Rice noodle which we called “Bihun” in Indonesian or “Bee Hoon” is made from rice and water, but sometimes other ingredients such as starch is added to give the chewy texture and transparent look.
Rice noodle also known as Rice Vermicelli or Rice Stick, in India, rice noodle is also known as “Sevai”. As per my knowledge, sevai doesn’t have the chewy or firm texture like any other rice noodles in south East Asia. I have bought sevai in few occasion with the expectation that I could have made the fried rice noodle with it considering it has the similar look as normal rice noodle which we have in Indonesia. But to my disappointment, sevai melt easily in the water eventho if it is cold water. I’ve tried in many ways but all are failed. First I tried to dip it in cold water, it seemed working, but when I drained it, it really melt and stick to each other and soon became like a dough. Secondly, I tried a different way, I put the sevai in a strainer, and just poured the cold water on it, but again the same result as the first one. so, I never dare to try to do it again with sevai. In my first resident area, I didn’t find any rice noodle which I really want, it was really a very backward area.
After I moved the my second home, I was very glad when I found rice noodle in one small department store, it was manufactured in Bangalore, India. Interestingly, it has “Dragon” brand . At first I was not very much sure about this one as I thought this might be the same result with the sevai, but it was really work, the noodle became soft when I dip in the water and wasn’t melt like a dough. When the first attempt with this brand quite good, I went back to the department store and bought many packages of Dragon Rice Noodle, in fact I was the only one who finished the stock (They don’t have many packages maybe only 8 packages at that time), after quite sometimes, I understood why I was the only one who bought this rice noodle because people in that area didn’t know how to cook the rice noodle. One day when I went out from that store, one lady asked me (with the curiosity of others ladies surround her) how do I cook the rice noodle, so I told them that I will cook it just like we make the chow-mien. Well… believe me that was the easiest way to explain it, because chow-mien is quite famous in here as Chinese food, and believe me also… that is all that they know about Chinese food funny isn’t it?
Few months after that, the store closed down their stock for Dragon rice noodle with the reason: low demand (Of course… I was the only one who bought that!!!). I was left devastated when I visited the store and they told me they don’t keep the Dragon rice noodle anymore. But few months after that, I found imported rice noodle from Thailand came to the market in one big department store about 4 Kilometers from my home. Well… that was a relieve
Almost two years ago, me and hubby shifted to the South Kolkata, I was very delighted to find both Dragon Rice Noodle and imported Thailand rice noodle are available everywhere, whether in traditional market or big department stores.
To prepare the rice noodle, we just need to soften the noodles with water. Just dip the rice noodle in the water for few minutes and drain it, the noodle is ready to be used. But If I use the imported Thailand rice noodle, I would soften the noodle with water and drained it, then I would pour the hot water on it while it was on the strainer. After that I would again put the noodle under the running cold water. For me, this would give the best taste and “easy to chew noodle” that I want.
If you want to make stir fry rice noodle, mix the noodle with little oil to prevent the noodle to stick with each other and keep it cool before using it. It is much better to prepare the noodle first before preparing other ingredients, so the noodle will be cool and dry enough.
Tidak ada komentar:
Posting Komentar