@@BlondieinChina Hi Amy, just in case you have any doubts about China in your mind, hopefully, this video would help a bit. ua-cam.com/video/TxYeTIcjigg/v-deo.html
Beyond the moon to find an English recipe for my favorite Chinese dish during lockdown!! Thank you for taking the time to translate and make authentic Chinese recipes more widely available
dim sum is the noun. yum cha is the verb. we’re going to go get some dim sum. next week, we’re taking our grandmother to go yum cha. they’re not yum cha dishes. they’re dim sum dishes. it may sound pedantic but it provides some authenticity to this channel that you understand what you’re saying. granted, i don’t know if australians and cantonese immigrants to australia completely changed the way they spoke for you guys. my parents are from guangzhou and foshan and that’s how we’ve always grown up talking about it. i’m glad you’re interested in the culture. i just want to make sure you full-ass it cause i, too, want to see the culture become even more mainstream.
I loved this episode, so much fun to see you doing a cool recipe! If you feel inspired to make more cooking videos you should do crack noodles (belt noodles). :D
真的吗？ A small world. Cantonese learned from Westerner. I would love to learn Cantonese. Nearby a new place opened . Offers Chinese food. Guangdong people. They named the place 吉祥 I guess it means Prosperous or auspicious
There are also 2 poplular common traditional styles we have in singapore: 1. where the chang fen is thicker and its paired with just thick sweet sauce (either looks dark brown or dark red) and sesame (chilli paste optional).. 2. where the chang fen is thinner and its paired with light salty sauce
tradition oven for this is a steam pot with a bamboo rack. The rack is porous as in between the bamboo strip there are rows of space. Steam come out from bottom to cook the chang feng. To hold the paste a cotton rectangular cloth is used. Rice paste is pour on the cloth which hold the paste well by surface tension. The whole process is doing with steaming on as strong quick wet heat is important in giving the final soft texture of chang feng.
My first time ever eating a Chinese restaurant was a cantonese one in orlando florida a year ago and i went and ate breakfast there i had no idea what the things i loved were called but they were these!!!! Thanks so much for reminding me what my fav food was called. You guys are awesome love uuu
Don't forget to remind your Dad to leave a big tip for all your hard work! 👌😂 Chang fen is a staple dish for me every time I go for dim sum so I'm going to have to make an effort to try and make it one of these days.
I like that the big clock behind you conveniently told us how long it took to go from how to make to how it taste. It’s definitely something do-able at home and loads of fun, fen, fen...
I remember back in the 1970's , my parents made it at home here in the UK. They had a heavy millstone imported from Hong Kong from their seamen friends. It was pretty hard work turning the heavy millstone to grind the rice into a batter. We used biscuit tin lids to make the chang fen.
chang fen transformed into many culture in SE Asia , in Indonesia , Singapore , Malaysia .. even in one country it could be different from places to other places... whatbI like the most is Malaysia Penang style , it use small shrimps crispy fried , thick sauce and shrimp paste .. the shrimp paste is just so good.
I think baking sheets are too thick, i found it best to use pie tins. They may be round but they make a better 肠粉, they float which spreads the batter more evenly.
Hi Amy, I am a Cantonese and I am living in Melbourne. I make Changfen (Cheungfun in Cantonese) at home as well (in my Melbourne home). Many Asian groceries here have the changfen rice powder for sale. and most in important of all, I have a special Changfun machine bought from Taobao and shipped to Melbourne! Love it. I make changfen almost quite often. If I have a chance, let me show you the way I make changfen and how I prepare my sauce. cheers.
This is one of those food I can eat every single day and never get sick of it. It looks easy to make, I’ll give it a shot at cooking some. Thanks Amy for another wonderful video.
Since she only had a brownie pan, the only adjustment is probably add little more time like another half minute for her Chang Fen to came out with that same texture compare of using a thin sheet tray.
▓▒░ Chang Fen ? _?_ Perhaps that's what it's called wherever you're at. But in _this here country_ (the one right above Singapore) it is called: *Chee Cheong Fun.* ` Today is Sunday, August 16th, 2020. ░▒▓ `
When I left China for good, I always remember this taste and I was so sad because I will not taste it again. But this video saved me. At least I could replicate at home.
Amy，the style that you love was originated from my hometown area. A small city in Guangdong province. Not far from Shenzhen. It’s called the Chaoshan area including 3 cities. My city is called shantou or swatow. Those people who making “street style” were all from my hometown (90% sure). Besides, it’s actually called “la bu fen”. Plus, if you wanna try something authentic. Let me know. And I am in Sydney as well.
My childhood memory, yummmmmm. And also Xiao long bao with some salty chill sauce. Can’t wait for that. I plan back to Shenzhen in late August, so excited.
I’m a authentic Cantonese,腸粉 was a snack for long history from GuangZhou，you should try the authentic taste there when you come back China again,it’s highly recommended ！
Will be making this for my family this weekend. I’ve only ever tried making the HK street food version where it’s like a tube and covered in lots of sauces including peanut sesame and spicy sauce
I made my first Chang Fen at home several days ago using the pizza plate and had the same problems you encountered. The skin is either too thin or too thick. But it definitely worths a try as we can come up with lots of favors by combing different meats, vegetables and sauces.
An easy hack for homemade 腸粉 is to skip the wok with boiling water with sheet pan set up and use a non-stick frying pan with lid instead. You'll also need to add about 20-25% more water to you batter which becomes the steam that does the cooking.no wobbly trays, fewer scalded fingers (cause you have a handle and can turn out the cooked roll like an omlette or regular pancake). I picked this up from watching uploads of the Vietnamese version, Bánh Cuốn, especiallly the one by Helen's Recipes! Hope that helps you crank them out!
I just saw this! 腸粉 Changfen is one of my favourite dishes and this recipe for it looks delish. I would like to offer a suggestion for the next time you make this. Add a little peanut butter to your sauce , it gives a nice richness and nuttiness to the sauce. Takes the Changfen up another level!
They are two types of 肠粉, one is the Cantonese style which is the one we usually find at any yumcha place; the one you found in Shenzhen on street called 潮州(Teochow) 肠粉 which originated in 潮汕地区. And I agree that 潮州 肠粉 like heaven in my mouth😂
WOOP WOOP The first 1000 people who click the link will get 2 free months of Skillshare Premium: skl.sh/blondieinchina5
13 wtf
Here's a clue Isaiah, I'm at the very very end of your age scale there - I'm old
Blondie in China I'm older. 😂😂😫😫
Isaiah Mills you should stop being stupid and asking her age, very rude
@@BlondieinChina Hi Amy, just in case you have any doubts about China in your mind, hopefully, this video would help a bit. ua-cam.com/video/TxYeTIcjigg/v-deo.html
My Chinese ex got me hooked on her homemade version of this dish... years later I have to spend big cash weekly to satisfy my addiction
The most supportive parents in the world! Love them x
Amy, 皱皮肠粉, 也可以做素的哦. 加鸡蛋/生菜/香菇碎之类的就行, 不一定非要放肉的.
这样, 也可以让你妹妹尝试一下啦~
One of my fave dim sum dishes. Especially the shrimp.
yeah shrimp is my favourite too!! Or maybe even 叉烧 BBQ pork
me to
Your friend Jess is such a good cook! Thank you for teaming up with her to share this recipe 😊
Your dad is so funny. Happy to see a Sydney girl loves Chinese culture.
Beyond the moon to find an English recipe for my favorite Chinese dish during lockdown!! Thank you for taking the time to translate and make authentic Chinese recipes more widely available
So happy you like it!! It was easy and so delicious - let me know if you give it a try!
You should definitely check out "Chinese Cooking Demystified" here on UA-cam if thats what you are looking for.
ua-cam.com/video/edNxxKHqF4A/v-deo.html
Hope you enjoy your dish.
As a Cantonese person at Canberra, I miss this so much...
lol. Whenever my mom makes chang fen, I always end up eating a lot too while my mom cooks! I love how excited Amy gets when she eats Chinese food!
Hahahahaha yep that sounds about right! When I tried making it myself it was all work work work and no eating 😂
dim sum is the noun. yum cha is the verb.
we’re going to go get some dim sum.
next week, we’re taking our grandmother to go yum cha.
they’re not yum cha dishes. they’re dim sum dishes. it may sound pedantic but it provides some authenticity to this channel that you understand what you’re saying. granted, i don’t know if australians and cantonese immigrants to australia completely changed the way they spoke for you guys. my parents are from guangzhou and foshan and that’s how we’ve always grown up talking about it. i’m glad you’re interested in the culture. i just want to make sure you full-ass it cause i, too, want to see the culture become even more mainstream.
dad drinking the sauce is probably my fav part! Thanks for this! Missing changfen now that I'm home after 4 years in Guangzhou/ dongguan
I loved this episode, so much fun to see you doing a cool recipe! If you feel inspired to make more cooking videos you should do crack noodles (belt noodles). :D
Yesss great idea!!!
I'm Cantonese but I never know I can make 肠粉 at home! Thank you for sharing this!
And super easy!!! Let me know how it turns out if you try it!
真的吗？ A small world. Cantonese learned from Westerner. I would love to learn Cantonese. Nearby a new place opened . Offers Chinese food. Guangdong people. They named the place 吉祥 I guess it means Prosperous or auspicious
我也是最近才发现的, 然后在淘宝15元买了套装, 自己做...完美
I am 廣東人too😁
So true, no need for a lot of meat fillings, the silky smooth skin is the key 🤩
I love your videos!!! Always so helpful and informative.
Omg i only know the changfen of the yumcha style. I thought the street stlyle one is the same with the yumcha style. Really good to know 😆
There are also 2 poplular common traditional styles we have in singapore:
1. where the chang fen is thicker and its paired with just thick sweet sauce (either looks dark brown or dark red) and sesame (chilli paste optional)..
2. where the chang fen is thinner and its paired with light salty sauce
chang fen is soooo good ! want to eat it every day ! thanks !
Your parents are so lovely and open mind. You dad even drinks the sauce! I’d love to see them more in your video.
Watching you make chang fen and then seeing yours dad (& mom too) enjoying it is equally heartwarming.
tradition oven for this is a steam pot with a bamboo rack. The rack is porous as in between the bamboo strip there are rows of space. Steam come out from bottom to cook the chang feng. To hold the paste a cotton rectangular cloth is used. Rice paste is pour on the cloth which hold the paste well by surface tension. The whole process is doing with steaming on as strong quick wet heat is important in giving the final soft texture of chang feng.
I really like your cooking courses. Thanks so much for these videos. Now I know how to make these great street foods.
I just had my dinner, now I want this Chang Fen, even I quite full... last time I had it that I was in Guangzhou two years ago.
My first time ever eating a Chinese restaurant was a cantonese one in orlando florida a year ago and i went and ate breakfast there i had no idea what the things i loved were called but they were these!!!! Thanks so much for reminding me what my fav food was called. You guys are awesome love uuu
wow, I cannot believe one can make changfen this beautiful at home!
Your friend Jess is so sweet, I love listening to her talk. These chang fen looks amazing!
其实最传统的广东肠粉是布拉肠，在一张布上面扫用磨磨出来的纯米浆，蒸出来薄薄的一层。😋😋
What a wonderful video
Thanks Alex!!
看看完视频，默默给jess点个赞❤
Jess is so talented and pretty
Your parents are so cute omg 😆
Excellent chef, excellent guest, excellent mom & dad，fun family。👍🤣😍
Don't forget to remind your Dad to leave a big tip for all your hard work! 👌😂 Chang fen is a staple dish for me every time I go for dim sum so I'm going to have to make an effort to try and make it one of these days.
I like that the big clock behind you conveniently told us how long it took to go from how to make to how it taste.
It’s definitely something do-able at home and loads of fun, fen, fen...
Hahahaha I didn’t even notice that clock!! 😂😂 so much ‘fen’
As a Cantonese, I like changfen very much. The changfen you make look very delicious!I hope Amy can try to cook other Cantonese food next time.
Hey Amy, I appreciate you really did that one more time at home. You are such a person living a life.
I remember back in the 1970's , my parents made it at home here in the UK. They had a heavy millstone imported from Hong Kong from their seamen friends. It was pretty hard work turning the heavy millstone to grind the rice into a batter. We used biscuit tin lids to make the chang fen.
chang fen transformed into many culture in SE Asia , in Indonesia , Singapore , Malaysia ..
even in one country it could be different from places to other places...
whatbI like the most is Malaysia Penang style , it use small shrimps crispy fried , thick sauce and shrimp paste .. the shrimp paste is just so good.
love how you don't just learn to make it but actually try to make it at home for your family, brilliant videos! looking forward to more, keep it up!
Off my way to purchase a good-sized stainless steel tray now! Thank you for teaching us how to make Chang Fen at home, Amy!
I love it when my mom makes it. Always end up wanting more. Maybe I should just make it myself
深圳长大我也最爱吃早餐的肉蛋肠粉啦，因为里面一般就是猪肉末 鸡蛋和生菜，所以为了和点心肠粉区分 我们一般叫肉蛋肠粉，好吃的肉蛋肠粉要看浇上去的酱料 现在好吃的很少 很多地方就是省事光用酱油 好吃的肯定有香菇粒 蒜煮出来的 另外最好吃的就是桌面上自制的蒜蓉辣酱 一定要加进去一起吃哦！
Your enthusiasm is just so entertaining and a delight to watch! Thanks for your videos :)
Jess is really cool!
Yes she is!
I think baking sheets are too thick, i found it best to use pie tins. They may be round but they make a better 肠粉, they float which spreads the batter more evenly.
Hi Amy, I am a Cantonese and I am living in Melbourne. I make Changfen (Cheungfun in Cantonese) at home as well (in my Melbourne home). Many Asian groceries here have the changfen rice powder for sale. and most in important of all, I have a special Changfun machine bought from Taobao and shipped to Melbourne! Love it. I make changfen almost quite often. If I have a chance, let me show you the way I make changfen and how I prepare my sauce. cheers.
Cantonese dim sum dishes are so delicious. Chang fen is the one that I must order when going to yumcha(飲茶).
Yes me too!! my favourite filling at yum cha is BBQ pork 叉烧
I'll be trying this on Saturday. It's been ages since I've eaten chang fen 👌
This is one of those food I can eat every single day and never get sick of it. It looks easy to make, I’ll give it a shot at cooking some. Thanks Amy for another wonderful video.
I know right! When I was living in Shenzhen I literally ate changfen every day!! Let me know how it goes making changfen for yourself :)
Since she only had a brownie pan, the only adjustment is probably add little more time like another half minute for her Chang Fen to came out with that same texture compare of using a thin sheet tray.
I'm from Shenzhen and now I live in Melbourne. Chang Fen is my favorite, and your amazing video makes me feel homesick😭
theres a dish similar to chang fen in vietnam called banh cuon. If you ever get a chance, go to VN street food in Marricville its really good!
I really like videos with your parents! They are so cute couple.
▓▒░ Chang Fen ? _?_
Perhaps that's what it's called
wherever you're at.
But in _this here country_ (the one
right above Singapore) it is
called: *Chee Cheong Fun.*
`
Today is Sunday, August 16th, 2020. ░▒▓
`
In cantonese dialect
▓▒░ @ Peter Chen ▬ Thank you. ` ☺ ░▒▓
`
Chang Fen is correct. They are speaking Putonghua, so naturally. They say changfen.
你先在铁盘上涂上一层薄薄的油再下用水开的粉、蒸熟肠粉后、用胶刮刀沾一沾水再刮肠粉，这样肠粉就不沾铁盘及容易刮肠粉了。
Tried making changfen before but failed time after time! I'll try this recipe & hope for the best. Thank you.
My mom tried making the rice rolls, but failed. It’s not easy to make it. So good job making it! They look really good!
Did you try streetstall chang fen in Hong Kong，famous say 合益泰（you can google) ，is the 3rd kind of chang fen other than you mentioned in the video
When I left China for good, I always remember this taste and I was so sad because I will not taste it again. But this video saved me. At least I could replicate at home.
有会做肠粉的朋友真是太幸运了！我也是今天看了视频才学会做~最后和家人一起的镜头好温馨，爸爸超级可爱！
Amy，the style that you love was originated from my hometown area. A small city in Guangdong province. Not far from Shenzhen. It’s called the Chaoshan area including 3 cities. My city is called shantou or swatow. Those people who making “street style” were all from my hometown (90% sure). Besides, it’s actually called “la bu fen”. Plus, if you wanna try something authentic. Let me know. And I am in Sydney as well.
My childhood memory, yummmmmm. And also Xiao long bao with some salty chill sauce. Can’t wait for that. I plan back to Shenzhen in late August, so excited.
Oh yum the thought of xiao long Bao with salty chilli sauce has my mouth watering 🤤🤤
I’m a authentic Cantonese,腸粉 was a snack for long history from GuangZhou，you should try the authentic taste there when you come back China again,it’s highly recommended ！
Will be making this for my family this weekend. I’ve only ever tried making the HK street food version where it’s like a tube and covered in lots of sauces including peanut sesame and spicy sauce
My favourite breakfast in Canton
I made it twice before myself. They taste delicious without being pretty looking. Happy cooking.
哈哈，Amy的欢乐都要溢出屏幕了
I am gonna try at home too, hope I can get all ingredients. Thank you for sharing!
I made my first Chang Fen at home several days ago using the pizza plate and had the same problems you encountered. The skin is either too thin or too thick. But it definitely worths a try as we can come up with lots of favors by combing different meats, vegetables and sauces.
Haha your dad is a champ. More of him please!
😂😂😂 sure!
好耐冇食過，睇咗你條片流口水添
I love that you did it yourself at the end your so awesome
Your dad always the most fun part!haha
粉浆调配可以自己再稍微调整一下 找个适合的比例 然后放粉浆的时候可以适当多一点 蒸个3-5分钟最合适
your parents are so lovely
❤️❤️ they’re there best
You can get a mini Chang fen oven from taobao for less than 100 RMB . I brought one with me when I came back to Sydney!!
Omg!!! I need to get one!
Ohhhhh!!! I love Street-style changfen soooo much! It's amazing! Trust me, if go to China, you must try it !!
Omg the best!!!
haha crispy changfen . i would .like to try it.
loveee it。thanks for the recipe！！
I order all kinds of chang fan at yum cha, charsiu, shrimp, beef,you name it.
An easy hack for homemade 腸粉 is to skip the wok with boiling water with sheet pan set up and use a non-stick frying pan with lid instead.
You'll also need to add about 20-25% more water to you batter which becomes the steam that does the cooking.no wobbly trays, fewer scalded fingers (cause you have a handle and can turn out the cooked roll like an omlette or regular pancake).
I picked this up from watching uploads of the Vietnamese version, Bánh Cuốn, especiallly the one by Helen's Recipes!
Hope that helps you crank them out!
PS: here's that clip
ua-cam.com/video/JnYy1iTUJig/v-deo.html
Thanks so much for your tips!!!
Your dad is so cheeky 🤣🤣🤣
LOVE!!!!! I ate this in shenzhen too and wasn’t too sure what it was!
炒米粉太好吃了，我还喜欢北方的煎饼。你说中文太棒了👏👏👏希望你的视频都有中文字幕
❤️❤️❤️❤️
下肉时、肉可以用汤匙背后轻轻压肉让均匀平蒲肠粉表面、这样吃起来好口感些、比将肉放在肠粉两边好。
Try adding char Siew should be nice too.😋😋😋
Yeah that’s definitely one of my favourite fillings for changfen when I go to yum cha!
You can get a steam Chang fen box set with trays from Taobao.
I just saw this! 腸粉 Changfen is one of my favourite dishes and this recipe for it looks delish. I would like to offer a suggestion for the next time you make this. Add a little peanut butter to your sauce , it gives a nice richness and nuttiness to the sauce. Takes the Changfen up another level!
Ohhh fantastic tip!! I'll definitely try that out
Omg next time you should try making custard buns (奶黄包)! 💖💖
Oh yum that would be awesome!!
菠萝包表示不服
They are two types of 肠粉, one is the Cantonese style which is the one we usually find at any yumcha place; the one you found in Shenzhen on street called 潮州(Teochow) 肠粉 which originated in 潮汕地区. And I agree that 潮州 肠粉 like heaven in my mouth😂
omg, your Dad is lovely kind man.
I just ate, but this looks delicious, get the table setting ready for three.
hahaha enjoy!!
My favorite are 東坡肉 and 扣肉, love to see you cook those
Will be awesome with some chilli👍
In our country, our Chang Fen is mixed with sweet sause and sasame.
This is the most authentic street style changfen for daily breakfast!!
Each time I go to Chinatown for my "dim sum", chang fen is mandatory i.e. "char siew" (pork) chang fen X 2 and "har" (prawn) chang fen X 2.
我身為廣東人，居然在向外國人學做腸粉，amazing
The authentic recipe adds melted pork lard to bind the flour. In case you were wondering why the yumcha version is so delicious ;)