Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: Harmony on August 10, 2010, 02:18:12 pm
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Just thought I'd put this one out there before I try it in case it's been tried before.
You make a batter of rice and water then steam it to set the noodles, it says not to use a food processor but seeing as I reckon the TMX isn't just any old food processor, it's worth a go ;)
http://www.ifood.tv/video/making_rice_noodles
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Here's another recipe
http://asiarecipe.com/ricenoodles.html
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Harmony, that is brilliant. I haven't heard of anyone making these but, as you say, should be a breeze in the TMX. If you want to use the varoma for steaming, the dish is going to be a bit of a problem - getting one to fit and be big enough may be a problem but I guess size is not important in the finished noodle. Go for it and let us know how you got on. I would certainly be interested in making them myself. Thanks for finding this video - very impressive.
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That is awesome. I wonder if you could do it on gladbake that was sitting on a couple of egg rings?
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I was laying in bed last night thinking of this and wonder if you could line the varoma tray with wet baking paper and pour the batter into that.
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How cool is that ;). Thank you Harmony :-*
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Thanks Harmony, just love something new and different that can be made in the TMX. I have a couple of Pyrex dishes that I think will be OK. Think I will spray them with rice bran oil as it has no flavor.
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Well Harmony I notice that there are 2 recipes here. Being an impatient person, and raining like mad out side I decided to have a go. This is what happened. Method 1. I ground 1 and 1/2 cups of rice in the TMX for 1 and 1/2 mins. at speed 10. Then I mixed in 1 and 1/2 cups of water. It felt a little gritty so I mixed for 3 mins, on speed 7. I let it stand for 10 mins, while I sorted through my dishes to see what was suitable. I tried the Pyrex ones first but the batter sunk towards the middle, although it steamed well and when cool lifted out of the dish easily. No graininess in the noodle.
Method 2. cooking, same batter. I found that an 8inch (20cm) sponge tin with little handles on the side fitted into the Varoma. With this method you cook a layer of batter for 5 mins. and then oil the top and spread another layer on top . you do this until all the batter is used up and then cook the lot for 8 further mins. When cool you cut the whole through into noodles and they are supposed to separate. Mine didn't. They stuck together.
I think the batter was OK, so would cook the sheets as individuals.
The other method also said to soak the rice in the water over night. I have some soaking and will see what happens tomorrow. Thanks for the opportunity to experiment and look forward to what others may find with this recipe.
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Chookie, what a trooper you are. So glad you had a wet day over there which forced you to stay indoors and experiment with this great new idea Harmony found. Be interested to read about tomorrow's adventures with the remaining batter. What did you do with the noodles?
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JD, I'll cook some to see how they are, and I think the chooks will get the rest ;D ;D ;D. Cost/time wise they probably not worth the effort but good fun and at least we know what is in them. Isn't Harmony a treasure for thinking of them. ;D ;D
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Chookie you are indeed a star. Thanks for that. :-*
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Yes they do work ;D ;D ;D ;D Any one who now has long grain rice and water and a TMX and 2 20cm. (8 inch ), sponge tins can make fresh rice noodles.
Soak 1 1/2 cups of long grain rice in 1 1/2 cups of water over night, OR( grind 1 1/2 cups of long grain rice for 1 1/2 mins. speed 10 in TMX.) The soaked rice and water should be blended for 2 mins., speed 9. Pour into a jug.
3/4 fill TMX bowl with warm water and set Varoma temp for 10 mins on speed 1. (it should boil in about 5 mins.)
While water is heating, lightly spray the 2 sponge tins with oil, (I used rice bran oil). Place Varoma on top of machine. Place 1 tin on top of Varoma to heat. After about 2 mins. pour in enough batter to form a thin coat over base of warm tin .
When the water boils, set the time for 5 mins, place tin on top rack of Varoma and cover with lid. Steam for 5 mins, speed 1.
While this is steaming, Pour the batter into the next tin and tip the tin to cover the base. Sit this tin on top of the Varoma cover while the one inside is cooking. This sets the next lot of batter a little.
When the 5 mins. are up, remove tin and set aside to cool. Meanwhile place the partially set tin in the Varoma and steam for 5 mins.
After about 2 mins. the cooling batter, (now a disk), is ready to remove. Using a spatula, ease the rice disk out of the tin, and place on a wire rack to complete cooling. Wash the tin and dry and spray ready for next lot of batter. Do this immediately and follow the same process of sitting on top of Varoma.
I made 12 rice disks, and would think that, cut into noddles, 1 disk would make 1 serve.
In the photo I have cut some thin and some thick. I understand they will keep for 2 days in fridge, and can be frozen.
It is important to have a very flat base to the tin in which you steam the noodles.
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They look AMAZING achookwoman!!!! ;D ;D ;D ;D Can't wait to give these a try
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crikey chookie!
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Well done Chookie, I knew you could do it - aren't we all lucky that you love experimenting with food.
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Amazing Chookie !!! I'm going to try this with brown basmat rice.
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Wow Chookie :o they look great, thanks for working this out. ;D
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Thinking of this again last night (do a lot of thinking in bed and not much sleeping) and wondered if you packaged portions using your cryovac machine Chookie, how long they would last that way. The last lot of shelf fresh noodles I bought has a use by date of Nov '10 and isn't even kept in the fridge.
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Chookie,think of all the money you have saved us. :-* :-* :-*
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A couple of thoughts....... I would allow between 1 and 1 1/2 hours to make these, after soaking over night.
Judy, that is a good idea, I'll give it a go.
Tebasile, I think this would work fine.
Any ideas anyone how potato flour would work?
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Potato flour in lieu of what Chookie?
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JD, potato flour instead of rice flour. I found a book on Noodles today. Family Circle, 'noodles" Looks like it will be useful.
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They were easy to make and more than delicious. I steamed them in glas bowls and will use them for lasagna ;). Thanks again Harmony and Chookie :-*.
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Tebasile, what sort of glass bowls? I put some in a sealed plastic bag and will use them tonight for a stir fry. Glad they worked out well for you. ;D
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I used a rectangular and a round lock&lock oven proof (http://www.shopnaturally.com.au/lock-lock-boroseal-heat-resistant-glass-cookware-air-tight-food-storage-900ml-rectangular-container.html) bowl and greased with coconut oil. I post a picture tomorrow. Enjoy your stir fry. We tried some with ratatouille tonight ;).
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Brown Rice Basmati Lasagne Sheets ;)
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Elizbeth, were these cooked in the Varoma? They look great and can be used in many dishes. I like the idea of Brown rice. Today I made a Chinese Lasagna. Will post the recipe later.
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Yes Chookie, between 3 and 4 minutes. I'm looking forward to your Chinese Lasagna recipe. Our favourite is spinach with tofu.
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Thanks Harmony. I was sure that I had posted something about making noodles in the Varoma tray with wet paper as JD had suggested. Can't find anything??
I have made them with rice that was ground down and also some with half rice & half arrowroot (the proper stuff-not tapioca flour).
The only problem that I had was that you need to make a few trays for a big meal. But it is like the noodles I saw made in Viet-Nam.
Thanks for putting it together Chookie. Glad we had some rain (for more than one reason)
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All hail Chookie for all her hard work, I must confess I've spent a grand total of several minutes thinking about this since I posted it :D but I have a good excuse, my kids have been sick!
They are better now, hubby is taking them out for the whole day tomorrow while I TMX up a storm for my T'ware party at 2pm, maybe I'll get time to try the noodles as well :)
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Harmony, I'm really sorry that the kids have been sick, but glad that they a now better. I would be interested in what you are cooking as you seem to have good ideas. ;D
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ooo.......i can't wait to try this! I am a nanny in my own home to 3 kids and i try to cook up healthy foods and more keen if i can whip them from scratch. Will post pics when i get a chance to try out your recipe.
Thanks! ;)
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DH made rice noodles today with Chookie's recipe. He ended up using small aluminum trays in the varoma (the type you'd use for take away or drip trays in a Weber BBQ ). He said they were really easy to make but he'd probably make them thinner next time.
We cut the sheets in half and made rolls stuffed with chopped raw prawns, coriander, grated garlic and chilli. Steamed them in varoma for 5 minutes until prawns cooked. yum ...(http://img.tapatalk.com/cb3b0b4d-836f-1cd9.jpg)
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Well done to your DH Fiona.
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He loves cooking and making recipes up as he goes. Unfortunately he sliced his finger chopping coriander for the noodles so had to sit and give instructions while I finished off his masterpiece. That's what happens when you buy a really sharp new mezzaluna and get carried away 😉
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Ouch, that took the gloss off the meal for him I'm sure.
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Nothing a few band aids and some TLC won't fix 😉
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Bonsai, it is really. Good fun making these noodles. You are right, they need to be thin. This is the trick.
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Well done Fiona and her DH.
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We did these in my Thai class…they are awesome, meaning to blog them, but wanted a few more classes under my belt first…lots of fun and really delicious. ;)
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Wow guys... fantastic. Reminds me of some delicious dishes I've enjoyed at dim sum/yum cha, or whilst travelling in Vietnam... steamed rice rolls.
Here's a good youtube video that shows a couple of alternative ways to make the sheets...
traditional steaming on a sheet of stretched cheesecloth or silk: http://www.ifood.tv/video/making_rice_noodles
doing it at home using a good non-stick pan: http://www.youtube.com/watch?v=JnYy1iTUJig
i might give steaming a go this weekend using an embroidery cross stich frame and cheesecloth!!!