Silky Smooth Curry Chee Cheong Fun (Curry Rice Noodles) - 美味滑口的咖哩猪肠粉

By WoonHeng · 60 min

Ingredients

Instructions

1. For the rice noodle batter, mix the rice flour, tapioca starch and a pinch of salt in a large bowl.
2. Gradually pour in the water while whisking until no lumps remain. The batter should be thin.
3. Fill a large wok or frying pan, big enough to fit the steaming pan snugly, with water and bring to a rolling boil.
4. Grease the bottom of the steaming pan, then stir the batter and pour in about 1/3 cup (80 g).
5. Place the pan on the boiling water so it floats, tilting it slightly so the batter covers the whole base.
6. Cover and steam over high heat for 2 minutes, or until the noodle sheet is fully cooked through.
7. Move the cooked sheet to a cold water bath and brush the top with oil.
8. Loosen the sheet with a spatula, cut it to the thickness you like and lift out. Keep covered at room temperature, or refrigerate in an airtight container.
9. For the curry, heat a drizzle of oil in a non-stick pan and fry the sambal until the paste loosens.
10. Add the vegetable stock or water and bring to a rolling boil.
11. Taste and season, then slowly swirl in the coconut milk.
12. Simmer until slightly thickened.
13. To serve, place the cut noodles in a bowl, ladle warm curry over them and top with fried shallots and toasted sesame seeds. Serve immediately.

Summarized from WoonHeng's video. Watch it for the details.

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