Chee Chong Fun Rice Noodle Rolls- NQN's Mum's recipe (2024)
"Chee Chong what?" you may ask. But have a closer look at these babies. You've probably seen these proffered from stainless steel trolleys driven by determined Yum Cha trolley ladies that either drive the trolleys right past you ignoring you or stop and interrupt you when you clearly have enough on your table already and are busy mid conversation. I confess years ago a friend of mine and I had a fantasy about being Yum Cha trolley ladies for a day just to see what it was like. We wanted to seewhether driving trolleys in a packed Chinese restaurant, maneuvering around tight spaces and being gridlocked at random, inopportune times gave you a very special version of road rage and made you resultantly dismissive and cranky as most of them seem to be, or whether it was an innate personality thing.
My Mother actually said that making these rolls were hard as they sometimes worked but sometimes didn't but let me assure you that between the two of us, through trial and error one afternoon, we managed to find a foolproof way to make them quickly and easily. Usually the mix is made and stands for an hour and they then need to be cooked in a steamer. This version however produces a deliciously soft but easy version using a microwave with no standing time and only 2 minutes cooking on high. Theykey of course is in the rolling. This is best achieved if they are allowed to rest for 1 minute to firm up slightly and of course become cooler to the touch.
You can use prawns or whatever filling you like. Traditional fillings range from beef, chicken, pork sausage (in Vietnamese cuisine) and vegetables and it is very versatile. My husband gobbled these down in no time with very little urging. I adore these too and am a little ashamed at how many I can eat in one sitting (ok I'll confess, I can eat 8 in one go easily).
Tell me Dear Reader, what is your mum's favourite recipe? The one that lures you home?
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Step 1 - Combine all ingredients for the Rice Noodle Rolls in a bowl and mix thoroughly to ensure that all of the lumps of flour are removed. You can always sieve it before you add the oils if you like just to make sure.
Step 2 - In a clean dry microwave proof container (roughly 16 x 21cms) spoon a ladleful of the mixture ensuring to stir the contents well and making sure to incorporate the flour that settles on the bottom. If you have containers of that size, a 150ml ladle is perfect but if not, no fear, there should be roughly 3mm of liquid. Cover and microwave for 2 minutes (depending on wattage of microwave oven you may require a bit more time). It should be set but not hard or dry.
You can start rolling this from the opposite end and therefore end up with the filling showing through the translucent rice paper
Step 3 - Set aside for 1 minute to cool. Sprinkle BBQ pork and spring onions at the shorter end - about an inch will do. You can either roll these up from either short end. At Yum Cha they like to show the filling facing up so you would start from the end without the filling and roll up - we did it from the opposite way as shown in the picture. Ensure that you wash the container well and dry it between making each one.
Step 4 - Serve with extra spring onions, a drizzle of soy sauce and sesame oil.
The Penang Chee Cheong Fun is filled with a dipping sauce made of hoisin sauce, peanut sauce, and sweet shrimp paste. The Kuala Lumpur version is served with yong tau foo on the side and drizzled with soy sauce, sesame seeds, and green onion.
Chinese rice noodle rolls, (also known as "chee cheong fun" in Cantonese), are a steamed, thin savoury crepe/pancake made from a wet rice flour batter. They can be served plain or with a filling inside.
Chee Cheong Fun is actually rice noodle rolls made of rice flour, water and a little oil that is steamed in thin sheets and rolled up in such a way that it resembles pig intestines.
rice paper ~ You know those shrimp rice noodle rolls you get at dim sum? Here's how to make them…with rice paper :) The taste isn't exactly the same, of course, but it's pretty close!
This Curry Chee Cheong Fun (咖哩猪肠粉, Gālí zhū cháng fěn) is one of those nostalgic foods growing up in Malaysia. It's a simple rice noodle dish that I always look forward to for breakfast.
Fun Fact: The term Chee Cheong Fun means pork intestine noodle. But only because the rolls look a little bit like pork intestine, which is a popular ingredient in South Chinese cooking. There isn't actually any offal in the dish, though in some places it is served with meat stuffings.
Qi ( pronounced “Chee” is unless you are studying Chinese medicine complicated. Usually translated Qi means “vital life force,” but qi goes far beyond that simple translation. Classical Chinese Philosophy describes Qi as the force, in our case, life force, that makes up and binds together everything in the universe.
Vermicelli is one of the most commonly-known types of rice-based noodle in the West. Despite the broad term, there are technically different types of rice noodles found in Chinese cuisine. These can include ho fun, lai fun, mi xian, vermicelli and many more provincial specialties.
Chongqing noodles is a celebration of spices, using chili oil, numbing Sichuan peppercorns, ginger, garlic and a mixture of sauces to create a bold flavor. Topped with spicy crispy pork, crunchy pickles, and crisp peanuts, it's the kind of dish that leaves you craving more.
You can serve the sweet sauce (teem cheong) and sesame paste on the side for dipping or you can pour them over the cheong fun. Garnish with sesame seeds. Once cool, the rice noodle rolls can be stored in an airtight container in the fridge for up to 2 days. Or they can be frozen.
The best tip for successful rice paper rolls is to use cool, room temperature water for dipping. Never warm water! Warm water softens the rice paper too quickly, making them stickier, hard to handle and more prone to breaking.
Remember to handle the Chee Cheong Fun gently while reheating to prevent it from tearing or breaking apart. Once reheated, serve it hot with your favorite dipping sauce and enjoy the deliciousness of this classic dim sum dish!
Vermicelli Rice Noodle is one of the main ingredients to make Rice Paper Rolls. Vermicelli is cooked by water blanching method: noodles are cooked in boiling water, removed after a short time interval, and placed under cool running water.
Soy sauce is a non-negotiable staple when it comes to Chinese cooking. When you're sitting down to eat at most Chinese restaurants, you may have wondered why the soy sauce is served on its own, with a few other condiments and empty bowls. Soy is the ultimate umami base on which to build!
Chinese sweet and sour sauce. Probably the one you're thinking of. It's served with various different dim sum type fried dishes such as spring rolls, and fried wontons. It's more of an orangey red as red and yellow food colouring are used to creates this sauce.
Cheung fun are rolled up bundles of steamed rice noodles. They are just the best! They can either be served stuffed or unstuffed. One of my favorite dishes at dim sum is cheung fun stuff with shrimp and a drizzle of sweet soy sauce!
Soy sauce (jiàng yóu, 酱油), the most common of Chinese sauces, sounds simple, and for the most part, it is. However, there are many types, each unique to different Asian cuisines (Chinese, Japanese, Thai, etc.).
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