Ipoh Hor Fun

We had 10 people over on Saturday for Ipoh Hor Fun.The difference between the traditional Ipoh Hor Fun and the meal I served is instead of " kai see" or shredded chicken I served " white cut chicken" and giant prawn wontons instead of prawns as the garnish.The chicken turned out very well and everyone commented how "smooth" it was.

The giant prawn wontons also turned out nicely.The wontons were larger than normal because I used "sui kow" skins instead of the usual wonton skins. I had to get them from the manufacturer as these are only supplied to restaurants and not available in the Chinese supermarkets unlike the common wonton wrappers
Serving 10 piping hot bowls is no easy task. The time between each bowl served should not be more than 1 minute as I want my guests to all sit down and have the meal together. If the interval between each bowl is say 6 minutes, it will take 1 hour to serve 10 bowls. By the time the last bowl is served, the first guests would have long finished their meal. The key is to serve each bowl piping hot. I achieve this by cooking the hor fun in bulk ahead of time and then portioning it into the 10 bowls with the chives. I will then have a very large stock pot ready with boiling water. When it is time to serve I will quickly reheat the hor fun and the chives in each bowling before ladling in the stock. In this way the dish is served in a timely manner piping hot. It took just about 10 minutes for everyone to be served.