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Steamed Rice Noodle Rolls |
Steamed Rice Noodle Rolls(Cheong Fun), originally known as Zhu Chang Fen, which means "pig intestines rice sheets", was first sold by hawkers in the streets of Guangzhou 60 years ago. Its recipe was improved during the Sino-Japanese wars in the 1940s: by pouring a thinned "rice paste" onto a white cloth, a fine sheet of Cheong Fun is formed through steaming, which is subsequently cut into strips. Later, a Guangzhou restaurant invented a new way of serving the delicacy by rolling plain Cheong Fun around fillings like shrimps, pork and beef. This recipe has since then been popularised by thousands of Chinese restaurants worldwide. |
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Ingredients
- 3/4 cup: ham, cooked finely minced
- 1/2 cup of green onion, finely minced
- 1/2 cup of chinese parsley, finely minced
- 2 tablespoon sesame seeds
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Steamed Rice Noodle Rolls |
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Directions
- Follow the basic fun dough recipe and after ladling the 1/3 cup of batter into cake pan,
sprinkle a little minced ham, green onion and Chinese parsley evenly on top.
- Steam for 3-4 minutes.
- Remove from steamer and roll up jelly roll style.
- Sprinkle a little sesame seeds on top.
- Cool, cut into 1 inch lengths an serve.
- Use light soy sauce and sesame oil for dips.
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Copyright by Kwok Yuen |