My grandfather was Cantonese,died long before I was born, but so many grandchildren lean towards cooking Cantonese style food,thus far you are the very best I’ve seen,and I’ve seen a lot, keep doing it, it’s fabulous Christine 👏👏👏🏴
Thanks a lot! Your supportive and positive words mean a lot to me. And thanks for sharing about your family’s background too. Having Cantonese food while growing up really spoils you-it’s both tasty and good for you, which is a rare combination to find! 😊
Thank you Lynne, I have discovered much about my late grandfather, he apparently was an amazing family man, raising 3 sons and 3 daughters, my mum was his 2 nd youngest daughter. She would tell me how he would make Sui Mai and dim sum on Chinese new year, how the boys would polish all the households shoes each evening while the girls would help Granny with laundry. He would always tell his children to always buy the best ingredients, even if it was just as all amount,quality above quantity. He died age 57, he’d broken part of his spine, and in those long ago days they’d just strap people up. My mother said her brother Harry ( he was a joker) told grandfather a joke which made him laugh and laugh, and he died. I’m sure a wonderful way to go. My Cantonese roots have come full circle, as my granddaughter who is a Lawyer in London lives with her barrister fiancé, ……Whois Cantonese, from Hong Kong. lol, I feel my honourable grandfather approves. I love your recipes,and the unfussy style you have which makes watching extra good. Keep it up Best regards Christine
@@christinefoulkes2469 Ah, Christine, your message is such a heartwarming tribute to your late grandfather and a beautiful glimpse into your family's history. It's evident that he was a remarkable man who instilled great values in his children. The importance of using quality ingredients and the emphasis on family togetherness are all part of the Cantonese culinary traditions. I'm delighted that you enjoy my recipes and appreciate my unfussy style. I believe that cooking should be accessible and enjoyable for everyone, and I strive to make my recipes easy to follow and packed with flavor. Thank you for sharing your family's story and for your kind words! 😊
I have viewed several videos on UA-cam with regards to making Cheung Fun at home and yours have come across by far, not only as the most practical way of doing it, but I very much appreciate how you explain the ingredients and techniques needed with such clarity. Thank you for your remarkable effort and please keep posting more videos.
This is my first to watch this recipe (never seen this before in my youtube browsing of cooking shows) and I'm interested in trying to make it someday. I like that the recipe calls for rice flour. My first to watch your show. Well done! 😊
I am so happy to find your channel today. I love Cantonese dishes because it taste good and it’s healthy cooking. This dish is my favorite anytime have dim sum at our local Chinese restaurant . I know this restaurant is good because my best friend who is Cantonese told me she and her family eat here. Her father is a chef . I love how you explain things to us and you are lovely to watch...caring , thoughtful and appreciative towards your viewers . Could you share how to make the dishes that are so so yummy at the weddings. At both Chinese and Vietnamese weddings we have great dinners in the Chinese restaurants. I would love to learn how to cook the dishes .. shrimp with candied walnuts, the big platter of cold cuts with pickled cabbage carrots , crispy pork cutlets , duck with buns , hot and sour soup , crispy oh so yummy birds nest.
My grandma made the when I was little, and my mom Never learned. So, I have children, and seeing your version is simple. I'm now a subscriber. I a follower. THANK YOU VERY MUCH FOR THE RECIPE. DO YOU HAVE A COOKBOOK, PLEASE? George.
Agree. I bought rice flour then realized I also need potato starch and wheat starch which I can't find. No special equipment but special ingredients are needed.
Seriously, you make this look easy. I have made every mistake and they have yet to come out correctly. Most of the time it is too thick and hard. I’m excited to try this recipe.
So I have been using a lot of recipe with tapioca starch as one of the ingredients. But it doesn't taste right to me because it's not soft and tender like the ones at dim sum restaurants. Is the potato starch the key ingredient to make it soft?
The type of starch, starch to rice flour ratio, as well as water to flour ratio play key roles in the texture of Cheung Fun. Wheat starch, a primary ingredient in steamed shrimp dumplings (Har Gow), gives Cheung Fun a glossy, silky, and translucent texture. Potato starch makes it soft and tender. That’s why I used these in this recipe. Tapioca starch tend to make food chewy if used in large amount. Think of tapioca pearl in boba milk tea where tapioca starch is a primary ingredient. Try reducing tapioca starch amount or substituting with wheat starch (or combination of wheat and potato starch) in your recipes. For optimal results, water should be boiling vigorously and ensure steam can surround and go into the pan. I hope this helps. 😊
Hi, by rice paper, do you mean steamed soft rice sheets that’s already made? The texture of those tend to be a bit more chewy (in order to hold the shape) but you can put the same fillings inside. It’s a different kind of Cheung Fun. Have fun with Cheung Fun! 😆😊
I can’t use wheat flour as I’m celiac, is there a substitute for the wheat flour? I realise you said it wouldn’t be as good without the wheat flour. 🤷♀️ Thank you .
My grandfather was Cantonese,died long before I was born, but so many grandchildren lean towards cooking Cantonese style food,thus far you are the very best I’ve seen,and I’ve seen a lot, keep doing it, it’s fabulous Christine 👏👏👏🏴
Thanks a lot! Your supportive and positive words mean a lot to me. And thanks for sharing about your family’s background too. Having Cantonese food while growing up really spoils you-it’s both tasty and good for you, which is a rare combination to find! 😊
Thank you Lynne,
I have discovered much about my late grandfather, he apparently was an amazing family man, raising 3 sons and 3 daughters, my mum was his 2 nd youngest daughter. She would tell me how he would make Sui Mai and dim sum on Chinese new year, how the boys would polish all the households shoes each evening while the girls would help Granny with laundry. He would always tell his children to always buy the best ingredients, even if it was just as all amount,quality above quantity.
He died age 57, he’d broken part of his spine, and in those long ago days they’d just strap people up. My mother said her brother Harry ( he was a joker) told grandfather a joke which made him laugh and laugh, and he died. I’m sure a wonderful way to go.
My Cantonese roots have come full circle, as my granddaughter who is a Lawyer in London lives with her barrister fiancé, ……Whois Cantonese, from Hong Kong. lol, I feel my honourable grandfather approves.
I love your recipes,and the unfussy style you have which makes watching extra good. Keep it up
Best regards
Christine
@@christinefoulkes2469 Ah, Christine, your message is such a heartwarming tribute to your late grandfather and a beautiful glimpse into your family's history. It's evident that he was a remarkable man who instilled great values in his children. The importance of using quality ingredients and the emphasis on family togetherness are all part of the Cantonese culinary traditions.
I'm delighted that you enjoy my recipes and appreciate my unfussy style. I believe that cooking should be accessible and enjoyable for everyone, and I strive to make my recipes easy to follow and packed with flavor.
Thank you for sharing your family's story and for your kind words! 😊
I have viewed several videos on UA-cam with regards to making Cheung Fun at home and yours have come across by far, not only as the most practical way of doing it, but I very much appreciate how you explain the ingredients and techniques needed with such clarity. Thank you for your remarkable effort and please keep posting more videos.
This is my first to watch this recipe (never seen this before in my youtube browsing of cooking shows) and I'm interested in trying to make it someday. I like that the recipe calls for rice flour. My first to watch your show. Well done! 😊
This was my favourite dish as a kid. Will definitely be trying this recipe out!
This was my favorite too! It is still one of my favorite breakfast as a grown up. 😊
Thank you for explaining the ingredients 🎉🎉.
Cheung fan shrimp has always been my favorite. Your recipe is the simplest I have seen. Thank you for sharing.
VERY CREATIVE... DELICIOUS !
Tq for sharing....
I am so happy to find your channel today. I love Cantonese dishes because it taste good and it’s healthy cooking. This dish is my favorite anytime have dim sum at our local Chinese restaurant . I know this restaurant is good because my best friend who is Cantonese told me she and her family eat here. Her father is a chef . I love how you explain things to us and you are lovely to watch...caring , thoughtful and appreciative towards your viewers . Could you share how to make the dishes that are so so yummy at the weddings. At both Chinese and Vietnamese weddings we have great dinners in the Chinese restaurants. I would love to learn how to cook the dishes .. shrimp with candied walnuts, the big platter of cold cuts with pickled cabbage carrots , crispy pork cutlets , duck with buns , hot and sour soup , crispy oh so yummy birds nest.
Very nice!
Thanks! 😊
I have been trying to teach myself how to make this dish for months. I can’t wait to try this combination of starches. 🤞🏾🤞🏾
My grandma made the when I was little, and my mom Never learned. So, I have children, and seeing your version is simple. I'm now a subscriber. I a follower. THANK YOU VERY MUCH FOR THE RECIPE. DO YOU HAVE A COOKBOOK, PLEASE? George.
Hi George, thank you! I am working on my cookbook. 😊
Looks like a lot of work for me but it's probably easier to go for dim sum.
Great educational video.
Agree. I bought rice flour then realized I also need potato starch and wheat starch which I can't find. No special equipment but special ingredients are needed.
Seriously, you make this look easy. I have made every mistake and they have yet to come out correctly. Most of the time it is too thick and hard. I’m excited to try this recipe.
Can the flour mixture itself be stored for a long time or does it need to be used quickly?
Yes, it can be stored in an air tight container for several months.
So I have been using a lot of recipe with tapioca starch as one of the ingredients. But it doesn't taste right to me because it's not soft and tender like the ones at dim sum restaurants. Is the potato starch the key ingredient to make it soft?
The type of starch, starch to rice flour ratio, as well as water to flour ratio play key roles in the texture of Cheung Fun. Wheat starch, a primary ingredient in steamed shrimp dumplings (Har Gow), gives Cheung Fun a glossy, silky, and translucent texture. Potato starch makes it soft and tender. That’s why I used these in this recipe.
Tapioca starch tend to make food chewy if used in large amount. Think of tapioca pearl in boba milk tea where tapioca starch is a primary ingredient. Try reducing tapioca starch amount or substituting with wheat starch (or combination of wheat and potato starch) in your recipes.
For optimal results, water should be boiling vigorously and ensure steam can surround and go into the pan. I hope this helps. 😊
Aluminum pan?
Is it same wheat flour and wheat starchy? I dont know which one to use.
Wheat starch is not the same as wheat flour. Please use wheat starch in this recipe. Wheat starch looks like corn starch. It’s very fine and powdery.
Please tell me if I can replace the rice paper instrad of the three kínd of flor. Pls confirm
Hi, by rice paper, do you mean steamed soft rice sheets that’s already made? The texture of those tend to be a bit more chewy (in order to hold the shape) but you can put the same fillings inside. It’s a different kind of Cheung Fun. Have fun with Cheung Fun! 😆😊
What kind of flour u using?
Hi, please check out the ingredients in the blog: www.eliasfamilykitchen.com/post/cheung-fun-肠粉-a-quintessential-cantonese-breakfast-dish 😊
Can a non stick spray be used instead of oil?
Great question! Yes 😊
Very clear andeasy
Can the cooked noodles be frozen, thawed and reheated?
Yes. Reheat by steaming it for best results.
It's worthy to subscribe ...
How many water? Thank you
Do you mean how much water in the pan for steaming or how much water to put in the rice flour mixture? ☺️
@@eliasfamilykitchen4588 How much water to put in the rice flour mixture? Thank you 🙋♀️🥰
@@HaHoang-kt3sl if you are using 1 cup of flour mixture, use 2 cups of water. The flour to water ratio should 1:2. 😊
@@eliasfamilykitchen4588 Thanks so much ❤️ (I'm from Việt Nam 🙋♀️)
I can’t use wheat flour as I’m celiac, is there a substitute for the wheat flour? I realise you said it wouldn’t be as good without the wheat flour. 🤷♀️ Thank you .
You can substitute with tapioca starch flour. 😊
Thank you 😉
I found the small square cake pan to be the best tool for this: amzn.to/3Jd2IPc
😋🖤♠️