DIY POTATO STARCH RECIPES

Steps:

• PREP/PREPARE
• You will need a large-hole grater, or you could use a food processor fitted with a grater attachment, plus two large bowls or pots.
• Gather your Ingredients (mise en place).
• Clean and peel your taters.
• Grate the taters.
• Place in a large pot or bowl, and pour in some warm water (just enough to cover).
• Chef’s Note: If you grated the taters in a food processor, you will see a bunch of white stuff in the bottom of the bowl. That is starch. Swirl with a bit of warm water, and dump it into the pot with the taters.
• Swirl the taters with the water, and then dump them through a strainer, with cheesecloth into another bowl.
• Chef’s Note: If you have a strainer with a fine mesh, like a Chinoise, you will not need the cheesecloth.
• You can leave the taters in the original pot, but use your hand to squeeze the taters to extract as much water as possible.
• Put the pot with the taters down, and cover with more warm water, wait 5 minutes, and pour off the water in the other bowl with the starch. The starch will cling to the bottom of the pot.
• Repeat this process of water, strainer, squeeze 3 or 4 more times, until the water is clean, and you can see the starch sitting nicely on the bottom of the second bowl.
• Carefully pour off the last of the water; exposing the starch on the bottom of the bowl.
• Scrape out onto a piece of parchment paper.
• Allow to dry (I let it sit out overnight); however, you could use a dehydrator, or an oven on low heat.
• Put the dry starch into a small grinder, and grind to a fine powder.
• Place into a tightly sealed container, and store in a cool/dry place until needed.
• PLATE/PRESENT
• Use in any situation that calls for potato starch, or you could use it as a substitute for corn starch, or arrowroot powder. In this image I made potato pancakes using potato starch in place of flour. Very crispy. Oh, and I did use the grated potatoes from this recipe to make them. Enjoy
• Keep the faith, and keep cooking.

Steps:

• Add vegetable cooking oil in potato starch and then stir in hot boiling water. Wait for a while and then grasp al crumbs together to form a ball. Then continue kneading for 8-10 minutes. The dough can be extremely stretchable, smooth and without any small bumps. More kneading makes the dough better.
• Dust the operating board with starch and then flat the dough and roll out to a rectangle. Cut into 1 cm thick strips and then shape into longer ones.
• Bring a large pot of hot water to a boiling and then prepare a bowl of cold water at side. Add the starch noodles in. Cook until floating, then transfer to cold water.
• Prepare another small pan, add 1 tablespoon of cooking oil and fry garlic and scallions until aromatic. Place light soy sauce, cumin powder, chili oil, salt, sugar, vinegar, sesame oil and sesame seeds in. And noodles and let is simmer for 3-5 minutes until the noodles are softened to taste. At last, mix with green onion and coriander. Serve directly.