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« Num Banh-Chok at the Crossroad | Main | Asian Culinary Forum, San Francisco, October 10-12 »

2008.08.08

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luckyfatluke

This is amazing! How long does the rice ferment for, with the mill parts on top. I know this might sound bonkers, but I might try this at home albeit on a much smaller scale. depending on how difficult the actual noodles are to make that is. I cant wait for the next installment!!!!!!!!

Annie

How fun to be able to watch that process. I love it when you guys show how things get made especially in this part of the world where everything still has the human touch. Wonderful! Thank you for letting us share in the experience. Can't wait for the rest.

luckyfatluke

I hope you arent going to start doing these two part posts! The suspense is killing me!

Jennifer

I've never eaten Cambodian food, but I do love rice noodles. Its really interesting to see how they are made. Thank you for sharing these wonderful photos.

I love mortar and pestles. I've never seen one so large. I hope to see this in person one day.

Thank you

Saida

Thanks Robin for the post. I love rice noodles and never thought that it is that hard to make. The mortar and pestles are similar to what my grandmother used to use to pound rice albeit it was all wood. As a child I love to help at the other end, going up and down. I do not know if villagers in Malaysia still use them since machines are widely assessable.

Robyn

luckyfatluke - it's about 10-12 hours. They make the rice flour/dough v. early in the morning, before dawn, and then proceed with the noodles about 5pm.
And two-part posts won't be the norm -- only when the number of photos gets unweildy.

Hi Annie - yes, this is the sort of thing we love best, watching how ingredients and foods come to be. This and wet-marketing. :-)

Jennifer - I love mortars and pestles too, have a little collection going. No place in my kitchen for one this big though!

Hi Saida, thanks for sharing that memory. I doubt they are still used in Malaysia but I suppose you never know. Some rice noodles are much easier to make than this, really more a matter of just making a batter and steaming or boiling. I think the fermentation stage greatly complicates the process.

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