Short short dinner post!
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| From Weeks 9-12, 2011 |
What is so special about this dinner? It's home-made! Well... not the char siu... but the noodles. Udon made from the cookingwithdog recipe, which is actually pretty easy to follow.
All you need:
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| From Weeks 9-12, 2011 |
is 300g plain flour, 130ml warm water and a bit of salt. Sift flour, dissolve a bit of salt in water (amount of salt in recipe was 15g, but just a bit of a sprinkle will do). Pour half the water mixture into the flour and knead dough with hand. Continue to add water to the dough till it comes together.
Stuff the dough into a plastic ziplock bag that has been coated with flour, fold in half, press it flat with a rolling pin. Open bag, roll the dough up, turn it 90 degrees and repeat the whole pressing flat process.
If you don't understand, watch the cookingwithdog video on youtube.
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| From Weeks 9-12, 2011 |
Compress the dough into a ball, and here it is! Wrapped like a baby and placed on top of the computer. For warmth.
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| From Weeks 9-12, 2011 |
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| From Weeks 9-12, 2011 |
Prepare a clean workbench, sit back, have a glass of ribena.
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| From Weeks 9-12, 2011 |
Watch some Puella Magi Madoka Magica, wait an hour or 2 for the dough to sleep a while.
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| From Weeks 9-12, 2011 |
Roll out~ flatten, with plenty of cornstarch so nothing sticks.
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| From Weeks 9-12, 2011 |
Chop into thin strands~ loosen the strands and coat with cornstarch liberally, be careful not to pull them, they're fragile and stretch easily. You don't want super thin stretched udon.
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| From Weeks 9-12, 2011 |
Use a very sharp knife =D
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| From Weeks 9-12, 2011 |
Boil in water for 15 minutes or until al dente.
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| From Weeks 9-12, 2011 |
Cold rinse!
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| From Weeks 9-12, 2011 |
We used a vegetable stock, with added soy sauce, chopped chives, pepper, spices... um.. yea... and 3 bunches of bok choy, washed and ripped in half.
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| From Weeks 9-12, 2011 |
Char siu, compliments of tt!
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| From Weeks 9-12, 2011 |
And this is what dinner looked like! Vegetable stock with home made udon noodles, char siu and bok choy~ made with love by F+S, me and tt! =D
Verdict? FUN! And even though the sitting time for the dough was recommended 2 hours, we only watched 3 episodes of Madoka, which equates to about 1 hour before flattening it, worked perfectly anyway. Cooked beautifully, texture was great, it had that particular resistance when bitten that really signifies freshly made noodles.
Sure, it was a bit time consuming, but it is such a simple recipe! All from just flour, water and salt. Will try again! =D
5 comments:
Yep! Simpler than expected!
When I told my mum it's just flour water and salt she didn't think it was right..
But it turns out great! Without lye water or anything
I know! I was surprised at how little ingredients was needed, and how basic the ingredients were =D
Now paying 80cents for a packet of udon doesn't seem worth it anymore, much less $10 for a bowl of it in a restaurant.
LOL... that clean "top" does not look familar... did u all buy a new cabinet or something?
and i am sure u are not the only one making it... was mom helping?
or was IZ helping u take photo??
=)
but it looks yum otherwise!!!!
jie
PS, what is with the CHICKEN!!!
heh? we made this at a friend's place, so no, iz wasn't taking the photos, my friend was, and mum wasn't there, haha.
We got two chickens now.
Yay for udon! Definitely heaps easier than I thought it'd be. :)
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