Ipoh Rice Noodles (怡保河粉)
Ipoh rice noodle is reputed for its smooth and slippery texture. I have never had rice noodles made in Ipoh. But in Singapore there is a popular restaurant (Lee Tong Kee in Tanjong Pagar) that in my opinion sells the most delicious Ipoh rice noodles. I was told they are the earliest pioneer of Ipoh rice noodles in Singapore starting their shop in 1969. Their silky smooth rice noodles smothered in a tasty sauce is most delicious. Apparently the recipe of their sauce is a closely guarded secret.
Being so far away from Singapore, I decided to attempt to make my own Ipoh Rice Noodles dish. I have yet to learn how to make rice noodles so I have to resort to store-bought rice noodles in this recipe. However, I have experimented with making the gravy and am pretty happy with the result. My next project will be to make my own rice noodles. Watch this space.
INGREDIENTS (2 serves)
200 gm fresh rice noodle (choose those that are super thin)
1 cup poached chicken (reserve poaching liquid; shred chicken meat)
2 stalks green leafy vegetables e.g. choy sum (cut into 2 inch lengths and blanched)
1 teaspoon fried onions for garnish
Gravy:
1 tablespoon oil
1 clove garlic (sliced)
2 large dried mushrooms (soak, drain and reserve liquid; slice the mushrooms)
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon dark soya sauce
2 tablespoon dried prawns (soak, drain and reserve liquid; mince the prawns)
1 tablespoon cornflour mixed in 1/2 cup of water
salt and pepper to taste
METHOD
1. Blanch the fresh rice noodles in boiling water and drain. Remove to a serving dish.
2. Place shredded chicken, blanched vegetables and fried onions on top of the rice noodles.
3. To make the gravy, put some oil in a pan and fry the garlic slices till fragrant.
4. Add mushroom slices and fry for a couple of minutes. Add sesame oil, oyster sauce, dark soya sauce, minced dried prawns and 2 cups of water from the poaching and soaking liquids.
5. Simmer the sauce for 5 minutes. Add salt and pepper to taste.
6. Stir the cornflour mixture into the gravy to thicken it.
7. Pour gravy over the rice noodles and serve.