The amount varies from merely twenty percent of the rice flour to eighty percent. It can be corn, wheat, and tapioca starch. The critical difference is the type of starch added to the rice batter. Two differences among the everyday recipes This ingredient is available in most Asian grocery stores.Īll you need is to add salt and oil to form a batter, spread it thinly on a pan, and steam it. It is called 粘米粉 in Chinese and not to get confused with glutinous rice flour. Therefore, I choose to use ready-made rice flour instead. I consider this is too much work for any home cook. The make-from-scratch method involves soaking and grinding rice. It ranges from using only water and rice to the more complicated one added with a range of starches. If you search for the recipe for Cheung Fun on the internet, you will find different formulas for Cheung Fun. In search of the best recipe for Cheung Fun It is served with sweet sauce (甜酱) and chili sauce instead of soy sauce.Ĥ. The Malaysian version is slightly different from the Hong Kong version. I have tested a few combinations before finalizing the recipe for my Cheung Fun. Dark soy sauce is rarely used in Hong Kong-style Cheung Fun. Also, sesame oil and oyster sauce are sometimes included, which is quite similar to Char Siu sauce’s taste. The Cantonese Cheung Fun sauce mainly consists of light soy sauce and sugar. Prepare the sauce for Hong Kong Cheung Fun
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