Cheung fun (肠粉) is on the menu of every Dim Sum restaurant. It is the most popular item apart from the famous triumvirate of dim sum quintessential- Shrimp Dumpling, Shumai, and Char Siu Bao.
Cheung fun has a light and soft texture, non-oily, and is served hot right from the steamer. You only need simple ingredients to make it, primarily a batter of rice flour and some shrimp and char siu, or served right with a savoury sauce consisting of premier-grade soy sauce and some sugar. This lightly flavored dim sum is most suitable to satisfy the palate of diners during breakfast, who prefer food that is light and easy to digest.
The batter: (A)
- 100g rice flour
- 20g wheat starch
- 1/2 tsp of salt
- 2 tsp of vegetable oil
- 400 ml of water (1.5 cups)
The filling: (B)
- 50g shrimp, shelled
- 1 tbsp scallion, cut into small rings
- 1 tbsp dried shrimps
- 50g char siu
The sauce: (C)
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1/4 tsp salt
- 2.5 tbsp sugar
- 1 large tbsp chopped scallion (white part)
- 5 slices ginger
- 9 tbsp water
- Mix A in a container.
- Set up the steaming station. Bring the water to a boil. Measure 100g of the batter. Stir and pour it into an 8”x8” square pan. Adjust the level of the pan so that the batter is equally distributed.
- Add the filling in B (shrimp, char siu, or scallion with dried shrimp) to one side of the batter.
- Cover and steam for 2 minutes or until the rice sheet become translucent. Let cool for half a minute, then push the noodle sheet with the dough scraper to roll up the noodle.
- To make the sauce: add C into a pan. Bring it to a boil, then strain to remove the ginger and scallion.
- Place it on the serving dish and doused with the sauce. Serve.
For more tips on this recipe, click here to the original article!
Source: Taste of Asian Food. Reproduced with permission.
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