|Place the hor fun on glass counter top. No.1|
|Cooking the Cheung Fun in a non stick pan until changes in appearance. No. 2|
|Fold/ roll cheung fun sharp at your choice. No. 3|
130 gm rice flour
380 ml water
21/2 tablespoon vegetable oil
3 tablespoon corn flour
2 tablespoon wheat flour
1/2 easpoon salt
Mix and combine well all the above ingredients together in a bowl, set aside for an hour or more.
Prepare a steamer if prefer to steam, i am using a non stick pan ( hehe!!)
Heat up the non stick pan on the stove on medium to high.
Scoop out a scoop or two of the batter and pour into the pan, twirl the pan around and let it coats the
pan. Cover lid to let it cook for 1 - 2 minutes until it changes in appearance. Refer to the picture no.2
Gently slip the hor fun onto a glass counter top, refer to picture no.1
Roll the hor fun at your desire sharp. Continue the rest of the batter with the same procedures.
Hoisin Sauce ingredients :
2 bulbs shallot, thinly slice
5 tablespoon hoisin sauce
2 stalks green onion, cut
5 tablespoon sesame seed, roasted
2 tablespoon sugar
1/3 cup vegetable oil
Heat up the stove, pour in the oil to fry the shallot till golden brown or fragrant. Remove the shallot
from the oil. Pour the shallot oil in a bowl for later use.
Heat up a small pot and with 1/2 cup of water, add sugar and hoisin sauce. Let it simmer for 1 - 2
minutes on low heat. Remove from stove.
Grab a handful of hor fun and place it on the plate, pour 2 scoops of hoisin sauce, sprinkle with
roasted sesame seeds, fried shallot and green onion. Scoop 1/2 teaspoon shallot oil and a dash of
pepper powder and serve with chili sauce or green chili pickle.