The "prawn oil" that gives the final product that reddish film.
Ipoh Hor Fun
My sister emailed me this recipe and suggested I gave it a try and then to put it on this blog. This is one of the simplest recipe I have tried. I boiled 4 chicken frames with some ikan bilis. Then I put in some whole prawn with shell. When the prawn is cooked I fish them out and peel off the heads and shell. I fry the prawn shell and heads to get the reddish oil which I add to the stock before serving. To the stock I also add rock sugar and salt to taste.
Surprisingly, one of the best Ipoh Hor Fun I have eaten is at the Changi Garden Market in Singapore.