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Thursday, October 14, 2010

【清清淡淡的】自制猪肠粉 Home-made Chee Cheong Fun (Steamed Rice Roll)

星期天下午突然想吃点咸的点心,所以改变主意不烤蛋糕,改做简单的小点心。

正在盘算该弄些什么时想起了小时候吃的猪肠粉,所以就上网找来食谱试做。

念小学的时候妈妈很常从巴刹打包猪肠粉给我当早餐,甚至是午餐。猪肠粉不是在卖点心的档口买的,是那种买回家后还要自己蒸的,而且也没有附酱料。和妈妈谈起,妈妈还记得那时一条才卖两毛钱。

妈妈每次都会蒸一大盘,吃时只淋上麻油和酱油,有时也会沾蒜头辣椒酱。这是妈妈的吃法,妈妈不吃猪肠粉那种红色的甜酱的,她说因为颜色看起来很恐怖。现在那种红色的甜酱很像被淘汰了,通常看到都是褐色的。

自己做猪肠粉看似很多功夫,其实两盘轮流蒸,边蒸边卷,也挺快的。我没有正式的蒸盘,用了一个比较大的圆形铁盘和一个八寸的正方形烤盘,所以做出来的猪肠粉有大有小。猪肠粉的粗细和卷时的密度也有很大关系。

味道嘛。。。和外面卖的有差,粘米粉的味道比较重。口感方面,我喜欢更硬一点,所以下次如果再做我会稍微减少水份和油份。但总的来说我觉得这是一次不错的尝试,下次想吃猪肠粉随时都能自己做来解馋。

和猪肠粉摆在一起的是妈妈朋友送的Ah Char,和猪肠粉配着吃还挺不错的。


Recipe adapted from Ohbin.

Ingredients:
(A)
150g rice flour (粘米粉)
2 tbsp corn flour (栗粉)
½ tsp salt
2 tbsp cooking oil
250ml room temperature water
(B)
375ml hot boiling water

Method:
1) Preheat steamer. Prepare 2 steaming pans greased with cooking oil (tips: you can just add a few drop of oil on the pan and use a small piece of paper towel to spread the oil).
2) Combine (A) and stir till smooth. Add (B) gradually and keep stirring. Batter is done.
3) Steam the empty pans for 2 mins, remove and set aside one pan.
4) Give the batter a quick stir and add batter into the pan (should be a thin layer only), steam for about 4- 5 mins (for subsequence pans should be shorter time) until the surface becomes uneven and lumpy (i.e. it is already cooked), set aside to cool down.
5) Meanwhile, repeat step 4 on another pan. When the first pan has cooled down slightly, scrape the edges with a flat spatula or dough scraper, roll it up and place the rice roll on serving plate. Continue to rotate 2 pans until the batter is used up.
6) Serve with your preferred sauce. My way of eating is to add a few drops of sesame oil and some light soy sauce then sprinkle roasted sesame seeds on top.

Note:
1) I prefer less oil, so next time I will cut down the oil amount.
2) Reduce the amount of hot water slightly if you prefer a firmer texture.
3) Remember to roll up only when the rice sheet has cooled down.
4) I forgot to count but I estimated I made about 10-12 rolls in total.

28 comments:

  1. 猪肠粉!我的最爱。looks very yummy angel leave some for me!

    ReplyDelete
  2. 我也在AIM这个,看你做到那么美,我更有冲劲去做了^^

    ReplyDelete
  3. I've been wanting to make this but just couldn't find the time. I like it with fresh shrimps/char siew, yummy! Yours look so delicious!

    ReplyDelete
  4. 你做的猪肠粉样子像买回来的呢!卷到好完美无缺哟!我不敢试做,因为怕卷不像样。

    ReplyDelete
  5. Günaydın, ellerinize, emeğinize sağlık. Çok leziz ve iştah açıcı görünüyor.

    Saygılar.

    ReplyDelete
  6. jess @ j3ss kitch3n ,

    我也很爱吃猪肠粉。Sure will reserve for u but I want some green tea chiffon in exchange. :P

    ReplyDelete
  7. 鲸鱼蓝蓝蓝,

    你过奖了。前面刚开始做时我都卷得不美,原来是因为我没有等冷却了就卷,所以我特别注明要cool down了才卷。

    ReplyDelete
  8. Blessed Homemaker,

    I also like it with char siew and shrimps but I doesn't like the texture of the very thin Hongkong style chee cheong fun.

    ReplyDelete
  9. Wai Kitt ,

    不要这么说。其实很容易卷,秘诀是等到稍微冷了就没问题了。你也试试看。

    ReplyDelete
  10. Fuat Gencal ,

    Thank you for your good words. :)

    ReplyDelete
  11. I love chee cheong fun, yours look as good as the one selling outside. Yum Yum ... :) But seems need a lot of patient to do this.

    ReplyDelete
  12. 我也打算这个星期天做猪肠粉配冬菇汁!哈哈。。。真巧!

    ReplyDelete
  13. This is one of my favourite, just right for what i plan to cook coming weekend. With this, i can made it myself than buying it from market. Thanks for sharing Angel!

    ReplyDelete
  14. 看起来好美味,不需要尝,就知道很棒!
    你让我留了满地口水啦。。

    ReplyDelete
  15. I remember I ate CCF with lard and sesame seed when I was a little girl.

    ReplyDelete
  16. I absolutely LOVE CCF...! One of my most favourite dim sum. I tried making CCF myself about 1 year ago. I think it's time that I make it again :)!

    ReplyDelete
  17. Angel, I love to eat chee chong fun too and with a lot of sauce, yum yum!

    ReplyDelete
  18. Thanks for sharing..I love to eat chee chong fun.

    ReplyDelete
  19. DG,

    U need some patience but believe me it's quite fast and it's fun to roll up the rice sheet.

    ReplyDelete
  20. yoonlai,

    配冬菇汁是北马流行的吃法吗?我看ohbin也是煮冬菇汁来配的。

    ReplyDelete
  21. Hearty Bakes,

    U are welcome!! I look forward to reading your CCF post soon.

    ReplyDelete
  22. 卡珞,

    谢谢留言。你拜读了你的部落格,很多美食,照片也很美。

    我想请问你是怎么post大大张的照片的?

    ReplyDelete
  23. Cooking Gallery ,

    Thanks for dropping by my blog and leaving a comment.

    ReplyDelete
  24. Jess,
    I love eating with lots of sweet sauce too.


    MeRy,
    Thank you.

    ReplyDelete
  25. This really looks great!!! Drooling...

    ReplyDelete
  26. hanushi,
    Thank you for your compliment.

    Anncoo,
    The CCF seller always add some oil to the CCF before sprinkle sesame seeds, I am not sure if the oil is vegertable oil or lard. :P

    ReplyDelete
  27. interesting you used cornflour! i also didn't use wheat starch so i didn't get the smooth thin transparent ccf sheets, but i used potato starch instead! i think i know what you mean by a heavier texture, but it's also quite nice in its own way (: yours look yummy with achar!

    http://mummyicancook.blogspot.com/2011/08/homemade-rice-noodle-sheets-chee-cheong.html?showComment=1314632793337#c3523705786302547490

    ReplyDelete
  28. Shu Han,

    I think potato starch is good substitute for cornflour.

    I saw ur chee cheong fun, simply delicious.

    ReplyDelete

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