What roles do ikan bilis and dried squid play in hor hee?

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Ikan bilis and dried squid are flavour hints in the hor hee broth, contributing to its naturally sweet, umami-leaning taste
In the hor hee served at Loke Wooi Kee, the clear broth is described as naturally sweet, with each sip hinting at ikan bilis and possibly dried squid. While the broth’s ingredients are explicitly listed as fish balls, fish cake, flat rice noodles, fried shallots, and green onion, the specific roles of ikan bilis and dried squid are only described through their flavour presence rather than their cooking method.
The broth is naturally sweet and carries ikan bilis notes
After tasting the broth, the account describes a naturally sweet flavour that is present in “each drop.” It also states that the flavour hints at ikan bilis, linking that dried fish ingredient to the broth’s overall sweetness and savoury depth.
Dried squid is mentioned as a possible contributor to umami
The same tasting description adds that the broth may also hint at yao yu kon, a term used here for dried squid. The text frames this as part of the “invisible umami” impression, meaning dried squid is included as a possible flavour source rather than a confirmed component with a stated preparation role.
The recipe components are described, but not the exact use of dried ingredients
Beyond the flavour notes, the soup is characterised by handmade fish balls with a craggy shape, fish cake slices, flat rice noodles (sar hor fun), fried shallots, and diced green onion. However, there is no explicit explanation of how ikan bilis or dried squid are processed or added during broth-making, so their roles are limited to what the broth tastes like.
The focus is on taste perception rather than preparation technique
The description of ikan bilis and dried squid appears during a direct sip of the clear broth, where the writer reports what the broth suggests in flavour. There is no additional detail on simmering time, proportions, or whether these dried items are used as broth bases, so their role is presented as flavour contribution through tasting impressions.

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What roles do ikan bilis and dried squid play in hor hee?

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