Went to Chinatown for lunch with friends. After lunch, we went to the Asian grocery, browsing to see what they have. Found this packet of chee cheong fun on sale. I ask my friend do they really have their grocery items on sale? My friend said yes, as they want to get rid of it. I had a second thought, well in another town I bought the item and underneath the item it had mould. I threw it out.

My friends and I smells to make sure no awful smells. Then one took it to the manager ask if we could open to see if it had got any moulds. The manager were kind enough to allowed us to open it. We had a really good look inside and bottom part. It were ok edible. I bought it along with my two friends.

“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. 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.”

My simple meal is satisfying, spicy, and delicious. Let’s steam using a round non-stick cake pan, trivet, and a wok. This time my garnish is kimchi from my sister who bought it at Costco and white sesame seeds. Let’s steam!!!

Ingredients

1 packet about 500 g
hoisin sauce
kim chi
white sesame seeds

Method

If frozen, DO NOT DEFROST. Remove the package, add some water about 1/3 of it into wok. Brush a thin layer of oil over on the pan. Bring the water in wok to a rolling boil. Place the empty pan into wok, cover with the lid and steam for about 2 minutes. Then open lid and place chee cheong fun into hot pan. 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 pan 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; 2-3 rolls; wear gloves as it’s hot, and try to unroll them. Dollop some hoisin sauce and spoon enough kim chi over the chee cheong fun, stir to mix well. Scatter white sesame seeds over the top. Enjoy!!!

https://helenscchin.com/2023/03/13/kim-chi-chee-cheong-fun/

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