Chee Cheong Fun
Chee cheong funis a popular Cantonese dish of steamed rice noodle rolls made of rice flour, steamed to perfection and served with oil or sweet sauce.
Let's start cooking!
Step 1 - Mix batter and cook chee cheong fun rolls
- Mix rice flour, 1 tbsp cornstarch, ¼ tsp salt, 1 tbsp cooking oil, spring onions and water for the batter.
- Stir until it is well-mixed and no lumps. Set aside.
- Prepare a steamer with boiling water (big enough for an 8-inch tray).
- Prepare two 8-inch trays. Brush the trays generously with some oil or use cooking spray.
- Ladle about ¼ cup of the flour mixture onto the tray and swirl around to cover the entire tray.
- Ensure this layer is very thin.
- Place the tray in the steamer and cover with a lid for 2-5 minutes.
- The flour mixture will turn white and slightly translucent.
- Repeat this process with the other tray and while another one is steaming, roll the ready tray into a tube.
The term chee cheong funactually means means pork intestine noodle. The dish is named for how much it resembles pork intestine, but there isn’t actually any in the dish.
Step 2 - Mix sweet sauce and oil sauce
- Mix sweet sauce. In a small sauce pot on medium heat, mix 3 ½ tbsp hoisin sauce, 1tbsp soy sauce, ½ tsp dark soy sauce and 4 tbsp water and cook over medium heat until slightly thickened.
- Stir frequently to prevent burning.
- Take off the heat and set aside.
- For the oil sauce, mix 1 cup soy sauce and 1 tbsp sesame oil, 3-4 tbsp sugar together and set aside.
Some places serve chee cheong fun with a variety of sauces, including chili sauce and various shrimp sauces.
Garnish and Serve!
To serve, cut the rolled tube into 1-inch thick pieces and plate as desired. Garnish with sesame seeds and fried shallots then douse with the sauces and serve hot.