Kuala Lumpur Style Chee Cheong Fun
Easy to put together Kuala Lumpur Style Chee Cheong Fun using prepackaged ingredients. So delicious and it takes only 20 minutes to prepare.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 package fresh rice rolls ((20 oz/565g))
- 1 lb assorted fish cakes ((450g))
- 1 package fried fish balls ((5 oz/140g))
- 8 cups chicken broth ((1.92 liters))
- Salt (to taste)
- ½ cup hoisin sauce
- ¼ cup Sriracha hot chili sauce
- 2 tbsp sesame seeds ((toasted))
- 4 tbsp shallots (or sesame oil)
Instructions
- 1
Prepare a steamer. If you are using a metal rack, brush a little vegetable oil on the rack to prevent sticking. Place fresh rice rolls in the rack and steam for 5 minutes to soften and heat through.
- 2
Scald assorted fish cakes and balls in a large pot to remove excessive oil. Remove and cut into smaller pieces.
- 3
Bring chicken broth to a boil. Add scalded fish cakes and balls. Season with salt and allow it to simmer gently while waiting for rice rolls to heat through.
- 4
Cut 2 to 3 strips of (chee cheong fun) rice rolls into ½ inch thick pieces. Place in a shallow bowl to one side. Then cut a few pieces of fish cakes into strips and place side-by-side with the rice rolls. Also add a few fish balls to the mix.
- 5
Drizzle about 2 tablespoons hoisin sauce, 1 tablespoon of Sriracha hot sauce, and 1 tbsp shallot oil onto the rice rolls and fish cakes.
- 6
Then sprinkle about 1 teaspoon of toasted sesame seeds all over the rice rolls and fish cakes.
- 7
Serve immediately with a bowl of soup sprinkled with sliced green onions.