Curry Chee Cheong Fun - 咖哩猪肠粉
This Curry Chee Cheong Fun is a recreation of my favorite childhood breakfast food in Malaysia. Each bite is packed with aromatic curry with silky smooth noodles that will keep you wanting for more. It's vegan, gluten-free, and easy to make at home.
Servings: 2 people
Equipment
- Quarter sheet pan
- Steamer
Ingredients
Chee Cheong Fun (Rice Noodles)
- 1 cup [120g] rice flour
- ⅓ cup [40g] tapioca starch or sweet potato starch
- a pinch of salt
- 1⅓ cup [315g] water
- oil for brushing
Curry
- 3 tablespoons homemade sambal (red chili paste)
- 2 cups vegetable stock or water*
- ½ cup [125ml] coconut milk
- oil for cooking
- salt to taste
Other Ingredients
- fried shallots
- sesame seeds
Instructions
Chee Cheong Fun (Rice Noodles)
- Mix the rice flour, tapioca starch, and a pinch of salt in a large bowl.
- Gradually pour in the water and whisk continuously until no lumps appear. The mixture should be a thin batter.
How to cook the Rice Noodles
- Prepare a large wok or fry pan that is big enough to fit the steaming pan or plate snuggly. (I used two quarter size baking sheet pan).
- Fill the pan with water and bring it to a rolling boil.
- Grease the bottom of the pan or plate and add in about ⅓ cup [80g] batter. Stir the batter before each steam.
- Transfer the cake pan with batter and let it float on the boiling water. Tilt the cake pan a little so the batter covers the whole pan.
- Place a lid over and steam for 2 minutes over high heat or until the rice noodle is fully cooked through.
- When ready, place cooked noodles onto a cold water bath and brush the top of the noodle sheet with oil.
- Using a spatula, give the cake pan a swirl to loosen up the noodles. Cut into your desired thickness and lift it up.
- Set aside until ready to use or store in an airtight container and refrigerate.
How to cook the Curry
- In a heated non-stick with a drizzle of oil, sauté sambal to loosen the paste.
- Add in the vegetable stock or water and bring the mixture to a rolling boil.
- Taste test and season, then slowly swirl in the coconut milk.
- Let the mixture simmer until slightly thickened.
How to Serve
- Place cut/rolled rice noodles in a bowl.
- Ladle warm curry over and garnish with fried shallots and toasted sesame seeds. Serve immediately.
Video
Notes
- You can also warm the sheet pan before greasing it so the batter will stick to it as soon as you add it into the pan.
- If using water, season it with umami seasoning such as mushrooms powder for a more flavorful broth.