Bought a big packet of chee cheong fun, 500 g; used 2 rolls only for my lunch yesterday. My mom bought bak hoo, minced pork floss, when she went to Chinatown. She gave me a small packet to try. I decided to have it with chee cheong fun. In Penang, we used to have it at any time of the day and usually just the sauce, no meat. In Kuala Lumpur, my aunt would buy it with yong tau foo varieties to go with curry sauce.

Google: Bak hoo is “Meat floss, also known as pork or yuk sung (Chinese:  pinyin: ròusōng; Jyutping: juk6 sung1 ; Mandarin Chinese:, is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from China. Meat floss is used as a decorative and flavorful topping for many foods, such as congee, tofu, rice and savory soy milk. It is also used as filling for various savory buns and pastries as well as a topping for baked goods filled with bean paste, for example, or as a snack food on its own. Meat floss is a popular food item in Chinese, Vietnamese (called ruốc in the North, and chà bông in the South), and Indonesian dining.”

Google: “In Penang, the local favourite hei ko (shrimp paste) based sauce emerged. A sweet bean paste sauce predominates in Kuala Lumpur. Other variations include a soupy curry sauce. Eventually, other ingredients like fish cakes and fish balls were added most likely due to the influence of the Hakka communities around Kuala Lumpur and Ipoh. Since Malaysians love spicy food, chili sauce and pickled green chilies are available option.”

Google: “A rice noodle roll, also known as a steamed rice roll and cheung fun, and as look funn or look fun in Hawaii, is a Cantonese dish originating from Guangdong Province in southern China, commonly served as either a snack, small meal or variety of dim sum. It is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, beef, vegetables, or other ingredients. Seasoned soy sauce – sometimes with siu mei drippings – is poured over the dish upon serving. It can be eaten with a combination of sweet and sour spicy sauces, and a sprinkling of toasted sesame seeds.”

Today, it is with bak hoo and white sesame seeds. My sauce hoisin sauce, sesame oil and a must have chili sauce: sriracha. Let get rice cooker to steam the chee cheong fun!!!

Ingredients

2 rolls of chee cheong fun, from the big packet of 500 g
1 small packet bak hoo, 50 g
sesame oil
roasted sesame seeds
hoisin sauce, bought
chili sauce
water for steaming

Method

Place chee cheong fun on a plate, fill a rice cooker with enough water, and bring the water to a simmer for about 5 minutes. Then place a steamer ring from the rice cooker and the plate of chee cheong fun on top of the steamer ring holder in the rice cooker. Steam for about 10-12 minutes until it is hot to the touch.

Once done, using a metal clipper, clip up the plate gently and place it on a plate mat. Wear gloves and try to unroll the chee cheong fun; it’s hot, so be careful not to get burned. Then cut into bite-sized pieces. You don’t have to cut it into bite-sized pieces. Drizzle some sesame oil, followed by hoisin sauce and chili sauce, or you can have tomato sauce or curry sauce. Scatter the bak hoo all over the top followed by sesame seeds. Enjoy!!!

https://helenscchin.com/2024/10/14/chee-cheong-fun-with-bak-hoo-and-sesame-seeds/

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