This is the second version on how to make khao piak noodle soup using potato ricer. This noodle soup is super delicious and warm comfort dish for this cold weather. I love this version better. You can always make which one/version that is easier for you.
Ingredients:
Broth:
- Turkey meat (1 breast, 1 wing, 1 thigh). Use any meat of your preference.
- 1 yellow onion
- 1 piece ginger
- 1 stalk lemongrass
- 1 tablespoon salt
- 1 tablespoon mushroom seasoning ( chicken flavor)
Noodles:
Step 1:
- 3 cups rice flour
- 3 cups water
* mix it together then cook on the stove over medium high heat for 5-10 minutes until the rice batter get thicken. Remove from stove.
Step 2:
- 1 bag (14 oz/3 cups) tapioca starch
- 1 1/2 cups water ( to use after cook the rice flour)
- Add 1 1/2 cups water into the pot ( rice batter) use spatula, stand mixer, or hand mixer to beat up the dough for 1 minute.
- Add tapioca starch in then mix/beat until you get the whipping cream consistency.
- In a pot with boiling water, wet the potato ricer than add the rice batter in.
- Press the potato ricer in one go to the boiling water.
- Once the noodle is cook, the will float on the surface.
- Remove from the pot to the other pot that use to make the broth.
- I add 2 tbsp tapioca starch + 4 tbsp water and mix together then pour into the noodle soup.
Assemble your noodle:
- Noodle soup
- Chopped Cilantro & green onion
- Fried onion /garlic
- Chili oil
- Slice red chili oil
- Black pepper to taste
- Grated ginger (optional)
- Peanut butter (optional)
- Pork rhine (pork skin)
Mix everything together then ENJOY!!!
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