To: yukaringg My hat off to you for doing this!The 刈包you made are so beautiful,I know the filling would not be difficult for you ,but the most amazing thing is that you have made the steam bun yourself,something I wouldn't dare to tackle,even professional baker told me it's not easy,and you have mad
made the original shape!So much more authentic than mine, Taiwanese would be happy seeing this! 腸粉 is even more difficult!You know it is absolutely one of my favorite thing to eat,when I'm not bringing lunch,half of the time I am buying this!But less places are making these now and it's just not as
good as before,thin layer of rice powder and water is steam on a cloth,everything have to be precise and you need the right utensils too,not much people make this at home,so I admire you doing this,although we normally have the prawns wrapped inside,it looks delicious to me,wonderful job!I also love
To: rikk Big thanks rikk! i really spend fun time because of your post! And could get served to my guest with 刈包. I love every foods of China. Actually there was Cantonese restaurant in my neighborhood when I was child.there was 点心師 who came from china.it's was luck for me. sometime my parent took
To: rikk sometime my parent took me to there .even among those i liked 腸粉. I often think of it…It's my sweet memories...☺ So I interested in Chinese local foods or how to making dim sum. But I'm just Japanese,I'm a low brow about this.so learning from your post or text book.always Various things b
To: yukaringg No wonder,you've been having authentic Chinese food since you were small,that's why you master the Chinese essence really well!It's nice to hear that you have had a very happy childhood, eating delicious food and cooking with your mother.Thank you for trusting me,I hope my knowledge is
good enough,actually my Chinese cooking is my weakness,I read about it but I have only started making more the past few years,there is so much more to improve!Anyway if you need know anything,I'll try my best to find out for you!Also I will try to find a good 腸粉recipe for you too!
To: rikk Thank you sooo much for your kindness of heart😭🎶I'm sooo glad! So far, i got pic up some腸粉recipe from web,but almost written by Chinease....i can't read...😢. You are one in the million for me.I beg your teach😊🙏 I swear,i'll be your good students from now on😉
Oh,don't say that,it's my pleasure to help out!I will see if there is any book written by good author that has this recipe,if not I'll search in the web,if there is any good one,I'll translate for you,just give me a few days!👌
My friend,I have something for you!Found this one in a book and it makes a lot of sense for me( I haven't tried),but like I said,腸粉need the proper equipments to work,so adjust for whatever you are using,don't expect it's going to turn out like restaurants,but I think with this you will get fine resu
result,The measurements are in catty(Chinese weight unit),but I'll give you the ratio instead (in WEIGHT).What you need:粘米粉(rice flour)1;澄麺（wheat starch)1/8;鷹粟粉（eagle brand corn starch）1/8; oil1/8;salt a little;water3.
It's pretty confusing with the English translation,so try and buy with the Chinese writing on the packet.Mix up the flours first,then slowly add water,oil,salt,til a becomes a light batter.Then you need a big wok or something,heat up some water,place a rack in the middle
then a shallow tray in top,then line a wet cloth on the tray(cloth needs to be bigger than tray,white cotton fine mesh)than stir again the batter,ladle some onto the cloth to form a thin layer evenly,you could even out by your hand or spatula),now you can add the filling across,cover and steam high
heat for 3-5mins(depends on heat),take out the cloth,and work quickly with your hands(oiled),lay on a oiled tray,with cloth on top,remove 腸粉from far end,using a spatula to help scraping may be,at the same time pulling cloth towards yourself until all the腸粉come on the plate,
then roll up. Here are some important points:you need to wet the cloth first to prevent sticking,to further avoid it,you could wet the cloth with water that is mixed with a little rice batter and then steam the cloth first;It's important to keep the tray horizontal,to keep the same thickness;Importa
Here is what I think,it's important that the 腸粉sheet does not stick,so may be you could try using baking paper? Here is a recipe for the prawns too,rinse you prawns under the tap with cold water for few minutes,then dry,then add salt,a little sugar,ginger juice,mix through,add some egg white,potato
starch(片粟粉),oil,mix through,then put in the fridge for 8-12 hrs,no need for cling film,this will dry up the prawns and give them the crispy texture. For the sweet soy sauce that spoon on top,simply mix dark soy and sugar together,you could add some Chinese consommé powder too.
To: rikk What a nice gift! Today,I read without knowing your text on the way back.I was so filled with overjoyed n exclaimed that "Thanks rikk!!" on the train. Your writing is understood as a careful explanation in English. So,at last i realized my mistakes of the last time.it's all because of you!
Yukari San,I am just too happy to help,really hope this will work for you !Do you think you could get the same ingredients especially"澄麵"?This is used in a lot of dimsum wrapping.For breakfast I also like this plain without filling,just with ねぎ and dried shrimp sprinkled on the batter before steamin
To: rikk Oh,I know 澄麺,that beautiful Dim-sum wrapper,right? I've made from scratch few time. I couldn't get beautiful done😢 But I'm getting to better little by little😉I want to try posting together with 腸粉,if I done well.👍 Btw,it's sound so good for HK's breakfast style.I only know a tiny bit of Di
You are welcome!Actually ＂澄麺＂is a kind a flour,the ingredient needed for the腸粉，it's being added because it will give the 腸粉some bite,otherwise it will be too mushy.澄麵is also used in the wrapper of that popular dimsum 蝦餃too!I was just asking you if you could get 澄麵in Japan,because it's essential!