Tuesday, June 2, 2009

Handmade Loh See Fun and Lai Fun

ALEXANDER'S LUNCH - Loh See Fun with shredded chicken and soup.

This was the result of the first batch of dough i made to make 'Putu Mayam'. Since i did not have the correct template for 'Putu Mayam' but i do have bigger holes template, Viola, the dough was pressed and steamed and became 'Lai Fun'.

These 'Loh See Fun' was hand-rolled. Pinch a tiny pea-size dough and rub it between your palms, the dough will form into a strip with both ends pointed. You might have to dust your palms with tapioca starch. When done, steam until cooked and serve them in soups of choice or 'kon loh' with fragrant oil, black thick soya sauce and c ooked ground pork. In Malaysia, we call this 'Loh Shi Fun' and in Hong Kong it is called 'Silver Needle Noodles' but it is made with 'wheat starch a.k.a. Tung Mein Fun'.
Recipe for dough, use the same ingredients and method as in Putu Mayam. Ground Pork Sauce goes very well with soup or 'kon loh'.


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