Healthy Kitchen Smells Fresh

June 11, 2009

Homemade Koew Teow ( Flat Rice Noodles)

Filed under: Allergy Free, Asians, Chinese, Cooking, Gluten-Free, Malaysians, Noodles, Vegan, Vegetarian — nshahida @ 10:39 pm

Koew Teow

After quite number of times trying to make homemade rice flat noodles or koew teow , which were disastrous , I had never tried to make it again ever since. Thought it was easy to make, unfortunately I was wrong.. err.. may be it just me.

I don’t remember what happened until I was convinced to make it again. Perhaps, it popped up in my head when I was thinking about making an allergy free version of noodles. With my mother’s big help, I finally got full bowl of rice noodles of my own. Still after a couple unsuccessful attempts, but I guess all the efforts is paid off and I am so thankful.

With compliments my husband awarded me for this homemade koew teow, I feel confident and happy to share this with you.

Different people make this noodle differently, so do I. I find the version I am about to share with you works best for me, I hope it does for you too. This recipe does not call for all purpose flour or any source of wheat or gluten so for those who has problem with gluten , this is for you. Especially for my sister, Kak J who makes a lot of AF foods for her son.

Warning : this noodle recipe is not suitable for those who is allergic to rice , corn or potato.

Flat Rice Noodles. (makes 12-14 crepes , 4-5 servings of noodles )

TIPS:The first round making this ‘crepes’ may be gone to the chicken for some of you, the same thing happened to me so don’t get discouraged! Keep trying until you get it. You will finally figure out how it works.

It is highly recommended to use non-stick pan.. any kind otherwise you only get dumpling instead of flat noodles. Different size of pan will need different amount of batter mixture each time cooking the ‘crepes’ , play around with the amount until you get it.

If making rice spring roll wrapper, reduce the amount of batter to pour on the hot pan, this make thinner crepes .


  • 1 cup rice flour
  • 1 cup cornstarch
  • 1/2 cup tapioca flour (see Note)
  • 1/4 teaspoon salt
  • 6 cups Luke warm water
  • ¼ cup canola oil or vegetable oil and some extra for brushing.


  1. In a large mixing bowl, whisk the rice flour, cornstarch, tapioca starch/flour and salt.IMG_3959
  2. Stir in the water and canola oil , whisk to well-combined. Set aside to allow the batter to sit and absorb liquid at room temperature for 20 minutes.Measures and brushing
  3. Heat an 8-inch nonstick skillet and brush with oil. Whisk the rice-flour batter well each time before pouring on the hot pan.


    When you see the batter starts bubbling, it means you are good.

  4. When the oil is hot, pour 1/3 cup of the batter into the skillet, tilting and shaking the pan slowly to evenly coat the pan with batter.

    Cover with lit

    Cover with lit

  5. Cover and cook over medium-low heat until the ‘crêpe’ is firm, about 3-4 minutes. Let it continue to cook for about 2 minutes. With a spatula, slowly remove the cooked batter from the pan to avoid the crepe from tearing.Methods
  6. Flip the crêpe out flat onto a prepared baking sheet. Repeat with the remaining batter , it make approximately 12-14 crepes in total; don’t let the crêpes overlap on the baking sheets or they will stick together. Let them cooled and completely firm to touch.
  7. Take one crepe , score it into 8-10 pieces of flat noodles, depending size of preferences. Continue with the remainings and ready to use. ( you may want to roll the crepe up before cutting into noodles size but be careful because it may stick, make sure the crepes are completely firm and cooled).

Koew Teow

Storing: If making a head, place the noodles in a clean and dry freezer/Ziploc bag, refrigerate  up to 5 days, freeze up to 4 weeks


December 31, 2008

Homemade Egg Noodle

Filed under: Asians, Cooking, Malaysians, Noodles, Vegetarian — nshahida @ 11:37 am

Have yet to post anything for quite sometimes, have I? Being quite not-so-much-idea lately to be frank. As usual, the kitchen is around the clock steaming. Has to be.

I make homemade noodles for sometimes now, let say every other week – since I am strictly on all homemade diet, preservative free as possible. I will update more on this.. give me sometime will ya? for now.. let see the how to’s





uncooked noodles


ready to eat noodles

Homemade Egg Noodle ( Makes approximately 6 Cups of Noodles)


  • 4 cups high-gluten (protein)/ bread flour (See Notes)
  • Really small pinch of tumeric powder (See Notes)
  • 1 whole egg (lightly beaten)
  • 1 cup (250mL) and 1 Tablespoon luke warm water (1-2 teaspoons if necessary)
  • ½ teaspoon edible lime (mix well with 1 Tablespoon water) (See Notes)
  • Tapioca flour/starch for dusting
  • Enough water for boiling
  • Salt to taste
  • Oil for rubbing


1– Mixing :In a large mixing bowl, Combine flour and tumeric powder together well. Make a well in the center to fill the wet ingredients. Set aside

2- Add egg , water and the mixture of edible lime into the well. Mix the ingredients until well incorporated and a not too soft dough is formed.

3- Knead for 10-12 minutes with hands. If the dough is crumbly or too hard to handle, add extra water 1 teaspoon at a time.

· Remember, do not add extra water more than 3 teaspoons. You should get a hard but not too hard dough, makesure it’s easy to handle and still pliable. Not a soft bread dough though. Otherwise you may want to start all over again.

4– Rolling Divide the dough into 4 balls and cover the balls. Let it rest for at least 1 hour.

5- Roll flat each ball about ½ inch thick. Lightly coat the flat dough with tapioca starch.

6- Using pasta machine, start roll a piece of flat dough from the maximum thickness , according to my pasta machine , the thickest part is on no.7 and as the number goes down for the thinnest rolling part. Repeat this process on the same thickness part until you get smooth and flat dough. About 2-3 times.

7- Then move to no.6 or the 2nd thickest rolling part.Continue rollig the flat and smooth dough, about 2 times.

· It is not recommended to go further down the number , you don’t want thinny noodles, do you? The noodle you should get is meaty bouncy pliable noodle. That’s prefect.

8- Repeat all the rolling process with the remaining dough.

9- Once again, lightly coat the flat rolled dough with tapioca starch. Put the dough through dough cutter (spaghetti size) .

10– Boiling : In a large pot, pour enough water and bring it to a boil. Add salt to taste and 1 teaspoon canola oil.

11- Pour the noodles into the boiling water for 2- 3 minutes. Keep stirring to avoid noodles sticking to each other and on the bottom of the pot.

· Boil the noodles one portion (from one small ball) at a time.

12- Pour the cooked the noodles into a strainer and wash with cold water.

· It is important to wash with cold water to get bouncy texture from your noodles.

13- Rub the cold noodles with oil. And ready to use.

Shida’s Notes:

  1. I would recommend to use high protein/bread flour in this recipe. I have used regular all purpose flour and wasn’t really satisfied with the texture to my very humble opinion. But the taste is still good. If all purpose flour is all you have, just use it. Again, it’s only the not-so-perfect texture .
  1. To get light yellow noodles, I use tumeric powder instead of yellow food coloring. Do not put too much tumeric powder . Less than 1/16 teaspoon should be find or you can go with yellow food coloring if you want or may be totally omitted.
  1. Edible lime is calcium hydroxide. Do not get confused with calcium oxide which is harmful for your body. Edible lime can be found in Asian grocery store, usually Indian store has it. If you are not familiar with edible lime or feel doubt , vital wheat gluten powder ( 1 tablespoon amount) would be find. I’ll do more research about edible lime and post it here, insyaAllah. Lye water may be called for some noodle recipe but I would not recommend that since it would cause irritation to your digestive system and may cause harm to your body but this issue is still controversial, further research is needed. Any idea anyone??…

October 30, 2008

Mee Siam

Filed under: Asians, Cooking, Gluten-Free, Life, Malaysians, Noodles — nshahida @ 8:17 am

Noodle is one top-ranked favorite in my household, any kind of noodles.. – rice noodle, egg noodle , pad Thai noodle , soba and etc. We can eat noodles everyday! Well not that crazy.. Those who are sailing the same noodle-crazy boat would understand what I am saying.

In answer to our ‘all time’ need for noodles , we plan our menu once per week noodle dish for moderation. Alhamdulillah, moderation makes us satisfied enough! ( Smile)

One of the best dishes , I’d say the winner to my husband is mee siam or Siamese noodle . Mee Siam is stir fried noodle comes with spicy sweet sour gravy. With all those garnishing makes it look perfect and mouth watering. Siamese noodle? I am not certain if I translated it right so am I for it’s ‘hometown’. Do they actually have this kind of dish in Thailand? I really am curios!! Or may be we Malaysians just randomly created our own for the obvious sweet sour flavor also known as flavor of Thai.

The flavor is quite overpowering yet soothing to your tongue and throat . When I say throat, I am no kidding.. it really does the job, masyaAllah! can you consider this as a natural remedy for sore throat or may be cold? waAllahu ‘alam.. to me,it’s quite comforting for a taste of Asia.

Now, How did I get the recipe?

I asked people around for the recipe and from my observation, different people make their Mee Siam differently and not to mention, tastes good on it’s own way and that sweet sour flavor isn’t going anywhere but there.. still there.

Some people love it with  rich creamy sweet sour gravy , the others prefer Mee Siam as is. I am in that “the others” category. I prefer the one with no coconut milk added.Thus,I finally ended up with one recipe , to my humble opinion is good. ! I ultimately made my own comparable mee siam to a husband who has been missing his grandma’s so badly eventhough mine isn’t as good.

This recipe is updated by the combination of hundreds sources I referred to. MasyaAllah, they were all such a great help . And I’ve been using this recipe until today…

Mee Siam (Serves 4 – 5 people) [for Allergy-free version, See below notes]


1 Package vermicelli rice noodles ( prepare the noodles by soaking in warm water for 20 minutes or until pliable soft but not too soft and drained, set aside)

2 Cups fresh shrimps or thinly sliced chicken breast or beef (See Notes)

2 Cups bean sprouts

4 Stalks green onions, slice 1 inch length

5 Stalks green mustard/ bok choy, slice 1 inch length

3 Tablespoons sugar

Salt to taste

1 ½ Cup water

3 Tablespoons canola oil

To Blend:

4 Tablespoons chili paste ( for extra hot)

½ Cup soy paste or taucheo (available in Asian grocery stores)

2 Large yellow onions

2 Cloves garlic

1 Teaspoon shrimp paste or belacan (available In Asian grocery stores)

1/3 Cup dried shrimp (available in Asian grocery stores)

Blend all together till well blended.


Malaysian spicy chili sauce ( See Recipe below)

3 boiled eggs , slice in quarter

2 key limes or limes, slice in half

1 Cup chopped green onions

Fried shallots

Method :

Heat a large wok on medium – high heat. Drizzle canola oil and let it heated for couple minutes. Pour in the blended ingredients and sauté until fragrant and dark red is

paste formed.

Spoon out half of the paste and set aside for later use in gravy. Continue to cook the other half. Add salt, sugar.. Adjust salt to your taste. Add the vermicelli rice noodles, sliced green mustards, sliced green onions. Toss well and until completely cook. (the noodles should be softened when it’s cooked)

For Gravy:

Add in the other half ( the one that has been set aside) in a medium pot, pour water in. Bring it to a boil on medium high heat. Add in salt, adjust accordingly. Keep stirring.

If adding beef or chicken, go ahead add now and let the meat completely cooked and tender.

If adding shrimp, add a few minutes before turning off and removing the pot from the heat. (See Notes)

Malaysian Hot Chili Sauce:


Blend together :

1 Large yellow onion

2 Cloves garlic

4 – 5 tablespoons chili paste

Other Ingredients:

Sugar and salt to taste ( not too much)

1 Tablespoon vinegar or lime juice

1 Tablespoon canola oil


On medium high heat, place a small wok or pot and drizzle the oil. Let it heated. Add the blended paste , sauté until brownish red and fragrant. Add sugar, salt accordingly. Spoon in vinegar/lime juice. Continue to cook until slightly thick and pasty.

Preparing Mee Siam:

In a bowl of stir fired noodle, pour in the gravy. Garnish with boiled egg and lime. Spoon a dollop of Malaysian chili sauce and sprinkle with green onion and fried shallot.

For Soy-free, shellfish free, and egg free version:

– Taucheo or soy paste is made from soy bean, if you can’t use it, just add 1 tablespoon thick tamarind juice , a little bit more salt and Palm sugar.

– Dried shrimp can be subbed with chicken bouillon. Also try to replace water with low sodium chicken broth if you can.

– You can omit the belacan or shrimp paste

– Boiled egg can also be omitted for garnishing.

P/S – All the subbing will change the flavor of real mee siam.. The main flavor from the dish is sweet-sourness from tamarind and taucheo. Adjusting the tamarind juice, sugar and salt will help to get the true taste closer but not the same. At least you still are being able to enjoy it.. right?

Notes Of The Day

1- If you choose beef as your meat of choice, submerge the meat into hot boiled water and let it tender and cooked. Save the beef stock for gravy instead of water.

2- For gravy – to keep the sweetness and tenderness of the shrimp, add it in the gravy during the last minutes you cook the gravy; for the last 3 minutes. Otherwise you will end up with tough and rubbery shrimp.

Blog at