Comments on: Penang Char Hor Fun Recipe (炒河粉)

By: Sheyna

Sheyna — Wed, 25 Jan 2012 19:01:05 +0000

Ah! I see now… :). Thanks for the info.

By: Rasa Malaysia

Rasa Malaysia — Sat, 21 Jan 2012 00:05:16 +0000

I use keycap manis because the type of dark soy sauce available in Malaysia can’t be found in the United States. A bit of fish sauce adds to the flavor and yes, some hawkers in Penang use fish sauce as their secret ingredient!

By: Sheyna

Sheyna — Fri, 20 Jan 2012 18:38:46 +0000

Hi…

Thanks for the recipe. I am looking forward to trying it. Out of curiosity however, how come you use kecap manis and fish sauce? Both don’t seem like ingredients that Penang hawker users would use…

Thanks!

Sheyna

By: Peranakan Weekend « Rambling

Peranakan Weekend « Rambling — Mon, 22 Mar 2010 16:12:48 +0000

[...] they were slightly modified, mainly because I didn’t have all the ingredients. Which dishes? Beef hor fun (my version was without vegetable and poured over noodles just before served), chicken curry and [...]

By: Angela

Angela — Sat, 20 Feb 2010 19:01:34 +0000

I am originally from Penang but now living in the US. Thank you so much for this recipe. I just tried the recipe and it turned ou very well. Almost like Penang hawker style :-)

Thanks again!

By: Rasa Malaysia

Rasa Malaysia — Mon, 12 Oct 2009 22:23:18 +0000

Great that you love it.

By: clement ^^

clement ^^ — Sun, 11 Oct 2009 13:50:44 +0000

ZOMG…i just made this and it looks…AWESOME. Nuf said.

By: Rasa Malaysia

Rasa Malaysia — Tue, 29 Sep 2009 21:53:14 +0000

See, the urban legend about bribing the in-laws is REAL!! LOL.

By: KT

KT — Mon, 28 Sep 2009 07:12:08 +0000

Your Penang Char Hor Fun brings back many fond memories of my childhood in Penang. Wasn’t it called “tua pan koay teow” – I think translated to mean “wide type” of koay teow to the Penangites. The KL version of Wah Tan Hor (with smaller width of the noodle) somehow does not taste the same – don’t know if it is due to the noodle of some other secret ingredient. I yearn for the Penang version but have not managed to recreate it – I use mainly chicken (white meat) and not pork and I also did not use fish sauce.

By the way, what is “Bay scallops”? I did not remember if in the koay teow back home.

And yes, “ta-pau” char hor fun for the prospective in-law seems to be a ritual. I did it too when dating my gf (now wife) so many years back.

By: Rasa Malaysia

Rasa Malaysia — Mon, 07 Sep 2009 04:57:10 +0000

You have to peel the koay teow off to be a single layer before you cook.