Went to Chinatown for lunch with friends, then visited an Asian grocery, bought ingredients. I forgot hoisin sauce, so I used Sriracha with bitter gourd, leftover red capsicum, and mixed salad from Aldi on my way home for a fusion meal today.

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 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.

“Bitter gourd (Momordica charantia), a climbing vine fruit popular in Asian cuisine and traditional medicine, is known for its bitter taste due to compounds like charantin and polypeptide-p, which aid in regulating blood sugar, lowering cholesterol, and improving digestive health. It is rich in Vitamin C, Vitamin A, fiber, and minerals such as iron and potassium, while also containing compounds that protect cells and reduce inflammation. Low in calories and high in nutrients, it boosts metabolism and is used in various dishes and herbal tea, although excessive consumption may lead to stomach discomfort or low blood sugar.”

My fusion meal is delicious and spicy. Let’s use a rice cooker to steam it!

Ingredients

Fried bitter gourd

1 bitter gourd
1 tsp of salt to reduce the bitter taste
1 Tbs water
1 Tbs minced garlic
1 Tbs Shao Xing Chinese cooking wine
1 Tsp soy sauce
1/2 Tsp sugar (OPT)
oil
salt
white pepper

Chee cheong fun

250 g chee cheong fun
Sriracha or any chili sauce

Red capsicum and mixed salad

leftover red capsicum slices
some mixed salad, wash and dry

Method

Bitter gourd – reduce bitterness

Wash and dry bitter gourd. Cut the bitter gourd in half lengthwise, then use a spoon to scrape out seeds and white pith, especially the interior to remove any white membranes, which will significantly reduce the bitterness of the gourd. Then slice thinly (about 3mm). Toss with 1 tsp salt, let sit for 10-15 minutes, then rinse thoroughly and squeeze out excess water using hands.

In a small bowl, mix the soy sauce, Shao Xing Chinese cooking wine, sugar, and water. Heat saucepan over medium-high heat. Add 2 Tbs oil. Once oil is hot, add garlic and cook for 30 seconds until fragrant.

Add bitter gourd slices. Cook for 2-3 minutes until they start to soften, turning slightly translucent. Pour prepared sauce into saucepan. Mix everything well, and let it cook for another 1-2 minutes so the gourd absorbs the flavour. Check seasoning. I have added a pinch of salt and about 1/2 Tsp pepper. Transfer to serving plate. Keep warm.

Chee cheong fun

If frozen, DO NOT DEFROST. Remove the package, add some water about 1/3 of the 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.” 

Assemble

Transfer chee cheong fun to plate. Drizzle Sriracha chili sauce over chee cheong fun. Warm up some bitter gourd; if it had gone a bit cold in microwave for about 1 minute. Then place warmed up fried bitter gourd over the top of chee cheong fun. Followed by leftover capsicum slices on top of bitter gourd. Scatter some mixed salad over the edges. Next drizzle more Sriracha sauce over salad, red capsicum and bitter gourd. Serve immediately with a cup of tea. Enjoy!!!

Note: From a recipe that I had browsed: “The Chinese grocery stores carry the lighter green variety with wider ridges. These are much less bitter and my preferred kind of bitter gourd. Always choose the melon with the palest shade of green with the widest ridges. These tend to be less bitter and more bittersweet.”

https://helenscchin.com/2025/06/22/chee-cheong-fun-bitter-gourd-red-capsicum-and-mixed-salad/

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