You Won't Believe Making Rice Noodles is This Simple
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Only 2 ingredients are involved. Learn how to make rice noodles from scratch.
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INGREDIENTS
200 grams (7 oz ) (1 cup + 1/3 cups) of rice flour (Amazon Link -
60 grams (2.1 oz) (1/2 cup minus 1 tbsp) of tapioca flour (Amazon Link -
320 grams (11.3 oz) (1 cup + 1/3 cups) of water
INSTRUCTIONS
First, assembled a reusable piping bag and a 1/4 inch round piping tip on the side because once the dough is done heating, you need to immediately transfer the dough into the piping bag to stop the cooking process. Do not use the plastic piping bag because you have to squeeze the noodles out with quite a lot of force, and the plastic ones will break right away. (Here is the link to the cake decorating kit that I am using -
Combine the rice flour, tapioca flour, and water into a non-stick pot. Stir to mix well and set it aside. Stainless steel pot could work but there is a risk of sticking.
Stir the flour-water mixture over low heat constantly. When you see a big chunk of starch formed on your spatula, immediately remove the pot from the stove and take some time to incorporate the lumpy chunks until the mixture is even. Put the pot back onto the stove and keep stirring over low heat. Wait for the starch to form again. Repeat this process for 3-5 times. The goal is to get an even dough, otherwise, the noodles will break apart.
The mixture will get thicker as you repeat this on and off the stove process. Lift up the mixture to check the consistency constantly. If the mixture drips down like a straight ribbon, that is too thin. Keep heating for a little more. When you lift up a big batch of dough, one chunk falls off, then the rest stays on your spatula with a swinging tail. That is the time to transfer the mixture into the piping bag. Do not overcook it otherwise, it becomes too hard, and you can not squeeze the noodles out. The window for this perfect consistency is only 30 seconds; if you miss it, you will end up with a failure.
Bring a big pot of water to a boil. Evenly squeeze the noodles into the water.
Turn the heat to high and keep cooking. The cooking time depends on how you gonna use these noodles. If you are going to season and eat the noodles right away, you should cook them fully.
When the noodles are fully cooked, they will float to the top of the water. If you are going to use the noodles to make stir fry or boil them again in the broth to make noodle soup, then don’t cook them all the way through, which means you should remove the noodles before they float to the top of the water.
Transfer the noodles into the ice bath. This will give them a nice chewy texture.
Store the noodles in a calendar and they will stay good in the fridge for 4-5 days
Kids Tiffin recipes| Time Saving Tips for Busy Mornings | Prawns Paratha, Pasta, Pancakes
Tiffin recipes is one such video which i guess many look forward. More than the physical pressure of preparing tiffin, is the mental pressure on 'what to keep for their tiffin tomorrow'. And am no less in that. i try to keep varieties in my kids tiffin so that they enjoy their meal from school. It reminds them, Mommy is the best cook in the world . So here i have put few recipes and i hope you will try out for your kids.
Take care everyone
Love you all !!
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Online Purchase Links -
My kids tiffin box -
Pancake Pan -
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Garlic bread with Air fried chicken
Chicken - 4 drumsticks
Salt - 1/2 tsp
Crushed black pepper - 1/4 tsp
Turmeric powder - 1/4 tsp
Ginger powder - 1/4 tsp
Garlic powder - 1/2 tsp
Red chilli powder - 1/2 tap
Coriander powder - 1/2 tap
Dried Oregano - 1/4 tsp
Dried parsley - 1/2 tsp
Dried mint - 1/4 tsp
Dried basil - 1/2 tsp
Olive oil - 2 tbsp
Bread slices - 5 - 6
Garlic cloves - 15-20
Butter - 100 gms
Red chilly flakes - 1 tsp
Coriander leaves - few
Salt
———————————
Prawns paratha
Dough:
Whole wheat flour - 2 cups
All purpose flour - 1 cup
Salt
Crushed black pepper - 1/2 tsp
Oil - 4 tbsp
Warm water - to knead
Prawns masala
Prawns - 10-14
Ginger - a small piece
Garlic - 4 cloves
Green chillies - 2
Oil - 3 tbsp
Onion - 2 medium
Salt
Crushed black pepper - 1/4 - 1/2 tsp
Coriander leaves - 3 tbsp chopped
Turmeric powder - 1/4 tsp
Ghee
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Savoury tuna Potato Pancake
Potato - 1 large
Tuna chunks - 2 tbsp
Coriander leaves - a handful chopped
Salt
Crushed black pepper - 1/2 tsp
Egg - 1
Corn flour - 3 tbsp
Fried egg
Boiled egg - 1
Red chilly powder -
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Pasta -
Pasta - 2 cups
Oil - 2 tbsp
Butter - 1 tbsp
Ginger - 1 tbsp chopped
Garlic - 2 tbsp chopped
Onion - 1 large chopped
Green chillies - 2
Cashews - 10 - 12 soaked in 1/2 cup filtered water
Pasta water - 1 cup
Soy sauce - 1 tbsp
Egg - 2
Coriander leaves - few chopped
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Healthy Oats Pancake
Oats - 1 cup
Very ripe banana - 2
Egg - 2
Milk - 1/2 cup
Salt- 1/4 tsp
Cinnamon powder - 1/4 - 1/2 tsp
Honey
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DISCLAIMER:
This is not a sponsored or paid video. Everything used or purchased here is of my personal choice.
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BETTER THAN TAKEOUT - Singapore Noodles Recipe
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Despite being named after Singapore, this recipe was actually born in HK in the 1960s, the time when HK was a British colony. As HK became the transportation hub between Europe and Southeast Asia, lots of cuisines from all over the world started creating sparks in this little island. With influence from the Indian spices, this stir-fried curry rice noodle dish found its way and spread globally. Singapore noodle is a very interesting dish that shows how multicultural Cantonese cooking could be. The curry powder is pleasantly invasive because it works so well on these spindly rice noodles.
???? RECIPE
Ingredients
For the noodles and protein
200 grams of dried rice stick noodle (Amazon Link -
8 cups of boiling water to soak the noodles
70 grams of char siu thinly sliced
150 grams (5.3 oz) of shrimp
A pinch of salt
Some black pepper to taste (Amazon Link -
2 eggs
Vegetables and aromatics
70 grams (2.5 oz) of multi-color bell pepper, cut into strips
42 grams (1.5 oz) of carrot, julienned
42 grams (1.5 oz) of onion, sliced thinly
42 grams (1.5 oz) of bean sprout
28 grams (1 oz) of garlic chive, cut into 1.5 inches long
2 cloves of garlic sliced thinly
For the seasonings
1 tbsp of soy sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
2 tsp of oyster sauce (Amazon Link -
1 tsp of sugar
1-2 tsp of curry powder depending on your taste (Amazon Link -
1 tsp of turmeric powder (Amazon Link -
Instructions
Bring 8 cups of water to a boil then turn off the heat. Soak the rice noodles for 2-8 minutes depending on the thickness. Mine was medium thick and it took about 5 minutes. Do not overcook the noodles, otherwise, they will turn mushy when you stir fry them. You can give it a bite to test it. The noodles should be a little bit chewy at the center.
Remove the noodles from the water and spread them on a cooling rack. Let the rest of the heat helps to evaporate the excess moisture. This is the key to avoid clumpy and sticky noodles. Do not rinse the noodles with cold water as it will bring in too much moisture and make the noodles stick to the wok badly.
SLice the Char sui thinly; Seasoned the shrimp with a pinch of salt and some black pepper to taste; Crack 2 eggs and beat them well until you don’t see any obvious egg white; Julienne the bell pepper, carrot, onion and cut the garlic chives into 1.5 inches long.
Before we cooking, thoroughly mix all the sauce ingredients in a bowl.
Turn the heat to high and heat your wok until smoking hot. Add a few tbsp of oil and swirl it around to create a nonstick layer. Pour in the egg and wait for it to set. Then break the egg into big pieces. Push the egg to the side so you have room to sear the shrimp. The wok is super hot, it only takes 20 seconds for the shrimp to turn pink. Push the shrimp to the side and toss the char siu for 10-15 seconds over high heat to reactivate the flavor. Take all the proteins out and set them aside.
Add 1 more tbsp of oil to the same wok, along with the garlic, and carrot. Give them a quick stir then add the noodles. Fluff the noodles over high heat for a few minutes.
Add the sauce, along with all the vegetables except for the garlic chives. Introduce the protein back into the wok. Quickly stir to make sure the flavor is well combined. Once you don’t see any white rice noodles, add the garlic chives and give it a final toss.
Before serving, always give it a taste to adjust the flavor. As I mentioned before, different brands of curry powder, curry paste, even soy sauce may vary in sodium level.
Videography / Editing by Austin Schargorodski -
Koshari Egyptian rice recipe /koshari /how to make koshari /kushari /
#koshari #egyptian #rice #macronirecipe
koshari Egyptian rice recipe koshari how to
make koshari kushari
ingredients.....
4 pes onion slice
4 spoon cornflour
4 spoon oil
4 pes garlic chopped
4 pes potato pasta
salt to tast
2 spoon black papper powder
1 spoon kashmiri chilli powder
half spoon Red chilli powder
1 spoon sugar
4 spoon White veniger
2 pes onion chopped
200 gm lentils
half spoon cumin powder
half spoon Coriander powder
2 spoon butter
209 gm vermicelli
100 gm kabuli chana( chickpeas)
100 gm macaroni
Thank you for watching and support ☺️
This recipe surprised my kids! Super easy and delicious snack recipe
This recipe surprised my kids! Super easy and delicious snack recipe
Ingredients:
4 Slices of bread
Unsalted butter 1tbsp
Honey 1tbsp
The right amount of Sesame seeds
Olive oil 1tbsp
Salt 1/4tsp
Garlic powder 1tsp
Parsley flakes 1/2tsp
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EASY WAY TO COOK SHRIMP FETTUCCINE ALFREDO
#cooking
Hi guys! I cooked Shrimp Fettuccine Alfredo since I am craving for pasta these past few days ???? hope you enjoy watching! Thank you!