ml chicken stock
Instructions
  1. Preheat oven to 180°C.
  2. Season the ribs with salt and pepper, pushing the seasoning into the meat.
  3. Heat a frying pan on the stove top with a little olive oil and brown the ribs for 5-10 minutes until they are coloured on all sides.
  4. Remove ribs and place them on a roasting tray.
  5. On the same frying pan, add the garlic, ginger and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelise.
  6. Add the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 minute.
  7. Pour the sauce into the tray with ribs.
  8. Place the tray in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.
  9. Remove the tray from the oven.
  10. Place the ribs aside and pour the remaining sauce onto the saucepan.
  11. Heat the sauce and reduce for 8-10 minutes until the sauce is thick and syrupy.
  12. Turn the ribs in the sauce to coat them well, then serve on a bed of mash.

Easy KL Hokkien Mee

For the longest time, I had been craving for the authentic KL version of hawker-style Fried Hokkien Mee – thick, dark, slippery, sticky noodles with lots of gooey, caramelized gravy and a breath of wok. If you recall, my previous encounter with Hokkien Mee was at Temasek restaurant, which did a terrible job at promoting our Malaysian food. I remember telling myself at that time that I would take it upon myself to cook this dish to my own liking, just so that I did not have to endure second class Malaysian food there again. So when I finally had the time to cook and experiment, I was quite amazed at how easy it was to cook this dish! Don’t get me wrong, of course there are many ways one can cook this dish or even make this dish even better, but if you are a full-time working mother like me, this would be a good recipe as it doesn’t involve much prep work and it really does taste good!

IMG_5695

KL Fried Hokkien Mee / Hokkien Char

I actually looked up quite a few recipes online and found that most of them require flounder powder and pork lard. I can’t find flounder/flatfish powder in groceries here, so my recipe had to make do without. As for pork lard, I know it’s an essential item for Hokkien char but it does take time and focus to slowly fry those fatty pork layers so my recipe doesn’t have that too. So, here goes my easy peasy Hokkien Mee recipe, perfect for busy working moms! :)

Ingredients:

  • 500g Hokkien noodles (I used the Hakka brand noodles)
  • 8-10 pcs of medium sized prawns
  • 1 pc of fish cake sliced thinly
  • Asian greens – choy sum or bok choy or even lettuce
  • 100g of pork or chicken sliced thinly
  • 2 tbs of cooking oil
  • 5-6 cloves of garlic, peeled and chopped finely
  • 3 tbs of cooking caramel (I used Cheong Chan – refer picture)
  • 1 tbs oyster sauce
  • 1 tbs soy sauce
  • 250ml of chicken stock
  • 1 tbs corn starch mixed with 2 tbs water
Cheong Chan Cooking caramel

Cheong Chan Cooking caramel

Hokkien Noodles

Hokkien Noodles

Steps:

1. Blanch the noodles by pouring hot water onto them and draining it away after one minute. This is so that the noodles would be loose and easy to handle when you cook them later.

2. Heat up wok/pan with oil at medium heat.

3. Add in garlic and fry for about 30 seconds until golden and fragrant.

4. Add in prawns, sliced meat, fish cake and fry for 2 minutes at high heat.

5. Add in vegetables and fry for another half minute.

6. Add in the noodles, then the cooking caramel, oyster sauce and soy sauce.

7. Add in chicken stock and mix well, then reduce heat.

8. Simmer for about 10 minutes until sauce slightly thickens. (You can add water here if you prefer more runny gravy)

9. Finally, add in corn starch + water mixture into the noodles and give it a good final stir. You should see the gravy thicken up and noodles start sticking together.

10. Serve while it’s hot!

Thick and caramelized sauce - slurp!

Thick and caramelized sauce – slurp!

All gone in a matter of minutes!

All gone in a matter of minutes!

5.0 from 1 reviews
Fried Hokkien Mee / Hokkien Char
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Malaysian
Serves: 4
Ingredients
  • 500g Hokkien noodles (I used the Hakka brand noodles)
  • 8-10 pcs of medium sized prawns
  • 1 pc of fish cake sliced thinly
  • Asian greens - choy sum or bok choy or even lettuce
  • 100g of pork or chicken sliced thinly
  • 2 tbs of cooking oil
  • 5-6 cloves of garlic, peeled and chopped finely
  • 3 tbs of cooking caramel (I used Cheong Chan - refer picture)
  • 1 tbs oyster sauce
  • 1 tbs soy sauce
  • 250ml of chicken stock
  • 1 tbs corn starch mixed with 2 tbs water
Instructions
  1. Blanch the noodles by pouring hot water onto them and draining it away after one minute. This is so that the noodles would be loose and easy to handle when you cook them later.
  2. Heat up wok/pan with oil at medium heat.
  3. Add in garlic and fry for about 30 seconds until golden and fragrant.
  4. Add in prawns, sliced meat, fish cake and fry for 2 minutes at high heat.
  5. Add in vegetables and fry for another half minute.
  6. Add in the noodles, then the cooking caramel, oyster sauce and soy sauce.
  7. Add in chicken stock and mix well, then reduce heat.
  8. Simmer for about 10 minutes until sauce slightly thickens. (You can add water here if you prefer more runny gravy)
  9. Finally, add in corn starch + water mixture into the noodles and give it a good final stir. You should see the gravy thicken up and noodles start sticking together.
  10. Serve while it's hot!

The Making of Mexican Tacos

Last Friday, my colleagues and I went to a Mexican joint for lunch, where I had a burrito with extra spicy salsa. One of the signature of Mexican food is their spiciness, and God knows how I love spicy food! So I came across the idea of making my very own Mexican meal for dinner last weekend, much to the amusement of Saucer. As a beginner, I didn’t want to go through the trouble of making my own spices from scratch, so I decided to opt for the quick DIY way, using one of the established Mexican recipes from Old El Peso. Instead of Burrito, I decided to make crispy tacos!

Old El Peso

Mexican Tacos

The first thing I did was to head to the local supermarkets and hunt for the Mexican food aisle. Once I was there, the bright yellow Old El Peso packages were hard to miss. So I started browsing through them to look for the crispy taco shells and a spicy mix! I chose the most spicy level that I could find from the aisle, which was the Chili Spice Mix.

P1100471

Old El Peso Taco Shells and Chili Spice Mix

Old El Peso

Recipe at the back of the Taco Shells box

And as a bonus, there was even a recipe at the back of the Taco Shells box! That saved me the trouble of hunting for the right recipe to use the spice mix. Using the recipe as a guide, I modified a few steps and ingredients since I didn’t have some of them at home. For example, I substituted the beef with chicken, and omitted the cucumber. Here is the adapted version of my recipe:

Ingredients:

  • 2 tsp Olive Oil
  • 1/2 brown onion chopped
  • 400g chicken thigh fillet chopped
  • 2 small carrots grated
  • 2 tomatoes chopped
  • 1 bunch of coriander chopped
  • 1/4 iceberg lettuce sliced
  • Grated Parmesan cheese
  • Old El Peso Chili Spice Mix
  • 8 Old El Peso Taco Shells

Steps:

1. Heat oil in frying pan and brown the onions until they are soft.

2. Add in grated carrot and chicken cubes. Cook for about 5 minutes.

3. Add in Spicy Chili Mix and 3/4 cup of water. Simmer until sauce thickens (it took me about 5 minutes).

4. In the meantime, chop tomatoes and coriander and mix them in a bowl to create fresh salsa.

5. Preheat oven to 180C and spread out the taco shells on a baking tray. Bake them for about 5 minutes.

6. Finally, remove taco shells from the oven and chicken from the stove.

7. Start dressing your own taco shells with spicy chicken, fresh salsa, lettuce and some grated cheese on top.

Old El Peso

Adding in chicken and grated carrot to the soft onions

Old El Peso

Salsa and lettuce ready to be served

Old El Peso

Spicy chili chicken Mexican style

Old El Peso

Fresh salsa

Old El Peso

The complete Mexican Tacos meal

I loved how spicy the chili mix was! It had a nice kick that was not overpowering yet fragrant and flavorful. The best part was, the spicy chili chicken was so versatile that we could eat it with not just tacos, but with a piece of wrap or even a slice of toasted baguette. It’s all in the flavor. It’s such a simple meal that I prepared in less than 20 minutes, and the plus point is I was given the thumbs-up by Saucer too! And that, my friends, is part of getting your way to a man’s heart. :)

Old El Peso

Mexican Chili Chicken Taco

Mexican Chili Chicken Tacos
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 2 tsp Olive Oil
  • ½ brown onion chopped
  • 400g chicken thigh fillet chopped
  • 2 small carrots grated
  • 2 tomatos chopped
  • 1 bunch of coriander chopped
  • ¼ iceberg lettuce sliced
  • Grated Parmesan cheese
  • Old El Peso Chili Spice Mix
  • 8 Old El Peso Taco Shells
Instructions
  1. Heat oil in frying pan and brown the onions until they are soft.
  2. Add in grated carrot and chicken cubes. Cook for about 5 minutes.
  3. Add in Spicy Chili Mix and ¾ cup of water. Simmer until sauce thickens (it took me about 5 minutes).
  4. In the meantime, chop tomatoes and coriander and mix them in a bowl to create fresh salsa.
  5. Preheat oven to 180C and spread out the taco shells on a baking tray. Bake them for about 5 minutes.
  6. Finally, remove taco shells from the oven and chicken from the stove.
  7. Start dressing your own taco shells with spicy chicken, fresh salsa, lettuce and some grated cheese on top.

Home-Made Char Kuey Teow

Whenever I describe Char Kuey Teow to someone in Australia, he/she would immediately say, “That sounds like Pad Thai!”. While Pad Thai may have some similar ingredients as Char Kuey Teow, they are definitely not the same dish, in that the sauce and preparation are very different. Having worked in Penang for a good few years before this, I have had my share of authentic Penang Char Kuey Teow (really, the only place to find the best Char Kuey Teow in the world) that I have not been able to find anywhere else in the country. Some versions of Char Kuey Teow in KL were pretty decent, but they were just not quite the same. Now that I’m in Sydney, it’s even harder to find a good plate of Char Kuey Teow, not to mention an authentic Penang-flavoured one! Therefore, I put it as a mission for myself to cook up a plate of Char Kuey Teow on my own, just to satisfy my cravings. Of course, what I get is still a far cry from the original version, but I’d have to make do with whatever ingredients and equipment I have to come up with the best that I can. :)

Char Kuey Teow

Home-cooked Char Kuey Teow

Ingredients:

Chilli paste:

  • 8 dried chillies (soaked in water)
  • 2 fresh red chillies
  • 2 bird’s eye chillies (optional)
  • 1 large shallot or 2 medium shallots
  • Dash of salt

Sauce:

  • 5 tbsp of light soya sauce
  • 2 tbsp of dark soya sauce
  • 2 tbsp of fish sauce
  • Dash of salt and white pepper

Others:

  • 10 prawns deshelled
  • 500g flat rice noodles / hor fun
  • 2 Chinese sausages / lap cheong sliced
  • 300g bean sprouts
  • 20 slices of fish cake
  • 5 cloves of garlic chopped
  • 2 eggs
  • 1-2 stalks of spring onions chopped into 4-cm lengths
  • Cooking oil

Char Kuey Teow ingredients

Some of the ingredients – prawns and fish cake slices

Lap cheong

Lap cheong / Chinese sausage

Steps:

1. Blend the ingredients of chilli paste until fine.

2. Heat the wok with 2 tbsp of oil and fry the garlic until slightly golden.

3. Add in the chilli paste and stir fry until fragrant.

4. Add in the prawns and fry until they turn orange in colour.

5. Add in the fish cake slices and Chinese sausages and fry until the fat of the sausages start to melt.

6. Add in the flat rice noodles, give a few good stir and pour in the sauce mixture.

7. Stir fry until the sauce covers all the noodles, and make space to break the eggs on the pan/wok.

8. Break the eggs and stir fry the noodles at high heat.

9. Lastly, add in the bean sprouts and spring onion.

Char Kuey Teow

Char Kuey Teow

The Char Kuey Teow turned out to be hot and spicy, just the way I like it. The drawback though, was that I don’t have a gas cooker at home, only an electric cook top. That meant that I couldn’t use a wok and flame to get the wok hei (heat of wok) that’s required to make this dish brilliant. Given what limited resources that I had, I was pretty satisfied with the outcome, and quite proud of myself too! I’m hoping that in the future, when we do get a gas cook top with a proper wok, I could improve on the taste of this home-cooked Char Kuey Teow. :)

Char Kuey Teow

4.5 from 2 reviews
Char Kuey Teow
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Malaysian
Serves: 2-3
Ingredients
Chilli paste:
  • 8 dried chillies (soaked in water)
  • 2 fresh red chillies
  • 2 bird's eye chillies (optional)
  • 1 large shallot or 2 medium shallots
  • Dash of salt
Sauce:
  • 5 tbsp of light soya sauce
  • 2 tbsp of dark soya sauce
  • 2 tbsp of fish sauce
  • Dash of salt and white pepper
Others:
  • 10 prawns deshelled
  • 500g flat rice noodles / hor fun
  • 2 Chinese sausages / lap cheong sliced
  • 300g bean sprouts
  • 20 slices of fish cake
  • 5 cloves of garlic chopped
  • 2 eggs
  • 1-2 stalks of spring onions chopped into 4-cm lengths
  • Cooking oil
Instructions
  1. Blend the ingredients of chilli paste until fine.
  2. Heat the wok with 2 tbsp of oil and fry the garlic until slightly golden.
  3. Add in the chilli paste and stir fry until fragrant.
  4. Add in the prawns and fry until they turn orange in colour.
  5. Add in the fish cake slices and Chinese sausages and fry until the fat of the sausages start to melt.
  6. Add in the flat rice noodles, give a few good stir and pour in the sauce mixture.
  7. Stir fry until the sauce covers all the noodles, and make space to break the eggs on the pan/wok.
  8. Break the eggs and stir fry the noodles at high heat.
  9. Lastly, add in the bean sprouts and spring onion.

Kai See Hor Fun

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.