Posted by: Jonjon | June 1, 2009

Asian – noodle Skin 5 Chee Cheong Fun III 9/10

Asian – noodle Skin 5 Chee Cheong Fun III 9/10

June 1 2009

980% water, 33% tapioca flour t50% oil, o rice flour and salt and

60 gm rice flour 30g
20 gm tapioca flour (alternatively replace 10 gm with potato starch) 10g
2 1/2 cups water 591g 1 1//4 cup = 295g
1/4 tsp salt 1/8 tsp
2 tbsp oil 30ml 15ml
Mix all the ingredients together and leave aside for at least 1/2 hour before making the banh cuon following the method above.
I like to serve banh cuon like chee cheong fun with the hoisin sauce and sesame paste.
3 tbsp hoisin sauce
1 tbsp sesame paste
1 tbsp soya sauce
2 tbsp sugar
1/4 cup water

Heat the crepe pan Pour in a 4 oz ladle of batter
Keep pouring the batter until it reaches the edge of pan
Heat until a thin layer is at the bottom of pan
Pour back the excess batter
Cover the pan
The cheong fun is cooked when it is bubbly and transparent
Flip the cheong fun onto an oil board to cool before rolling
Roll cheong fun when it has cooled
Garlic oil
Sesame oil
Sesame seeds
Fried Shallots
Chilly Sauce

This was quite good. Turned out very soft, like the ones from the hongkong restaurant. However…it was quite hard to make, because my non-stick pan was not non-stick enough, so when I tried to flip the noodle skin over to a plate, it kinda stuck altogether into a blob mess. However, the texture was wet, elastic, and smooth.


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