NO STEAM NO BATTER Chee Cheong Fun/Rice Rolls Hacks You NEED TO KNOW! (HK & Red Sweet Sauce Style)
ฝัง
- เผยแพร่เมื่อ 18 ส.ค. 2021
- The portion you needed for both Hong Kong Style and Red Sweet Sauce Style Chee Cheong Fun is up to you and easy to estimate.
[Chee Cheong Fun]
-Rice paper
***(Rice paper quality will result in different cooking time. Mine took 3 minutes to cook, whereas some people may only need 1 minute, so please monitor closely when you’re cooking the CCF, use 2 sheets if your rice paper is too thin. I would suggest to test boil one piece to see how long it takes, then proceed to cook the whole bunch at one go.)
[Filling]
-Some prawns (around 6 to 8 pcs per pax)
-One egg, beaten (enough to make the egg filling CCF for 2 pax)
-Some spring onion or Chinese chives/kucai
[Hong Kong Style Sauce]
-2 tbsp soy sauce
-1 tbsp oyster sauce
-1 tbsp sesame seed oil
-1 tbsp sugar
-3 tbsp hot water
[Red Sweet Sauce]
*Taiping/Perak style
-1 tbsp soy sauce
-1 tbsp oyster sauce
-1 tbsp ginger garlic paste
-1 tbsp sugar
-1 tsp Chinese 5 spice powder
-Half cup beetroot juice (alternative: water)
-1 tsp tahini or peanut butter
[Topping]
*shallots/store-bought fried shallots
*white sesame seeds (need to be toasted)
*drizzle some shallot oil if you are making your own fried shallots
👉How I juice beetroot for cooking:
• Chicken Char Siew Rice...
*this is Chicken Char Siew recipe video
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[🙋♀ABOUT ME]
Hi, it's your #Malaysian girl- Jean, doing another #MalaysianFood. Me doing my best at embracing the multicultural cuisines we have in our home country and more!
Hey everyone! 👋🏻 It’s your Malaysian girl Jean here. There’s a small update about rice paper ya:
Different brand rice paper will have different quality and will result in different cooking time. Mine took 3 minutes to cook, whereas some people may only need 1 minute or less, so please monitor closely when you’re cooking the CCF. I would suggest to test boil one piece to see how long it takes, then proceed to cooking the whole bunch at one go. Happy cooking! 👩🏻🍳
Fantastic hack. The red sos hack is similar to Ipoh style 👍. Thank you
Today I tried this recipe..The Hong Kong one..totally delicious!!!thank you for the hack!
Thanks! I had some cili padi in my sauce & it was super yummy
I willl need to try this, thank you!
Awesome and so yummy recipes👌🙏
tqsm... so yummy,.. I tried it..
Thank you for sharing.😊
This is a genius idea! Brilliant! 😍
I know rightttt!!! I was mind-blown when I did my own experiment at first 🤯 that pat on the shoulder was reeeaalllll hahahahhahaa 🌸🌸🌸
Fantastic 😊
Awesome hack! I got a craving and it's going to be too hard to find chee cheong fun in suburbs of bogan Australia, on Easter Monday holidays!
Wow, nice recipe and easy to follow... I think the secret of the red sauce is to add boiled mashed keledek or sweet potato.
Oh my Jean!! You are a genius!! I have leftover rice papers in fridge for quite sometime, guess what they are going to be chee chung fun for dinner 😅😅🤣🤣
Cool hacks! Also, I’m half Cantonese and had only had the HK version before. That red sauce version looks really good too.
Taiping lang here. Thanks for the recipe especially the sweet red sauce. Grew up eating it by the road side in Taiping.
I use warm tap water and works easier, just wrap in meat, shrimp or whatever you like for the filling like wrapping burritos.
IM SO GONNA TRY THIS OMGG
Many tried d! I hope you have too 😆
I love it... nyummy
Thank you 😋
Yaaayyy homemade ccf soon for meee thank uuu
Hi Jean...
Thank you so much for this hk style ccf recipe. I tried it recently...but derhaka a bit la. I didn't use warm water. Just use room temperature water and soak the wrapper for 5 - 10 sec only. Boil only until the prawn and egg cooked. If too long, berderai.
My son asked me to cook it again while eating...approval from him. So delicious he said.
Wonderful! Ya, unfortunately only after I made the video, I realised different brand rice paper has slightly different ingredients and thickness. So yes, good thing you adjusted the cooking time! And I'm so happy your son approved Aunty Jean's recipe haha! Cheers
Thank you my dear I’ve been to typing nice cool place nice and clean place three cheers for you hooray
Yummssss..... btw I always enjoy watching you preparing the food and your recipe is actually easy to follow / friendly ingredient I would say. I also followed you on Instagram.
Thanks 4 hack.
The food is goddess! Finally I found the brilliant hack that can save my wallet. Thank youuuuuu.
Fantastic idea. Ho chak from Malaysia
Many many kamsiah! 😜
Awwsommmeeee lehhh🥰🤩😍
Aaaaaa. Saya teliurrrr! I am excited to try them Jean!!!! But first, kena keluar cari rice paper dulu
Yes try it! I think easy to find je rice paper tu, hopefully you get it soonest so can cepat2 try!! 😁
Hi Jean I'm impressed with this ccf hack! Definitely trying it soon! Btw noticed the red sauce u made using beetroot juice... doesn't it has the earthy mud taste?
Helluuuuuuu 👋🏻 try it ya! But take note on the rice paper quality. If too thin, stack 2 pcs together ya. About beetroot, somehow the mix of other seasoning, especially the Chinese 5 spice powder did a great job in covering up the supposedly earthy taste from beetroot, so don’t worry about that! 😉
Who would have thought our fellow Vietnamese would help us solve our craving!! Amazing hack!!
And I can’t believe the red sauce was beet root juice. I thought it was red fermented tofu! 🤦🏻♀️
Actually the original recipe requires red yeast that gives the colour to the sauce, but it’s a friggin rare ingredient to find so I tweaked using beetroot instead hehe. This recipe is one of the best I’ve ever recreated, so I’m pretty proud of it haha 😆
@@JeanBeanStudio i think the original they gone through some fermentation
@@JeanBeanStudio here is the link to make yeast powder! pls make another video of how to replicate the original red sauce! i can't wait!! th-cam.com/video/cOV8Chgemyo/w-d-xo.html
Thank You Luh :) Luhv You! and Luhv It! :)
Hi Jean.. masa rebus tu bubuh garam tak dalam air rebusan?
Is the red sweet sauce taste sour too ? I remembered i had one , it sweet spicy and sour.
Yeay.. dah lama sangat tak balik Ipoh. I miss chee cheong fun Hollywood. 😞
Uuuuu yg tu I pernah try jgk, semua mknan kat Hollywood best and ambient jgk best sbb the sellers Malay and Chinese sama2 kan! 💖🌸
@@JeanBeanStudio yaaa.. i grew up in ipoh. Dah biasa campur semua bangsa makan satu kedai. Hollywood, nasi vanggey, food court medan kidd, taman kanak2 semua bangsa campur hahaha.. bila start kerja. Duduk KL ada kejutan budaya sikit haha.. 😅
My mind is blown
Craving for cheong fun & end up here
Bahahahaha I hope you tried it already though!
what is the measurement for red yeast if that is being used for the red sauce?
Oh dear, I am so sorry I have no idea as I have not used that ingredient before
If used steaming, how long does it take to steam?
Oh mannn... I didn't try the steaming method but I would recommend to check the CCF 3 mins after steaming, if the prawn is not cooked yet, give it another 2 minutes. Basically we should steam prawns more than 5 minutes yah
Gila hacker ni.. terbaik jean.. rasa sama ke?
Gila kan?! I pun rasa bangga giler dpt recreate ni hahahahaha! For me rasa same laaaa, so sukatan tu kena pandai ikut and adjust haaaa gitewww hehe
Chee Cheong Fun left the chat 💀
can I use steam the rice paper instead of boiling?
It takes longer to steam but yes you can!
@@JeanBeanStudio allright..thanks jean
What you said ? I am telling you ? Are you dreaming? Think about what i said.
Red yeast taste better