Bought a big packet of chee cheong fun, 500 g and rainbow slaw on sale. I thought of just having the rainbow slaw with the mayonnaise my sister gave me. But my mind keeps telling me have the chee cheong fun, then I thought why not combine with rainbow slaw without mayonnaise but use chee cheong fun sauce. So, I used 3 rolls only for my lunch as the weather is too hot to cook standing at the stove. 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. In Penang, the local favourite hei ko (shrimp paste) based sauce emerged. A sweet bean paste sauce predominates in Kuala Lumpur.”

My dish is all about Peace and Love: East and West food combined as one beautiful meal. This can be the same for everyone around the world: we can come together just chee cheong fun, and rainbow slaw coated in sesame oil, hoisin sauce, a must have chili sauce, roasted sesame seeds. Satisfying simple colourful love and Peace lunch. Let get rice cooker to steam the chee cheong fun!!!

Ingredients

3 rolls of chee cheong fun, from the big packet of 500 g
sesame oil
roasted sesame seeds
hoisin sauce, bought
chili sauce
water for steaming
rainbow slaw

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.

Garnish with rainbow slaw and scatter roasted sesame seeds all over the chee cheong fun and rainbow slaw. Enjoy it sitting in front of the mini-ice cube cooler plug into the wall!!!

https://helenscchin.com/2024/12/05/chee-cheong-fun-with-rainbow-slaw-and-sesame-seeds/

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