I made char siew chee cheong fun since I have some char siew left in the fridge. Very nice. Using estimation method, I made the salty/sweet sauce to go with the CCF. The sauce is something like the one served at dim sum restaurant.
Finally got my friend's approval to post the CCF recipe in my blog. I have however change the method slightly to omit using the muslin cloth. I also did not use my friend's recipe for the tim cheong (sweet sauce) but instead create one for my own liking. For those who would like to try this out, remember to let me know how it turn out for you ok.
Dim Sum Style Chee Cheong fun
150g Rice Flour
1 ½ Tbsp Wheat starch flour
2 Tbsp Corn flour
1 Tbsp Oil
2 cups Water
½ tsp Salt
1. Sift dry ingredients together.
2. Slowly add the water, mixing as you add.
3. Lastly add the oil and salt and mix thoroughly. Set batter aside for at least an hour.
4. Prepare your steamer. Grease a swiss roll pan or any aluminium tray with oil and pour the batter directly on the pan and steam for 5 mins.
5. After steaming, using a plastic scrapper roll the ccf up. If you are using ingredients like char siew or prawns, you can sprinkle it over the steamed ccf and then proceed to roll it up.
6. Place in a plate brushed with a little oil. Continue with the rest of the batter.
Sauce (my own version)
1 tbsp oil
2 tbsp sugar
a few slices of ginger (optional)
½ cup water
4 tbsp mushroom flavoured soy sauce or normal light soy sauce
½ to 1 tbsp dark soy sauce
1. Place ginger with oil and sugar in a pot. Cook over small fire until sugar turns brown.
2. When sugar is brown, add in the rest of the ingredients. Cook over medium fire for about 5 mins. Taste the sauce and adjust taste accordingly. If you find the sauce too sweet, you can add in a bit of salt.
Sweet sauce (cwl's recipe)
1/2 cup water
7 tbsp Hoisin sauce
3 tbsp soya sauce
3 tsp dark soya sauce
Mix all ingredients together and cook over medium heat until it thicken slightly.