When I saw Lily's chee cheong fun made using a skillet, I decided to try it because it looked so easy. Oh yeah, look can be deceiving because something that she made so easily turned out to be a disaster in my kitchen. I couldn't get mine to cook before I burnt the bottom. Frustrated I tried steaming them and the same thing happen, it felt raw on top. Ended out in the trash it went. I was convinced that I would have chee cheong fun for tea time that I already made the sauce. So, I was left with my delicious sweet sauce that I wouldn't want to waste. So, I went on the web again and found another recipe to try. Making chee cheong fun definitely needs skill since we wouldn't want it to be too thick nor too thin. My first few batches were too thick but I got the hang of it in the end. I definitely need to practice more. But I do love the sweet sauce I came out with, perhaps it has shrimp paste ( hae kor) in it, it's just like the one I remembered. :)
I made my chee cheong fun with this recipe provided by Sinner. Thanks Sinner for sharing!
My Sweet Sauce Recipe:
(A)
2 heap Tbsp. of CKC rojak sauce
1/4 cup of water
1 tsp. sesame oil
1 tsp. sugar
Garnishes:
Toasted sesame seeds, fried shallots and Sriracha chili sauce.
Method:
Boil the above (A) ingredients in a small saucepan until sugar dissolved and thicken.
To serve:
Cut some chee cheong fun, add some sweet sauce on top, garnish with some Sriracha chili sauce, lots of sesame seeds and some fried shallots. Yummy!
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