KUALA LUMPUR, Dec 3 — Most of us are familiar with Teochew steamed fish but have you ever come across Teochew steamed hor fun (rice noodles)?
At the Pudu Integrated Commercial Complex (ICC), this stall run by Beh Soo Leng, 40, and her son Mun Yan Shun, 19, serves this noodle dish using similar elements of the Teochew classic fish dish.
Opened about nine months ago, Beh tells us that these steamed noodles may be relatively unknown in the Klang Valley but have been sold for almost 10 years in her hometown, Bukit Mertajam.
Its origins can be traced back to Beh’s younger brother who runs a stall at Jalan Rozhan Alma in Bukit Mertajam.
Originally selling Teochew seafood porridge, he came up with this recipe to attract customers with its unique taste.
In Penang, they use a thicker version hor fun but here, they use a thinner version that is more acceptable to local customers.
Beh explained that their noodles dish has all the same flavours we all love in Teochew steamed fish such as savoury, sour, and spicy. When combined together, the dish is incredibly appetising.
Regulars like Madam Cheong visit the stall on a daily basis. She tells us that the taste reminds her a little of ABC soup, a popular Chinese soup usually made with chicken, potatoes, onions and tomatoes. Her regular order is prawns and homemade meatballs with the noodles. Without fail, she’ll drink up the delicious soup to the last drop!
Beh explained to us that the base of the dish is a pork broth. Large pork bones are slowly boiled for four hours and more, to coax out the sweet flavours to produce the clear broth.
It’s combined with a secret sauce which gives it that sourness and spicy taste. The broth, hor fun (or your choice of other noodles) and your desired toppings are then steamed together.
When you are served the dish, you can further adjust the taste to your liking. There are slices of lemon on the side for additional sourness and tiny red cili padi, if you prefer a spicier taste. She also adds sliced tomatoes that gives the broth a tinge of sourness.
There are different toppings available for the noodles where the most popular choice is fish. Other choices include a combination with their homemade meatballs or prawns.
As Beh is incredibly particular, she prefers to use jade perch fish sourced from Taiping. She makes the effort to travel up to her hometown on a weekly basis to source for this fish that has the perfect texture that can withstand the steaming.
We suggest you also pair it with their excellent meatballs, made by Mun. Each meatball is lovingly shaped by him so they look perfect, just like a factory-made meatball! Beh will make the mixture of minced pork herself even though she doesn’t eat pork at all.
The stall also serves Teochew style porridge — a combination of soft cooked rice with the sweet tasting broth. This can be cooked up with any of the ingredients you prefer. The porridge has a lighter taste that tastes incredibly like how your mother would make it at home.
In the future, Beh hopes to pass the baton to Mun. The young boy who just left school is already adept with the cooking techniques which he picked up from his mother.
The Teochew steamed hor fun with fish is RM7 while the prawns version is RM8. Their Teochew porridge ranges from RM6 to RM8.50, depending on your selection of ingredients such as prawns, fish, pork meatballs or a combination. They also serve noodle soups using kuey teow, beehoon and mee suah.
Special Teochew Steam Hor Fun
Stall G62, Pudu Integrated Commercial Complex (ICC), Jalan Kijang, Pudu, Kuala Lumpur
Open: 6.30am to 2pm (last order is 1.30pm)
Closed on Mondays