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... Continued from previous postThe River Prawns is what everyone comes for at @baanrabiangnam_rivertreehouseAnd theyre such pros at it, the prawns come out succulent and a little smokey every single time. So Im told and now believe. Digging out the bright sunkiss-coloured congealed head juice is all but mandatory, so save that for last. The real deal here though, apart from the picturesque view and signature prawns, theres so much more to this homely riverside experience than one might expect. Just days prior to the dine - in lockdown, serendipity was on side as we took a rare opportunity to head, just beyond the urban sprawl limit to Nonthanburi. @baanrabiangnam_rivertreehouseWas the obvious choice, nestled by the Chaophraya River, the multi-storey eatery is built almost entirely of wood, including the chair (bring a seat cushion if you wish to settle-in) and terraces, which makes for the perfect spot for boat and fish watching. During this period there were little diners so we were half expecting that the menu would by downsized and less than fresh as usual, turns out we were only half right. Although some of first choices were unavailable, I believe Ive never had a fresher soft shell crab in my life. The batter so delicately crisp as to compliment the tenderness of the crab shell and flesh and that raw Mango dipping sauce! Bloody hell, thats a meal in itself. This dish in some ways almost outshone their signature grilled River Prawn.... (next post)#BangkokFoodies #baanrabiangnam

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2021-08-23 23:10:00 有 15 人按讚

Lai Yee's Kitchen - Rice Paper Chee Cheong Fun and rice paper crackers

Too much work to make your own Chee Cheong Fun at home or miss having Dim Sum? Here is a great tip I have learnt from @jeanabeanstudio today. It is fun and easy to make. Good try! Cheong fun (肠粉) is on the menu of every Dim Sum restaurant. Cheong fun has a light and soft texture, non-oily, and is served hot right from the steamer. You only need simple ingredients to make it, primarily a batter of rice flour and some shrimp and char siu, or served right with a savory sauce consisting of premier-grade soy sauce and some sugar. BUT if you do not have the right steamer or patience, you won't even bother to make it yourself. Try this Jean's way. Damn easy and works well for me. JUST use those Vietnamese's rice paper for spring rolls! I have even gone a little further by showing you what else you can use these rice papers besides making into spring rolls or cheong fun. My fillings are more like the Ipoh's style cheong fun. Ok Jom!

Ingredients for filling:
. 2 carrots, shredded
. 100g minced ginger
. 1 whole garlic, finely chopped
. 500g minced chicken
. 2 tbsp oyster sauce
. 1 tbsp soy sauce
. 2 tsp white pepper
. 1 tsp sesame oil
. Oil

For Cheong Fun:
. The cooked filling
. Rice papers
. 2 eggs, beaten
. 1 cup Chopped coriander or spring onions
. A bowl of hot water to soften the rice papers
. Oil for rolling the cheong fun
. Water

For Rice Paper Crackers :
. The cooked filling
. Oil for deep frying (must be super hot to achieve the best result)
. Rice papers

For Sweet Sauce :
. 5 tbsp Hoisin sauce
. 1 tbsp soy sauce
. 1 tbsp oyster sauce
. 1 tbsp minced garlic
. 1/2 tbsp minced ginger
. 1 tsp white pepper
. 1 tsp sesame oil
. 1/2 cup water

For Garnishing :
. Chopped Spring onions or coriander
. Fried Shallots
. Toasted sesame (it is good to have)

One filling, two ways of serving it. Fast, easy and appetizing meal for a weekend or a lazy day! Make sure you have really nice spicy sauce to drizzle over the crackers and cheong fun. I had my Mel's Kidnap Me Sauce on standby. I am happy! Thanks Jean for sharing, it works!

#melindalooi #melcooks #lalacooks #laiyeekitchen #cheongfun #cheecheongfun #ricepapers #fashionchef #dressupathome

Tags: what is batter melindalooi melcooks lalacooks laiyeekitchen cheongfun cheecheongfun ricepapers fashionchef dressupathome