I bought a packet of chee cheong fun to go with a different brand of hoisin sauce, added my favourite chili sauce, Sriracha, and garnished it with white sesame seeds. Today, I decided to mixed up and added a few more drops of hoisin sauce, scatter some more sesame seeds and of course some more chili sauce.

Google: “Chee cheong fun, also known as rice noodle rolls or steamed rice rolls, is a Cantonese dish typically served as a snack, dim sum, or a side dish. It consists of thin, steamed rice noodle sheets, often filled with shrimp, pork, vegetables, or other ingredients. The noodles are typically drizzled with a sweet or savory sauce, often made with soy sauce, sesame oil, and other seasonings.”

“The main ingredient is a thin sheet of rice noodles, made from rice flour and tapioca starch. Common fillings include shrimp, pork, char siu, vegetables, and even fish paste. The noodles are typically served with a sauce, which can be sweet or savory. Common ingredients in the sauce include soy sauce, sesame oil, black shrimp paste, fried shallots, dried shrimp, and green onions.”

“Unlike the typical chee cheong fun, the Penang-style version uses hae kor (shrimp paste) and a sweet-umami sauce that goes well with rice rolls. It’s a popular breakfast dish for locals before or after their market trips. Storage: Keep refrigerated at 2°C to 7°C. Once Opened, best consume within the day. Shelf life: 1 day in room temperature, 3 days in chilled condition.”

I am glad to add more of both sauces and sesame seeds. My meal is spicy, savoury and delicious. Let’s cook!!!

Ingredients

Chee cheong fun

1 packet about 500 g
hoisin sauce
Sriracha or any chili sauce

Garnish

more hoisin sauce
more Sriracha sauce
white sesame seeds

Method

If frozen, DO NOT DEFROST. Remove the package, add some water about 1/3 of it into rice cooker. Place chee cheong fun into rice steamer, and switched on the rice cooker; steamed function. Steamed for 2-3 minutes first.

Chee cheong fun is cooked when it becomes translucent and firm, with small bubbles appearing on the surface. It should also be easily removed from the plate or tray without tearing. You can also check for cooked chee cheong fun by slightly lifting a corner; if it pulls away cleanly, it’s ready. 

I like mine to be steamed extra 1-2 minutes. The chee cheong fun should be “soft, pliable, and jelly-like when cooked properly.” Transfer to plate. Drizzle some sesame oil and dollop some hoisin sauce and chili sauce over the chee cheong fun. Scatter white sesame seeds. Mixed them up with a pair of chopsticks. Then add some more hoisin and chili sauce. Followed by some more sesame seeds. Enjoy!!!

https://helenscchin.com/2021/06/13/chee-cheong-fun-with-white-sesame-seeds-mixed-up/

#helenscchinrecipes
#asianculinarycurrynoodles
#cookingforthefun
#foodiesplus