EASY Chee Cheong Fun [Probably 1000 Calories] | Wally Cooks Everything
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- Опубліковано 11 жов 2024
- I'm excited to share this homemade Hakka Chinese style rice roll recipe with you. Warning though it is GREASY, but oh so damn Delicious!
Who would’ve thought a Chinese style steamed rice noodle roll could have that amount of calories? Well, it’s true. But it’s so damn delicious. This recipe was inspired by a long gone restaurant in NYC’s Chinatown called Southwind. This particular style of chee cheong fun was is unique because the fillings are cooked, then sprinkled on a large flat sheet of fresh steamed rice noodle and rolled to a perfect tube of yumminess.
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►Ingredients:
Flat Rice Noodles (My Recipe: • Hong Kong Chee Cheong ... )
1/2 Cup Oil (Preferably oil that has no taste like soybean oil, corn oil, canola oil)
5 Chopped Spring Onion Stalks (can substitute with green onions)
100g (3.5oz.) Ground Pork
50g (1.8oz.) Spam
12g (0.5oz. Dried Shrimp
1 1/2 Tablespoon White Sesame Seeds
1 Tablespoon Light Soy Sauce
1/2 Teaspoon Salt
1/2 Teaspoon MSG (optional)
1/2 Teaspoon Ground White Pepper
►Cooking Instructions:
Wash dried shrimp with water and then soak for 1 to 2 hours to rehydrate. Then strain and give it a rough chop.
Add white sesame seeds on a pan on low heat, don’t add any oil. Toast for a few minutes until some of the sesame seeds start to brown. Wash spring onions, then dry with paper towels and give it a rough chop.
Add tablespoon of light soy sauce to ground pork, mix well and let marinade for 30 minutes. Then cook until done and set aside. For the spam just cut into small little cubes.
Heat 1/2 cup oil on low to 350°F (176°C) then add chopped spring onions, then lower the heat slightly and cook for a 2 to 3 minutes. Then turn heat off and add chopped dried shrimp. Wait 10 minutes then add salt, MSG and ground white pepper. Mix well and let cool. Then strain the ingredients, set the oil aside.
Add Spam and ground pork to spring onion and dried shrimp. Combine and mix well.
Brush some oil onto a work surface. Sprinkle a bit of toasted sesame seeds on the work surface then lay a sheet of rice noodle down. Add filling on top followed by another light sprinkle of sesame seeds.
Then roll the noodle tightly tucking in the seams.
You can warm the chee cheong fun on a plate inside a steamer pot. Or microwave on the lowest setting on 10 seconds at a time to desired warmness.
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Thanks, Wally for your Recipe Video with the Flavor Oil Tips yields with satisfying results. Your ingredients and finished product (not cut) looks exactly what my mother used to buy back in the days in San Francisco Chinatown. 💜
Their food was fresh, simple, cheap and awesome tasting, a testament that they stayed open for so many years
That was my favorite restaurant and the rice roll was my favorite!!!
Also would love to see you recreate their dumpling recipe!!!
Most definitely, I’m going to try remake the stuffed lamb tofu too 😆
I would like to see how you make these large cheong fun sheets.. 😮
Cheong fun KING! Looks so delicious!
Thanks! 😀👍
Wow, this look great. Never heard of these before but I think I need to have a go. Nice one Wally, thanks for sharing 🙏
Thanks Greg! I have moo shu pork plus the pancake wrap scheduled 2nd or 3rd week of July. I appreciate your patience 👍😃
💜👍💜👍 wow that looks so good... Pity we never seen you make the rice noodle sheet....this looks the best dish I see on UA-cam👍👍👍 top tip about flavor oil👍👍👍
Hey Duncan, how’s it going? I have some video clips, I made them at my mother in laws place cause she has the big steamer pot that could fit my tray. It was hot and I was sweating buckets. Maybe I’ll add to another video next time.
"Thank you chef Wally. Will be trying some version of this today." the Dude of Food
Do you mean South Wind Chinese Cafe owned by the Ho brothers? They are family friends and on visits to New York, we would always pop in to see our good friends. Your mention of them made me jump up and watch that part again😄
Hi yoshii, yes should be the same as I'm only aware of only one Southwind and it was on Division Street. I do not know their names though. But yeah, great food, affordable by then standards, friendly people, been eating there every weekend with my friends 😀
Looks very delicious, good workmanship
Thank you so much 👍
Wow look this very delicious the food
You're always making me hungry. 🥰✌️
How are you? Thank you very much 😃
I love this style of Cherng fun too. Is Southwind still in business? I can’t find them on Yelp. Thanks Wally for this awesome tutorial.
Hello, how's it going? 😀 Been gone for 15 to 20 years if I recall correctly 😞
Sadly Southwind gone out of business back in 2008. But there is another store that sell cheung fun like these in NYC chinatown, it is on the corner of hester and elizabeth st.
What do you use to make the steam rice long sheets?
Dang that combo of ingredients sound good! 🦐🍖
Btw… is Hakka same as Trieu Chau?
I was researching Trieu Chau cuisine about 10 years ago, but not much info I could find. But saw Hakka mentioned as its’ origin a few times.
I heard even people with Trieu Chau origin don’t even know much about it. Idk
No, they are different.
Hi, I saw your video of the rice noodle but how did you make it so big and thin?
I use a steamer from my mother in law. If you want to try this I recommend looking for large sheets of premade rice noodle sheets at your local Asian supermarket 👍
The most important rice noodles....
How to make?
I know someone who owns a noodle factory -- the owners won't let their family eat the chee chong fun and/or sen yai because of the unhealthy oil that's used to separate the noodles apart.
😯 Whoa that is scary to know 😯
Agree Wiz Albert hardy. Very distracting. But I like what was shown. From Malaysia
do not use music please your right on with what you do,
I am sooooo hungry now
Can you please show us how to make the thin sheets of the noodles and also the recipe please ? I saw the video that you linked but that was not thin like this type
I made those large sheets of flat rice noodle at my mother in laws she had the larger steaming pot. It’s embarrassing I did make a clip of me making it but the quality was too dark and unusable. I pretty much used the same recipe for my rice noodle as for the thickness just pour more. You’ll have to play around with the amount but with enough practice you’ll get it 🙏☺️
@@WallyCooksEverything Thank you for your answer and I will try it out.
What flour ingredients for the ccfun type of flour and ratio
Ou t acheter la crêpe .donner la recette
Merci
sorry but you lost me at spam AND msg! 🤮
Give it a try Jeanne you'll never know 🤣
@@WallyCooksEverything I'll know!! MSG has a very bad effect on me & I rather not get mystery meat! Thanks but no thanks!
I would like to see how you make these large cheong fun sheets.. 😮
It was a pain in the ass lol. I had to use my mother in laws kitchen. She has the equipment to make larger sheets 😆
@@WallyCooksEverything OK but now you just convinced me that I want to see even more than before hahahahaha, sorry