CCF is one of my childhood food. Eating it reminds me of how my mum would go to the market near our place on weekends and she would buy me that for my breaky. It used to cost 50c to 70c, depending on the portion that you want. The 50c portion is good enough for me.
In Brissy, I have only eaten CCF (aka cheong fun, as the Cantonese know it) at yum cha places. Although I like cheong fun with fillings like 油条 yu tiao (fried dough fritters) or char sui (bbq roast pork) or prawns, I also miss the simplier ones with the black sweet sauce (not the red ones). I was told that I can find CCF at my local Asian grocery store (Yuen's)... I did not see it until last week!
In Brissy, I have only eaten CCF (aka cheong fun, as the Cantonese know it) at yum cha places. Although I like cheong fun with fillings like 油条 yu tiao (fried dough fritters) or char sui (bbq roast pork) or prawns, I also miss the simplier ones with the black sweet sauce (not the red ones). I was told that I can find CCF at my local Asian grocery store (Yuen's)... I did not see it until last week!
1kg worth of chee cheong fun
After a search on google "how to make chee cheong fun sauce", the most authentic recipe that I found was this:
Chee Cheong Fun sweet sauce (from Waitakere Redneck's Kitchen)
1/2 cup water
7 tbsp hoisin sauce
1 tsp dark soy sauce
3tbsp light soy sauce
Mix everything in a saucepan. Stir the mixture and cook it in medium heat. Because mine did not really thicken, I added a bit of cornflour to thicken it.
To serve: pour the sauce lavishly onto the warmed CCF (steam or microwave it), drizzle over some sesame oil and sprinkle toasted sesame seeds on top and you are good to go!
The end product which I really really enjoyed :)
1 other thoughts:
yummy!!! On my list to do!!! I will have to go hunting for the ingredients to make this. thanks for the post :)
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