Wednesday, June 08, 2016

Chee Cheong Fun 猪肠粉 by Angela Seah Thulin

For an explanation on Chee Cheong Fun (rice noodle roll) -

水 350毫升
粘米粉 100公克 
玉米淀粉 10公克
木薯粉 10公克

盐 1/2小匙
油 3大匙
** 以上材料混合搅拌均匀 置一旁约30分钟 (面糊)

1)用一蒸盘抹上少许油,倒入薄薄一层面糊, 🔥蒸4-5分钟即可。
2)如果喜欢加料,蒸了2分钟后加入 叉烧或虾,继续蒸2-3分钟即可。

李锦记海鲜酱 3.5大匙
丰禾园酱青 1大匙
丰禾园黑酱油 1/2茶匙
水 4大匙
1)将以上放入小锅用中小火不停搅拌至稍微浓稠, 搁置一旁待其冷却!

Rice noodles -

350ml water
100g rice flour
10g corn flour
10g tapioca flour
1/2 tsp salt
3 tbsp veg oil
*Mix the above together

Sauce -

3 1/2 tbsp LKK hoisin sauce
1 tbsp Feng He light soy sauce
1/2 tsp Feng He dark soy sauce
4 tbsp water


sesame seeds
char siew

Steps -

1. Prepare the rice noodles batter and set aside for 30 minutes.
2. Sauce - mix all the ingredients together in a small sauce pot and cook over medium heat until slightly thickened. Stir frequently to prevent burning. Set aside to cool completely.
3. I used aluminium foil tray to steam the rice noodles. Brush some oil on it. Pour a thin layer of batter and then steam for 4-5 minutes. Or if you like to add char siew to it, add only after 2 minutes of steaming. Then continue for another 2-3 minutes.

Previous posts -

Rice noodles recipe origin: