• IP addresses are NOT logged in this forum so there's no point asking. Please note that this forum is full of homophobes, racists, lunatics, schizophrenics & absolute nut jobs with a smattering of geniuses, Chinese chauvinists, Moderate Muslims and last but not least a couple of "know-it-alls" constantly sprouting their dubious wisdom. If you believe that content generated by unsavory characters might cause you offense PLEASE LEAVE NOW! Sammyboy Admin and Staff are not responsible for your hurt feelings should you choose to read any of the content here.

    The OTHER forum is HERE so please stop asking.

why fanchoy is called fanchoy and not charsiewrice?

K

kaninabuchaojibye

Alfrescian
Loyal
Joined
Mar 31, 2020
Messages
9,153
Points
113
both got rice and charsiew and sauce
only difference is fanchoy got a small portion of hard-boiled egg
 
Fanchoy uses glutinuous rice. And char siew rice name probably already used.
 
tanwahtiu said:
Fancoy is a bit starchy as in more like congee style of food...
Click to expand...
really no leh
i went this place to buy and the fanchoy taste like steamed charsiewrice

2524106484_f69607076a.jpg
 
Becos it is put in a bowl... thats why give it a different name... cooking method is the meat and gultten rice are mixed together and steamed to cook.

Ahhh.. talk about charsiew pao is different from Shanghai pao..

Charsiew pao is Cantonese pao.

1. They cook the meat separately and let it cool down.

2. Then put the meat onto the flour paste and wrap it...

3. They are then steam for 15 minutes to cook the flour only.

And let it cool down then put in plastic bags of 6 pieces and delivered....

when ready to serve take the paos put into the steamer to heat up only, between 60C to 80C to warm up the pao... ready to serve.

In Shanghai pao is mixed the mince meat with gralics or veggie first. Then wrap up with the flour paste.

They are cook together and u get the juice inside the pao as meat release juice. It is hot inside the pao because they are cooked together.

The meat shrinks in size and thats why u feel like it has not much meat in it.

This pao is usually serves in shop, no take away becos of the juice will soak the pao become soggy....

Whereas in Cantonese pao, there is no juice inside the pao. Dry type. Meat are cooked separately. This one can sell takaway, and put in the fridge.

Which one u prefer is yr choice...

Hope this helps...

kaninabuchaojibye said:
maybe so,anyway just wondering why they don't call it mini charsiewrice
Click to expand...
 
Last edited:
fan choy is a combo meal comprising lice, meat (usually char siew or pork belly or both), egg, sausage, and anything you wish to add if homecooked, that is steamed as one. the steaming of all ingredients together differentiates it from char siew lice as latter is just piling char siew and or siew yoke over steam lice with some sauce while serving.
 
You must log in or register to reply here.

Similar threads

disconsolate
can anyone help me understand why the indian briyani hawker does this?
Replies
11
Views
1K
jw5
jw5
disconsolate
$6.80 chicken rice is “very expensive” — Diner upset with her meal “portion so small that it looks like it should be only $2”
Replies
11
Views
507
nabeifuckpap
nabeifuckpap
disconsolate
Chicken Eggs vs. Duck Eggs: The Ultimate Showdown
Replies
2
Views
267
ginfreely
ginfreely
disconsolate
CHICKEN OR EGGS: WHAT COMES FIRST IN TERMS OF PROTEIN?
Replies
4
Views
279
steffychun
steffychun
UltimaOnline
[Sg] - Diner wants to know how this 'normal' packet of chicken rice can cost $6.20 at Bedok hawker stall.
Replies
10
Views
1K
A Singaporean
A Singaporean
Back
Top