Chee Cheong Fun III

After many attempts to get the chee cheong fun that i fancy, i have come to this one that i like. My friend, Kimmie, who is of Vietnamese decent served Banh Cuon at her son's birthday party and i liked it better than the cheong fun served at dim sum, as it was so delicate and smooth. I have made it with Banh Cuon premix and it turned out great if it is done right, that is, very very thin. The suggestion in the premix is to use 4 cups of water to the whole pack which is 12 ozs/340 gms, i wonder what is the proportion of tapioca/wheat starch/potato starch to rice flour that is in the whole pack? Anyway, i have found a video for banh cuon trang chao http://video.google.com/videoplay?docid=2472585946606212957&q=&hl=en and obviously did not understand a word of what she is saying but i could figure out the recipe and gave it a go. She used 5 cups of water to 1 cup of rice flour and 1/3 cup of tapioca starch. Her method of using the frying pan is the easiest way to make cheong fun.

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

Enjoy

Ingredients:

60 gm rice flour

20 gm tapioca flour (alternatively replace 10 gm with potato starch)

2 1/2 cups water

1/4 tsp salt

2 tbsp oil

Method:

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.

Sauce

3 tbsp hoisin sauce

1 tbsp sesame paste

1 tbsp soya sauce

2 tbsp sugar

1/4 cup water

Toppings

Garlic oil

Sesame oil

Sesame seeds

Fried Shallots

Chilly Sauce

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Birthday Cakes

The Penquin is a tear-away cake
Butterfly Cupcakes

Dora Cake

The Penquin Cake was for Jessica who turned seven and Dora Cake was for Allyson who was three. The Butterfly Cupcakes were for Renee as she was into butterflies and ladybugs this summer.

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Spicy Clams

Being thousands of miles away from the sea, we do not have the luxury of fresh seafood and have to cook with frozen ones. Frozen fishes are ok but make sure that they do not have froze bites and frozen clams are edible if cooked the proper way. Like the hokkien say 'bo hu, hae ma see ho' and 'bo bian'


Ingredients:

1 packet of frozen clams

1 tsp chopped ginger

1 tsp chopped garlic

1 tbsp hot bean paste

2 tbsp shao xing wine

1/2 tsp sugar

chopped spring onions

2 tbsp oil

Method:

Heat oil, add in chopped ginger and chopped garlic. Saute until fragrant then add in hot bean paste.

Add in the frozen clams and stir fry.

Add in the shao xing wine and cover the wok for 1 minute.

Uncover and check if the clams are heated through(do not overcook)

Add sugar to taste and spring onions.

Discard any clams that are not opened and dish up and serve

Serves

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