Loh shi fun literally means rat noodles. The noodle got its name from the way it looks as its shape resembles that of a rat’s tail. Loh shi fun is white and semi-transparent, and is made mainly from rice flour and corn flour. It is also smooth in texture.
The noodle may be stir fried or served in soup, but the most common method is to serve it in a claypot.
3 tablespoons cooking oil
2 small cloves garlic, chopped
80g minced prawns
80g minced pork
½ teaspoon salt and pepper
300g “loh shi fun”, rinsed in hot water and drained
1-1½ tablespoons dark soya sauce
½ tablespoon oyster sauce
1 tablespoon light soya sauce
½ cup water
1 tablespoon Chinese wine
Salt to taste
1 “Grade A” egg
Spring onions, sliced for garnishing
Shallot crisps, for garnishing
Sliced red chillies with soya sauce (optional)
1. Marinate minced prawns and pork with salt and pepper, set aside.
2. In a bowl, combine seasoning ingredients and set aside
3. Heat claypot with oil and sauté garlic until light browned. Then add in marinated meat and give it a stir. Add loh shi fun and seasoning ingredients.
4. Bring to a boil. Once the meat is cooked and the noodles are soft, adjust seasonings to taste.
5. Turn off heat, crack an egg and cover pot with its lid.
6. Stir the half cooked egg around just before serving and garnish with spring onions and shallot crisps.
With more than 10 years experience in the food industry, Debbie is a true-bred Nyonya who hails from Malacca. She is the author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications. Debbie develops and tests recipes for companies, and contributes to magazines. She is also a Nyonya food consultant for Tourism Malaysia.