Rice noodle roll (Chinese cuisine) : A roll de rice noodle is a flat Cantonese full China from the South and Hong Kong, served in snack, or dim sum. It is composed of shrimp, porc, beef, vegetables or others ingredients coated in a dough similar to that used to make rice noodles shah fen. He is seasoned de soy sauce and sometimes siu mei (meat juice seasoned et roasted). The roll de dough may be food alone and without farce, it is then called chee cheong fun, chee cheong meaning intestine de porc, and fun meaning noodle. It takes this name from its resemblance to theintestine du porc.
Cantonese cuisine: In Cantonese cuisine, the rolls de rice noodle are served in dim sum. The most common are:
Zhaliang (炸兩; Cantonese : zaa loeng), rolls au youtiao.
Rollers Asked shrimp marinated (蝦腸; Cantonese: haa coeng).
Rollers to the minced meat de beef et starch de corn (牛肉腸; Cantonese: ngau juk coeng).
Rollers Asked dried shrimp (蝦米腸; Cantonese: haar ma coeng).
Rollers au char siu (叉燒腸; Cantonese : cha siu coeng).
There are also recipes. most recent :
Rollers with chicken and bitter melon.
Rollers au compound et shoots de peas.
Rollers au fish.
Rollers frits, nature's ou farcis, topped de XO sauce.
Vietnamese cuisine: In Vietnamese cuisine, we find a flat similar called rolls, generally consumed at breakfast. It's a roll, close to the crepe, made of rice noodles, and make us de porc and other ingredients. They are accompanied by pork bologna (sausages de porc) and of mung bean sprouts, and a sauce called nước nấm.
Sometimes the sauce is flavored withgasoline from cà cuống, which is a insect, Lethocerus indicus (*)
(*) Lethocerus indicus is a species of giant water scorpion, native to South-East Asia. Its Vietnamese name is cà cuống. An essence is obtained by collecting the bags producing this liquid from the insect, and the liquid is placed inside small glass vials. Due to the rarity of the insect compared to the demand for the extract, most of the time, the ca cuong on the market is an imitation, and the real thing. gasoline reaches very high prices. This essence is typically used, with share, and eaten with bánh cuốn by adding a drop to the sauce nước nấm.
South East Asia : Chee cheong fun chili sauce et sauce sweet black.
En Malaysia and Singapore, chee cheong fun is served with a sauce sweet black (甜酱, timzheong), which is a recipe de hoisin sauce. In Penang, recipe the most common uses shrimp paste called hae ko, which is also black and sweet. In ipoh, another stronghold of the gastronomy Malaysian, chee cheong fun is served either with soy sauce, seeds de soybean, échalotes fries, theoil byonion and pimento, either with curry and Mushroom sauce. Chee cheong fun is a Breakfast popular à Singapore and Malaysia, and is served in kopitiams (**) and Chinese restaurants.
Chee cheong fun is also found at Bagansiapiapi, a small town in Riau, riding a Indonesia. It is called tee long pan or tee cheong pan in Fujian dialect local. The long pan tee is served with a sauce de pimento red, peanuts grillées, fried onions and dried shrimp.
(**) A kopitiam or kopi tiam is a traditional cafe found mainly in Indonesia, Malaysia, Singapore, Brunei and southern Thailand, frequented for meals and drinks. The word kopi is an Indonesian and Malay term for coffee and tiam is the Hokkien/Hakka term for store.