Kway teow soup is one of Ipoh’s most famous dish. The star of this dish is the silky-smooth kway teow, or as the locals call it, hor fun. Around Ipoh, vendors may serve the hor fun in a clear chicken broth, or a chicken-and-prawn broth. If using chicken broth, garnish with shredded chicken; if using a chicken-and-prawn broth, garnish with shredded chicken and shelled prawns. (Six servings)

Ingredients
2 chicken carcasses, chopped into pieces
3 litres water
1 tsp white peppercorns, washed and lightly crushed
2 tsp salt, or to taste
5g rock sugar, or to taste
500g prawns, shelled and prawn shells fried in 2 tablespoons cooking oil to make prawn oil
300g chicken fillet
600g rice noodles (kway teow), scalded in hot water, rinsed in cold water and drained
2 cups bean sprouts
50g chives, washed and cut into 3cm lengths
½ cup chopped spring onion sliced red chillies with soy sauce

Method
Scald the chicken carcasses with hot water to clean. Place chicken carcasses, water and peppercorns in a large pot and bring to a boil. Lower heat and simmer for 40 to 60 minutes. Season to taste with salt and rock sugar. Strain stock into a clean pot and discard the carcasses. Use stock to cook prawns and chicken meat.

Place a portion of cooked noodles, bean sprouts and chives in a bowl. Ladle hot stock over and garnish with prawns and chicken meat. Top with spring onion and drizzle prawn oil over before serving with some cut chillies in light soy sauce on the side.

Thanks to Julie Wong & Debbie Teoh