Hong Kong Style Prawn Chee Cheong Fun with Sauce & Chilli Recipe | Dim Sum🧡港式豬腸粉 [My Lovely Recipes]
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- เผยแพร่เมื่อ 6 ต.ค. 2024
- Chee Cheong Fun (Steamed Rice Rolls) is our favourite Dim Sum. Now we are happy to share with you how to make smooth Hong Kong Style Chee Cheong Fun at home, included the sauce and chilli recipe.
We tried Chee Cheong Fun recipe many times and eat until almost vomit, haha and finally developed the ideal Chee Cheong Fun recipe. Regarding the combination of different flours (even different brand of rice flour can affect the result), the steaming time of making Chee Cheong Fun is also one of the keys. If you want to put the filling, pour the batter into the flat plate, cover up the lid and steam for 20 seconds until the batter turns translucent, then add the filling and close the lid and continue to steam for 3 minutes until the batter expands bubbles.
The steaming time will affect the texture of the batter. For example, if the steaming time is not enough, it will not be cooked and solidified, which will cause it sticky and difficult to scrape up and roll. If over time, the steam from the lid keeps dropping into the plate will cause the surface to become sticky too.
Rice Noodle Roll also translated as Steamed Rice Roll. Pronounced in Cantonese is Chee Cheong Fun or Jyu Cheong Fan.
🖨️ Print This Recipe or Adjust Serving Size :
bit.ly/3cYgUt3
🔪 Preparation Time: 30 Minutes
🍲 Cooking Time: 30 Minutes
🍽️ Serve: 2 people
🛠️ EQUIPMENT : 20cm x 20cm Baking Tray
🌱 INGREDIENTS
🥣 Batter
-60g Rice Flour
-25g Wheat Starch
-15g Tapioca Starch
-0.5 tsp Salt
-290ml Water
🌰 Shallot Oil & Fried Shallot
-2 tbsp Vegetables Oil
-3 Shallots
🍤 Filling
-20 Prawn
-1 Spring Onions
🍯 Sauce
-1 tbsp Soy Sauce
-1 tsp Oyster Sauce
-1 tsp Sugar
-0.5tsp Sesame Oil
-100ml Hot Water
-1tsp Fish Sauce
🌶️ Chili Sauce
-5pcs Dried Chili
-5g Dried Shrimp
-0.5 tsp Sugar
-1tbsp Vegetable Oil
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這食譜我們也是試做了好多次吃到要吐的情況下，終於研製出理想的豬腸粉食譜。關於製作豬腸粉除了不同粉類的搭配要恰到好處之外蒸的時間也是其中一個關鍵喔。如果要放上餡料就把粉糊倒入攤平後蓋上鍋蓋蒸個20秒至粉皮呈半透明狀後再把餡料加入再關上鍋蓋繼續蒸3分鐘至粉皮膨脹出氣泡就完成了。蒸的時間長短也會影響粉皮的質感，例如蒸的時間不夠就無法熟透凝固就會導致黏糊很難刮起來卷。同樣的時間過長鍋蓋的水蒸氣一直滴入盤子也會導致粉皮變得黏糊哦。如果你喜歡吃有厚度的粉皮可以把沾米粉份量增加或者把水份減少。這些都可以在實際操作後，自行調整出自己理想的豬腸粉口感。
🖨️打印這食譜或調整食譜的份量 :
bit.ly/36psvyQ
🔪 準備時間 ：30分鐘
🍲 烹飪時間 ：30分鐘
🍽️ 份量 ：2人份
🛠️ 用具 ：20cm x 20cm 烤盤
🌱 食材
🥣 粉漿
-60克 粘米粉
-25克 澄粉
-15克 木薯粉
-0.5 茶匙 鹽
-290毫升 水
🌰 蔥油和油蔥酥
-2.湯匙 食油
-3粒 紅蔥頭
🍤餡料
-10只 蝦仁
-青蔥
🍯醬汁
-1湯匙 醬青
-1茶匙 蠔油
-1茶匙 糖
-0.5茶匙 麻油
-100毫升 熱水
-1茶匙 魚露
🌶️ 辣椒醬
-5條 辣椒乾
-5g 蝦米
-0.5茶匙 糖
-1湯匙 食油
如果你喜欢我们分享的食譜影片，请点赞 👍和分享给你的朋友圈。
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#MyLovelyRecipes #CookingASMR #DimSum #TradtionalFood #ShotByMi
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Loving the music ...so relaxing.
Thank you 😊
Tasty! I like your teaching. It is simple and clear
Thank you ❤️
感謝你很用心研製的食譜分享👍🏻😊
谢谢你喜欢哦 😊🙏❤️ 祝你周末愉快
It's gonna be my breakfast for tomorrow. Gonna try your recipe
Looks so tempting..Thanks for sharing...Will definitely try it out😊
🙂❤️🙏
looks good, thank you for this recipe. I make these for my wife, shes from HK and says my cheung fan turns out great. I also make har gow too. I also serve w gai lan too, just like at dim sum places lol. I loveee dim sum!
Sounds good, happy for you. Thank you for your support ❤️🙏😊
Instead of dried shrimp, i used belacan....tasted quite similar.
Thanks for sharing ya
It looks so soft as compared to some of the recipe I have seen, the best thing is it has the chilly and soy source recipe too!
Thank you ❤️
看制作过程 做这个朱肠粉也要有点耐性哦！
谢谢老师用心分享！应该很好吃！❤
刚开始的几片都是试温度，时间和手气。做出来跟外面卖的很像啊🤤
Woo so nice tq for you resepi
Your welcome 😊❤️ glad you like it
加蔥油和辣椒才是靈魂啊！❤️
我们同是吃货中人 🤣❤️
好棒的食谱❤❤❤
謝謝你❤️
Thanks for the recipe. Managed to make it. Just need more practice to make even thickness and to roll it 😉
Those look delicious, L like to have those when we eat dim-sum, Great jib, wish I could eat some now. thank you my friend
😊😊😊😊
Thank you my friend.
From: (Myanmar),
小雁不好意思打扰你蛤，看到视频里面你写的是写100ml的水，我加了100ml的水粉浆是很浓的😅，后来看到下面文字食谱是写290ml，请问视频下面文字食谱的290ml的份量的水才对的对吗哈哈😅😅😅（纯属想弄清楚，因为我正跟着食谱做，没有恶意喔）
你好，其实水是加了两次，第一次是100ml在 2:26 分钟那边。第二次是休好面后再加190ml 5:26 分钟那边。所以总共是290ml。
之前会这么做是因为顾虑到大家用不同牌子的粉吸水性也不一样，所以等休好面后再依状况来加水会比较理想。以前的视频没解说得详细让你看到乱了，真不好意思啊🙏
@@XiaoYen.AhSeng 是我不好意思才对金拍谢自己也没注意清楚看完才问，真的汗颜哈哈😂😂😂再次谢谢你哦🥰😘
没关系啦，真的会看漏的😘
@@XiaoYen.AhSeng 😜😜😜对了我也有关注你的intagram 哟😃
你和我一样
我看视频只看前面🤣🤣🤣结果 很浓
I like your literal translation -" eat until vomit"😄
Haha 😜 thank you 😊
😋👍看了好好吃，谢谢分享，视频拍得很好，很清楚的教学~😊🙏收藏了，找齐了材料就动手做！
謝謝你的讚賞❤️
My Lovely Recipes My Lovely Recipes请问老师~一张粉浆的份量大概多少？然后你用的器具体积多大？今早学做了~好好吃，口感味道都很好，😅就是粉浆方面拿捏不好、做得不美，但吃起来是OK的！是我喜欢的味道，谢谢老师🤝、我一定会学起来！😊
我的模具是20cm X 20cm, 然後一張粉漿大概是45ml。
很高興你喜歡這個食譜也做成功了。至於蒸腸粉那部分真的需要一些時間練習和拿捏，加油哦！
My Lovely Recipes My Lovely Recipes 好，明白了，谢谢老师的答复🥰一定会多加练习~期待老师下一次的作品~
🥰🥰🥰🥰
很有m'sia style的港式肠粉🤭因为加了参拜虾米🦐，正好我就是喜欢这款的🤩🥰😋🤤原来一点也不难，只需要功夫，有时间要来试做看看了
哈哈，马来西亚的食物什么都加叁拜就会好吃的了 🤣🤣🤣🤣🤣
No doubt, perfect, I love it.
Thank you 😊
Yummy, looks so delicious.
Long life Chinese Cuisine
❤️👍❤️👍👍👍👍👍👍
看来好像很好吃哦!😋
🥰🥰🥰
*謝謝* 🍁🍁🍁🌱🌱🌱
好薄皮👍
Nice😍👍
❤️🙂🙏
Unfortunately mine didn't turn out well. If I make it too thin then it cracks. If I make it thicker then it fells like it's not cooked. I want that nice chewy texture without being too thick.
看了流口水
😆😆😆😆
看起来好好吃，想做做看 ，请问那个米浆是一定要放着30分钟后才可以做吗？谢谢
谢谢你喜欢哦 🙏❤️🙂 米浆有休一下吸收水分比较好熟透也没有粉味哦。
@@XiaoYen.AhSeng 好开心那么快收到你的回复 感恩。
不客气 🙂 祝你平安快乐哦
I have had this recently in a Dim Sum place near Precinct 10. This is the first youtube that shows how to make the shrimp sauce. When I go back to Canada next month I will definitely try to make this. Do you think I can make the shrimp paste in a larger quantity and keep in the fridge?
Yes, you can make a portion keep in frozen can last quite long time. Remember to defrost it and process it just like any frozen food will do 😊
@@XiaoYen.AhSeng can I freeze the noodle as well?
You can take a small portion to try.
@@XiaoYen.AhSeng I will. Thanks for this video. I will try to make this in the next few days.
Had yum cha in HK before but they never put spring onion in and no shallot on the top. So, is it HK style?
Though this is Malaysia Cantonese style 😂
@@XiaoYen.AhSeng ah, it should be Malaysia style CHEE CHEONG FUN
Malaysia style CHEE CHEONG FUN has many versions, different states have different styles. If you're Malaysian, you will know why we call this HK style CHEE CHEONG FUN.
Thanks for the best of formula, Please give me for your name in English language for my continued interest in the best of formula, thanks.
If I wanna make these for my family of seven, and not only for myself, and each of us would take about 3 or 4 pieces, how do I make it? In the process, the first few ones are already cooled. Can I reheat all of them once all is done? Or do you have a way to solve this?
Hi, you can steam all of them once all is done, if you like to eat very hot taste. Or you can boils the sauce and pour on the Chee Cheong Fun, but this one is just taste warm.
@@XiaoYen.AhSeng thanks so much for replying. XOXO
可以做到多少条
大约8条
What is 'Wheat Starch'? And where to buy it?
Music so nice, vey relax, can i ask? 🎶 name?
Hi, here is the music th-cam.com/video/6lRNhAnblE4/w-d-xo.html
rice flour means is glutinous rice flour? May i know this recipe can make how many rolls?
Hi, rice flour is not glutinous rice flour. You can see the difference here shp.ee/86uikw6
This recipe can make about 6 rolls.
@@XiaoYen.AhSeng thanks for the information
You are welcome
Just made it
Do you like it ? 😊
对不起，这个不是爸爸写的，是我伟腾写的🤣
Is it possible to substitute wheat starch with tapioca starch as I can’t find wheat starch?
I haven't try it ya, it may have different texture. Though you can take a try.
Your shrimp looks more than 5g, I weighed mine, 5g gives me like 4-5 shrimp..how?
Dried Shrimp 5g is for chili sauce. Mine is small dried shrimp, there is 5g.
I didn't mention shrimp 5g, I just put a reference number. You can put as many shrimp in Cheong Fun as you like.
May I know wheat starch is it plain flour? The ingredients can make how many rolls of it?
Hi, no they are different. This portion can make about 4 rolls, depends on your tin size.
@@XiaoYen.AhSeng oh.. Is Wheat starch in mandarin call 面粉 /malay call tepung gandum? 请问Plain flour 华语又叫什么？getting confuse
No wheat starch can I use corn starch
It's will have different texture ya
请问辣椒为什么放糖？
不是放盐？
因为虾米是咸的，放糖能让味道更丰富均衡。
@@XiaoYen.AhSeng 哦哦好的 我忘记虾米是咸的😂
谢谢你
请问为什么没放澄粉？
不是有放吗？
@@XiaoYen.AhSeng 有吗？😂好的可能我看漏了😂
不好意思
Hi... i saw during steaming u keep holding the pan.on the wok? Water cannot be boiling at the beginning? When can let go of the pan ? Until the bottom layer turn white? Can we put a steaming rack instead of holding the pan?
I holding the pan because I wanted the batter spread evenly on the pan. This method can steam out a thinner Cheong fun than just put the pan on a rack.
The water can be boiling, it stop boiling is because the temperature go down when you put something "new" in boiling water.
You can use rack instead of holding the pan.
A lot of good tasting ingredients, but definitely not “traditional” 腸粉 😜
Hello :) We are the production team of the Korean TV show There is a scene introducing Chee Cheong Fun. Your video is cool, so we would like to use that video for about 9 seconds in our broadcast intro. Can we use it? we look forward to your positive response. Thank you😄
Hello, gald you like it. I had sent you an email for the details.
看了不会 输给茶楼卖的。
🥰🥰🥰🥰
.
多謝分享腸粉做法❤😍 This is also a good one th-cam.com/video/eQCYIr2HJdM/w-d-xo.html
Can I please get the measurements in US measurements? Thank you.
Sorry I not familiar with that.
Can I omit wheat starch, only use tapioca starch?
@@cyndyvoon8596 can, but the texture will be slightly different.
@@XiaoYen.AhSeng thanks!
你是不是本人吧你的
，
That is my favorite dim-sum dish. thank you!
You are welcome 😊