What creates the broth’s sweet umami flavour in hor hee?

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The broth's naturally sweet umami flavour in hor hee is derived from a combination of ikan bilis and dried squid.

The broth in the hor hee, a local Ipoh classic, is noted for its naturally sweet flavour. This distinct taste is attributed to the presence of ikan bilis (anchovies) and potentially yao yu kon (dried squid). Together, these ingredients create an "invisible umami taste," contributing to the dish's overall flavour profile. The hor hee itself is described as a fishball kway teow soup, featuring handmade fish balls, flat rice noodles, fish cake slices, fried shallots, and diced green onion.
Ingredients Contributing to Broth's Sweetness

The natural sweetness of the hor hee broth is a key characteristic. This sweetness is achieved through the careful combination of specific ingredients. Primarily, ikan bilis, a common ingredient in Malaysian cuisine, lends its inherent flavour to the broth.
The Role of Dried Squid

Adding another layer to the broth's complexity, dried squid, or yao yu kon, is also believed to be a component. While not always explicitly stated, its potential inclusion contributes significantly to the umami depth. This combination of ikan bilis and dried squid is what creates the subtle yet pronounced sweet and savoury notes.
Umami as a Defining Characteristic

The interplay between ikan bilis and dried squid results in what is described as an "invisible umami taste." This refers to a subtle yet pervasive savouriness that enhances the overall appeal of the broth without being overpowering. It is this carefully balanced flavour profile that makes the hor hee a standout dish.

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What creates the broth’s sweet umami flavour in hor hee?

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