Nicely done, with all of the right touches. Very delicately made sauces, all of them; your soy, dried shrimp & desiccated chili sauce in the glass ramekin. Everything, just lovely. 做得很好，所有的細節都正確。醬汁製作得非常精緻，全部都是；將醬油、乾蝦和乾辣椒醬放入玻璃模子中。一切，都那麼美好。
Malaysia style CHEE CHEONG FUN has many versions, different states have different styles. If you're Malaysian, you will know why we call this HK style CHEE CHEONG FUN.
looks good, thank you for this recipe. I make these for my wife, shes from HK and says my cheung fan turns out great. I also make har gow too. I also serve w gai lan too, just like at dim sum places lol. I loveee dim sum!
If I wanna make these for my family of seven, and not only for myself, and each of us would take about 3 or 4 pieces, how do I make it? In the process, the first few ones are already cooled. Can I reheat all of them once all is done? Or do you have a way to solve this?
Hi, you can steam all of them once all is done, if you like to eat very hot taste. Or you can boils the sauce and pour on the Chee Cheong Fun, but this one is just taste warm.
Unfortunately mine didn't turn out well. If I make it too thin then it cracks. If I make it thicker then it fells like it's not cooked. I want that nice chewy texture without being too thick.
I have had this recently in a Dim Sum place near Precinct 10. This is the first youtube that shows how to make the shrimp sauce. When I go back to Canada next month I will definitely try to make this. Do you think I can make the shrimp paste in a larger quantity and keep in the fridge?
Dried Shrimp 5g is for chili sauce. Mine is small dried shrimp, there is 5g. I didn't mention shrimp 5g, I just put a reference number. You can put as many shrimp in Cheong Fun as you like.
Hi... i saw during steaming u keep holding the pan.on the wok? Water cannot be boiling at the beginning? When can let go of the pan ? Until the bottom layer turn white? Can we put a steaming rack instead of holding the pan?
I holding the pan because I wanted the batter spread evenly on the pan. This method can steam out a thinner Cheong fun than just put the pan on a rack. The water can be boiling, it stop boiling is because the temperature go down when you put something "new" in boiling water. You can use rack instead of holding the pan.
Hello :) We are the production team of the Korean TV show There is a scene introducing Chee Cheong Fun. Your video is cool, so we would like to use that video for about 9 seconds in our broadcast intro. Can we use it? we look forward to your positive response. Thank you😄
![馬來西亞 檳城蝦膏豬腸粉 + 3個獨有的醬 | 槟城虾膏猪肠粉 | Penang Shrimp Paste Chee Cheong Fun [廣東話 cc Eng Sub]](/img/1.gif)
Nicely done, with all of the right touches. Very delicately made sauces, all of them; your soy, dried shrimp & desiccated chili sauce in the glass ramekin. Everything, just lovely.
做得很好，所有的細節都正確。醬汁製作得非常精緻，全部都是；將醬油、乾蝦和乾辣椒醬放入玻璃模子中。一切，都那麼美好。
Appreciate your kind words and support, happy new year to you and your family 🎉❤️😊
感謝你很用心研製的食譜分享👍🏻😊
谢谢你喜欢哦 😊🙏❤️ 祝你周末愉快
Looks so tempting..Thanks for sharing...Will definitely try it out😊
🙂❤️🙏
It's gonna be my breakfast for tomorrow. Gonna try your recipe
Loving the music ...so relaxing.
Thank you 😊
Tasty! I like your teaching. It is simple and clear
Thank you ❤️
看制作过程 做这个朱肠粉也要有点耐性哦！
谢谢老师用心分享！应该很好吃！❤
刚开始的几片都是试温度，时间和手气。做出来跟外面卖的很像啊🤤
Woo so nice tq for you resepi
Your welcome 😊❤️ glad you like it
好棒的食谱❤❤❤
謝謝你❤️
加蔥油和辣椒才是靈魂啊！❤️
我们同是吃货中人 🤣❤️
Thank you my friend
Had yum cha in HK before but they never put spring onion in and no shallot on the top. So, is it HK style?
Though this is Malaysia Cantonese style 😂
@@XiaoYen.AhSeng ah, it should be Malaysia style CHEE CHEONG FUN
Malaysia style CHEE CHEONG FUN has many versions, different states have different styles. If you're Malaysian, you will know why we call this HK style CHEE CHEONG FUN.
looks good, thank you for this recipe. I make these for my wife, shes from HK and says my cheung fan turns out great. I also make har gow too. I also serve w gai lan too, just like at dim sum places lol. I loveee dim sum!
Sounds good, happy for you. Thank you for your support ❤️🙏😊
Those look delicious, L like to have those when we eat dim-sum, Great jib, wish I could eat some now. thank you my friend
😊😊😊😊
😋👍看了好好吃，谢谢分享，视频拍得很好，很清楚的教学~😊🙏收藏了，找齐了材料就动手做！
謝謝你的讚賞❤️
My Lovely Recipes My Lovely Recipes请问老师~一张粉浆的份量大概多少？然后你用的器具体积多大？今早学做了~好好吃，口感味道都很好，😅就是粉浆方面拿捏不好、做得不美，但吃起来是OK的！是我喜欢的味道，谢谢老师🤝、我一定会学起来！😊
我的模具是20cm X 20cm, 然後一張粉漿大概是45ml。
很高興你喜歡這個食譜也做成功了。至於蒸腸粉那部分真的需要一些時間練習和拿捏，加油哦！
My Lovely Recipes My Lovely Recipes 好，明白了，谢谢老师的答复🥰一定会多加练习~期待老师下一次的作品~
🥰🥰🥰🥰
Thank you my friend.
From: (Myanmar),
It looks so soft as compared to some of the recipe I have seen, the best thing is it has the chilly and soy source recipe too!
Thank you ❤️
Instead of dried shrimp, i used belacan....tasted quite similar.
Thanks for sharing ya
Thanks for the recipe. Managed to make it. Just need more practice to make even thickness and to roll it 😉
What is 'Wheat Starch'? And where to buy it?
No doubt, perfect, I love it.
Thank you 😊
看来好像很好吃哦!😋
🥰🥰🥰
Yummy, looks so delicious.
Long life Chinese Cuisine
❤️👍❤️👍👍👍👍👍👍
I like your literal translation -" eat until vomit"😄
Haha 😜 thank you 😊
好薄皮👍
If I wanna make these for my family of seven, and not only for myself, and each of us would take about 3 or 4 pieces, how do I make it? In the process, the first few ones are already cooled. Can I reheat all of them once all is done? Or do you have a way to solve this?
Hi, you can steam all of them once all is done, if you like to eat very hot taste. Or you can boils the sauce and pour on the Chee Cheong Fun, but this one is just taste warm.
@@XiaoYen.AhSeng thanks so much for replying. XOXO
Unfortunately mine didn't turn out well. If I make it too thin then it cracks. If I make it thicker then it fells like it's not cooked. I want that nice chewy texture without being too thick.
I have had this recently in a Dim Sum place near Precinct 10. This is the first youtube that shows how to make the shrimp sauce. When I go back to Canada next month I will definitely try to make this. Do you think I can make the shrimp paste in a larger quantity and keep in the fridge?
Yes, you can make a portion keep in frozen can last quite long time. Remember to defrost it and process it just like any frozen food will do 😊
@@XiaoYen.AhSeng can I freeze the noodle as well?
You can take a small portion to try.
@@XiaoYen.AhSeng I will. Thanks for this video. I will try to make this in the next few days.
可以做到多少条
大约8条
看起来好好吃，想做做看 ，请问那个米浆是一定要放着30分钟后才可以做吗？谢谢
谢谢你喜欢哦 🙏❤️🙂 米浆有休一下吸收水分比较好熟透也没有粉味哦。
@@XiaoYen.AhSeng 好开心那么快收到你的回复 感恩。
不客气 🙂 祝你平安快乐哦
Nice😍👍
❤️🙂🙏
很有m'sia style的港式肠粉🤭因为加了参拜虾米🦐，正好我就是喜欢这款的🤩🥰😋🤤原来一点也不难，只需要功夫，有时间要来试做看看了
哈哈，马来西亚的食物什么都加叁拜就会好吃的了 🤣🤣🤣🤣🤣
*謝謝* 🍁🍁🍁🌱🌱🌱
Music so nice, vey relax, can i ask? 🎶 name?
Hi, here is the music ruclips.net/video/6lRNhAnblE4/видео.html
Is it possible to substitute wheat starch with tapioca starch as I can’t find wheat starch?
I haven't try it ya, it may have different texture. Though you can take a try.
小雁不好意思打扰你蛤，看到视频里面你写的是写100ml的水，我加了100ml的水粉浆是很浓的😅，后来看到下面文字食谱是写290ml，请问视频下面文字食谱的290ml的份量的水才对的对吗哈哈😅😅😅（纯属想弄清楚，因为我正跟着食谱做，没有恶意喔）
你好，其实水是加了两次，第一次是100ml在 2:26 分钟那边。第二次是休好面后再加190ml 5:26 分钟那边。所以总共是290ml。
之前会这么做是因为顾虑到大家用不同牌子的粉吸水性也不一样，所以等休好面后再依状况来加水会比较理想。以前的视频没解说得详细让你看到乱了，真不好意思啊🙏
@@XiaoYen.AhSeng 是我不好意思才对金拍谢自己也没注意清楚看完才问，真的汗颜哈哈😂😂😂再次谢谢你哦🥰😘
没关系啦，真的会看漏的😘
@@XiaoYen.AhSeng 😜😜😜对了我也有关注你的intagram 哟😃
你和我一样
我看视频只看前面🤣🤣🤣结果 很浓
rice flour means is glutinous rice flour? May i know this recipe can make how many rolls?
Hi, rice flour is not glutinous rice flour. You can see the difference here shp.ee/86uikw6
This recipe can make about 6 rolls.
@@XiaoYen.AhSeng thanks for the information
You are welcome
Just made it
Do you like it ? 😊
No wheat starch can I use corn starch
It's will have different texture ya
May I know wheat starch is it plain flour? The ingredients can make how many rolls of it?
Hi, no they are different. This portion can make about 4 rolls, depends on your tin size.
@@XiaoYen.AhSeng oh.. Is Wheat starch in mandarin call 面粉 /malay call tepung gandum? 请问Plain flour 华语又叫什么？getting confuse
看了流口水
😆😆😆😆
请问辣椒为什么放糖？
不是放盐？
因为虾米是咸的，放糖能让味道更丰富均衡。
@@XiaoYen.AhSeng 哦哦好的 我忘记虾米是咸的😂
谢谢你
请问为什么没放澄粉？
不是有放吗？
@@XiaoYen.AhSeng 有吗？😂好的可能我看漏了😂
不好意思
Your shrimp looks more than 5g, I weighed mine, 5g gives me like 4-5 shrimp..how?
Dried Shrimp 5g is for chili sauce. Mine is small dried shrimp, there is 5g.
I didn't mention shrimp 5g, I just put a reference number. You can put as many shrimp in Cheong Fun as you like.
Thanks for the best of formula, Please give me for your name in English language for my continued interest in the best of formula, thanks.
Hi... i saw during steaming u keep holding the pan.on the wok? Water cannot be boiling at the beginning? When can let go of the pan ? Until the bottom layer turn white? Can we put a steaming rack instead of holding the pan?
I holding the pan because I wanted the batter spread evenly on the pan. This method can steam out a thinner Cheong fun than just put the pan on a rack.
The water can be boiling, it stop boiling is because the temperature go down when you put something "new" in boiling water.
You can use rack instead of holding the pan.
Hello :) We are the production team of the Korean TV show There is a scene introducing Chee Cheong Fun. Your video is cool, so we would like to use that video for about 9 seconds in our broadcast intro. Can we use it? we look forward to your positive response. Thank you😄
Hello, gald you like it. I had sent you an email for the details.
对不起，这个不是爸爸写的，是我伟腾写的🤣
🙏🙏👍😋💞💞🙏🙏🙏
Can I please get the measurements in US measurements? Thank you.
Sorry I not familiar with that.
Can I omit wheat starch, only use tapioca starch?
@@cyndyvoon8596 can, but the texture will be slightly different.
@@XiaoYen.AhSeng thanks!
A lot of good tasting ingredients, but definitely not “traditional” 腸粉 😜
多謝分享腸粉做法❤😍 This is also a good one ruclips.net/video/eQCYIr2HJdM/видео.html
看了不会 输给茶楼卖的。
🥰🥰🥰🥰
.
，
你是不是本人吧你的
That is my favorite dim-sum dish. thank you!
You are welcome 😊