ALA RESTORAN CINA ! RESEP CHI CONG FAN UDANG
Filling Prawn
Chinese Restaurant-Style Shrimp Rice Noodle Rolls (Chee Cheong Fun)
Bahan
Tepung :
Sauce :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan tepung beras, tepung tang mien, dan tepung tapioka, lalu tambahkan air dan minyak serta 1 sendok teh garam, aduk hingga rata dan cair.
- Buat saus dengan menggabungkan saus tiram, dark soy sauce, dan kecap asin, tambahkan 200 ml air dan gula, masak hingga simmering sekitar 5 menit.
- Campurkan udang kupas dengan maizena, garam, dan lada putih, ratakan dengan tangan.
- Panaskan wajan datar dengan sedikit minyak, masak udang hingga matang pas, lalu sisihkan.
- Panaskan kukusan hingga benar-benar panas, olesi tatakan dengan sedikit minyak.
- Aduk rata adonan tepung agar tidak mengendap, tuang tipis ke tatakan, tambahkan beberapa udang di atasnya.
- Kukus selama sekitar 7 menit hingga matang, lalu diamkan sekitar 5 menit hingga agak dingin sebelum digulung.
- Gulung adonan yang sudah matang menggunakan scraper secara perlahan hingga membentuk gulungan cong fan.
- Potong gulungan cong fan, tata di piring, siram dengan saus, dan taburi bawang goreng serta wansui sesuai selera.
Ingredients
Batter:
Sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the rice flour, wheat starch (tang mien), and tapioca starch, then add water and oil along with 1 tsp salt, and stir until smooth and runny.
- Make the sauce by combining oyster sauce, dark soy sauce, and light soy sauce, add 200 ml water and sugar, and simmer for about 5 minutes.
- Mix the peeled shrimp with cornstarch, salt, and white pepper, and combine by hand.
- Heat a flat pan with a little oil, cook the shrimp until just done, then set aside.
- Heat the steamer until truly hot, brush the tray with a little oil.
- Stir the batter well so it does not settle, pour a thin layer onto the tray, and add a few shrimp on top.
- Steam for about 7 minutes until cooked, then let it sit for about 5 minutes to cool slightly before rolling.
- Roll the cooked sheet slowly using a scraper to form the rice noodle roll.
- Cut the rolls, arrange on a plate, drizzle with the sauce, and top with fried shallots and cilantro to taste.
Cook Mode
Filling Prawn
Chinese Restaurant-Style Shrimp Rice Noodle Rolls (Chee Cheong Fun)
ALA RESTORAN CINA ! RESEP CHI CONG FAN UDANG
ALA RESTORAN CINA ! RESEP CHI CONG FAN UDANG
Bahan
Tepung :
Sauce :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan tepung beras, tepung tang mien, dan tepung tapioka, lalu tambahkan air dan minyak serta 1 sendok teh garam, aduk hingga rata dan cair.
- Buat saus dengan menggabungkan saus tiram, dark soy sauce, dan kecap asin, tambahkan 200 ml air dan gula, masak hingga simmering sekitar 5 menit.
- Campurkan udang kupas dengan maizena, garam, dan lada putih, ratakan dengan tangan.
- Panaskan wajan datar dengan sedikit minyak, masak udang hingga matang pas, lalu sisihkan.
- Panaskan kukusan hingga benar-benar panas, olesi tatakan dengan sedikit minyak.
- Aduk rata adonan tepung agar tidak mengendap, tuang tipis ke tatakan, tambahkan beberapa udang di atasnya.
- Kukus selama sekitar 7 menit hingga matang, lalu diamkan sekitar 5 menit hingga agak dingin sebelum digulung.
- Gulung adonan yang sudah matang menggunakan scraper secara perlahan hingga membentuk gulungan cong fan.
- Potong gulungan cong fan, tata di piring, siram dengan saus, dan taburi bawang goreng serta wansui sesuai selera.
Ingredients
Batter:
Sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the rice flour, wheat starch (tang mien), and tapioca starch, then add water and oil along with 1 tsp salt, and stir until smooth and runny.
- Make the sauce by combining oyster sauce, dark soy sauce, and light soy sauce, add 200 ml water and sugar, and simmer for about 5 minutes.
- Mix the peeled shrimp with cornstarch, salt, and white pepper, and combine by hand.
- Heat a flat pan with a little oil, cook the shrimp until just done, then set aside.
- Heat the steamer until truly hot, brush the tray with a little oil.
- Stir the batter well so it does not settle, pour a thin layer onto the tray, and add a few shrimp on top.
- Steam for about 7 minutes until cooked, then let it sit for about 5 minutes to cool slightly before rolling.
- Roll the cooked sheet slowly using a scraper to form the rice noodle roll.
- Cut the rolls, arrange on a plate, drizzle with the sauce, and top with fried shallots and cilantro to taste.
Cook Notes
Nobody has written this one up. Cooked it? Say how it went.
Cook something like it
The closest dishes to this one in the whole archive.
