It has been a long time that I wanted to blog this favourite dish of Cantonese but I can’t find a suitable tray to prepare this as my steamer are not big enough. In fact, steamer is always a problem in my recipe and i really need to think of a long term situation to this.
Last week, I saw a rather small baking tray and when my kids asked why I bought the tray, I promised them that I will prepare chee cheong fun for them. I honoured my promise today and was rather happy with the outcomes.
It was still not perfect as it is still thicker than what is sold commercially but I have gave allowances to myself for preparing it for the very first time. I do believe if non stick pan is used, it will be much easier. When I brush the tray with oil, I have the difficult to covering all the areas and I need quite a bit of adjustment such that it is fully covered. The result is thicker and uneven chee cheong fun.
Having said that, nobody at home is complaining the first attempt. They seems to enjoy it very much. Honestly speaking, the thickness and the unevenness is not very obvious when you are eating with char siu etc.. Surprising that my kids prefer the plain version.
This is a Hong Kong recipe and hence the source that goes with the chee cheong fun is the Hong Kong style of light brownish watery sauce. it is different from the Malaysian style of thick brownish sweet sauce. I have to say that this sauce is delicious and is much better that what I thought. It is very simple yet tasty and using very common household seasonings.
“A rice noodle roll (also translated as steamed rice roll) is a Cantonese dish from southern China including Hong Kong, commonly served either as a snack, small meal or as a variety of dim sum. It is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, pork, beef, vegetables, or other ingredients. Seasoned soy sauce — sometimes with siu mei drippings — is poured over the dish upon serving. When plain and made without filling, the rice noodle is also known as chee cheong fun where chee cheong means pig intestine, and fun means noodle; this is because the noodle is rolled more tightly and resembles the small intestine of a pig.” (Source: https://en.wikipedia.org/wiki/Rice_noodle_roll)
WHAT IS REQUIRED
Servings: 3-4 adults servings or about 8 chee cheong fun
- 1/2 cup of water
- 3 tablespoon of light soya sauce
- 1 tablespoon of dark soya sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sugar
- 1 tablespoon of deep fried shallots (optional)
- 1 tablespoon of lard or cooking oil
- 150 grams of rice flour
- 25 grams of corn starch
- 25 grams of wheat starch
- 550 grams or ml of water
- 1 tablespoon of cooking oil
Fillings of your choice
- Some chopped barbecue pork
- Some spring onion
- Some dried baby shrimps
STEPS OF PREPARATION
- Put all the sauce ingredients (except deep fried shallots) in a pan and bring to boil. Ensure the sugar has dissolved. Set aside.
- Put all the rice batter ingredients in a mixing bowl, stir until well mixed. Set aside.
- Grease a tray of your choice with cooking oil. The one I used measured about 6” x 8”.
- Put some water in a wok and bring to boil. Put the tray above the hot boiling water for 1 minute to heat up the tray. Put some batters on the tray, swirl it until the batter cover all the surface. If you are putting fillings, put your filling at one end of the batter. Steam under high heat for about 2 minutes or when the rice noodles start to puff up a bit.
- Take the tray out and use a dough cutter or other utensil to lightly lift the noodles from one end. Roll it to the other end carefully.
- Transfer the rice noodles rolls to the serving plate, cut into your desired pieces, drizzle with the sauce and sprinkle some chopped onion, sesame seeds and deep fried shallots before serving.
- It is important that every time before you put the rice batter, you should stir vigorously the rice batter in the mixing bowl such that the flour is evenly distributed in the batter and not sink at the bottom of the mixing bowl.
- Personally I found that the rice batter is easier to maintain at the tray when the tray is hot. I steamed the tray for 1/2 a minute before I put the next batch of rice batter.
Thick or thin is a matter of practise. Some part of my chee cheong fun are thicker but the other end is thinner because of the poor levelling. I will definitely improve in the next attempt but I am sure readers will be able to do do better than me. But the main message that I am trying to convey across is this well like chee cheong fun is doable at home . Once the flow is smooth, it is rather fast and probably the whole recipe will took 45 minutes.
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