Went to Chinatown for lunch with friends. After lunch, we went to the Asian grocery, browsing to see what they have. It has been ages, I have not had chee cheong fun since coming to OZ. Bought 1 packet to try, along with hoisin sauce. Addition to the hoisin sauce, I have added my favourite chili sauce: Sriracha.

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 savoury. 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. Readily available from hawker stalls near local markets, food centres and cafes, 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.”

Today, I am adding coleslaw and white sesame seeds. It’s East meets West meal. My simple meal is satisfying, spicy, and delicious. Let’s steam using a rice cooker!!!

Ingredients

1 packet about 500 g
hoisin sauce
Sriracha or any chili sauce
coleslaw
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. Dollop some hoisin sauce and chili sauce over the chee cheong fun and then scatter the fried shallots over the top. Enjoy!!!

https://helenscchin.com/2019/07/01/chee-cheong-fun-with-coleslaw-and-white-sesame-seeds/

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