Thursday, April 06, 2006

IPOH HO-FUN SOUP

My parents came back from Ipoh yesterday. I've asked them to bring back some ho-fun or kueh-tiaw (rice noodle), which the place is reputed to have the best ho-fun in Malaysia due to the water used that is found in the area. I think it’s the alkaline content of the water that makes the texture of the ho-fun smooth and silky, yet firm when bitten onto.

I use chicken breast bones and pork bones for the stock with Chinese red dates and Goa-Ji-Tze (small red herbal seed). Cha-sui (roast pork) and fish balls/cakes and stuff tau-pong (fried tau-foo) are bought from Petanak market this morning. Forgot to add in the choy-sim (veg.) All the ingredients except cha-sui are blanched in the soup before serving.

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Verdict: As good as they say it is.

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