Guaytio (Fresh Thai Rice Noodles)

Makes 1 pound

Ingredients:

1-1/4 cups UNcooked long-grain rice
1-1/4 cups water

Vegetable oil

Procedu

1. Soak the rice overnight in the water. Then grind the rice and water in a
blender (NOT a food processor) for 5 or 10 minutes 'til it's formed a
smooth, thin batter. Better too smooth than not smooth enough!

2. Lightly coat an 8" x 8" x 2" baking pan with oil and heat it in a
steamer for around 3 minutes. Pour in 1/2 cup batter in an even layer and
replace the steamer lid. Steam for 5 minutes. From this point on, check
periodically to make sure there's water in the steamer, adding as needed.

3. After 5 minutes, lightly coat the top of the first layer with vegetable
oil and pour 1/2 cup of batter on top of it in an even layer and replace
the steamer lid. Steam for 5 minutes. Repeat with remaining batter. After
adding the last layer, steam for 8 minutes. When sliced, the layers will
separate into thin noodles.

From my Thai Cooking Bible, when Jun's not home: "Thai Home Cooking from
Kamolmal's Kitchen."

Reminds me kinda like making Marzipan!?

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
For info on a free (you pay only postage) herbal AIDS remedy, write to:
PO Box 9, Wichian Buri, Petchabun, 67130 Thailand. Enclose a self-addressed
(including country) envelope and $1 or equivalent for return postage.
Thank a Veteran and Support Our Troops. You are not forgotten Thanks ! ! !

> wrote in message
...
> Guaytio (Fresh Thai Rice Noodles)
<snip>
....
<snip>
> From my Thai Cooking Bible, when Jun's not home: "Thai Home Cooking from
> Kamolmal's Kitchen."

Khawp khun maak/Thanks very much.

BTW... is there any mention of using glut. rice/khao niaw in this recipe or
have you ever heard of it being used for fresh/Sen Kuaytiaw?

> Reminds me kinda like making Marzipan!?

Replace 1/2 the rice with sugar & almonds & a healthy dollop of coconut
cream & i reckon you're on to a winner! All you've got to do is figure out
what to call it. Maybe Khao Niaw Almonds, Khao Niaw Marzi-paaan or just Nick
Khao Niaw. ; )

DC.

wrote:
> Guaytio (Fresh Thai Rice Noodles)

Probably how they make Chinese ho fun as well. Also reminds of how they
make cheung fun (Chinese rice rolls at Dim Sum). When I was a kid I
used to watch how they do it at the roadside stalls in Hong Kong. They
line a pan with a sort of cheese cloth, ladle the rice batter in, put
the filling at one end, then steam it. When done they remove it by
lifting the cloth, then roll it up like using a sushi mat.

"Tippi" > wrote in message
oups.com...
>
> wrote:
> > Guaytio (Fresh Thai Rice Noodles)
>
> Probably how they make Chinese ho fun as well. Also reminds of how they
> make cheung fun (Chinese rice rolls at Dim Sum). When I was a kid I
> used to watch how they do it at the roadside stalls in Hong Kong. They
> line a pan with a sort of cheese cloth, ladle the rice batter in, put
> the filling at one end, then steam it. When done they remove it by
> lifting the cloth, then roll it up like using a sushi mat.

Thanks for that info Tippi, i never heard of the cheese cloth method before.
Mmm... Chee Cheong Fun with hoisin sauce or Tim cheong. Brings back memories
for me too.

DC.

"DC." > wrote:
> > wrote in message
> ...
> > Guaytio (Fresh Thai Rice Noodles)
> <snip>
> > From my Thai Cooking Bible, when Jun's not home: "Thai Home Cooking
> > from Kamolmal's Kitchen."
>
> Khawp khun maak/Thanks very much.
>
> BTW... is there any mention of using glut. rice/khao niaw in this recipe
> or have you ever heard of it being used for fresh/Sen Kuaytiaw?

Not mentioned. Dunno. Jasmine rice should work fine. To go really off the
wall, you could try 'black sweet rice', which, BTW, is not sweet!
>
> > Reminds me kinda like making Marzipan!?
>
> Replace 1/2 the rice with sugar & almonds & a healthy dollop of coconut
> cream & i reckon you're on to a winner! All you've got to do is figure
> out what to call it. Maybe Khao Niaw Almonds, Khao Niaw Marzi-paaan or
> just Nick Khao Niaw. ; )
>
My ignorance has once again been revealed. What I was thinking of was a
cake that was baked one layer at a time, pouring the next layer on what was
already there. French? Austrian? Sorry, my Bronx parochialism. °~(

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
For info on a free (you pay only postage) herbal AIDS remedy, write to:
PO Box 9, Wichian Buri, Petchabun, 67130 Thailand. Enclose a self-addressed
(including country) envelope and $1 or equivalent for return postage.
Thank a Veteran and Support Our Troops. You are not forgotten Thanks ! ! !

<snip>
> Not mentioned. Dunno. Jasmine rice should work fine. To go really off the
> wall, you could try 'black sweet rice', which, BTW, is not sweet!

Pulut hitam as it's known in Malay & often if not always used in sweet
desserts, perhaps that's why the word 'sweet' is attached to it in Thai?

<snip>
> My ignorance has once again been revealed. What I was thinking of was a
> cake that was baked one layer at a time, pouring the next layer on what
was
> already there. French? Austrian? Sorry, my Bronx parochialism. °~(

Umm... i'm not sure too but do you mean millefeuille? in French. Not bad for
a Bronx boy!

But just out of curiosity... there's also a Dutch inspired Indonesian cake
that is layered. In old Dutch ruled Indonesia there was a cake named
Spekkoek/Kuih Lapis Batavia after the Dutch colonial town of Batavia the
administrative HQ for the Dutch East India company (DOC) just outside of
modern Jarkata, these days the cake is called Kuih Lapis. This is a very
rich cake made with very little flour, lots of eggs, ground fragrant
Indonesian spices(the reason why the Dutch were there) & lots of butter! 2
methods stands for this recipe. 1st recipe - 2 bowls of cake mix, one dark
with spices & 1 plain, pour 1 layer at a time & cook in a very hot oven. The
2nd method which is more accurate & traditional & uses 1 bowl of cake mix
with everything in, laddle/pour the first thin layer (not more than 3mm)
then bake in a very hot ducth oven or a very hot oven for todays kitchen.
When the top of the layer is cooked/browned, take out & laddle in the next.
Repeat until the cake is about 5cm high. Remove & allow to cool totally.
There are 2 perfection tests for this cake, 1 is the taste & moistness of it
& the 2nd is the colouring. It should just be brown on top & the next layer
goes in, the result is a multi-layering effect, the finer the better, hence
3mm is the standard, anything more is judged as Hmmm, nope... tak kilat/no
shine = no skill in proverbial Malayu. I know because i spent hours trying
to get the 5* rating.

DC.

"DC." > wrote:
> <snip>
> > Umm... i'm not sure too but do you mean millefeuille? in French.
>
> . . . there's also a Dutch inspired Indonesian cake that is layered. In
> old Dutch ruled Indonesia there was a cake named Spekkoek/Kuih Lapis
> Batavia[]

That sounds very much like the technique I remember. Thanks.

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
For info on a free (you pay only postage) herbal AIDS remedy, write to:
PO Box 9, Wichian Buri, Petchabun, 67130 Thailand. Enclose a self-addressed
(including country) envelope and $1 or equivalent for return postage.
Thank a Veteran and Support Our Troops. You are not forgotten Thanks ! ! !

If anyone has a go at this with brown rice, please let us know the
results.
blacksalt

"DC." > wrote in
t:

>
> "Tippi" > wrote in message
> oups.com...
>>
>> wrote:
>> > Guaytio (Fresh Thai Rice Noodles)
>>
>> Probably how they make Chinese ho fun as well. Also reminds of how
>> they make cheung fun (Chinese rice rolls at Dim Sum). When I was a
>> kid I used to watch how they do it at the roadside stalls in Hong
>> Kong. They line a pan with a sort of cheese cloth, ladle the rice
>> batter in, put the filling at one end, then steam it. When done they
>> remove it by lifting the cloth, then roll it up like using a sushi
>> mat.
>
> Thanks for that info Tippi, i never heard of the cheese cloth method
> before. Mmm... Chee Cheong Fun with hoisin sauce or Tim cheong. Brings
> back memories for me too.

Made me want to run out for dim sum immediately. Luckily, I've got the
flu.

You guys are bad. And I mean that in the best way. %^D

sq

"mroo philpott-smythe" > wrote:
> "DC." > wrote in
> >
> > "Tippi" > wrote in message
> >> wrote:
> >> > Guaytio (Fresh Thai Rice Noodles)
> >>
> >> Probably how they make Chinese ho fun as well. Also reminds of how
> >> they make cheung fun (Chinese rice rolls at Dim Sum). When I was a
> >> kid I used to watch how they do it at the roadside stalls in Hong
> >> Kong. They line a pan with a sort of cheese cloth, ladle the rice
> >> batter in, put the filling at one end, then steam it. When done they
> >> remove it by lifting the cloth, then roll it up like using a sushi
> >> mat.
> >
> > Thanks for that info Tippi, i never heard of the cheese cloth method
> > before. Mmm... Chee Cheong Fun with hoisin sauce or Tim cheong. Brings
> > back memories for me too.
>
> Made me want to run out for dim sum immediately. Luckily, I've got the
> flu.
>
> You guys are bad. And I mean that in the best way. %^D
>
Flu? Cao Tom or Jook with white pepper and a little cilantro. Guaranteed!

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/


Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

wrote in news:20050214003027.642
:
> "mroo philpott-smythe" > wrote:

>> Made me want to run out for dim sum immediately. Luckily, I've got the
>> flu.

> Flu? Cao Tom or Jook with white pepper and a little cilantro. Guaranteed!

That's what I did, Uncle Nick! %^D

And a little bak-kut-teh from DC's recipe, with my own additions.

Much better already, although my lungs still feel like they're on fire.

sq, "Thanks for the good wishes"