Bought a big packet of chee cheong fun, 500 g; used 3 rolls only for my lunch. In addition to it, there are mushrooms, parsley, and dried shallots. 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: “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 my chee cheong fun is with leftovers mushrooms and parsley from my sister. It’s a fusion meal and it must be spicy. My easy quick meal is creative, colourful, comforting and delicious. Let’s cook!!!

Ingredients

3 rolls of chee cheong fun, from the big packet of 500 g
4 sliced mushrooms
parsley
fried shallots
sesame oil
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.

Place 4 sliced mushrooms on top and scatter fried shallots and garnish with parsley. Enjoy!!!

https://helenscchin.com/2024/11/07/chee-cheong-fun-with-mushroom-and-parsley/

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