Homemade Kway Teow

After I visited Veny's blog I got this huge craving for a plate of fried rice noodles - Kwetiaw goreng in Indonesian or Char Kway Teow in Malaysian. But as I have mentioned in my previous post ages ago, it's very hard to find fresh rice noodles here. It's been months since I last saw fresh rice noodles in the local Asian grocery stores... That's why I decided to make my own rice noodles, even though I knew it would be quite time-consuming. The recipe itself is quite simple - just rice flour, tapioca flour, water, oil and salt. You can adjust the rice flour/tapioca flour ratio to reach your ideal rice noodle texture - if you want your noodles more chewy, then add more tapioca flour and less rice flour, or if you want you noodles more ricey than chewy, then add more rice flour and less tapioca flour. I like mine in between - not too chewy, but also not too ricey.

Ingredients

• 2.5 cups rice flour
• 1.5 cups tapioca flour/cornstarch
• 7 cups water
• 2 tbs oil
• a dash of salt
• baking pan

What to do

• Mix all ingredients
• Grease baking pan with oil then place it in a steamer. Pour batter into pan (about 1-2 mm thick).
• Cover and steam for 5 minutes.
• Remove the rice sheet. Allow to cool. Roll the sheet as you roll chee cheong fun and then cut to desired width.
  
• Repeat the steaming process for the remaining batter.

I used the rice noodles to make char kway teow, the famous rice-noodle dish from Malaysia. Very tasty, even though I lacked bean sprouts and my rice noodles were quite fat...

Looks rather oily, I know! I used duck oil instead of pork oil.