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 it is slippery to a certain extent, especially when picking them up with a pair of chopsticks. 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 was 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 to be very hard. I tried adjusting the amount of flour but still did not get the consistency that I wanted.
Finally, using the Asian all purpose flour which contains a lower amount of gluten yields the outcome I wanted. 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 them. Perhaps, could the recipe be in the next upcoming video?
Homemade Laksa Noodles is also known as: Mee Laksa
Mix all purpose flour, rice flour and salt together evenly. Add boiling water to the flour mixture a little at a time. 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 2-3 minutes indicating they are cooked. Then, shock noodles in cold water bath. They can be kept refrigerated for up to 3 days.
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