Ipoh is famous of their hor fun (flat rice noodles). The star of this noodle dish is the silky-smooth flat noodles, or as the locals calls it, hor fun. Around Ipoh, vendors may serve the hor fun in a clear chicken broth, or with chicken-and-shrimp broth. I actually cooked this noodles many months and only post it now as I totally forgoteen about it.
Recipe adapted from My Gastronomic Odyssey
A handful of dried shrimps, soaked for 5 minutes in hot water, then drained
About 1 pound shrimp heads and shells
a handful of rock sugar
a small handful of peppercorns
4 tbsp oil
1 liter of chicken stock
A few stalks of Chinese chives, cut to 1" in length
Shrimps, shelled and blanch (however much you want!)
2 pieces chicken breast
Some bean sprout
1. Heat up a stock pot and do not add in oil, but instead, toss in the dried shrimps and stir gently until fragrant. Then, add in the shrimp heads and shells and continue to toss until they are dry and not watery anymore.
2. Add in the oil, and stir fry for another 5 minutes until they're very fragrant. Add in about 4 cups of water and bring it to a boil. Reduce heat and continue to simmer the stock for half an hour
3. Strain the stock to remove all the shrimp shells. Add in about 1000 ml of chicken stock and the rock sugar and bring it up to a boil again. Season it with salt.
4. Boil the chicken breasts in the stock. Reduce heat to medium-high and let simmer for about 30 minutes, or until the chicken breasts are cooked then, take out the chicken breasts and let cool. Blanch the shrimps in the broth until just done, and dish it out.
5. When the chicken breasts are cooled, shred them finely with your fingers. Set aside.
6. Bring a pot of water to boil. Lightly blanch the rice noodles and bean sprouts and set it in a bowl.
7. Garnish with Chinese chives, shrimps and shredded chicken meat. Pour the hot broth over them, and for the finishing touch, garnish with fried shallots.