Steamed BBQ Pork Rice Noodle (Char Siew Cheung Fun)
Living in a foreign country is not easy, especially when comes to food. I do miss having nice warm soup noodle for breakfast or roti canai or nasi lemak. But we have to get to do with what we can get here. Usually Brandon and I only eat bread with peanut butter and jelly for breakfast. Sometimes I will eat cereal and milk, sometimes toast up frozen waffles and spread them with butter and top with some syrup. But today, we got some warm delicious home prepared Steamed BBQ Port Rice Noodle (Char Siew Cheung Fun) as our Sunday brunch.
We were at Chinatown yesterday and I bought a small piece of BBQ pork (Char siew). I also bought a box of flat rice noodle, no cut. I left the rice noodle on the counter top but refrigerated the BBQ pork in a container.
After we came home from our morning errand this morning, I started to prepare our brunch. I took out the BBQ pork and diced it to smaller pieces. Then I opened up the box of flat rice noodle. I slowly separated two layers of the noodles and placed it on a big plate.
Spread some BBQ pork on the noodles in the center and then fold the rice noodle up from the bottom once, and then from top to down once.
Set it aside to the plate.
Heat up a wok with some water to steam the noodles for about 5 to 8 minutes.
I made my own soy sauce with some sugar and sweetened dark soy sauce. The amount of seasoning is up to your liking.
Wah lah … our brunch - BBQ PORK RICE NOODLE (Char Siew Cheung Fun).
ur boy sure is very good with eating diff kinds of food.
He doesn’t want to eat veggies now. I would have put some green onions and cilantro in the rice noodles. But he will not eat it when he sees the green stuff.
posted on March 15th, 2009 at 7:47 pm
add some prawn and some sambal will be nice eh?
I thought about that, but I don’t usually have shrimp in stock at home. You see, I don’t give Brandon shrimp, Hubby doesn’t like shrimp but he put some chilis on his, and I don’t eat sambal or chili … not good for me.
posted on March 15th, 2009 at 9:20 pm
wow, looks good. so did you all enjoy the cheong fun?
Oh yes! Brandon had 4 pieces, while Hubby and I each had 7 each. We made a total of 18 cheung fun with the box of rice noodle.
posted on March 15th, 2009 at 10:39 pm
Good idea. I have never thought to use rice noodle for cheong fun. Thanks for sharing.
Anytime.
posted on March 16th, 2009 at 2:18 am
I remembered last time when I was in Perth my aunt used to prepare this dish too. She will normally cook some mushroom with hoi-sin sauce.
Maybe you can start a Chinese cafe in LA lar…
Wah mushroom with hoisin sauce. That’s nice too. There are too many HKG style cafe around here already. Also no energy to maintain a restaurant. Very tie down if owning a restaurant business.
posted on March 17th, 2009 at 9:05 am
I don’t even know where to get the ‘fun’ in KL. Would be nice if you have some fried shallot to it. yummy!
Lazy to fried shallot. We don’t mind just plain one. Hey … KL so easy to get already made from the market, no need to prepare at home lar.
posted on March 18th, 2009 at 7:34 pm
Thanks for this good idea! Now to see if I’m that hardworking to prepare all the raw ingredients to wrap the rice noodle sheets with…
Will keep this in mind anyway
No problem. When you feel like eating this, I think you will be hardworking enough to find all the raw ingredients and put them together for a good home made meal.
posted on March 19th, 2009 at 2:44 am