Comments on: Chicken Noodles – How To Make Ipoh Hor Fun

By: Alex

Alex — Thu, 05 Aug 2021 09:48:39 +0000

Talking about the old bookstore opposite Thean Chun coffeeshop, I might know you! I used to patronised that bookstore after school in the early 90’s to help my schoolmates to buy books almost everyday and that fat auntie always gave me a lot SPM book sample 🙂
Oh by the way, the actual gai see hor fun from Thean Chun or Kong Heng doesn’t serve taugeh together with the hor fun, though it is serve separately because the taugeh will make the broth taste “raw” .
I have tried hundred of times, and I still can’t get the taste of the soup close to the stall in Thean Chun… they must have been using some secret ingredients or techniques to simmer the broth!

By: KP Kwan

KP Kwan — Thu, 08 Apr 2021 05:54:41 +0000

In reply to Lola.

Hi Lola,
Hor Fun does not have a lot of taste itself, so if I experience this, I will focus on making a more concentrated soup with a stronger flavor.
KP Kwan

By: Lola

Lola — Wed, 07 Apr 2021 17:31:32 +0000

Very thorough recipe and steps tq so much.. now I know whats wrong with my sar hor fun, flat taste not like at the coffee shop.

By: Baanesha Premanand

Baanesha Premanand — Sat, 23 Jan 2021 08:35:33 +0000

In reply to KP Kwan. Thank you :)

By: KP Kwan

KP Kwan — Sat, 23 Jan 2021 07:48:34 +0000

In reply to Baanesha Premanand. The quantity in this recipe is for 5 bowls. You can double the quantities of all the ingredients to make 10 bowls.

By: Baanesha Premanand

Baanesha Premanand — Sat, 23 Jan 2021 07:17:44 +0000

Hello… if I were to make for 10 people … what’s the quantity of each ingredient ?

By: KP Kwan

KP Kwan — Mon, 08 Jun 2020 01:51:16 +0000

In reply to Ranjeet singh Sandhu.

Hi Ranjeet,
The answer varied in different situations.
Most of the home cooks do not use MSG, as it is deemed to be artificial and unhealthy. However, there is a possibility that food in the restaurants is added with some sort of flavor enhancer (MSG or hydrolyzed vegetable protein). It is, however, still depends on the restaurants. Most of the expensive restaurants do not use these items because they can afford to prepare stock to cook, but for those street food vendors, they will tend to use flavor enhancers to reduce the cost. I work in a restaurant in which all foods have no MSG added. MSG syndrome complex applies only to certain people. If you have headaches, skin flushing, and sweating, feel thirty, etc., it is best to avoid it.
KP Kwan

By: Ranjeet singh Sandhu

Ranjeet singh Sandhu — Mon, 08 Jun 2020 01:21:36 +0000

Y y y does Malaysian cooking of all kinds have to put msg or ajinomoto.i feel dehydrated n thirsty after eating.whether its Chinese or Indian or Malay cuisines.please explain

By: KP Kwan

KP Kwan — Sun, 07 Jun 2020 02:09:24 +0000

Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am pleased to reply to any questions and comments as soon as possible.