Why is there a version 2? Is it an improvement from Version 1?
Yes....it is and by judging only from the photo itself, you can tell that there is a lot of different!
The secret of version 2 lays on these two items: Prawn oil and Chicken soup
In my previous attempt, personally I do not find that the color of my noodle is very impressive. There is not enough 'red' color in my soup. I have been scratching my head thinking of which ingredient could give the 'red' color... definitely not chili; how about prawn's head? I tried to cook prawn's head with oil using low heat and to my surprise, red oil is produced!!! It is really amazed me.
Another improvement is the soup itself. In this attempt, I have added sweet turnip in my soup and it makes the soup change to slightly milky. The taste is so 'sweet' and the color is really looked like the one I found in Ipoh. I am really happy to announce that this is a real Ipoh Kai see Hor Fun!!!
(Serving of 4-6 persons)
For the broth
1 medium chicken
3 liter of water
300 g of prawns, washed and deveined (reserved the prawn shells)
300g sweet turnip
Rock sugar (about 5 pieces or to taste)
Salt to taste
2 tbsp of oil
Shrimp oil
200g prawn's head
125ml oil
Garnishing
Chives
Fried onions (shallots)
Bean sprouts
Shredded chicken
Making the shrimp oil
1. Heat up the oil using low heat. Add in the prawn's head and saute until the oil is separated out.
1. Heat up 3 liter of water. When the water boils, soak the chicken in the water. Lower the heat and let it cook until it is done. It takes around 40-50 minutes. Upon cooked, immediately transfer the chicken to a pot of cold water and let it soak for at least 10 minutes. This step is important to make the meat juicy and tender. Then, remove the flesh from the bone. Put the bones back to the chicken stock. Reserve the chicken meat; shredded before serving the meat.
2. Using the same wok, saute the prawns shells for around a minute or until they turn to golden colour. Then, transfer to the chicken stock (step 1). Normally, I will use some water to raise the pan to make sure that all the prawn's juice that are stick on the pan is being transferred to the chicken stock (with bones). Simmer for an hour or longer until you see a milky chicken broth.
3. Strain the stock. Taste with sugar and salt. You may use chicken stock concentration to enhance the taste (optional).
Garnishing
4. Shredded the chicken meat and set aside.
5. Blanched the prawn meat in the soup, removed.
6. Cut chives into 1 inch strips. Blanch
Noodles
7. Blanched a serving of hor fun and bean sprouts in a pot of boiling water for around 5-10 seconds. Put into a bowl. Add some prawns, shredded chicken and chives. Then, add in the boiling broth. Before serving, garnish with fried shallots.
Garnishing
4. Shredded the chicken meat and set aside.
5. Blanched the prawn meat in the soup, removed.
6. Cut chives into 1 inch strips. Blanch
Noodles
7. Blanched a serving of hor fun and bean sprouts in a pot of boiling water for around 5-10 seconds. Put into a bowl. Add some prawns, shredded chicken and chives. Then, add in the boiling broth. Before serving, garnish with fried shallots.
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