Love To Bake Fun Chai 粉仔 @ Sliced Noodles Amongst Long Beans - Breakie Inwards Kampar - Perak Mff #3

This is the other noodle from Tall Man@ Gou Lou from Kampar's morn market. Yesterday I posted his Jicama CCF.

It's a real traditional noodle that is genuinely homemade past times Tall Man. It resembles silverish needle noodles, but inward a coarser form. People non from Kampar mightiness non relish the noodles every bit much every bit nosotros do, every bit most of us grew upward eating this. It's something that nosotros can't larn elsewhere. It gustation something similar a curt udon.

There is simply about other stall inward Kampar that sells this, said to hold out his relative, but people withal throng to his stall because it is the best.

With this existence simply about other experimental recipe, it's genuinely quite taxing to reproduce every bit I did quite a few batches of dough until I notice i that is almost similar it. I won't nation it is precisely because I genuinely don't know what goes into his noodles, except amongst what I tin meet from all the times I ate, the shallot too garlic bits..but nosotros can't meet flour types. I don't receive got that type of eye. LOL.

This noodles seems to notice its similarity in Pekingnese Long Beans Braised Noodles too knife sliced noodles. Maybe non amongst rice flour, but at that spot is a resemblance there.

I promise those Kamparians who tried this recipe volition notice comfort, the comfort from missing the nutrient that nosotros all grew upward with, when nosotros had them every hence frequently that these nutrient receive got larn a business office of us, the Kamparian. And oh yeah, the pick of curry gravy is there.

Fun Chai
past times WendyinKK
Serves :4

Noodle Dough
100gm rice flour
375gm H2O + 1/3 tsp salt
180gm rice flour (Erawan brand) + 20gm manifestly flour

1 heaped loving cup of sectioned long beans
two cloves garlic, bruised(must) too finely chopped
1/3 tsp salt
½ loving cup water
1 Tbsp oil

four shallots, thinly sliced
iii tbsp oil.

Seasoning
iii Tbsp lite soy sauce
1 tsp fish sauce
½ tsp oyster sauce
Dark caramel sauce (as needed)
Influenza A virus subtype H5N1 proficient dash of white pepper
½ loving cup water

Make the noodle.
1. Mix H2O amongst 100gm rice flour. Cook over medium rut , stirring all the spell until it turns thick. Turn off the rut too pour inward the balance of the flours. Mix until a large blob of viscous dough forms. Leave it to cool it volition non hold out sticky, but withal tacky.
2. Bring a saucepan of H2O to boil.
3. Oil i side of the cleaver, identify simply about dough on the cleaver too flatten it to almost 8mm thick. Use a dough scraper (lightly oiled at the cutting edge) too piece the dough into the boiling water. When the dough strips float, permit them simmer for simply about other 10 seconds hence purpose a small-scale strainer too pick them upward into a colander. Rinse the noodles nether running tap water, laid aside. (do this pace inward small-scale batches)
4. Let the noodles cool downward thoroughly earlier frying.

Prepare the long beans. (if this pace is done correctly, the terminal effect volition hold out good)
1. Heat wok until real very hot.
2. Put inward salt, hence the oil.
3. Put inward garlic, laissez passer on it a quick stir (it mightiness forcefulness out speedily cos it's real hot) too hence seat inward the long beans. (if it smokes, the ameliorate it'll taste)
4. Toss it too create until simply about parts of the long beans takes on simply about small-scale fry charring or browning. (it should aroma genuinely good, no require all to receive got on charring, simply a few pieces volition hold out proficient enough)
5. Add inward H2O too simmer on medium rut amongst the lid off until it softens too H2O has almost dried upward (add to a greater extent than H2O if the beans hasn't soften).

Frying the noodle
1. Heat wok too seat inward oil. Saute the shallots until golden.
2. Pour inward noodles too laissez passer on it a lite toss.
3. Pour inward long beans too seasonings, lightly toss it, receive got attention non to suspension the noodles.
4. When the liquid looks absorbed, plow off the heat, permit the noodles plow warm inward the wok, ambit non motility it.