Tuesday, August 23, 2011

Penang Style Chee Cheong Fun

It was a day in a week where we will make a simple meal or a meal that doesn't involves rice. Last week, I decided to make Penang style chee cheong fun. It took me awhile before being able to successfully making a nice and proper chee cheong fun. And finally I managed to conclude to a few important tips that helps in making the chee cheong fun successful.

1. Make sure using a proper steamer to ensure the water is always boiling at a constant temperature.
2. Recommended to use a square tray instead of round to ensure the chee cheong fun has the same thickness after it is being rolled.
3. Make sure the chee cheong fun is thoroughly cooked and cool before rolling it up.
4. Rest the mixtures for an hour.
5. Constantly stirring the mixtures before pouring it into the tray for steaming.
6. Use a baking spatula to remove the chee cheong fun from the tray. It is easier as the baking spatula is quite flexible.

I managed to pick up the few tips after a few failures attempt. The more I made, the better it becomes. However, making chee cheong fun took me quite a few hours to get everything done as I was making 6 portions of share. But it is interesting to pick up the few tips. With that, I am able to make some other style of chee cheong fun by myself.

I served my Penang style chee cheong fun with some sweet sauce, prawn paste and chillies. Also I garnished it with some deep fried shallot and toasted sesame. 

Penang Style Chee Cheong Fun Recipe
Serves: 2

Chee Cheong Fun Ingredients 
230ml water
70 grams rice flour
1 tablespoon glutinous rice flour/ wheat starch/ tapioca flour
1 tablespoon corn flour
1/4 teaspoon salt
3 teaspoon vegetable oil

1. Sieve rice flour, glutinous rice flour, corn flour and salt into a mixing bowl.
2. Mix in water and vegetable oil and lightly beat it evenly. Ensure there's no lump in the mixtures.
3. Rest the mixtures for 1 hour.
4. Boil the water in the steamer.
5. Brush tray with oil and add a laddle of the mixtures into the tray.
6. Steam is for about 7 minutes. (I am using a corningware tray. Depending on the thickness of your tray. The time may be vary.)
7. Remove the tray from the steamer and set aside to cool.
8. Repeat step 5 - 7 with another set of tray.
9. Once the chee cheong fun is cool, use a baking spatula to roll it up.
10. To serve, unroll the chee cheong fun and cut into bite pieces. Serve it with some sweet sauce and prawn paste and garnished it with some toasted sesame and deep fried shallot.

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