Wednesday, 1 January 2014

Hong Kong-Style Chee Cheung Fun 港式猪肠粉

Hong Kong-Style Chee Cheung Fun 港式猪肠粉



Recipe source :  Adapted from Wantanmien
 
We always order chee cheong fun every time we have dim-sum. I love the silky smooth rice sheets, especially if the rice sheets are filled with shrimps, although I like having char siew as the filling as well.

I came across this recipe from You-tube and it appears to be quite easy to do at home. Mmmm, the result is delicious, although I need more practice to polish up my technique! It was easy to make the chee cheung fun but folding it up may need some expertise. It was steaming hot and very soft. I supposed I require a few more sessions of wrapping them up in order to achieve the desired "professionally wrapped look". 

But looks and presentation aside, it was very tasty! The sauce was equally delicious. I am already thinking of making the next batch. My brain is now set in motion trying to come out with new ideas for the fillings instead of just using shrimps. 

I remember the last time we went to Hong Kong we ate this at an establishment known as Hoi Keng. It had shrimp and char siew fillings and the taste had been etched on our minds ever since.



Ingredients for rice noodle rolls ( makes 6 rolls )


230ml cool water
70g rice flour
1 tbsp tang mien flour
1 tbsp corn flour
1/4 tsp salt
3 tbsp vegetable oil



Ingredients for filling 


150g shrimps, remove shells and veins
1 stalk spring onion, chopped

Shrimps and chopped spring onion

Instructions


1.  Mix the flour, water, salt and oil together. Mix well and rest for one hour before use.
2.  Brush a rectangular pan or a large metal plate with oil.
3.  Ladle some batter mixture into the pan to just coat the base. Add some shrimps and sprinkle some spring onion onto the batter.
4.  Place the pan into a steamer with boiling water and steam for between four to seven minutes until cooked. 
5.  Use a spatula to dislodge the edges before folding up the chee cheung fun.
6.  Place onto a serving dish and sprinkle sesame seed and spring onion to garnish. 


Ingredients for sauce


2 tsp sugar
4 tsp warm water
4 tsp soy sauce
2 tsp sesame oil

Mix all ingredients together until sugar dissolves.

Garnishing (optional )


1 tsp spring onion, chopped
1 tsp toasted sesame seed




I am submitting this post to Asian Food Fest : Hong Kong + Macau - Jan & Feb 2014, hosted by Annie from Annielicious Food



 

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...