Skip to main content

Chee Cheong Fun (Rice Noodles) with dried shrimps ~ 虾米肠粉

Chee Cheong Fun or steamed Rice Noodles are a Cantonese dish and commonly served either as a snack, breakfast or as a variety of dim sum.  It's a thin crepe made with rice flour and rolled into a long noodle.  You can add filling into the rice noodle, like dried shrimps, prawns, or char siew (BBQ pork) or even with vegetables for a meatless option.  As they are flavourless, a sweetened soy sauce usually accompanies the dish.



Chee Cheong Fun (Rice Noodles) with dried shrimps  ~  虾米肠粉

Ingredients
  • 100 gm rice flour
  • 20 gm cornflour
  • 20 gm tapioca flour
  • 400 ml water
  • 1/2 tsp salt
  • 1 tsp oil
  • 1 Tbsp dried shrimps
  • Spring onions, chopped
Ingredients for sauce
  • 2 tsp light soy sauce )  
  • 1 tsp sesame oil        )  Mix well and bring to a light boil.
  • 1 Tbsp sugar             )
  • 3 Tbsp water             )
Method
  1. Wash, rinse and soak the dried shrimps for about 1/2 hour.  Chop them up and lightly pan-fry.  Dish out.
  2. In a mixing bowl, measure out all the three types of flour, mix well.  Add water to mix the flour, add salt and oil.  Mix till well incorporated.  Let rest for about 30 mins.
  3. Heat up a pan in the steamer, for a few seconds, then lightly grease the pan.  (I used an 8 inch square pan). 
  4. Give the batter a good stir, and scoop up some batter and lightly pour onto the greased and heated pan.  Shake the pan a bit to let the batter cover the pan evenly.  Steam on medium high heat for 3 mins.
  5. Open the cover of the steamer, sprinkle on some dried shrimps and spring onions.  Cover the steamer and continue to steam for another 3 mins.
  6. Remove the pan from the steamer and place another clean pan in the steamer.  Repeat steps 4 and 5 until all the batter is finished.
  7. Once the chee cheong fun is slightly cooled, use a spatula to loosen it and roll it up.  Place the roll onto a serving plate.
  8. Serve the rolls with the prepared sauce, spring onions and chillies if preferred.
  9. Yield :  6 to 7 rolls of chee cheong fun, depending on thickness.
Note :   1.  Stir up the batter each time before scooping onto the pan.
             2.  Wash the pan after each steaming.


Comments

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes