Lod Chong Singapore

I have been looking for this Lod Chong Singapore recipe forever and had tried many time to guess the recipe and always failed.  Finally a couple of days ago I happen to be browsing  through a YouTube site and happen to see that import Thai online grocery making it.  Of course, they didn’t specifically list the exact ingredients, but roughly described what was in it.   Finally, seeing the light I decided to try making it again and to my surprise, I think I got it!  All along I was trying to make it like the original Lod Chong, with the water and flour and stirring it to clear and then pressing it.  This way makes the noodle very tough and crunchy not chewy like it suppose to be.  This new recipe that I just figure it out is the right way and consistency of the noodle texture and flavor.  Have fun!

Ingredients:

1  Cup tapioca flour

¼ Cup boiling hot water ( adding a little at a time and kneading it until it soft an manageable like play dough)

7 or 8 Pandan leaves and grinned it for the juice for flavoring

Sauce:

1 Can coconut milk

½ Cup of water (optional)

¼ Cup of palm sugar or 3 to 4 cubes

½ Teaspoon of kosher salt

Methods:

1.       Take the Pandan leaves and grinned and exact the juice and set aside.

2.       Put some ice and water in another boil for cooling the noodle when it done.

3.       Bring another half pot of water to boil for blanching the noodle.

4.       In another bowl measure the flour and bring the water to boil.

5.       Slowly add the hot water to the flour and mix with a spoon until it slightly cool (if not enough water you can add it 1/2 teaspoon at a time). 

6.       Now add the pandan flavoring and begin to kneading with your hands until it soft and pliable.

7.       Dust some to the flour on the cutting board and rolling pin.  Divide it into 4 or 5 parts and start rolling to the 1/8” and cut it like you would linguine.

8.       When the water in the pot begin to boil hard, drop the noodle into the pot and stir it to prevent it from sticking together.

9.       When it floated on top that meant it cook, but if you’re noodle is a bit thick leave it for another 5 minutes or so. 

10.   To test it just strain it up and put in the ice water.  When it turn clear, that meant it the right texture.  If you don’t want it too chewy just let it boil a bit longer.

11.   Make sure to leave the noodle in the ice water until ready to serve.

12.   To make the sauce just bring a coconut milk and water to boil.

13.   Add the palm sugar and salt and let it completely melted, remove from heat and serve.

*This can be served warm with a couple cubes of ice or room temperature.

Enjoy!

Note:  The red round thing is another dessert that call Precious Gem or Ruby.  It very easy, just chop up chestnut soaked in desire food coloring then dust with tapioca flour and and drop in hot boiling water.  The same method as above and serve with the same coconut milk sauce.

The white ball are Korean melon to gives it the some texture.