NO Special Equipments Needed - ADDICTIVE Cheung Fun (Steamed Rice Rolls) at home 肠粉
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- เผยแพร่เมื่อ 22 ก.ค. 2024
- Cheung Fun, also known as rice noodle rolls, is a popular Cantonese dish that is loved for its delicate texture and versatile fillings. This beloved street food originated in southern China and has become a staple in Cantonese cuisine. Cheung Fun features thin and smooth rice noodle sheets that are steamed to perfection, resulting in a soft and slightly translucent texture. From pork, chicken, and beef to shrimp, egg, and a medley of vegetables, the possibilities for fillings are endless. You have the liberty to customize the fillings to create a Cheung Fun experience that caters to your unique taste buds.
You can effortlessly recreate this beloved Cantonese breakfast and dim sum delicacy right in your own kitchen, no special equipment required! Enjoy the authentic flavors of this classic dish at home. To complete your Cantonese culinary experience, pair it with a cup of fragrant tea and a comforting bowl of rice porridge. Check out this simple recipe for chicken rice porridge: [Link to Rice Porridge Recipe Video: • Easy Cantonese chicken... ].
Serves 2-4:
(The rice flour mixture below can be mixed ahead of time and stored.)
Rice Flour Mixture:
Rice flour 100g [amzn.to/453Ewau]
Wheat starch 20g [amzn.to/3OlWfmB]
Potato starch 40g [amzn.to/3DDzcPk]
Salt ⅛ tsp
Flour mixture to water ratio 1:2
Serving Sauce:
Oil 2 tsp
Green onions 1 tbsp
Soy sauce 2 tbsp
Water 2 tbsp
Oyster sauce ½ tsp (amzn.to/3PpQIO4)
Sugar ½ tsp
Additional Ingredients:
¼ cup oil for brushing over bottom of pan
1 cup chopped green onions
Whole eggs (optional)
Ground Pork Filling:
Ground pork 230g (8oz)
Soy sauce 1 tsp
Salt ¼ tsp
White pepper ⅛ tsp
Sesame oil 1 tsp
Potato starch ½ tsp
Ginger 1 tsp, finely minced
Shrimp filling:
Shrimp 10 oz
Oil 1 tsp oil
Salt ½ salt
White pepper ⅛ tsp
Egg filling:
Eggs 2 large
Water 2 tbsp
Salt ½ tsp
Tools:
8” square cake pan (amzn.to/3RZYTAt)
Stainless steel Wok with lid for steaming (amzn.to/3O6sAyy)
Pastry scraper (amzn.to/3UakWqZ)
Pastry brush (amzn.to/48YMweC)
Chapters:
0:00 - Intro
0:35 - Rice flour mixture
1:41 - Pork filling
2:27 - Sauce for serving
3:58 - Mix rice flour mixture with water (1:2 ratio)
4:50 - Tools needed
5:10 - Cheung fun with pork
6:30 - Steam cheung fun
7:40 - Cheung fun with pork and egg
8: 52 - Cheung fun with runny egg yolk
10:46 - Cheung fun with pork and shrimp
11:48 - Enjoy!
****MY FAVORITE COOKING TOOLS****
Wok: amzn.to/48tDNkZ
Carbon steel skillet: amzn.to/3S3h4Fx
Traditional Chinese cleaver knife: amzn.to/3S1rxkK
Knife set: amzn.to/3vGJMo9
Meat grinder: amzn.to/3vFsPKE
KitchenAid pasta attachment: amzn.to/3U4ckSo
Mini food proccessor: amzn.to/3HqKfgN
Oil preserver: amzn.to/47Nk6ne
****MY FAVORITE ACCESSORIES****
Small whisks for sauces: amzn.to/3O2tcoL
Black apron: amzn.to/3S62w84
Non-drip oil bottle: amzn.to/490UHYb
Bottle for soy sauce or oil: amzn.to/3O9okhL
Bamboo steamer: amzn.to/48D1OpJ
Steamer liner: amzn.to/3Hp820I
OXO fat separator: amzn.to/3vI3eRl
Kindly be aware that the provided links are affiliate links. This means that if you make a purchase through these links, our family will earn a small commission from the sale, without any additional cost to you. Your support through these links is genuinely appreciated!
****MORE DELICIOUS VIDEOS FOR YOU****
Fast and Delicious Cantonese Chicken Porridge! 广式鸡肉粥 • Easy Cantonese chicken...
The Best Sichuan ZhaJiangMian (Spicy Minced Pork Sauce Noodles)! 四川麻辣炸酱面 • Restaurant Quality at ...
How to Make Pork Soup Dumplings (XiaoLongBao) as good as Din Tai Fung! 小笼包 • Din Tai Fung Style Por...
****LINKS MENTIONED****
NYT Cooking: • The Mesmerizing Way St...
Chinese Cooking Demystified: • Cheung Fun, Authentic ...
Made with Lau: • 😋 My dad's delicious S...
Fortunecooking: • Fresh Rice Noodle And ...
![Tasty Dim Sum Steamed Rice Roll with Shrimp [ANYONE Can Make at Home]](http://i.ytimg.com/vi/AELb3NwB-fQ/mqdefault.jpg)
Cheung fan shrimp has always been my favorite. Your recipe is the simplest I have seen. Thank you for sharing.
Thank you for explaining the ingredients 🎉🎉.
My grandfather was Cantonese,died long before I was born, but so many grandchildren lean towards cooking Cantonese style food,thus far you are the very best I’ve seen,and I’ve seen a lot, keep doing it, it’s fabulous Christine 👏👏👏🏴
Thanks a lot! Your supportive and positive words mean a lot to me. And thanks for sharing about your family’s background too. Having Cantonese food while growing up really spoils you-it’s both tasty and good for you, which is a rare combination to find! 😊
Thank you Lynne,
I have discovered much about my late grandfather, he apparently was an amazing family man, raising 3 sons and 3 daughters, my mum was his 2 nd youngest daughter. She would tell me how he would make Sui Mai and dim sum on Chinese new year, how the boys would polish all the households shoes each evening while the girls would help Granny with laundry. He would always tell his children to always buy the best ingredients, even if it was just as all amount,quality above quantity.
He died age 57, he’d broken part of his spine, and in those long ago days they’d just strap people up. My mother said her brother Harry ( he was a joker) told grandfather a joke which made him laugh and laugh, and he died. I’m sure a wonderful way to go.
My Cantonese roots have come full circle, as my granddaughter who is a Lawyer in London lives with her barrister fiancé, ……Whois Cantonese, from Hong Kong. lol, I feel my honourable grandfather approves.
I love your recipes,and the unfussy style you have which makes watching extra good. Keep it up
Best regards
Christine
@@christinefoulkes2469 Ah, Christine, your message is such a heartwarming tribute to your late grandfather and a beautiful glimpse into your family's history. It's evident that he was a remarkable man who instilled great values in his children. The importance of using quality ingredients and the emphasis on family togetherness are all part of the Cantonese culinary traditions.
I'm delighted that you enjoy my recipes and appreciate my unfussy style. I believe that cooking should be accessible and enjoyable for everyone, and I strive to make my recipes easy to follow and packed with flavor.
Thank you for sharing your family's story and for your kind words! 😊
This was my favourite dish as a kid. Will definitely be trying this recipe out!
This was my favorite too! It is still one of my favorite breakfast as a grown up. 😊
Very clear andeasy
This is my first to watch this recipe (never seen this before in my youtube browsing of cooking shows) and I'm interested in trying to make it someday. I like that the recipe calls for rice flour. My first to watch your show. Well done! 😊
I have been trying to teach myself how to make this dish for months. I can’t wait to try this combination of starches. 🤞🏾🤞🏾
Very nice!
Thanks! 😊
Looks like a lot of work for me but it's probably easier to go for dim sum.
Great educational video.
Agree. I bought rice flour then realized I also need potato starch and wheat starch which I can't find. No special equipment but special ingredients are needed.
Seriously, you make this look easy. I have made every mistake and they have yet to come out correctly. Most of the time it is too thick and hard. I’m excited to try this recipe.
My grandma made the when I was little, and my mom Never learned. So, I have children, and seeing your version is simple. I'm now a subscriber. I a follower. THANK YOU VERY MUCH FOR THE RECIPE. DO YOU HAVE A COOKBOOK, PLEASE? George.
Hi George, thank you! I am working on my cookbook. 😊
So I have been using a lot of recipe with tapioca starch as one of the ingredients. But it doesn't taste right to me because it's not soft and tender like the ones at dim sum restaurants. Is the potato starch the key ingredient to make it soft?
The type of starch, starch to rice flour ratio, as well as water to flour ratio play key roles in the texture of Cheung Fun. Wheat starch, a primary ingredient in steamed shrimp dumplings (Har Gow), gives Cheung Fun a glossy, silky, and translucent texture. Potato starch makes it soft and tender. That’s why I used these in this recipe.
Tapioca starch tend to make food chewy if used in large amount. Think of tapioca pearl in boba milk tea where tapioca starch is a primary ingredient. Try reducing tapioca starch amount or substituting with wheat starch (or combination of wheat and potato starch) in your recipes.
For optimal results, water should be boiling vigorously and ensure steam can surround and go into the pan. I hope this helps. 😊
I found the small square cake pan to be the best tool for this: amzn.to/3Jd2IPc
Is it same wheat flour and wheat starchy? I dont know which one to use.
Wheat starch is not the same as wheat flour. Please use wheat starch in this recipe. Wheat starch looks like corn starch. It’s very fine and powdery.
Can the flour mixture itself be stored for a long time or does it need to be used quickly?
Yes, it can be stored in an air tight container for several months.
Please tell me if I can replace the rice paper instrad of the three kínd of flor. Pls confirm
Hi, by rice paper, do you mean steamed soft rice sheets that’s already made? The texture of those tend to be a bit more chewy (in order to hold the shape) but you can put the same fillings inside. It’s a different kind of Cheung Fun. Have fun with Cheung Fun! 😆😊
Can the cooked noodles be frozen, thawed and reheated?
Yes. Reheat by steaming it for best results.
Can a non stick spray be used instead of oil?
Great question! Yes 😊
😋🖤♠️
I can’t use wheat flour as I’m celiac, is there a substitute for the wheat flour? I realise you said it wouldn’t be as good without the wheat flour. 🤷♀️ Thank you .
You can substitute with tapioca starch flour. 😊
Thank you 😉