Curry Chee Cheong Fun
Ingredients
- 1 cup [120g] rice flour
- 1/3 cup [40g] tapioca starch or sweet potato starch
- a pinch of salt
- 11/3 cup [315g] water
- 3 tablespoons homemade sambal (red chili paste) visit woonheng.com 'Cooking Essentials'
- 2 cups vegetable stock or water
- 1/2 cup [125ml] coconut milk
- salt to taste
- oil
- fried shallots
- toasted sesame seeds
Preparation
Mix the cheong fun ingredients in a bowl until no lumps appear.
Grease the bottom of a quarter size pan or plate with oil. Add in about 1/3 cup [80g] batter (adjust batter to your preference).
Steam for 2 minutes over high heat or until the rice noodle is fully cooked through. Place cooked noodles onto a cold water bath and brush the top of the noodle sheet with oil.
Using a spatula, give the cake pan a swirl to loosen up the noodles & cut into your desired width. Set aside until ready to use
To make the curry, simply sauté sambal in a non-stick pan, add the water/stock, salt, and coconut milk. Cook down the mixture until slightly thickened. Serve warm with rice noodles.