Claypot Loh Shu Fun is a famous dish in Petaling Street, and it’s my regular spot for supper after a big night out. Every trace of tiredness would magically disappear as I savour each mouthful, and I simply had to try my hand at making this awesome dish.

Loh Shu Fun literally translates to “rats tail noodles”, and it really is a fitting name as these chewy rice noodles really do resemble a rat’s tail-thick in the middle and tapering off towards their ends. This smooth noodles are white with a semi-transparent appearance which is due to them being from mainly 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 shu 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 taste buds in anticipation of this wonder. The best way to eat it is to crack a raw egg on top of the pipping hot noodles and mix it thoroughly through the noodles 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! 

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