|Can you tell the difference between the two Low Shu Fun?|
|Low Shu Fun in minced meat, mushroom and wood ear fungus sauce|
I came across this recipe posted by Florence and decided to make another batch of Low Shu Fun using just wheat starch and tapioca flour. By omitting rice flour, I was hoping to get the almost translucent texture. I am quite happy with the result although it is nothing like the Kampar Low Shu Fun.
Ingredients: (yields 455g of cooked noodles)
125g wheat starch
60g tapioca flour
1/4 tsp salt
170 ml boiling water
2 tsp cooking oil
- Combine flours and salt in a mixing bowl.
- Pour in boiling water. With a wooden spatula stir to combine into a rough dough.
- When the dough is cool enough to handle, add in oil and knead until oil is incorporated and a soft and smooth dough is formed.
- Cover the dough and let it rest for about 20 - 30 minutes.
- Take a piece of dough and roll it into a rope. Cut into small pieces (the size of green peas). Shape each pieces of dough by rolling it in between your palms to form a tapered needle shape.
- Put a large pot of water to boil. Add in a little oil. Put in the noodles.
- Once cooked, the noodles will float to the top. Cook for another minute. Remove the noodles using a slotted spatula and transfer into a bowl of cold water to stop the cooking process.
- Drain the noodles in a colander.
- Noodles are now ready to be used in your favourite recipes.
I am submitting this to Malaysian Food Fest Perak Month hosted by WendyinKK of Table for 2 or more