PenangTime.com: Recipe Guide
SAR HOR FUN
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Soup: Whole chicken carcass, 500g prawn heads/shells, rock sugar, salt.
- Ingredients: Ipoh Hor Fun, Shredded Chicken, Prawns, Chives.
- Oil: Red Prawn Oil (made by frying prawn heads in oil).
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Broth: Boil chicken and prawn shells for 3 hours. Strain. You want a clear, sweet broth.
- Blanch: Blanch the Ipoh Hor Fun (it cooks very fast). Place in bowl.
- Top: Add shredded chicken, prawns, and chives.
- Finish: Ladle hot soup over noodles. Drizzle with red prawn oil.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Ipoh Hor Fun is distinct; try to source it. If not, use standard Kway Teow, but the texture differs.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Sar Hor Fun in Penang and compare flavour profiles.