We've been making our own pastas and dumplings and noodles the past few weeks.
Avoiding shopping and using sauces from the summer veggies that are frozen...and sausages
we made recently. A freezer full of seafood.
The last storm, was that tuesday night?, they are all a blur, but i could not sleep...high winds and a skylight
over my bed with branches falling and i live in a forest of large trees...spooky.
We lived within walking distance of a good Thai joint not long ago. I so miss the 'Spicy Noodle with Seafood'.
Wide rice noodles soaking up a rich sauce of soy and spice and nuts and herbs.
A google search it is called a 'drunken noodle'. Origin of the name is all over the place in description.
Kway Teow ~ Steamed Flat Rice Noodles
I just wanted to make them from scratch....
Not an easy recipe to find. I ended up using two ideas and methods.
1 cup brown rice
2 tbsp tapioca
2 tbsp white corn flour
1 tbsp oil
2 1/2 cups hot water
Soak ingredients in a covered bowl. First batch i soaked overnight. 2nd batch i used very hot
water and soaked for 2 hours. This requires a high powered blender. Blend until very smooth.
Thin batter like half-n-half. A fine soft grit is ok but i kept grinding. This should rest an hour while
prepping the steamer. I used a wok fitted with a section of my bamboo steamer and found a cake
pan that fit inside perfectly.
(linked recipe uses ground flours so no blender is needed)
Here is a link that might be useful: homemade Kway Teow