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Vegan Cheung fun (rice noodles) This dish is something that I was looking at for a while now. I really wanted to learn how to make it but I was just too lazy. Turns out, it is not that complicated and it is really worth your time. Vegan Cheung fun (rice noodles) is a dish that belongs to Cantonese cuisine (China). From what I gathered, it is mostly prepared with pork, but I am not going to do that. I made Cheung fun with some veggies, and it was super delicious. This is also the first time I used hoisin sauce, and I really liked it. If you are a fan of Asian food in general, I highly recommend this recipe. A piece of advice As I already mentioned, this process is not very difficult, but it is a bit time consuming. Especially if you have relatively small pots and pans at home like me. So this time, after I made 3 noodle rolls, I gave up, because I really wanted to eat them right away. I ended up with a small portion like you see in the picture. If you are curious about how many you can get from this batch, my best guess is – quite a few. But again, that depends on the size of the dishes you are cooking them in. IMPORTANT: do not forget to stir the rice noodle batter every time before pouring it into the square dish. The starch travels to the bottom really fast. As always, I improvised a steamer, only this time I bought a grid and placed it at the bottom (the round grid that people usually use for hot pots and pans). Another thing that you can use instead of a big pot, is a large wok pan. The principle is the same. If you are interested in how this looks like, I am posting a reel on instagram one of these days, so you can check it out. When you rolled all of the vegan Cheung fun, you don’t have to cut them into small squares. I just did it because it looks pretty. But if you decide to do so, I advise you to do it with a large sharp spatula, and not a knife. You can get a cleaner cut that way and also cover more space. You can also improvise with the sauce, there are several version of it on the internet that you might like. I just used one that does not require a lot of ingredients or time. But I am willing to try other recipes as well. If my Bosnian/Serbian friends are wondering about the ingredients – I got them all in local suprmarkets. Vegan Cheung fun (rice noodles) Ingredients - For the rice noodles: 55 g of rice flour 20 g of corn starch 25 g of tapioca starch a pinch of salt 1/2 tbsp of oil 250 ml of water Mushrooms Scallions - For the sauce: 2 tbsp of light soy sauce 2 tbsp of dark soy sauce 2 tbsp of water 1 tsp of sugar 1/2 tbsp of sesame oil Hoisin sauce Sesame seeds Directions - Chop the mushrooms and scallions into small pieces. Cook the mushrooms in a pan on a little bit of oil and soy sauce. Set them aside. - In a large bowl mix together the rice flour, corn starch, tapioca starch, salt, water and oil. Stir with a spoon or a wire whisk until everything is well combined. Set it aside for about 10 minutes. - Meanwhile, prepare everything you need for steaming. Find a large pot and a square bowl that can fit into thas pot, and also a small grid for it to stand on. Fill the pot with a little bit of water and place the grid in the middle of it. Bring the water to boil. - Grease the square bowl with some oil. Mix the rice noodle batter again until the ingredients are well combined. Pour a thin layer of it into the square bowl (just enough to cover the bottom). Gently place the square bowl into the large pot, on top of the grid. - Put a lid on the pot and let the noodle steam for about 1 minute. Remove the lid, sprinkle some mushrooms and scallions on top of the rice flour sheet and close it again with the lid. Let it steam for another 3 to 5 minutes. - Remove the square dish from the large pot. Gently roll the rice noodle from one side to the other into a flat tube shape and put it in a serving dish. Repeat this process until you run out of the batter or the filling (or patience). Use a very large and sharp knife or a sharp spatula to cut the noodles into small squares, like in the picture. - Prepare the sauce. Put both soy sauces, 2 tbsp of water ands sugar in a saucepan and bring them to boil. Reduce the temperature to medium and let it simmer for about 3 minutes. Remove it from the stove, add the sesame oil and allow it to cool down. - Pour the sauce over the noodles or place the noodles on a plate over the sauce. Top them off with a little bit of hoisin sauce and sprinkle with some sesame seeds and chopped scallions. - Serve the vegan Cheung fun while they are still warm. If you liked this recipe, make sure you check out my other recipes like: Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan Cheung fun. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi. Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here.
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Veganske Cheung fun Ovo jelo je nešto o čemu razmišljam već neko vrijeme. Zaista sam htjela naučiti kako se ono pravi, ali jednostavno sam bila lijena. Ispostavilo se da to nije tako komplikovano i zaista je vrijedno vašeg vremena. Veganske Cheung fun (nudle od riže) jelo je koje pripada kineskoj kuhinji. Koliko sam shvatila, uglavnom se priprema sa svinjetinom, ali ja to neću učiniti. Napravila sam Cheung fun sa povrćem i bilo je jako ukusno. Ovo je ujedno i prvi put da sam koristila hoisin sos i jako mi se svidio. Ako ste ljubitelj azijske hrane općenito, toplo preporučujem ovaj recept. Nekoliko savjeta Kao što sam već spomenula, ovaj proces nije težak, ali oduzima dosta vremena. Pogotovo ako kod kuće imate relativno male lonce i tave. Zato sam ovaj put, nakon što sam napravila 3 rolnice, odustala jer sam ih zaista htjela pojesti odmah. Završila sam s jednom malom porcijom kao što vidite na slici. Ako vas zanima koliko Cheung fun nudli možete dobiti od ovih mjera, moja je najbolja pretpostavka – mnogo. Ali opet, to ovisi o veličini posude u kojoj ih kuhate. VAŽNO: ne zaboravite svaki put promiješati tijesto prije nego što ga sipate u četvrtastu posudu. Skrob brzo pada na dno. Kao i uvijek, improvizirala sam aparat za kuhanje na pari, samo što sam ovaj put kupila rešetku i stavila je na dno (okrugla rešetka koju ljudi obično koriste kao podmetač za vruće lonce i tave). Još jedna stvar koju možete koristiti umjesto velikog lonca je velika posuda za wok. Princip je isti. Ako vas zanima kako ovo sve izgleda, ovih dana objavljujem reel na instagramu, pa možete provjeriti. Kad ste smotali sve veganske Cheung fun, ne morate ih rezati na male kvadrate. Ja sam to uradila jer izgleda lijepo. Ali ako se odlučite na to, savjetujem vam da to učinite velikom oštrom spatulom, a ne nožem. Na taj način možete dobiti čišći rez i pokriti više prostora. Možete i improvizirati s umakom, na internetu postoji nekoliko verzija koje bi vam se mogle svidjeti. Ja sam koristila onu koja ne zahtijeva puno sastojaka ili vremena. Ali voljna sam isprobati i druge recepte. Ako se moji prijatelji iz Bosne i Srbije pitaju o ovim sastojcima – sve sam ih nabavila u lokalnim supemarketima. Sastojci Za nudle od riže: 55 g brašna od riže 20 g kukuruznog skroba 25 g tapioka skroba prstohvat soli 1/2 supene kašike ulja 250 ml vode Gljive Mladi luk (ili prasa) Za sos: 2 supene kašike svijetlog soja sosa 2 supene kašike tamnog soja sosa 2 supene kašike vode 1 čajna kašika šećera 1/2 supene kašike susamovog ulja Hoisin sos Sjemenke susama Upute Gljive i mladi luk (ili prasu) nasjeckajte na male komadiće. Ispecite gljive u tavi na malo ulja i soja sosa. Odložite ih sa strane. U velikoj zdjeli pomiješajte rižino brašno, kukuruzni skrob, tapioka skrob, so, vodu i ulje. Miješajte kašikom ili žičanom pjenjačom dok se sve dobro ne sjedini. Ostavite da stoji oko 10 minuta. U međuvremenu pripremite sve što vam je potrebno za kuhanje na pari. Pronađite veliki lonac i četvrtastu zdjelu koja može stati u taj lonac, kao i malu rešetku na kojoj će stajati. Napunite lonac s malo vode i postavite rešetku na sredinu. Pustite vodu da provri. Namažite četvrtastu zdjelu s malo ulja. Ponovo miješajte tijesto za nudle dok se sastojci dobro ne sjedine. Izlijte tanki sloj mješavine u četvrtastu zdjelu (tek toliko da prekrije dno). Nježno stavite četvrtastu zdjelu u veliki lonac, na rešetku. Stavite poklopac na lonac i ostavite da se nudla kuha na pari oko 1 minutu. Uklonite poklopac, pospite gljive i mladi luk po toj jednoj nudli i ponovo zatvorite poklopcem. Ostavite da se kuha na pari još 3 do 5 minuta. Izvadite četvrtastu posudu iz velikog lonca. Lagano smotajte nudlu od riže s jedne na drugu stranu u sljepljenu cijev i stavite u posudu za posluživanje. Ponavljajte ovaj postupak dok vam ne ponestane tijesta ili punjenja (ili strpljenja). Vrlo velikim i oštrim nožem ili oštrom spatulom izrežite rezance na male kvadrate, kao na slici. Pripremite sos. U šerpicu stavite oba sojina umaka, 2 kašike vode i šećer te ih prokuhajte. Smanjite temperaturu na srednju i ostavite da se krčka oko 3 minute. Maknite sa štednjaka, dodajte susamovo ulje i ostavite da se ohladi. Prelijte sos preko veganskih Cheung fun ili stavite nudle na tanjir preko sosa. Prelijte ih s malo hoisin umaka i pospite s malo susama i sjeckanog mladog luka. Poslužite veganske Cheung fun dok su još tople. Ako vam se svidio ovaj recept, provjerite i ostale moje recepte poput: Slobodno mi recite šta mislite o ovom receptu u komentarima ispod ili mi pošaljite slike svojih vlastitih veganskih Cheung fun (nudli od riže). Ako ste uradili nešto drugačije, a dobili dobar rezultat, voljela bih to i čuti, željela bih vidjeti stvari koje ste smislili. P.S. za još recepata poput ovog i gomilu drugih stvari, pratite me na instagramu, @margo_drobi. Također, nedavno sam pokrenula profil na Patreonu na kojem se možete pretplatiti i pomoći mi u stvaranju boljeg sadržaja. Zauzvrat, svaki mjesec ćete dobiti ekskluzivan dio sadržaja (poseban recept). Moj plan je povećati količinu tog sadržaja ako dobijem nekoliko pretplatnika. Ako vas zanima i želite saznati više, ostaviti ću link od mog Patreona – ovdje.