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. 💜
💜👍💜👍 wow that looks so good... Pity we never seen you make the rice noodle sheet....this looks the best dish I see on RUclips👍👍👍 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.
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.
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 😀
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 👍
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 🙏☺️
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
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.
Their food was fresh, simple, cheap and awesome tasting, a testament that they stayed open for so many years
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. 💜
I would like to see how you make these large cheong fun sheets.. 😮
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 😆
Looks very delicious, good workmanship
Thank you so much 👍
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 👍😃
Cheong fun KING! Looks so delicious!
Thanks! 😀👍
"Thank you chef Wally. Will be trying some version of this today." the Dude of Food
💜👍💜👍 wow that looks so good... Pity we never seen you make the rice noodle sheet....this looks the best dish I see on RUclips👍👍👍 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.
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.
Wow look this very delicious the food
What do you use to make the steam rice long sheets?
What flour ingredients for the ccfun type of flour and ratio
You're always making me hungry. 🥰✌️
How are you? Thank you very much 😃
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 😀
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 👍
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.
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.
Ou t acheter la crêpe .donner la recette
Merci
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
I am sooooo hungry now
The most important rice noodles....
How to make?
do not use music please your right on with what you do,
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