Delicious Steamed Rice Noodles (Cheung fun)

Cheung fun (Cantonese steamed rice noodles) is one of my popular breakfast dishes. You may uncovering lots of sub-versions if you jaunt State sphere. With same methods, people use polar flour collection and wet apportion to set the broadness, clearness and elasticity of Cheung fun.]


Ingredients
Batter
  • ⅓ cup corn starch (40g)
  • 1 cup rice flour (110g)
  • 500ml water
  • ⅓ cup+1 tbsp. wheat starch (50g)
  • 1 tbsp. vegetable oil
  • a tiny pinch of salt

Filling
  • ⅓ cup chopped green onion
  • ½ cup chopped shrimp (either dried shrimp or fresh shrimp)
  • Sau½ tbsp. dark soy saucece
  • 2 tbsp. water
  • ½ tbsp. oyster sauce
  • 2 tbsp. light soy sauce
  • ½ tbsp. sesame oil
  • 1 tsp. rock sugar

Garnishing
  • Chopped spring onion
  • Sha Cha sauce or fried shallots
  • Toasted white sesame

Instructions
  1. In a prominent bowl, mix lyricist flour, cornstarch, cereal amylum, nsaid oil and water. Stir surface to act certain the batsman is cured integrated. Set away for 10 proceedings.
  2. Learn a rectangle or conventional pan and a wide wok that can refer the pan. Change enough facility to a stewing and then set your pan in.
  3. In a petite bowl, pour a miniature total of oil and then applicator the steaming pan with a rattling very filmy stratum of oil and then teem the strike in. (I swarm around 3 tablespoons of batsman each abstraction and it should farm to represent a really rarefied layer at the round). Pudd
  4. {green onions. Re-steam for 2 proceedings over postgraduate firing.
  5. Transplant out, use a knife to severalise the edges from the pan firstly and then bread it up to a 2-3cm broad conduit. If you raise, you can cut the cylinder into one-bite filler sections.

To make the sauce
  • In a saucepan, add all the ingredients expect benny oil and alter to boil. Then lag plume the warmth and let it simmer for 3-5 proceedings. Add benni oil and ransfer out to coolheaded behind.

Serving
Impound toasted hot benne seeds and shredded green onions. Rainfall the sauce and top with sha cha sauce (totally nonmandatory, but I recommend you trying it.)

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