Monday, 7 April 2014

Chee Cheung Fun - Rice Noodle Rolls

One of my favourite dim sum dishes is 'cheung fun', which is a lasagne-like sheet made of rice noodle and often stuffed with king prawns, char siu (Cantonese barbecued pork), or my favourite - deep fried dough. It's served with a sweetened soy sauce to pour over, and I could eat it every day if I could. 

In Malaysia and Singapore, the same rice noodle sheets are served without stuffing, called 'chee cheung fun' and, happily, you can buy packets of this in Chinatown in the fridge section to steam at home yourself. All you need is a sauce, maybe a topping or two. I ate this and variants of it for breakfast last weekend; the noodles are slippery and comforting, the sauce lurking within the folds. 

Chee Cheung Fun Sauce

Enough for 1 packet of cheung fun

1 tbsp dark sesame paste
2 tbsp light soy sauce
2 tbsp hoi sin sauce
1 tbsp chilli oil with sediment, or Sriracha
1 tsp Chinkiang vinegar
5 tbsp water 
1 stalk of spring onion, sliced finely
1 tsp sesame seeds

Cut the cheung fun into 3 inch lengths into a bowl, with a tablespoon of water. Place inside a steamer and steam on a high heat for 15 minutes, stirring a couple of times. 

Meanwhile, mix together the sesame paster, the hoi sin sauce, light soy, chilli oil and water. Place in a small saucepan and simmer over a gentle heat, mixing well so that the sesame paste melts and the sauce is smooth. 

Spoon a couple tablespoons of sauce over the cheung fun, then top with the spring onions and sesame seeds. Serve with chopsticks for authenticity. 

I also like this with crushed peanuts, and sometimes I crack an egg into the rice rolls to steam about 10 minutes into the cooking process. A spicy, sweet and vinegar-spiked sauce with plenty of garlic and coriander also makes a great dressing, though perhaps not for breakfast. 


Mr Noodles said...

I love my cheung fun. Steaming is all well and good but I like to char my cheung fun in a very hot wok then dress with XO sauce and a touch of soy.

gina said...

Do you have a swanky steamer or can it be done on one of those bamboo jobbies over a pan of boiling water?

Wai Yee Hong said...

Cheung Fun is one of my favourite noodles too. One of my strongest memories is walking through HK eating freshly cooked cheung fun (drenched in sesame sauce and hoi sin sauce), from the paper, using a couple of tooth picks!
I agree with Mr Noodles, though. At home, I like to fry my noodles until it has a crispy skin, and eat with soy sauce and chilli oil.