CHEUNG IN CHINESE RECIPES

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CHEUNG FUN (STEAMED RICE NOODLES) | CHINA SICHUAN FOOD



Cheung Fun (Steamed Rice Noodles) | China Sichuan Food image

Cantonese steamed rice rolls -- cheung fun

Provided by Elaine

Categories     Breakfast    staple

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 10

Number Of Ingredients 17

1 cup rice flour ( , 110g)
1/3 cup corn starch ( , 40g)
50 g wheat starch
500 ml water
a tiny pinch of salt
1 tbsp. vegetable oil
1/2 cup chopped shrimp ( , either dried shrimp or fresh shrimp)
1/3 cup chopped green onion
1/2 tbsp. oyster sauce
1/2 tbsp. dark soy sauce
2 tbsp. light soy sauce
2 tbsp. water
1 tsp. rock sugar
1/2 tbsp. sesame oil
Chopped spring onion
Toasted white sesame
Sha Cha sauce or fried shallots

Steps:

  • In a large bowl, mix rice flour, cornstarch, wheat starch, salt oil and water. Stir well to make sure the batter is well mixed. Set aside for 10 minutes.
  • Prepare a rectangle or square pan and a large wok that can hold the pan. Bring enough water to a boiling and then place your pan in.
  • In a small bowl, pour a small amount of oil and then brush the steaming pan with a very very thin layer of oil and then pour the batter in. (I pour around 3 tablespoons of batter each time and it should spread to form a very thin layer at the bottom). Make it even and then steam for 1 minute until the batter firms, then sprinkle shrimp and green onions. Re-steam for 2 minutes over high fire.
  • Transfer out, use a knife to separate the edges from the pan firstly and then roll it up to a 2-3cm wide tube. If you prefer, you can cut the tube into one-bite size sections.
  • To make the sauce
  • Serving

Nutrition Facts : Calories 131 kcal, CarbohydrateContent 22 g, ProteinContent 3 g, FatContent 3 g, SaturatedFatContent 1 g, CholesterolContent 16 mg, SodiumContent 474 mg, ServingSize 1 serving

CHEUNG FUN (STEAMED RICE NOODLES) | CHINA SICHUAN FOOD



Cheung Fun (Steamed Rice Noodles) | China Sichuan Food image

Cantonese steamed rice rolls -- cheung fun

Provided by Elaine

Categories     Breakfast    staple

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 10

Number Of Ingredients 17

1 cup rice flour ( , 110g)
1/3 cup corn starch ( , 40g)
50 g wheat starch
500 ml water
a tiny pinch of salt
1 tbsp. vegetable oil
1/2 cup chopped shrimp ( , either dried shrimp or fresh shrimp)
1/3 cup chopped green onion
1/2 tbsp. oyster sauce
1/2 tbsp. dark soy sauce
2 tbsp. light soy sauce
2 tbsp. water
1 tsp. rock sugar
1/2 tbsp. sesame oil
Chopped spring onion
Toasted white sesame
Sha Cha sauce or fried shallots

Steps:

  • In a large bowl, mix rice flour, cornstarch, wheat starch, salt oil and water. Stir well to make sure the batter is well mixed. Set aside for 10 minutes.
  • Prepare a rectangle or square pan and a large wok that can hold the pan. Bring enough water to a boiling and then place your pan in.
  • In a small bowl, pour a small amount of oil and then brush the steaming pan with a very very thin layer of oil and then pour the batter in. (I pour around 3 tablespoons of batter each time and it should spread to form a very thin layer at the bottom). Make it even and then steam for 1 minute until the batter firms, then sprinkle shrimp and green onions. Re-steam for 2 minutes over high fire.
  • Transfer out, use a knife to separate the edges from the pan firstly and then roll it up to a 2-3cm wide tube. If you prefer, you can cut the tube into one-bite size sections.
  • To make the sauce
  • Serving

Nutrition Facts : Calories 131 kcal, CarbohydrateContent 22 g, ProteinContent 3 g, FatContent 3 g, SaturatedFatContent 1 g, CholesterolContent 16 mg, SodiumContent 474 mg, ServingSize 1 serving

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