I had previously reviewed Weng Kee Original Taste Ipoh Hor Fun @ Changi Village. It serves up a pretty good Ipoh Hor Fun with a generous amount of ingredients (including fried wanton & char siew besides the usual) and the combination of sweet & salty flavours in its gravy is quite tasty too. When I came across their recipe on herworldplus, I was surprised that there wasn’t any ‘secret ingredient’ in the gravy and all that were needed were just basic seasonings in Chinese cooking. I tried making it at home and adjusted the seasonings to my preference and it worked out quite well. In fact, I thought this recipe was a cross between Weng Kee’s and my Chic Chor Mee recipe as both sauces contained the same types of seasonings. If you are using fresh chicken stock, you’d need to adjust the saltiness of the sauce accordingly, depending on how salty the stock already is. In fact, I would suggest you go easy on the light soy sauce & oyster sauce and increase the amount later as you deem fit. It’d not be nice if the sauce is too salty because it is what binds the dish. The husband said it tasted almost similar to his favourite one from our neighbourhood coffee shop except it was without the star anise flavour. Hope you enjoy this Ipoh Hor Fun recipe, folks! 🙂
Ipoh Hor Fun Recipe
Ingredients (serves 2-3)
300g cooked chicken breast meat, shredded
500g Ipoh hor fun
200g chye sim, sliced into 2″ sections, blanched
200g bean sprouts, blanched
50g dried chinese mushrooms, stems removed & sliced
1 tbsp light soy sauce
1 tsp dark soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
2 tsp sugar
3 cups fresh chicken stock
2 tsp corn flour
1. In a pot, bring the sauce ingredients to a boil and add in the mushrooms. Reduce heat and simmer for half hour till the mushrooms are tender.
2. In a pot of boiling water, blanch the hor fun for a few seconds. Remove and transfer to serving bowls.
3. Arrange the shredded chicken, chye sim and bean sprouts on top of the hor fun and ladle the sauce over.
It really is that easy to make this. Just mix everything up thoroughly and enjoy! 🙂 Bon appetit!