Text 16310, 85 rader
Skriven 2014-08-27 12:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: classless music 864
===========================
 ML> If you want to hear Fuer Elise and a couple Hungarian Dances
 ML> and a Vivaldi concerto and five minutes of Pavarotti bellowing
 ML> every hour, it's fine.
 DD> I dunno what "satellite" channels youse guys have been listening to -
 DD> but Ch 76 (Symphony Hall) has everything from Antonio Maria Abbatini to
 DD> Pierre-Joseph-Guillaume Zimmermann with stops at various other
 DD> well-known and obscure composers along the way. There used to by

Well, Fuer Elise and Hungarian Dances are the best that they
have to offer. These A to Z composers you mention are way less
than Vivaldi; sad to say, most composers who faded into
obscurity did so for a good reason.

 DD> I dunno what you consider "challenging". For myself, I prefer the war
 DD> horses when listening to classical music ... but, will gladly listen to
 DD> anything that doesn't drag and is not overly dissonant.

Not so the warhorses, which got to that status largely by
being loud (no, Beethoven's 9th is not a great piece).

Chee cheong fun
categories: dim sum, Hong Kong, noodles
yield: 1 batch

150 g rice flour
1 1/2 Tb potato/tapioca starch
2 Tb cornstarch
1 Tb oil
450 ml water
1 pn sea salt
1 stalk spring onion - green part only, chopped fine

Homemade Rice Noodle

You totally can make rice noodles using
this recipe, you'd just have to cut them
into strips after that.

Instead, I made chee cheong fun, which are
wide flat pieces of rice noodle (think rice
'lasagne' sheets), rolled up. The vietnamese
version of this is called banh cuon.

The original recipe calls for wheat starch
(not the same as wheat flour), which gives
that smooth springy texture. There's no
proper substitute for it, but I really
couldn't find it and I got some tips from
chowhounders that said potato/tapioca starch
could serve as a (not perfect) substitute,
so I went for that instead.

1. Mix the flours together, then stir in the water
slowly, before adding the oil and salt.

2. Leave the batter to rest for at least 1 hr
before adding the chopped spring onions. (If
using brown rice flour, leave it to rest
overnight. The soaking will counter the
anti-nutrients found in whole grains.)

3. Prepare steamer. Place a 8" oiled plate/tray
over and let it heat up.

4. Over boiling water, add a scoop of batter
into the hot plate and swirl to let it run to
the edges. After a few failed tries you'll
know the amount to get a thin layer.

5. Steam for 5 min on high heat.

6. Let cool. I place the plate with the rice
noodle 'crepe' over a basin of cold water.
It's easier to remove when cool. Roll up.

7. Cut into sections. (If making rice noodles
like kway teow or fun, cut into thinner strips.)

8. Top with as much sauce and toasted sesame
seeds as you like.

mummyicancook.com
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