Ipoh, the capital city of the State of Perak in Malaysia, is famous for this dish. The best, thinly sliced 'hor fun', which is 'rice noodle', can be found in Ipoh and it is so, cos of the water found there is good for making good rice noodles . In the good old days, when there were no highways and byways, it takes forever to reach Ipoh but now, it takes less than 3 hours, not that long to drive there and have a bowl of this noodles. Ipoh has many more good eats so it is worth the drive.
2 stalks scallions (chopped)
Ingredients for Chicken Broth:
3 nos. whole chicken carcass/2 packets of Swanson Chicken stock
Shrimp's shell (removed from the above 1 lb shrimps)
1/2 lb soya bean sprouts (tai tau nga)
2 x 1 inch size rock sugar
1 tsp whole white peppercorns (crushed)
5 liters water
salt to taste
Ingredients for Shrimp Oil:
125ml cooking oil
Shrimp head (removed from the above 1 lb shrimps)
To cook the shrimps, bring 1 liter of water to the boil and blanched the shrimps until they turn pink and cooked through. Remove and shock in ice water. Remove the heads and drain dry, to be use for frying with the oil. Remove the shells for making the chicken broth.
To make chicken broth, rinse the chicken carcass,place them into a stock pot, add in the rest of stock ingredients, together with the water which was used for cooking the shrimp and chicken legs, bring to the boil. Reduce to low heat and cook for approximately 1-2 hours. Alternatively, use the pressure cooker which will take less than 1/2 the time.