Hong Kong-style handmade steamed rice rolls or chee cheong fun with a filling is something I love to eat. Well, in fact, I love just about any style of chee cheong fun. Although we can get something similar in dim sum places, most of them aren't quite of the same standard of those Hong Kong-style chee cheong fun specialists.
There's a fried lobak stall in my neighbourhood that also sells this Hong Kong-style
chee cheong fun but theirs aren't up to mark. So I looked for other alternatives which led me to Wah Hong Kong Chee Cheong Fun @ Taman Muda (it's a stall inside Medan Selera Putra's Food Court).When I look at the name 'Wah', I'm wondering if that's the name (or surname) of the owner...or an expression to indicate admiration like in 'Wow'. No matter, let's see if it can wow me and make me go wah.....lol! :D
Usually there are just two common types of Hong Kong-styled chee cheong fun, one filled with prawns and the other filled with char siew (BBQ pork). For my first sampling, I got the Char Siew Chee Cheong Fun @ RM9.50.
The handmade rice rolls were thin and translucent with a slippery-smooth texture. It had a good amount of char siew filling that was tasty.
One of the key factors to a good Hong Kong-style chee cheong fun is definitely the soy sauce mix. This one wasn't too salty and I liked that it had a light sweetness to it. As the rice rolls are usually bland on its own, the sauce is very important and much needed to further enhance their flavour.
The Prawn Chee Cheong Fun @ RM9.50 was also good. It came with good-sized prawns that were fresh and firm with a lightly bouncy bite.
For the price, I think they were quite generous with the prawns. I also liked that they were topped with sesame seeds and some fragrant crispy bits which I'm not too sure what they were...probably some fine crispy bits of har mai (dried prawns).
Besides a good soy sauce mix, the other key factor that's equally important to a delicious chee cheong fun is the ma lai chan lat chiew (sambal belacan)...and this one was very well done I have to say. My only complaint is that just too little of it was given.
Between the two, I like the char siew chee cheong fun just a tad more. But, never mind, if you can't decide, you can have both by ordering the Mixed Chee Cheong Fun also @ RM9.50 where you can savour both prawn and char siew filling in one sitting.
Dipping the steamed rice rolls into the mixture of soy sauce and eating it with a bit of that fragrant, umami, lightly spicy sambal belacan brings the whole thing together so well. Absolute yums! ^o^
My Personal Opinion
The slippery, smooth rice rolls filled with a good amount of prawns or char siew and accompanied by a delicious soy sauce mix and umami sambal, hit all the right notes of what a good Hong Kong-style chee cheong fun should be. I can imagine the taste would be even better if eaten hot at premises (though it arrived still warm).
I'm delighted to have found a Hong Kong-styled chee cheong fun near me that I can order...which I've been ordering rather frequently. It makes for a good light breakfast with a cup of coffee.
Wah Hong Kong Chee Cheong Fun
16 Jalan Bunga Tanjung 8b
Taman Muda
Cheras
56100 Kuala Lumpur
I don't think I have ever had CCF with fillings, since this is HK style. My first exposure to CCF was at the La Salle Secondary School when I was in Form 6 briefly. I didn't really like it. LOL! But subsequently I learnt to appreciate CCF but did not eat it that often. Glad that you found one that love!
ReplyDeleteHmmm, for someone whose default noodles is kway teow, I would have thought you'd like CCF which is a bit like kway teow in another form...lol! :D
DeleteI love to eat this Hong Kong styled Chee Cheong Fun with fillings very much. I only ate them often at the Jin Xuan HKG Dim Sum chain. I must share something funny about dim sum in the whole Hong Kong itself. They don't serve so much varieties like what we enjoy in Malaysia. Most probably just 1/4 of what we eat here. No kidding! So I don't recall seeing this HKG CCF at their dim sum parlours in Kowloon or Hong Kong Island. I believe they served them at other typical Chinese restaurants. I will pay more attention in future if I do visit HKG again cos I might be wrong.
ReplyDeleteLol....what, cannot find Hong Kong-style CCF in Hong Kong? Malaysians are very creative when it comes to food, so I can believe when you say there are a lot more varieties in our dim sum. I've eaten at two of Jin Xuan's branches before...nice (I like their char siew pau & sticky rice the most).
DeleteMy choice for HK CCF is always prawn because I have a rather weird preference which I don't like Char Siew being incorporated into other dishes (such as CCF & fried rice/noodles), I only like it in Char Siew Bao (which is not really a Char Siew) and as Char Siew on its own. Weird, right?
ReplyDeleteNo, not weird at all...everyone has their preference when it comes to food. For me, I like char siew in any form...although the original melt-in-the-mouth form cannot have it too often as it's usually too sweet. Strangely, I also like them in fried rice (as opposed to lap cheong) and noodles (especially curry laksa). ^_~
DeleteI just had some rolls made with the skin of chee cheong fun. My friend convinced one of the stall owners to sell him the skin and he made his own filling. Delicious.
ReplyDeleteI think what your friend brought home could have been the plain/normal kind of chee cheong fun, not the Hong Kong-style as that one has to be filled and rolled as soon as it comes out of the steamer as it needs to be served hot. Compliments to your friend for making his own chee cheong fun filling which you enjoyed. ^.^
DeleteThere is one stall in one of our regular coffee shop selling HK ccf which I quite enjoy. I will usually order a mix of char siew and prawn filling. Yes, my complaint is they give very little sambal belacan which hubby and I love very much.
ReplyDeletegenerous portion of prawns in there!
ReplyDelete