因为前阵子做了肠粉 & 甜面酱的食谱
有朋友就问我会不会做槟城的虾膏猪肠粉
我也好久没去槟城
好久没吃那家很好吃的虾膏猪肠粉
今天分享这个虾膏猪肠粉食谱
如果你是槟城人 记得试了我的食谱后告诉我
我的这个食谱有几分像 okay
槟城虾膏猪肠粉 北马肠粉 Penang Chee Cheong Fun with Shrimp Paste Sauce | Steamed Vermicelli Rolls | Rice Rolls
I was an airline stewardess Before
A stay-at-home mom with 4 kids Now
Love Cooking, Baking & Sharing Recipes
前空姐、目前是四个孩子的全职妈妈
喜欢烹饪/烘培、分享食谱
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#猪肠粉 #cheecheongfun #槟城 #imjacelyn
嫩滑Q弹的家庭式猪肠粉秘诀：
1.食谱材料与份量要用的对
2.猪肠粉粉浆搅拌好后必须冷藏隔夜再使用
3.蒸好的猪肠粉必须出炉冷却1分钟后再脱模
How to make soft and smooth Chee Cheong Fun:
1.Follow the exact recipe (ingredients) as mentioned here
2.Chill the batter overnight for better result
3.Cool the Chee Cheong Fun for 1 minute before cutting it into small pieces
自制猪肠粉 Homemade Chee Cheong Fun：https://youtu.be/uFOL-bec0z0
自制甜面酱 Sweet soy sauce for Chee Cheong Fun: https://youtu.be/9hzTyg0_Axk
Servings: 2-3 persons
虾膏酱 Shrimp paste sauce：
200g 水 Water
250g 虾膏 Shrimp paste
20g 砂糖 Granulated sugar
10g 甜辣酱 Sweet chili sauce
10g 葱油 Shallot oil
10g 麦芽糖 Maltose
10g 花生酱 Creamy peanut butter
猪肠粉粉浆 The Chee Cheong Fun batter：
150g 粘米粉 Rice flour
10g 粟粉 Corn starch
10g 澄面粉 Wheat starch
1/2茶匙 盐 1/2tsp Salt
250g 室温水 Room temperature water
350g 热水 Hot water
15g 葱油 Fried shallots oil
其它材料：葱油酥、炒香的芝麻
Other ingredients: Fried shallots, White sesame
虾膏酱 Shrimp paste sauce：
1.把 水 + 虾膏 + 糖 + 甜辣酱 + 葱油 + 麦芽糖 + 花生酱混合均匀，中火边搅拌边煮至浓稠即可
Cook the water + shrimp paste + sugar + sweet chili sauce + shallot oil + maltose + peanut butter over medium heat - Keep stirring until the sauce is thickened
*觉得不够浓稠, 可勾芡调浓稠度
*You may thicken the sauce by using corn starch + water
猪肠粉 The Chee Cheong Fun：
1.把粘米粉 + 粟粉 + 澄面粉 + 盐倒入大碗里
Mix rice flour + corn starch + wheat starch + salt until well combined
2.倒入室温水搅拌均匀
Add room temperature water, stir to combine
3.倒入热水 + 炸葱油，搅拌均匀。冷却后放入冰箱冷藏静置隔夜
Pour in the hot water + shallot oil, stir to combine - then refrigerate overnight
*搅拌好后可以马上使用 - 但如果冷藏隔夜后再使用 - 猪肠粉会更软而顺滑
*You may use the batter now OR chill the batter overnight for better result
4.隔天，准备2个蒸盘 (比较省时) 交替使用，一盘蒸好出炉，马上就可换另外一盘入锅
On the next day, prepare 2 steaming trays (It will make your workflow faster)
5.整盘刷一层薄薄的炸葱油 - 把蒸盘放入蒸炉大火预热5分钟后出炉 - 然后倒入适量的粉浆
Spread a layer of shallot oil on the tray - Pre-heat the tray and the steamer for 5 minutes over high heat - then pour the batter on the tray
*每一次都要把沉淀的粉浆搅拌均匀后，才可倒入蒸盘内
Give the batter a good stir each time before pouring it in to the tray
*我用8”和10”蒸盘，粉浆的份量大约60g-70g
I’m using a 8” and 10” tray, which needs about 60-70g of batter per tray
6.大火蒸5分钟后 - 取出，待冷却1分钟
Steam the Chee Cheong Fun for 5 minutes over high heat - then remove from heat - and let it cool for 1 minute before cutting
7.1分钟后用塑胶刮刀掀起，卷起后即可切块
After 1 minute, use a rubber spatula to roll up the Chee Cheong Fun - then cut into small pieces
8.重复在热蒸盘内刷油 - 倒入粉浆 - 蒸5分钟 - 冷却1分钟 - 卷起 - 切块，直到完成
Repeat the Step of Spread shallot oil - Pour batter - Steam 5 minutes - Cool 1 minute - Roll up - Cutting
9.把猪肠粉摆入盘内 - 淋上瑕膏酱 - 撒上白芝麻和葱油酥后即可食用
Serve the Chee Cheong Fun with the shrimp paste sauce + sesame + fried shallot