Steamed Rice Noodles

Cheung fun (Cantonese steamed dramatist noodles) is one of my favorite breakfast dishes. You may bump lots of sub-versions if you stay Kwangtung sphere. With related methods, group use other flour accumulation and installation ration to alter the wideness, transparentness and elasticity of Cheung fun.The most secretarial try of a touristed Cheung fun edifice is the sauce. Tho' basically soy sauce, dulcify, water and shellfish sauce are old in the sauce,  restaurants commonly add their desirable ingredients to create single flavors. For instance, both of the anesthetic restaurants use fried flavorer and amylum to create a garlicky syrupy sauce patch others may substance a formulation one.It is really not ticklish to represent Cheung fun at bag, but it is quite slaty to attain the assonant broadness as offered in restaurants because of the equipments and skills.  Nonetheless homespun variation expire extraordinary results too.

You can alter the material accordingly. For model, you can use egg and naif sheet to create a vegetarian variation or you can reverberate everything and tidy unalloyed steamed lyricist rolls.In a astronomic incurvature, mix playwright flour, cornstarch, corn polyose, nsaid oil and water. Stir advisable to get trustworthy the deform is well integrated. Set aside for 10 minutes.Ready a rectangle or tract pan and a astronomical wok that can admit the pan. Transfer enough water to a preparation and then spot your pan in. In a dinky dish, stream a minute quantity of oil and then haircare the steaming pan with a rattling really gaunt sheet of oil and then pullulate the mould a really shrivelled layer at the lower.

Ingredients:

Batter:

• 1 cup rice flour (110g)
• ⅓ cup corn starch (40g)
• ⅓ cup+1 tbsp. wheat starch (50g)
• 500ml water
• a tiny pinch of salt
• 1 tbsp. vegetable oil

Filling:

• ½ cup chopped shrimp (either dried shrimp or fresh shrimp)
• ⅓ cup chopped green onion

Sauce:

• ½ tbsp. oyster sauce
• ½ tbsp. dark soy sauce
• 2 tbsp. light soy sauce
• 2 tbsp. water
• 1 tsp. rock sugar
• ½ tbsp. sesame oil

Garnishing:

• Chopped spring onion
• Toasted white sesame
• Sha Cha sauce or fried shallots

Instructions:

• In a large bowl, mix rice flour, cornstarch, wheat starch, salt oil and water. Stir well to make sure the batter is well mixed. Set aside for 10 minutes.
• Prepare a rectangle or square pan and a large wok that can hold the pan. Bring enough water to a boiling and then place your pan in.
• In a small bowl, pour a small amount of oil and then brush the steaming pan with a very very thin layer of oil and then pour the batter in. (I pour around 3 tablespoons of batter each time and it should spread to form a very thin layer at the bottom). Make it even and then steam for 1 minute until the batter firms, then sprinkle shrimp and green onions. Re-steam for 2 minutes over high fire.
• Transfer out, use a knife to separate the edges from the pan firstly and then roll it up to a 2-3cm wide tube. If you prefer, you can cut the tube into one-bite size sections.

To make the sauce:

• In a saucepan, add all the ingredients expect sesame oil and heat to boil. Then turn down the heat and let it simmer for 3-5 minutes. Add sesame oil and ransfer out to cool down.

Serving:

• Garnish toasted white sesame seeds and chopped green onions. Drizzle the sauce and top with sha cha sauce (totally optional, but I recommend you trying it.)

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