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 explanation of noodles

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sagay lingkan
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Number of posts : 11
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Registration date : 2008-11-19

PostSubject: explanation of noodles   Tue Apr 14, 2009 9:22 am

One recipe makes about 500 gm of kuay teow and that is enough to serve 2 to 3 people.

150 gm rice flour
1 1/2 tbsp wheat starch flour
2 tbsp cornflour
400 ml cold water
1 tbsp oil
1/2 tsp salt

Equipment :

Steamer

2 or 3 shallow round cake pans (I used non-stick) that fits into your steamer. Grease them well with cooking oil using a pastry brush.

a plastic spatula for lifting off cooked sheets.

Mix all ingredients together and let rest for one hour

Get a steamer ready and bring the water to a rolling boil.

There are two ways of making these noodle sheets.

Method 1 :

Pour enough of the flour mixture into the oiled pan to form a thin layer (I like my layers slightly thick) and then steam for about 5 minutes on high until the sheet bubbles up in the pan. Remove the pan from the steamer and put in the next pan with another thin layer of mixture. While waiting for the second pan of noodle sheet to cook in the steamer the first sheet would have cooled down already. When it has cooled down enough for you to handle loosen the edges with a spatula, lift up an edge, roll it up, take it out of the pan onto a board and slice as wide or as narrow as you want. I love slicing it wide. Carry on doing this using the three pans consecutively until the batter has been used up. You might need to re-grease the pans once in a while.
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