How to make an inventive chee cheong fun

How to make an inventive chee cheong fun


Text: Janice Sim

Your breakfast staple gets a creative makeover with this special recipe

When it comes to cooking, there are no hard or fast rules. The fun part lies in the liberty to experiment with different and unconventional ingredients, even in the traditional dishes that we grew up eating. That said, we're challenging you to make something out of the ordinary this week — say chee cheong fun with a twist? Chef Sujatha Asokan from The Garage teaches us how to reinvent the popular breakfast staple with ingredients like tubular pasta and flavoursome Iberico pork. Will it bear any resemblance to the original? You be the judge of that.

'Char siew sauce': Here's what you need

4g Cumin Powder
50g Soy Sauce
60g Mirin
20g Garlic, peeled
50g Oyster Sauce
4g Chilli Powder
10g Ginger, peeled
20g Sesame Oil
200g Glucose
4g Fermented Rice Residue

'Char siew sauce': How to make it

1. In a blender or food processor, blend all the ingredients.
2. Divide into two parts. One part will be used for the marinade, while the other will be used to braise the pork belly.

'Char siew': Here's what you need

500g Ibérico pork belly, skinless and boneless
210g 'Char siew' sauce
60g Canola Oil

'Char siew': How to make it

1. Marinate the pork belly in the 'Char siew' sauce for 10 hours.
2. Pan sear over high heat with some canola oil until it is slightly charred. Remove from heat and set it aside.

Ginger soy glaze: Here's what you need

60g Water
2g Corn Starch
15g Soya Sauce
26g Sesame Oil
6g Sugar
2pcs Ginger (4cm x 4cm)
16g Japanese Mayonnaise

Ginger soy glaze: Here's what you need

1. In a saucepan, bring all of the ingredients except the mayonnaise to a boil. Then add in the mayonnaise and remove from heat.

Pickled cucumber: Here's what you need

1pc Japanese Cucumber, peeled
40g White Wine Vinegar
40g Water
20g Fine Sugar

Pickled cucumber: How to make it

1. Grate the cucumber with the rough side of a box grater.
2. Strain to remove excess liquid. Whisk the vinegar, water and sugar to dissolve the sugar. Dress the grated cucumber with the vinegar solution.

Chee Chong Fun Iberico Pork

Chee cheong fun with Iberico pork belly: Here's what you need

1 litre Water
2g Fine Salt
4pcs Cannelloni
10g Olive Oil
125g Spanish Onions
6g Garlic, peeled and sliced
500g Char Siew
210g Char Siew sauce
1kg Pork Stock

Chee cheong fun with Iberico pork belly: How to make it

1. Whisk water and fine salt. Bring the water to a boil, then add the cannelloni.
2. Cook the cannelloni for 9 minutes. Strain the water and drizzle some olive oil over to keep the pasta moist.
3. In a medium pot over low heat, sweat the Spanish onions and garlic for 10 minutes. Add the 'char siew' and cook over medium heat.
4. Add in the 'char siew sauce' and pork stock. Bring it to a boil, then simmer for 1 to 2 hours until the pork belly is soft. Then cool it in the chiller.
5. Once it is chilled, use a food processor to blend the filling. Transfer into a piping bag and then pipe it into the pasta gently. Keep chilled until it is ready to be served.
6. Steam it for 6-8 minutes in a steamer. Warm up the ginger soy glaze and pour it over the chee chong fun. Place some pickled cucumber on the side. 

See more of our delicious and easy-to-make recipes.