These few weeks I am actually very busy looking for quotation from Interior Designers and Contractors, my new house is going to get TOP soon and next month I'll be busy packing up my stuff and temporary close down my kitchen.
So this month, let me be crazy over the Dim Sum Affair! My love for Dim Sum can be seen from how frequent I cook and upload the posts...hehehe. All these is just down to two words...贪吃 :D Luckily WT doesn't mind I serve the Dim Sum as main dish for his dinner.
I saw Li Shuan from Helena's Kitchen made her own Chee Cheong Fun sometimes ago, I was really impressed because to me Chee Cheong Fun needs a special tool (a piece of cloth) and a big steamer to make it as thin as possible. However, my craving for Penang Chee Cheong Fun becomes stronger since I have the Shrimp paste (leftover from my previous cooking of Penang Assam Laksa) sitting in the fridge. Li Shuan, thanks for sharing this good recipe!
First time making my Chee Cheong Fun and I think it is really easy then I thought. I made total 10 pieces of rice rolls (Chee Cheong Fun) using my glass tray which is able to sit inside the steamer. The texture of the rice rolls is smooth and soft... my Penang Chee Cheong Fun is born and of course it has to go with the Shrimp paste and sesame seeds and some oil....I forget totally about the fried shallots until I finished my Chee Cheong Fun :) Sorry WT, tonight dinner I don't have any Chee Cheong Fun left for you :D
Recipe adapted from Helena's Kitchen , originally from Shirley@原味生活 with minor changes
(make 10 pieces rice rolls)
330ml water (use 300ml)
80g rice flour
1 tbsp wheat starch
1 tbsp corn starch
1 tbsp cooking oil
1/2 tsp salt
Ingredients for rice rolls sauce from Ah Tze's Kitchen Play
2 tbsp shrimp paste, add a tbsp water on it
some sesame seeds
1 tbsp cooking oil
1/2 tbsp sesame oil
1. Add the rice flour, wheat stach, corn starch and salt into a bowl, gradually pour in water, mix well until no lump. Add oil and stir well. Set aside for 30 mins. (As in the figure 2, the oil spots spread out after the batter is rest for 30 mins)
2. Place oiled tray into the steamer, when the water is boiled, stir well the batter, ladle and spread a thin layer of batter onto the hot tray. Shake a little to let the batter flow evenly to every corner. Cover and steam for 3~4 mins on high heat.
3. Remove the tray from steamer and use an oiled scapper to roll it up into a cylinder. It will be easy to roll up if the rice roll is thoroughly cooked.
4. Continue to steam another rice roll by oiled the steaming tray and repeat step 2 to 3 until the batter is used up.
5. To serve, you may cut the rice rolls into small cylinders some may like to open up the rice rolls, add oil, shrimp paste, sesame seeds, fried shallot and chillies sauce.
I am submitting my post to Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker