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Breakfast #1: Chee Cheong Fun | 猪肠粉

In Eats, Recipes, Singaporean, Singaporean on July 1, 2010 at 1:07 pm

One question that I’ve constantly been asked by my classmates is that IF I don’t eat bread or muesli for breakfast, then what is it that I eat?? Well, I can’t possibly expect people who have been eating bread for centuries and muesli for decades to make any sense of tau sar pau, roti prata, char kway, tau hway, chwee kueh, png kueh, you tiao, hum chee peng, chut bee png, can I? Explaining myself is always synonymous to ramming my head against a wall. Each time, it is a look of polite confusion or mock disgust at how I could eat sweet / salty / hot / spicy / funny coloured stuff for my breakfast. So most of the time, I just say I eat ‘rice, sticky rice and soy products’ or if I’m in a lazy or not-too-good mood, I say ‘I eat bread, cheese and spreads like you do, and a lot of other things too‘… and most often people are satisfied with the first half of my comment.

After my first long night of jetlagged sleeplessness, it was wonderful to wake up to one of my favourite breakfast foods that mom had bought from the supermarket (SGD$2.30/1.20 euro for 4 rolls – serving size 1-2 rolls). Chee Cheong Fun (dialect) or zhu chang fen (mandarin) literally means pig intestines noodles. It’s 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. Most of the time it has little bits of mushrooms / shrimp / chicken / pork rolled in between the sheets, but mine was with a little bit of spring onions. It has the texture of very smooth rice noodle sheets, eaten warm with a generous scoop of sweet soya sauce and chilli sauce, and a sprinkle of sesame oil and sesame seeds. Great way to start the day!

I’ve also just found out that it’s possible to make it in a microwave too!

Here’s an easy Chee Cheong Fun recipe from notquitenigella:

Ingredients:

  • 2 1/2 cups rice flour
  • 5 cups water
  • 1 tablespoon sesame oil
  • 2 tablespoons cooking oil
  • 1/4 teaspoon fine salt

Method:

  1. Mix ingredients together.
  2. Pour a thin layer (about 1-2mm) into a microwave-safe flat container.
  3. Microwave on high for 2 min until just set.
  4. Sprinkle your desired chopped up filling and roll up.
  5. Repeat steps 2-4 until you’ve used up all the batter.
  6. Serve with a sprinkle of soya sauce, chilli sauce and sesame oil!

Disclaimer: I have not tried this recipe myself, but it does sound quite fool-proof. I’ll give it a shot when I’m once again 9987km away from NTUC fairprice / Bukit Timah Market! 🙂

Update: Upon meeting another foodie Singaporean, K, here in Wageningen, we decided to put Chee Cheong Fun to action after raving about how much we miss it when we’re away from home 🙂 Hereby delighted to declare that this recipe is awesomely SIMPLE and DELICIOUS.

Because it tastes so good when it’s warm, we could barely resist gobbling it before the proper photos were taken!


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  1. It looks yummy, I think I will try it. You think it will work in the steamer?

  2. Hi Tes! Yes, it is yummy! I haven’t tried out the recipe I’ve posted though, I had mainly wanted to prove to my skeptical non-Asian friends that there isn’t any ‘pig intestine’ involved in the recipe 😛 It would in fact be better in a steamer because the heat distribution is a lot more uniform in comparison to the microwave oven. Good luck! I’ve checked out your blog too… it’s lovely! 🙂

  3. […] Then we caught a bus going straight to Guangzhou, while munching on some deliciously savory and spicey chang fen, rolls of rice flour soaked in a whole bunch of spices enough to make your mouth zing, but savory enough to keep you wanting more, and it was goooooood. If you want the recipe, you can see for yourself it’s a bunch of goods. ~~LINK!!~~ […]

  4. I made this last nite, they were awesome! Thanks.

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