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A Variety of Rice Noodle Rolls (aka. Cheung Fun) Recipes (腸粉大製作) with Papa Fung
ฝัง
- เผยแพร่เมื่อ 12 ส.ค. 2024
- The humble rice noodle roll (aka steamed rice roll) pronounced "cheung fun" is like a thin steamed springy crepe that is rolled into the shape of a log. There are many varieties and filling options that go into the rice noodle roll, but the original one is plain served with roasted sesame, sesame sauce, sweet soy sauce and sweet sauce.
Timestamps:
0:00 Intro
0:22 Part 1: Ingredients Prep
0:25 Part 1.1: Ingredients Prep - Beef Rice Noodle Roll
1:15 Part 1.2: Ingredients Prep - Shrimp Rice Noodle Roll
2:49 Part 1.3: Ingredients Prep - Dried Shrimp and Scallion Rice Noodle Roll
3:27 Part 2: Sauces
3:31 Part 2.1: Sauces -Sweet Soy Sauce
4:07 Part 2.2: Sauces - Sweet Sauce
4:51 Part 3: Rice Noodle Roll Batter
5:11 Part 4: Assembly
5:14 Part 4.1.1: Assembly - Plain Rice Roll
5:55 Part 4.1.2: Finale - Plain Rice Roll
6:17 Part 4.2.1: Assembly - Beef Rice Roll
6:43 Part 4.2.2: Finale - Beef Rice Roll
6:55 Part 4.3.1: Assembly - Shrimp Rice Roll
7:21 Part 4.3.2: Finale - Shrimp Rice Roll
7:31 Part 4.4.1: Assembly - Dried Shrimp and Scallion Rice Roll
7:34 Part 4.4.2.1: Assembly - Steamed Dried Shrimp and Scallion Rice Roll
8:07 Part 4.4.2.2: Finale - Steamed Dried Shrimp and Scallion RiceRoll
8:20 Part 4.4.3.1: Assembly - Pan Fried Dried Shrimp and Scallion Rice Roll
8:42 Part 4.4.3.2: Finale - Pan Fried Shrimp and Scallion Rice Roll
8:50 Part 4.5.1: Assembly - Fried Dough Fritter Rice Roll
9:21 Part 4.5.2: Finale - Fried Dough Fritter Rice Roll
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A VARIETY OF RICE NOODLE ROLL RECIPES
This recipe makes 18 rice noodles (filling is your preference).
[ INGREDIENTS ]
Plain Rice Roll:
300g Rice Flour
80g Potato Starch
80g Wheat Starch
1200ml Water
2tbsp Oil
Filling: Beef Rice Roll
(This makes 4)
4oz Beef
Some Sugar
Some Soy Sauce
Some White pepper
Some Potato Starch
Some Oil
Some Sesame Oil
Filling: Shrimp Rice Roll
(This makes 5)
4oz Shrimp
A Sprinkle Salt
Some Potato Starch
Some Sugar
Some White Pepper
Some Oil
Some Sesame Oil
Filling: Dried Shrimp and Scallion Rice Roll
(This makes 4 )
3 Stalks Green Onion
2oz Dried Shrimp
Filling: Fried Dough Rice Roll
(This makes 2)
1 Stick of Fried Dough
Sweet Soy Sauce
100ml Soy Sauce
20ml Dark Soy Sauce
100g Sugar
250ml Water
[ DIRECTIONS ]
1. Filling Prep (Beef): Thinly slice beef into strips. Marinade it with sugar, soy sauce and mix. Add in white pepper, oil, potato starch and sesame oil, mix and set aside in the fridge.
2. Filling Prep (Shrimp): Mix salt and potato starch with the shrimp, let it sit for 10 minutes. Rinse it off until clean, and dry off all the shrimp. Optional: you can split shrimp in half if it’s big. Marinate it in salt, sugar and white pepper, mix, add potato startch, oil and sesame oil, mix some more and set aside.
3. Filling (Dried shrimp & Scallion): Soak dried shrimp in water until soft. Drain and dry the shrimp and then dice into smaller pieces. Dice green onions into smaller pieces. Set aside.
4. Sweet Soy Sauce: Boil water and melt sugar, then add soy sauce, dark soy and cook until boiling and set aside. Note: If you can’t finish all the soy sauce, put it in the fridge to save it for later or it will go bad.
5. Sweet Sauce: Make a corn starch slurry, set aside. Use a portion of sweet soy sauce made earlier, heat it up until boiling, add water (1/3 amount of the sweet soy sauce) and sugar, to taste. Slowly add in corn starch slurry until it starts to thicken, then remove from heat, set aside to cool. Note: if sauce is too thick, you can add a bit of boiling water to thin it out.
6. Rice Noodle Batter: Combine rice flour, potato starch and wheat start together. Add oil and 1/3 of the water and mix first. Make sure the dry ingredients completely absorb the oil before adding the rest of the water in. Once all the water has been added, mix until combined, set aside.
7. Assembly: Boil water, place baking pan on top of steaming rack to heat it up. Brush oil on the pan, stir the batter and then pour a thin layer (enough to cover the pan) of it on the pan. Steam for a minute (if there are no bubbles steam it for another minute) and roll it up and serve. To make the other types of rice noodles with filling, just add the filling on top of the batter (EXCEPT the fried dough stick) and steam for 1 minute. For fried dough stick, place the fried dough ontop of the steamed rice noodle, and roll the noodle over the dough stick and serve.
8. Note: For the Dried Shrimp and Scallion Rice Noodle Rolls, you can serve it steamed, or you can pan fry it. If you pan fry, use rice noodles left overnight for better results.
9. Note: For plain rice noodle, top it off with roasted sesame, Sweet Soy Sauce, sesame sauce and a dash of sweet sauce.
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Music/Sound Credits:
Mixtape - Vintage Hip Hop Beat (Prod. Riddiman): • Mixtape - Vintage Hip ...
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ
Here's the translated Chinese Recipe:
蝦米腸食譜
總數十八條腸粉。
[ 食材 ]
粉漿:
300g 粘米粉
80g 生粉
80g 澄麵粉
1200ml 水
2tbsp 油
牛腸:
(制成四條)
4oz 牛肉
少許糖
少許生抽
少許白胡椒粉
少許生粉
少許油
少許麻油
蝦腸:
(制成五條)
4oz 蝦
少許鹽
少許生粉
少許糖
少許白胡椒粉
少許油
少許麻油
蝦米腸:
(制成四條)
3 青䓤
2oz 蝦米
炸兩:
(制成二條)
1 油炸鬼
甜鼓油:
100ml 生抽
20ml 老抽
100g 糖
250ml 水
[ 制作 ]
1. 牛腸饀:將牛肉切條，用糖和生抽抓勻再加胡椒粉，油，生粉和麻油拌勻放雪柜備用。
2. 蝦腸饀:用鹽和生粉先醃十分鐘，抓洗乾淨，用紙印乾水份，一分為二，用鹽，糖和胡椒粉抓勻再加上生粉，再加油和麻油拌勻放雪柜備用。
3. 蝦米腸饀:先用水浸軟蝦米，瀝乾水分切碎，青蔥切細粒備用。
4. 甜鼓油:煮滾水溶糖，加生抽和老抽煮至滾，放置一旁備用。備註：剩餘的必需要放雪柜保存。
5. 甜醬:取甜鼓油再加水和糖煮至滾，英粟粉用水開稀，推薄獻備用。備註：如醬料用時太杰，可加熱水開稀。
6. 預備少許熟白芝麻。
7. 粉漿:將全部乾粉料拌勻加油和少許水先攪拌，才逐漸加入餘下水份撤底搞勻備用。
8. 製作：水煮至沸騰，先蒸熱蒸盤掃油，落粉漿要薄薄一浸，材料同時落，蒸一分鐘即可。備註：觀察粉漿起泡即熟，如果未熟可多加一分鐘，取出蒸盤卷粉皮成腸粉即可食用。炸兩制作：蒸粉皮取出才放油炸鬼在粉皮上卷起即成。
9. 蝦米腸可以即食和煎香食，隔夜才煎效果更佳。
10. 齋腸要灑白芝麻，配合芝麻醬，甜醬和甜鼓油吃更有風味。
Thank you Papa Fung! Cheung Fun is my favorite breakfast and snack food! And your videos are so nice to watch - high quality production value, soothing music, and pleasant Cantonese narration. Love your channel!
Thanks!!
Can't wait to try this recipe, thank you!!!
Best videos ever!
Thank you for this recipe!! Made it this morning as a treat and it came out so nicely 😊
Glad you like them!
多谢冯爸爸无私分享
🙌🙌🙌
❤️❤️❤️👌 Yummy 😋. Thank you so much Papa Fung.
Thanks for tuning in!
Love all your videos. Makes me drool 🤤
😛
YUMMMMM YESSSSSSSSS PLEASE LOOKS SOOOOOOOO DELISH MUST HAVE SOME NOW PLEASE PLEASE
Chung fun yummy thank you for your sharing
Thanks for watching
Love this!!!! My favorite Dim Sum item.
Nice!
Thank you I can make this gluten free, I’m excited 😜
Wonderful!
Currently watching all your dim sum videos. They are absolute perfection!
Thanks
That looks amazing.. Easy to make too! About to hit subscribe!
Thanks!
Thank you Papa Fung! I love the steam rice rolls with youtiao stuffed with shrimp paste. Would you mind sharing how to make stuffed youtiao too? Thank you so much.
I don’t think I had that before
🤤🤤🤤 when a tradicional char siu bao recipe?
When I master the bun. It still won’t split like how you would get it at dim sum restaurants. I think my stove is not hot enough since it’s not an industrial kitchen. The bun splits without the char siu, but with it, it looks like a regular bun. Not good enough to post.
@@PapaFungsKitchen add oil !
Hello, forgot to mention that the char siu bao recipe is up from a few weeks back.
@@PapaFungsKitchen already saw it papa. thank you for adding it!
馮師傅請問呢個粉漿可以早一晚整定放喺雪櫃嗎？如可以整定，蒸之前需唔需要回溫呢？
都可以嘅，但是不要用太久，即最好兩三日內用完，蒸前要撤底攪勻，也不需要回溫。
@@PapaFungsKitchen 唔該馮師傅🙏
Sometimes the shrimp ones contain a thin layer of something crispy between the roll and the shrimp. Does anyone know what it is/how to make it?
The shrimp aren't battered/tempura
Sorry, I’m not familiar with a thin crispy layer between the roll and the shrimp. I don’t think I had that before. Sounds very interesting
@@PapaFungsKitchen Thanks for responding! 😊 It is very nice - If I find out, I'll share so you can try too, if you want to!
冯师傅，我发觉肠粉做完试食后，有阵淡淡“粉味”（类似少少塑胶噶味道），请问有冇方法解决？我全部粉包都系新买，新开封，立刻做。
你混合粉漿時有沒有撤底攪勻呢？可靜置多些少時間待其充份溶合，買粉包留意日期。
@@PapaFungsKitchen 有充分搅匀，但系仲有粉味。唔知可唔可以加其他材料中和或者盖过呢？
@@PapaFungsKitchen 彻底搅匀后，再放入炸过姜嘅熟油调成粉浆，成品肠粉的粉腥味已经大大减轻9成。感谢冯师傅回复。
要注意日期，不同牌子都有不同品質，又或有氷的粉漿你都可以試試。
@@PapaFungsKitchen 感激冯师傅的回复