Claypot loh shi fun: A supper favourite

KUALA LUMPUR, June 1 — After a big night out, a regular and favourite spot for supper is the claypot loh shi fun place in Petaling Street.

Every trace of tiredness would magically disappear as I savour each mouthful, so I simply had to try my hand at making this awesome dish.

Claypot loh shi fun. — Pic by Elaine HoClaypot loh shi fun. — Pic by Elaine HoLoh shi fun literally translates to “rats’ tails noodles”, and it really is a fitting name as these chewy rice noodles really do resemble rats’ tails; thick in the middle and tapering off towards their ends.

The smooth noodles are white with a semi-transparent appearance, which is due to them being made from a mixture of rice flour and corn flour. As a result of being made from rice flour, they contain no gluten and are perfect for people suffering from gluten-intolerance.

Though there are various ways to prepare the loh shi fun, using the claypot is the most popular one.

This dish involves the noodles being cooked in a delightful mixture of light and dark soya sauce, along with some mouth-watering minced pork and juicy, flavourful mushrooms.

The gravy that accompanies the dish promises a taste that is as far away from the word “bland” as possible, and the claypot in which the ingredients are cooked in ensures an irresistibly smoky flavour.

Needless to say, the aroma wafting from the claypot is as exquisitely smoldering as can be, and it’s enough to perk your tastebuds in anticipation of this wonder.

The best way to eat it is to crack a raw egg on top of the piping hot noodles and mix it thoroughly before loading them onto your plate. As a result, silky smooth texture noodles, coated in a delightful sauce — there is no better way to justify a meal during the wee hours of the morning!

Claypot loh shi fun

Prep time: 10 minutes

Cooking time: 10 minutes

Serves 2

300g minced pork

2 tablespoons vegetable oil

4 cloves garlic, skin removed and finely chopped

1 tablespoon dark soy sauce

1 tablespoon light soy sauce

1 teaspoon salt

a dash of black pepper

1 teaspoon sugar

1 tablespoon Chinese wine

1 handful choy sum vegetables, washed

Spring onions, washed and finely chopped

300g fresh loh shi fun, at room temperature

1. Marinade minced pork with dark soy sauce, light soy sauce, salt, sugar and pepper for 10 minutes.

2. Place claypot on top of stove and heat over high heat for 3 minutes.

3. Add oil and garlic and saute until fragrant.

4. Add minced pork and continue frying until meat is cooked.

5. Remove minced pork from the claypot and add fresh loh shi fun.

6. Coat loh shi fun with leftover sauce from the minced meat and continue frying over high heat until noodles are soft.

7. Throw in some choy sum to the noodles just before the noodles are ready.

8. Turn off heat and add cooked minced pork on top of the noodles.

9. Crack a raw egg just before serving and garnish with spring onions.

For more recipes, go to


Please refrain from nicknames or comments of a racist, sexist, personal, vulgar or derogatory nature, or you may risk being blocked from commenting in our website. We encourage commenters to use their real names as their username. As comments are moderated, they may not appear immediately or even on the same day you posted them. We also reserve the right to delete off-topic comments