fortunecooking www.fortunecookingcheftom.com 1 cup of rice flour 1/2 cup of Tapioca starch A pinch of salt 1 1/2 cup of water 1/2 tsp of vegetable oil 2 TBS of vegetable oil for brushing Cooked shrimp for shrimp roll Enjoy!
My favorite thing about Asian food in general is that it's easy to make from scratch, you never have to buy preprepared stuff. It's not very complicated, but there's definitely a lot of western food like that too
Thank you Chef Tom! Been watching several videos about this recipe and yours gave me some tips that weren't mentioned in other videos. Can'T wait to try this out.
It came out 100% perfect on my first try working with these flours, and first time making noodles/rice roll. I decided to do the rice roll, not the noodles, since it was so easy rolling it up - no sticking!!! (oiling a Pyrex/glass bowl, and then oiling the rice roll after its been steamed is a MUST & the biggest HINT to anyone doing this the first time)... HELL, I even brushed my plate with the oiled brush :P Just in case!!!! No oil = would be disastrous!!! Just for anyone buying these flours the first time: Tapioca Starch and tapioca flour is the same thing. Also I was scared of cold water since most recipes called for hot water. This work if you leave batter for an hour (I actually took 2 hours before getting to the batter) - just keep mixing the left over batter between steaming the rice noodles/roll. For some reason mine kept going thick at bottom & needed a good whisk each time. I will make this weekly now! Maybe even on a bigger scale, and just leave the rest in the fridge for my next meal!!! LOVE IT> THANK YOU !!!!!!!!!!!
This was so interesting. I have made many different types of pasta from scratch but I have never made rice noodles and after this I will be making rice noodles from scratch. Thanks for sharing.
Your rice noodles Looks so yummy!!😋 that's my favorite noodles i even order mine with shrimp and spicy!!😜 you're amazing thanks are you a chief bc you really know how to cook when can you do vlogs of making shrimp fry rice!!lol.
I have been looking for the flat, one piece cheung fun, but the Asian market always sells them curled. I'm going to try and make my own using your recipe and make guern fun, a dish my mother made with egg and chai sui. wish me luck!
There's an Indian steam pot that works well for this. The Indian steamer is a broad pan with a lid, and different plates can sit on top of the pan. The unit I bought had several kinds, some are flat (a shallow dish), it's very shiny stainless steel. I used this so far to make wheat starch noodles, and now will try this. I keep wondering what people are doing with all that tapioca flour. I really like these noodles, and nobody makes them where I live.
