All these while, I have been using udon noodles sold at Asian grocers to cook 'assam laksa'. It was delicious, of course but I always felt that the noodles did not taste authentic enough. Laksa noodles are made from rice flour, generally. The texture is soft and smooth - so smooth that I sometimes find it slippery to a certain extent. When I was younger, using chopsticks to pick them up was definitely a challenge.
When I first made these noodles, I encountered a lot of problems due to the all purpose flour (wheat flour) which was used. It can be quite a headache to decide on the type of flour which were sold in most of the supermarkets here. When I finally settled for flour type 550 which contains up to 11% of gluten, the noodles turned out very hard. I tried adjusting the amount of flour but still did not get the consistency I wanted.
Finally, using the Asian all purpose flour which contains a lower amount of gluten did help. It resulted in the noodles being soft and smooth, just the way it should be! Now, what is missing here is a good bowl of 'assam laksa' broth to go with these noodles. Perhaps, could the recipe be in the next upcoming video?
Homemade Laksa Noodles is also known as: Mee Laksa
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Mix all purpose flour, rice flour and salt together evenly. Add boiling water to the flour mixture bit by bit. Stir mixture using chopsticks.
Using a cookie press or potato press, create noodles by pressing flour mixture directly into a pot of boiling water.
The noodles will float after boiling for 2-3 minutes indicating they are cooked. Then, shock noodles in cold water bath. Noodles can be kept refrigerated for up to 3 days.