Chinese Food Recipes and Cooking
Chinese food need never be a once-a-week-restaurant treat again!
Free mouth watering Chinese recipes, easy to follow & cook, Chinese cooking is simply rewarding!

Home
Chinese Recipes
Chinese Salad
Tasty Soup
Fluffy Rice
Squids & Crabs


Noodles Delight
Chicken Recipes
Succulent Pork
Beef Recipe
Fresh Fish
Lamb & Mutton
Seafood Platter
Crunchy Vegetables
Nutritious Tofu
Assorted Dim Sum
Delicious Eggs
Shrimps & Prawns

Soothing Chinese Tea
Sauces & Seasoning
Chinese Desserts
Snacks & Appetizers
Cooking Methods
Chinese Kitchen


Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Learn to Speak Chinese
Chinese Restaurants
International Recipes
Asian Recipes
Chinese Cook Book
Chinese Cooking Videos
   
 
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette
 
 

Chinese Recipe : Chee Cheong Fun

Ingredients:

A:

½ tsp salt
2 tbsp oil

5 oz rice flour
2 tbsp sago flour
20 fl oz water
4 tbsp toasted sesame seeds
Crispy shallots

Directions:

  1. Mix the two types of flour with 9 fl oz. of the water. Add A and mix well. Set aside.
  2. Bring the rest of the water to the boil and add gradually to the flour mixture, stirring as you pour.

To steam:

  1. Grease two 9 inch round sandwich trays with oil. Place trays on a perforated rack in an iron wok of rapidly boiling water. Cover trays and heat for 2 minutes. Keep water in wok below the level of the rack at all times during steaming.
  2. Stir flour mixture, and pour a ladlespoon or 4 to 5 fl oz. of it into the trays. Tilt trays so that the mixture spreads evenly, before steaming. Cover wok and steam for about 1 to 1 ½ minutes or till mixture turns transparent.
  3. Remove trays from wok and put over a shallow basin of cold water for 1 minute. Use spatula to remove cooked paste. Form into a roll and place on a plate. Repeat with the rest of the mixture.

To serve:

Cut Chee Cheong Fun into pieces, sprinkle with crispy shallots and sesame seeds and serve with mushroom soy sauce and chili sauce. Sliced roast pork strips or steamed small prawns can be added if desired.

To make Chee Cheong Fun mushroom soy sauce:

  • 1 tbsp oil
  • 4 slices ginger
  • 2 tbsp sugar
  • 2 oz mushroom soy sauce
  • 2 fl oz water
  • 1 tsp msg

In a saucepan, heat oil, sugar and ginger till sugar turns a light brown. Pour in the mushroom soy sauce, water and MSG. Bring to the boil and boil for 5 minutes. Serve when cool.

Chinese Dimsum Recipes

Mango Pudding recipe , Shrimp Dumplings recipe , Beef Siu Mai, Barbecued Meat Bun, Har Gow (Shrimp Dumpling), Fried Sesame Balls, Spring Rolls recipe , Baked Barbecued Pork Buns, Seafood Dumpling, Prawn Fritters, Crabmeat Dumpling recipe, Deep Fried Taro Pie

GO TO TOP



 

Custom Search
Bookmark and Share
Measurement
Converter
 

Key in value & click anywhere outside the box to convert!

Temperature Converter
°F
°C

Weight Converter
Pounds
Ounces
Grams
*1 KG = 1000 grams.

Liquid Converter
fl.oz.
ml.
cups
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
 
 
cheap China products on DHgate.com
Cheap China products on DHgate.com  
 

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2016 Chinese Food Recipes.com. All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.