Hey guys, a few notes: 1. Jyu Cheung Fun - what we made here - are similar to Cheung Fun, but differ in a number of aspects. We made a Cheung Fun video a couple years back if you're curious: kzread.info/dash/bejne/lYtszqxtZdWeg6g.html 2. Cheung Fun should be thin and slippery, and are a bit more challenging to make at home than Jyu Cheung Fun. Cheung Fun also require aged rice, which gives it its characteristic smooth, slippery texture. They also take a little bit of practice to nail perfectly. Jyu Cheung Fun, meanwhile, are a much more reasonable home cooking endeavor, as (1) normal rice can be used (2) they're super simple to roll up (3) the only specialty equipment you'll need is a non-stick baking pan and (4) they don't need to be eaten immediately, and can stay a couple days in the fridge. 3. Feel free to make a larger batch of the Jyu Cheung Fun - they can last 2-3 days in the fridge. Each serving of the rice rolls as a snack is about 4 rolls, which would be a solid, filling snack for 1-2 people. So doubling or even tripling the rice noodle quantity might be a nice idea if you’re trying to feed more people. 4. Many people say that you shouldn’t store rice noodles in the fridge, which is true to some extent - rice noodles get a bit stale in the fridge. That said, unless you live in a cold climate, it’s not an overly good idea to leave high hydration rice noodle products out room temperature for longer than, say, an afternoon (there’s a nasty pathogen that likes to attach itself to rice called 椰毒假单胞菌 - dunno the English, ‘Pseudomonas cocovenenans’ maybe?). The fridge is completely fine here though, promise, because once you steam (or fry) to heat them up, they’ll get nice and pliable again. 5. We didn’t add the peanut oil in before blending basically just to avoid adding oil to our blender unless we have to. Our life is a constant game of trying to minimize time spent washing dishes. 6. Some people use a wetter batter for this, which creates a smoother, thinner, more ‘Cheung Fun’-like end result. If that’s what you’d like to get, up the total water quantity to 400g instead of the 300g we did in the video. For us, we prefer our Jyu Cheung Fun more sticky and springy (and our Cheung Fun thin and slippery, of course), so that’s why we went with that ratio. 7. Lastly, thanks to my buddy Garrett for helping us nab some footage of the rice rolls in Hong Kong. Still itching for that border to re-open. If you’re into that sort of Rambalac-like virtual tourism walking tours, do check out his channel “Chill Treks”. kzread.info/dron/HOdKBhU4RHDe5SLu6hfS5g.html That’s all for now. I’ll probably edit some more notes in a bit!

@deathpyre42

3 жыл бұрын

So, does this work with the more exotic strains of rice? Like black rice or the fancy wild rices or those really old school heirloom indian rice varieties? Or does it specifically have to be a white rice otherwise it won't form noodles properly?

@bartvanderoordt510

3 жыл бұрын

I actually do have one of those bamboo trays. How would it change the method. I guess you would need to line it with a cloth

@ChineseCookingDemystified

3 жыл бұрын

@@bartvanderoordt510 Yes, you can line it with the breathable cloth, and do the cheung method (kzread.info/dash/bejne/lYtszqxtZdWeg6g.html). Or, alternatively, you can really oil the tray, and steam the batter directly on it, but this method kinda destroys the tray fast, so it's up to you.

@WalkerHK

3 жыл бұрын

Hey there, thanks for the shout out!

@angelapark5603

3 жыл бұрын

I have watched your Cheung Fun video at least 10 times... But getting the aged rice or basmati rice is still not too easy. Will it be really rude and bad to just use jyu cheung fun ingredient and method to make cheung fun...?

I admire Steph's disgust and intolerance for these "garbage noodles".

@brahmpayton334

3 жыл бұрын

Hatred of poor ingredients is a fast way to my heart.

@kleinebre

3 жыл бұрын

The difference between merely a strong opinion, and an opinion based on strong foundations. (You probably drink terrible coffee and don't even realise it).

@brahmpayton334

3 жыл бұрын

@@kleinebre I just drink tea, have no opinion of coffee. But I see what you are saying as a distinction without a constructive difference.

@andrewr681

3 жыл бұрын

@@kleinebre I'm happy to drink a coffee machine (ground coffee) or instant coffee, I'm easy =) Yes the ground one does taste alot better, but instant is quick and cheap

Steph going full beast mode on the poor market rice noodles

“I am a rice noodle fundamentalist” nice

@JohnDoe-wx2oo

3 жыл бұрын

She must be real fun at parties 😒

@SA-ng4uw

3 жыл бұрын

@@JohnDoe-wx2oo Yes she must

@suzu9404

3 жыл бұрын

I appreciate Steph’s passion on the topic.

@deadfr0g

3 жыл бұрын

We’ve all been radicalized. I’ve become extremely ricist.

@lpshy9337

3 жыл бұрын

Like anything with mass comercialization the quality slips when you go from "mom and pop" quite literally or in principled people who's passion is the food like Steph's quality will slip and only by the market's condition will it improve think people just not eating it or just accepting poor quality. Call it the McDonaldization of a beloved street product.

I absolutely love the passionate distaste for poor quality noodles

I love her rant about garbage rice noodles. I grew up eating rice as my main carb source, but hated it with every last shred of my soul. As I grew up and learned to cook, I understood that I didn't dislike rice. I disliked how everyone I knew cooked it until it was basically mush and with all sorts of other things that, IMHO, ruin the flavor of rice. I like my rice boiled with the appropriate amount of water for the quantity and type of rice cooked with just enough salt needed for the rice not to be bland.

"Suggested: 37 Minutes of Rice Roll Making (Very Boring)" Me: *clicks*

Steph's tea is hot and spicy today, oh my lord, I feel sorry for these poor garbage noodles

@gewreid5946

3 жыл бұрын

I'm sure they deserved it

These look amazing! This is my childhood memories right there: each day for breakfast me and my uncle shared a bag of those with only a dash of the sweet soy sauce and sesame (uncle wasn't fond of peanuts, but I became addicted to it later on :D) for HK$3 and a giant glass bottle of hot Vitasoy. I do get your drift regarding lower quality of the rice noodle rolls, because I alsoy enjoyed them plain when the sauced ones in the bag were gone. I remember they were much chewier and smoother then those I got in restaurants later on as they don't really sell them on the streets anymore.

@btaleonard02

3 жыл бұрын

Mine was a mixture of soy sauce, sesame paste and sweet bean paste with toasted sesame seeds on top.

This was my favorite breakfast ever whenever I went to visit my grandmother in HK! Downstairs was a shop that only made this and was only open in the morning. I think they used a sesame paste based sauce though instead of peanut for the light brown sauce.

@ChineseCookingDemystified

3 жыл бұрын

Yeah, sesame paste is another common choice for the nuttiness in this dish for sure~

Sassiest episode of CCD 😂

I love me some vegan CCD! Thanks Steph and Chris!

@ChineseCookingDemystified

3 жыл бұрын

Oh yeah, it's vegan isn't it? Time to update those tags lol

I once had this in HK at about 7 am having returned from a jetlagged hike up Victoria Peak and it was absolutely dreamy. So excited to make this

This is such a great video on rice noodles! And like all great things, it makes me think of a billion more questions. Is rice flour any good for making noodles? How different is this rice batter from the rice batter used for other types of rice noodles? Is the ratio of water usually the same? How do you make other shaped rice noodles? Are the extruded typically or just cut to shape after being steamed as a sheet? Not that I have much of a desire to, but can you dry your own rice noodles? And a million other questions.

@ChineseCookingDemystified

3 жыл бұрын

so here're some answers: 1. Is rice flour any good for making noodles? Kinda, it works in a pinch, but the package rice flour tends to be very soft and sometimes even mushy. So using rice straight up is actually a more common practice as you can choose different kinds of rice for ideal results. 2. How different is this rice batter from the rice batter used for other types of rice noodles? Is the ratio of water usually the same? This one uses short grain rice, which is not a usual choice when it comes to rice noodles, traditionally this one would use straight up short grain rice. We just mix short grain and jasmine for more fragrance. This is a relatively thicker ratio, but you can use the same ratio to make hor fun, flat rice noodles, but use aged rice. 3. How do you make other shaped rice noodles? Are the extruded typically or just cut to shape after being steamed as a sheet? How to make other shaped rice noodles needs a whole book to discuss, lol. It's just so wide that a couple sentence couldn't cover that. The common ones you see selling in the west are usually cut into strips after being steam. 4. Not that I have much of a desire to, but can you dry your own rice noodles? Yes, you can. They're usually dried by laying on bamboo poles. But fresh ones are the best.

Great video, it's so good to get these recipe method videos that show how to DIY for a top quality product. One of the best food channels on YT.

For sure I am going to try this! I remember having this in HK as a child. There was a guy that had a little cart on the side walk that just sold these. You either got your order served on a little metal dish or in a waxy brown bag to take home. Oh the memories. Thanks!

I'm loving how you slayed them in the beginning. 11/10

I loveeeeeeeee your channel, keep up the amazing quality videos.

Wow, I've not seen noodles made with this method. Thank you for sharing!

This is superb! I have wanted a rice --> rice noodle recipe for quite a while. I'll try this soon!

YES! I had childhood memories of the "sweet sauce" from a visit to HK but was never really sure what it was and nobody I knew seemed to have a real answer. I just mixed hoisin with sriracha and it's been fine, but THANK YOU!!

I have never seen the Lee Kum Kee Sweet Sauce outside of HK. It is not even on their English websites. Many people I’ve talked to in HK say it’s hoisin sauce that is used. Then I tell them about the Sweet Sauce and their mind is blown. It’s all about the plum ingredient in that sauce and the color. BTW you can buy the LKK Peanut Sauce as well and they sometimes come paired with the Sweet Sauce.

It's worth staying up late to catch a new video from y'all

This was my favorite snack as a kid in Hong Kong, so much nostalgia.

these look simple to learn to make competently (but difficult to master) and absolutely delicious

Oh gosh, this brings back fond HK memories, used to get them on my way home as an after school snack! Liked to have them absolutely drenched in the sauces you showed (peanut one especially) plus a bit of sirachia hot sauce (might sound weird but the touch of spiciness really balances the sweet-salty-umami of the other ones). Mom used to joke that I was eating more sauce than rice noodle rolls! :P Would also grab extra skewers so I could share with my sibling/had spares in case I dropped one (too busy scarfing the rolls down to properly balance skewers on the paper I guess, since it would happen surprisingly often lol) Glad to see Steph is a purist, those store bought ones looked real nasty. Didn't realize they were so easy to make at home - will definitely try making them myself one day! Thanks for the recipe! :)

I am totally trying this. Looks yum!!!

Me on my phone, squinting at the video thumbnail: “Oh, I’ve made that before! Campfire marshmallows with barbecue sauce, ketchup, and mustard.”

“This is just garbage…” amazing. I would subscribe again if I wasn’t already subscribed.

Props for the wax paper! I have very fond memories of eating this as a child in Hong Kong!

We have our own take on Cheung Fun here in Malaysia. In the Northern region, our hoisin sauce is stirred in with a little fermented shrimp paste (belacan) which gives it a local touch and punch!

Your English is way better than I subscribed your channel at the time, I noticed that at the episode of fried rice from Alex's channel, it is really night and day difference:)

@ChineseCookingDemystified

3 жыл бұрын

Haha, thanks. I'd say it's probably more about "performing" in front of a camera than my English actually improving. Both me and Chris are not smooth talkers to begin with, doing this really forces us to learn and practice how to talk smoother for the videos (and it's hard...). And compared to a year ago when I first started to do the narration, I do feel much more comfortable speaking in front of the camera, and I guess that's what makes it feel like my English got better. :)

非常好的食譜，我喜歡它

I am totally gonna make this! miss it so much!!

Thanks for the video on how to make it from scratch. Alternative serving idea: try a different sauce I have tested with XO sauce. I have teated with seasoned diluted fished and leafy greens. Place few prawns on the rice noodle before steaming. Once cooked, roll the rice noodle over the prawns, then serve with seasoned soy sauce.

Great minds think alike! Just the other day I was just thinking the same thing about how the quality of rice noodles being a bit off these days over here in the states from some joints I go to and its interesting to see how the quality of them has deteriorated on a larger scale globally. Some of the few better rice noodle places are a bit of a distance for me so this will help when I crave the good ol days lol.

Steaming blended rice to make rice noodle rolls is quite similar to how to make Thai layered sweet rice cake (khanom chan, lit. layered dessert) but with only one layer.

i DESPERATELY need to make this, soon!

*Wow, this is really.... It looks so delicious,,,, It really looks like tteokbokki. I like all three sauces. thank you so much sef Good Recipe I'm watching it well in Korea* 와 이것은 정말.... 너무 맛있을것 같아요,,, 정말 떡볶이처럼 생겼어요. 세가지 소스 모두 맘에 들어요. 세프 너무 고마워요. 좋은 레시피 한국에서 잘 시청하고 있어요

Thank you Steph (and Chris, of course) for demystifying these steamed rice noodles. I've wanted to make them for a long time after seeing them in the Hu Tieu segment of Season One of Flavourful Origins, but lacked a clear recipe as a starting point. Also, one question: Can freezing rice help to mimick aging by reducing its basic moisture level? You guys are fantastic and I'm a devoted fan. All the best, and my most sincere thanks for all of your teaching.

@ChineseCookingDemystified

3 жыл бұрын

Cheers! We never tried freezing the rice and see if it helps aging, maybe I should test that out too. But for freezing rice, one thing I do know that it really helps the grains to break down for congee, it makes a creamy congee much faster.

I had a bad day at work, I think i'll treat myself to a bowl of these for lunch to cheer myself up.

Thank you!! I miss my 猪肠粉 breakfast with the three sauces so much and can’t wait to try this!

I appreciate that this is something very doable

Lots of recipie a that look amazing but this one I might actually make

I love this channel made a few dishes too. Maybe making this one next

Haha I'm here for the strong rice noodle opinions. Great video

And I went out and bought strange, otherwise useless starches like tapioka, to make the filled version (minced beef, char shiu, ...). And now i have theses starches sitting in the cabinet uselessly. Its nice that pure rice works seemingly even better.

I saw those in Drunken Master, but never knew what it was! Nice!

my childhood!!!!!! one of my fav hk street foods (out of many 😅)

Great video

One of my favorite childhood snack back in HK! But I always thought the brown sauce was sesame sauce 麻醬, didn’t know it is peanut sauce… mind blown 🤯

@btaleonard02

2 жыл бұрын

It's sesame sauce/paste and sweet bean sauce.

Ugh I love Steph! She seems so cool and I just want to hang out and have beers with her.

There are a number of fresh rice noodle restaurants that have opened recently in New York City Chinatown. Fresh rice noodles cooked to order with a floral rice fragrance and doused in seasoned soy sauce is one of the best quick bites out there!

@rollercoaster24

3 жыл бұрын

This needs to come to LA 😫

@namingisdifficult408

3 жыл бұрын

Good to know!

@matthewjanney2399

3 жыл бұрын

i know the one in Flushing, hows the Manhattan Chinatown one? ive not been able to get out to it yet

@AerysBat

3 жыл бұрын

There are a few different places and I haven't tried them all to offer a head to head. But NYT did coverage on this one which I enjoyed a lot! kzread.info/dash/bejne/haVrmMtwpMyqpKg.html

@matthewjanney2399

3 жыл бұрын

@@AerysBat love joes, its so soft and fragrant

Amazing

True I always get tilted if the tray is tilted ;) Great video!

My favourite Chinese dish!

Happy boil ! I love that !

As someone who's gluten free, I can not thank you enough for this

This explains why the pre-mixed cheung fun flour my mom bought was so bad... Might have to try making it from whole rice next.

@ChineseCookingDemystified

3 жыл бұрын

Use aged basmati if you're making the dim sum cheung fun, they're the best choice to sub the old rice people use here. We did one using it before: kzread.info/dash/bejne/lYtszqxtZdWeg6g.html.

@ofravensandashes

2 жыл бұрын

@@ChineseCookingDemystified Ah that's what I get for turning reply notifs off lol I'm glad I dropped by this video again, thank you!

Look yummy and easy cook I Food Leveling

I love the look of these, sorta like rice crepes :)

I am definitely trying this recipe, I love fresh rice noodles. I'm also thinking stepping away from the recipe and experimenting with rolling the rice sheet with seasoned and fried minced pork and garlic for a separate dish.

@ChineseCookingDemystified

3 жыл бұрын

Haha, rolling it with fried dried shrimp + diced scallion may be good too~

@alberttresslevic914

3 жыл бұрын

@@ChineseCookingDemystified Oh yeh that sounds good, I'm sure I can get some XO sauce involved with that combination

Bwahaha 2 favourite parts 1) “I’m a rice noodle fundamentalist” 2) baby badgering mummy for more ear rubs

My family will reheat it in the microwave or pan fry, and put housing sauce, sriracha , topped with green onions and sesame seeds. It's what's available to us

Amazing video! I need to try this and the garlic wings when I can get my hands on a couple of ingredients. Also, have you seen the relatively new KZread Channel Made With Lau? That might be the best source I've ever seen for Chinese-American cooking on KZread.

You're a legend

Ahhhh I wish I could share pictures!! So I’m from Mexico originally and like many immigrants, my food addictions followed me. So I made this recipe, this afternoon/eve while watching my nieces and nephews-and we made a bunch of dipping sauces to try with it (including the 3 you make on the video). So if anyone is looking for more yummy sauce/taste variations-I have to say that these go REALLY GREAT with a variety of *(Chamoy sauces)* and really, REALLY good with lightly sweetened *{Tamarind paste/sauce}!!* A light sprinkle of *Tajin* on all of the sauces was really good too! Thank you for this fun and amazing dish!! We had a BLAST learning about it and trying different flavors with it!❤️💖

I love the ones at dimsum restaurants that are stuffed with shrimp, will give this one a try soon!

@ChineseCookingDemystified

3 жыл бұрын

Hey, so we actually made that style a couple years back :) kzread.info/dash/bejne/lYtszqxtZdWeg6g.html

@lisacastano1064

3 жыл бұрын

Those are my favorite too

@888SpinR

3 жыл бұрын

​@@ChineseCookingDemystified That old faucet makes me feel nostalgic :')

I like it,♥️

Are those rice noodle footages in the first section from Guangxi/Yunnan? They look just like what I had there.

@ChineseCookingDemystified

3 жыл бұрын

Yep! From Guangxi. Rice noodle central over there haha. We went there recently and had a number of cell phone clips handy :)

Thank you for the video. Can you make a video about fish tofu 鱼豆腐? My family once try it at a Chinese hotpot restaurantand we love it

@ChineseCookingDemystified

3 жыл бұрын

Hmm, maybe~ It's a very interesting ingredient and we also love it. But we'd probably want to visit some places that're famous for fish tofu first~

I can imagine a good-quality BBQ sauce going really well with this if you can't get your hands on sweet sauce.

@TheSebastian1012

3 жыл бұрын

It's basically hoisin sauce - should be available at most Asian supermarkets Traditionally it's not a peanut butter sauce but pure seasame paste, but the problem with that is for the real stuff not tainted with peanut butter the solids and oil tend to seperate with the solids settling to the bottom, so no restaurants really uses it these days apart from families

Love these noodles with some thickened version of that soy sauce and sesame seeds.

Epic!

Love y’all but the pandemic already taught me that I cannot make cheung fen last year 😮‍💨

Your hoisin is so red to start with. Here its usually a quit dark brown. Also how common is thai style chili sause in china. Here in holland its the go to for a lot of asian food expecially spring rolls. Although its usually even more sweet and less spicy

@ChineseCookingDemystified

3 жыл бұрын

The hoisin we got is just one style of it, the dark brown one is also more common here. The Thai style chili sauce is quite common in Guangdong, but less so in other parts of China.

so true!!!!

Trader Joe's chili jam in an asian cooking channel? Uncle Roger is foaming at the mouth! these look like a particular type of our rice dosas, I can't recall the name, except we steam them in their own water, on a dosakal, which is a heavy cast iron or indalium flat griddle. I love the texture, but it's definitely not for everyone! EDIT: they're called Neerdosa, and I'm of course tongue-in-cheek about NigelNg's alter-ego.

@paulthomas8262

3 жыл бұрын

I wouldn't worry about that CCP hack. How long is he going to base a career off one joke?

@GirishManjunathMusic

3 жыл бұрын

@@paulthomas8262 I'm just kidding buddy. Our own neerdosas are exactly the same recipe as these, though, as are elavadam. However, elavadam are then shade dried (traditionally on the same leaves they were steamed on, thus elai meaning leaf and vadam being a dried preserved starch). The dried elavadam are then fried in sesame, coconut, or groundnut oil, and used as side dish for rice dishes to add crunch and taste.

@paulthomas8262

3 жыл бұрын

@@GirishManjunathMusic love dosas. Tend to go with the classic masala dosa. It is interesting what is considered breakfast food in different cultures.

@GirishManjunathMusic

3 жыл бұрын

@@paulthomas8262 masaldosas are definitely not a home breakfast, imho, as they require a large multi-burner dosakal to get the size you need for a good masaldosa. The small ones you can make at home aren't as fun. Neerdosas are very tasty, but a lot more finnicky on account of being griddled rather than steamed. Elavadam you can get factory made alternatives in any store that carries Indian groceries. However, the hand made ones have a unique taste the factory cannot replicate.

@paulthomas8262

3 жыл бұрын

@@GirishManjunathMusic sure just when I ordered them I was told it was from their breakfast menu but they still did it. However this I was in MP, UP and MH. I have not been to the south west yet.

Yeah! You tell them, girl!

No credit card. No signup. No BS. Just rice

OMFG this is genius :D haha amma make it for my gurl tks guys

Thanks ... just made a batch, and it came out pretty good. The batter is basically an unfermented jian bing batter, right ?

Beautiful voice

I'm the only one who saw three different thumbnails as of right now? The PB one was the best.

@ChineseCookingDemystified

3 жыл бұрын

haha, yes, we were trying a couple different things to see which one works the best. May go back to the PB or rice roll one actually.

That dog! OMG what a cute face!!!!!

is there a reason why chris and steph alternate doing narration? because im all for it personally.

I am very thankful you are a rice purist! I pity the garbage rice rolls.

I'm thinking of getting a wok that is only used for boiling water so I don't have to use my seasoned wok. Have you guys found what size works best for a wok that is dedicated in this way?

So, if I have a bamboo steamer, how would I go about using it? Or is it just easier to use the pan? I'm imagining putting down some parchment paper or something. Or is the bamboo steamer Steph shows off different from the kind that stack and has slots in the bottom?

@ChineseCookingDemystified

3 жыл бұрын

Nah a bamboo steamer would be too small for this job. Maybe for a western kitchen.. opt for a stockpot, little steaming rack, the non stick baking tray... and make sure you got some longer oven mitts so the steam doesn't scald your arms? The way the bamboo mat works is that you steam directly on the mat.

yum yum

6:51 Chili Jam? Uncle Roger is triggered, haiya

I've had a version of this called "jer jer fun" which had beef brisket as well. Any idea what sauce is in that or where I can find a recipe?

@kaichenwang3072

3 жыл бұрын

This is more of a claypot braised dish, using soy sauce, oyster sauce and else. Search '啫啫牛腩' for more details.

Would this work w/Mochiko, or would it end up too sticky??

what are your thoughts on the new korean trend of making theokkbokki using vietnamese rice papers?

What kind of rice noodle/paper do they use to make Hainan mango rolls. would the Batter for these rolls work for that

Why did I just read, "No Abs, Just Rice" in the thumbnail? LOL xD Edit: Omgosh! I remember I tried it for breakfast for the first time in 2nd grade and was like "What are all these flavors?! This so much tastier than regular cheung fun."

I crave for some good quality jyu cheung fan. My child hood favorite snack at dim sum

Is it possible to do it with short grain brown rice? Should I even try?

I love 混醬腸粉 so much! I live in Hong Kong and I am ashamed to say that I have only had the 'Garbage' ones... but even they are so tasty! May I ask: where are yous based? (ie where do you normally live?)

@ChineseCookingDemystified

3 жыл бұрын

We live in Shunde right now, before it was Shenzhen. Some shops in HK still got their 肠粉 game going with real chee cheung fun I think, at least that's what I heard that they have specific suppliers.

@MrMaxKeane

3 жыл бұрын

@@ChineseCookingDemystified Thanks a lot :)

Is there any other kind of oil you can use in this recipe just in case someone is allergic to peanuts?

@ChineseCookingDemystified

3 жыл бұрын

Sure, for the noodles you can use a neutral oil. Or maybe an untoasted sesame if they can have it?

@spectrumsurfer1365

3 жыл бұрын

@@ChineseCookingDemystified Thank you for your substitution suggestion.