Friday, November 16, 2007

Chee Cheong Fun with Mushroom Sauce

Chee Cheong Fun or rice noodle rolls with mushroom sauce. Another way to enjoy the chee cheong fun just that it required a little more work.

Preparation: 5 mins, Cooking time: 15 mins

Ingredients (serves 1)
° 2 fresh rice noodle rolls, cut
° 3-4 dried Chinese mushrooms, washed and soaked with 250ml water
° 1 clove garlic or 1 slice ginger
° ½ teaspoon olive oil
° 1 tablespoon mushroom sauce or vegetarian oyster sauce, or to taste
° 1 tablespoon light soy sauce, or to taste
° ½ teaspoon sesame oil (optional)
° pepper to taste
° ½ teaspoon tapioca flour, mixed with 60ml water
° some roasted sesame seeds
° 1 teaspoon finely chopped spring onion (optional)
° 1 teaspoon crispy shallot (optional)

1. Squeeze out the water and thinly sliced the mushrooms. Set aside and keep 125ml of the soaking water.
2. Arrange the rice noodle rolls in a heatproof serving plate. Bring the water in the steamer to a boil. Place the rice noodle rolls in the steamer and steam for 2-3 minutes.
3. Heat oil in a wok. Add the ginger or garlic and fry till fragrant.
4. Throw in the mushrooms and stir-fry briskly. Stir in the mushroom water and add in the mushroom sauce/vegetarian oyster sauce and light soy sauce. Bring to a boil and add in the tapioca starch solution. Season to taste with pepper and sesame oil.
5. Ladle the mushroom sauce over the rice noodle rolls. Sprinkle some spring onions, crispy shallot and sesame seeds. Serve immediately.

1 comment:

Anonymous said...

looks like 'hor fun'...yum yum! SF

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