Wednesday, May 4, 2011
Penang-style Chee Cheong Fun
What's the next best thing to eating instant noodles for a quick lunch at home? I have to say, it's Chee Cheong Fun ("CCF"). I just made two rolls for lunch yesterday, and saved the other two for G's dinner. It was super easy to make, and not having eaten this in a long time, it tasted pretty good. Of course, I just bought the ready-made rice rolls as they were far more convenient than making your own (which I have never attempted before). Update: I subsequently made steamed rice rolls from scratch! Click here for recipe.
This style of CCF uses hae kor (prawn paste used in chinese rojak) and a sweet sauce, which goes really well together along with the fried shallots and dried shrimp over the rice rolls. The texture of the rolls is pretty decent, although it's nothing compared to the ones you get in Ipoh. But still, it satisfied my craving and I will definitely be making this again soon.
Penang-style Chee Cheong Fun Recipe
3 fresh rice rolls, steamed for a few minutes
Sriracha chilli sauce (about 1/2 tbsp or to taste)
1 tbsp hae kor (prawn paste - CKC brand) mixed with 1 tbsp hot water
1 tbsp LKK hoisin sauce + 1 tsp creamy peanut butter (optional) mixed with 1-2 tbsp hot water
1 tbsp fried shallots in oil
1 tbsp dried shrimp, ground finely and fried in oil till crisp
1 tsp toasted sesame seeds
Arrange steamed rice rolls on a plate (cut them into bite-sized pieces), drizzle the chilli, hae kor and sweet sauces over the rolls, then garnish with fried shallots (and oil), dried shrimp and sesame seeds. And it's ready to serve! :)