I love khao piek sen! It’s so warm and comforting, especially when the weather is cold and gloomy. To me it’s so much better than congee (Chinese porridge). Nothing beats fresh chicken noodle soup.
I'm single so I just make a serving for 1, half cup tapioca flour, half cup rice flour. I usually don't mind being single but when I cook these dishes that are usually made in huge batches to share with the whole family I really feel it! Sometimes if I'm feeling lazy I will tear the dough into lil flat dumplings and just eat it like that instead of cutting. I also add salt to the hot water that mixes in with the flour to give the noodles a lil umph.
Hi! Do you have a recipe with potato starch? I recently had some sen that was silky and sooo good. Wondering if they just used more rice flour or substituted with potato starch. Thanks! :)
Does the addition of the glutinous rice flour give the noodles flexibility and strength ? I have made the noodles a few times without it. The first batch turned out just right but the following two, not. The noodles broke easily with little flexibility, and dries out too quickly. I have not tried making it again after my last trial run but would like to give it a go again
Hi there! I haven't tried any Lao food before, but I'm interested to try this one. Just for a point of reference, is this noodle have any similarities with Chinese Ho Fun or Malaysian/Singapore Char Kway Teow noodles (if you ever tried those before)? Big thanks
gosh i dont know how you got the dough and cut it in time while worrying about the camera and narration. really liked the vid and am hoping to do this weekend, thanks
He did not say in the video but if I were you just keep adding water a little at the time until you get this nice n soft dough. There is no wrong way as long you add a little bit n not a whole cup of water to the flour. Hope this helps.
my besties momma got a kitchen aide just for kao piak noodles! she was getting older, weaker, and was tired of the boiling hot water on her hands. I think she also got the pasta cutter attachment to cut the dough.
Does anyone know what adjusting the ratios of tapioca flour to rice flour to glutinous flour do? Like what if you use less tapioca flour, what if you add a certain amount of glutinous rice flour etc?
@@SaengsKitchen i didnt hv any other option so i tried with brown rice flour and it was too sticky. I will order rice flour and try again. Thanks for your video!
Your that guy , that’s gonna catapult lao cuisine , to mainstream .. most of my , neighboring friends love lao food , and they always say , it’s a lot more flavor profiles than , thai or veitnamese, cambo .. no hate just telling the truth lol 😅 think that , region is all , integrated
We need more restaurants that serve kao piek sen. I hope one day that it gets as popular as pho
I love khao piek sen! It’s so warm and comforting, especially when the weather is cold and gloomy. To me it’s so much better than congee (Chinese porridge). Nothing beats fresh chicken noodle soup.
I'm single so I just make a serving for 1, half cup tapioca flour, half cup rice flour. I usually don't mind being single but when I cook these dishes that are usually made in huge batches to share with the whole family I really feel it! Sometimes if I'm feeling lazy I will tear the dough into lil flat dumplings and just eat it like that instead of cutting. I also add salt to the hot water that mixes in with the flour to give the noodles a lil umph.
Great instructions-answered all my questions! Well done.
Thanks you so much for your video🙏
I must try to do it…seem like so easy and look so fresh as well👌🤩
Excellent helpful hints as you go, thank you!
Hi Saeng I'm kon Lao too. About to make this today. I've been making it for some time now but still trying to perfect the dough. Thanks!
Well explained. Excellent! Keep it up.
Those look so good!
I’m first! Love fresh kao piek sen!!
Hi! Do you have a recipe with potato starch? I recently had some sen that was silky and sooo good. Wondering if they just used more rice flour or substituted with potato starch. Thanks! :)
Thanks for the recipe
Do you have any vids of recipes that these noodles would go into? Good presentation btw
Does the addition of the glutinous rice flour give the noodles flexibility and strength ? I have made the noodles a few times without it. The first batch turned out just right but the following two, not. The noodles broke easily with little flexibility, and dries out too quickly. I have not tried making it again after my last trial run but would like to give it a go again
Hi there!
I haven't tried any Lao food before, but I'm interested to try this one.
Just for a point of reference, is this noodle have any similarities with Chinese Ho Fun or Malaysian/Singapore Char Kway Teow noodles (if you ever tried those before)? Big thanks
Sabai Dee!
👋 Sabaidee
Trying these out today will be my first time making it lol 😬
I like to add sticky rice flour. Chewy, slurpy, saap saap!
Yummy
khob Jai Saeng!
Thanks 😊
gosh i dont know how you got the dough and cut it in time while worrying about the camera and narration. really liked the vid and am hoping to do this weekend, thanks
Yes, I kept wondering why my noodle were so crumbling..ill come back to see if it was because I am working to slow. Ty
if you do a 1 to 1 ratio of rice flour and tapioca flour. What's the water ratio? I am trying to make this today
He did not say in the video but if I were you just keep adding water a little at the time until you get this nice n soft dough. There is no wrong way as long you add a little bit n not a whole cup of water to the flour. Hope this helps.
I was wondering if I can knead the dough with my kitchenaid mixer?
my besties momma got a kitchen aide just for kao piak noodles! she was getting older, weaker, and was tired of the boiling hot water on her hands. I think she also got the pasta cutter attachment to cut the dough.
do you have a recipe for the soup?
Does anyone know what adjusting the ratios of tapioca flour to rice flour to glutinous flour do? Like what if you use less tapioca flour, what if you add a certain amount of glutinous rice flour etc?
When there’s more rice flour than tapioca you get a softer noodle. Never tried it with glutinous rice flour though.
glutenous flour makes it more chewy. I like mine 1/3 each
Can we stir fry this like the short noodle? Thank
Do you think udon noodles would work as a replacement for these noodles if I can't find the ingredients
Not the same but i do that
I use it if I am LAZY and can't find homemade ones found in stores.
Will this last?
Ymmy
I use 2 parts tapioca flour and 1 part rice flour.
How did it turns out? Chewy and bouncy? Does it has the texture similar to Korean rice cake ?
yum!
Can i also use brown rice flour?
I’m not sure!
@@SaengsKitchen i didnt hv any other option so i tried with brown rice flour and it was too sticky. I will order rice flour and try again. Thanks for your video!
Oooo good to know!!!
@@daminightc1465 thanks for trying it out and reporting back to us!
Saeng, you need a stand mixer.
Your that guy , that’s gonna catapult lao cuisine , to mainstream .. most of my , neighboring friends love lao food , and they always say , it’s a lot more flavor profiles than , thai or veitnamese, cambo .. no hate just telling the truth lol 😅 think that , region is all , integrated
No dirty jokes this time?