Thursday, June 28, 2007

Vegetarian Streamed “Cheung Fun” (Rice Noodle Parcel)

This is a vegetarian version of ‘Har Cheung Fun” – smooth rice noodle sheets rolled around prawns. In this recipe, it is using rice noodle rolls to wrap with stir-fried vegetables and doused with light soy sauce or sweetened soy sauce. The fresh plain rice noodle rolls (zhu chang fen) can be purchased from the wet market, but handle with extra care as to avoid breaking them. You may want to consider buy some spares, just in case.

Preparation: 20 mins, Cooking time: 15 mins

Ingredients (makes 8)
° 2 pieces fresh rice noodle rolls
° 200g yam bean, peeled and shredded
° 25g carrot, peeled and shredded
° 5g dried black fungus shreds, soaked
° 3 dried Chinese mushrooms, soaked and finely sliced
° 1 slice ginger, finely chopped
° 1½ tablespoons vegetable oil
° 80ml water
° ½ teaspoon sugar
° ¼ teaspoon salt, or to taste
° 2 teaspoons light soy sauce, or to taste
° pepper, to taste
° 1 teaspoon corn flour, mixed with 1 tablespoon water


To prepare filling

1. Heat oil in a wok. Add in the ginger and fry till fragrant. Throw in yam bean, carrot, black fungus, mushroom and stir-fry briskly. Add the water, salt, sugar, light soy sauce and pepper. Stir fry over high heat for 1 minute, stirring occasionally and simmer until the vegetables is tender and slightly dry.
2. Stir in the corn flour mixture to thicken the sauce and give it one last stir fry.
3. Transfer to a dish and let it cool.

To wrap rice noodle parcel
1. Unroll the rice noodle roll very gently to avoid breaking and cut into 4 sheets.
2. Place one square piece of rice noodle sheet in front of you. Place ¾ to 1 tablespoon of filling in the middle and fold up to form a rectangle parcel. Arrange on a well-greased heat proof plate.
To steam rice noodle parcel
1. Steam for 5-8 minutes and remove from the streamer.
2. Serve warm.

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