Plate & Palate: Chee Cheong Fun 猪肠粉 by Angela Seah Thulin

Wednesday, June 08, 2016

Chee Cheong Fun 猪肠粉 by Angela Seah Thulin

For an explanation on Chee Cheong Fun (rice noodle roll) - https://en.wikipedia.org/wiki/Rice_noodle_roll

猪肠粉

材料
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）

作法
1）用一蒸盘抹上少许油，倒入薄薄一层面糊， 🔥中蒸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。

后记-我用铝制盘蒸！

酱汁材料

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

作法
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！

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469369326602999.1073741845.233664896840111/540763259463605/?type=3&theater

Ingredients

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

Scallions
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.