Recipe: Chee Cheong Fun with Mushroom Meat Gravy

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Chee Cheong Fun with Mushroom Meat Gravy.

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Chee Cheong Fun with Mushroom Meat Gravy The Boggler Penang. As made by my housemate from Ipoh. Chee Cheong Fun with Mushroom Meat Gravy.

Chee Cheong Fun with Mushroom Meat Gravy However, for condiments, there's more than just sweet and chilli sauce to complement it. Hence, whether you're looking for the not so fiery curry broth or a flavourful mushroom with meat gravy, continue scrolling from this list of the best chee cheong fun in Ipoh. There's definitely more than one place that deserves a second visit!
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Ingredients Chee Cheong Fun with Mushroom Meat Gravy below:

You Need of Batter.
You Need 180 g of rice flour.
Set Up 60 g of corn starch.
Set Up 500 g of water.
You Set Up 1 teaspoon of salt.
You Need of Optional Filling.
You Need of Dried Shrimp.
You Need of Tong choy.
Prepare of Mooi choy.
You Need of Topping.
You Need of Chopped garlic.
You Set Up of Minced meat.
Set Up of Mushrooms.
Set Up of Soya sauce.
You Need of Oyster sauce.
You Need of Fish sauce.

Besides the cockles, there are various types of fried fishcakes that can be added to you chee cheong fun as well. Understandably, these will also escalate the price of your meal. Whenever you drop by to try this chee cheong. After coming all the way to the land of Yishun, we had to try the unique curry chee cheong fun and more (of course) to make this trip worthwhile.

Here's how to make Chee Cheong Fun with Mushroom Meat Gravy step by step

Mix together ccf batter ingredients.
Prepare and heat up steamer.
Pour batter into buttered/oiled tray.
Drop in optional filling.
Steam for 3 minutes.
Cool for a minute before rolling.
Cut into sections.
Pour topping and serve.

Add in sliced mushroom and fry for another minute. Add in oyster sauce,water and reserved mushroom liquid. Chee cheong fun is a thin crepe roll prepared from a wide strip of rice noodles (shahe fen), filled with shrimp, beef, vegetables, or other ingredients. It is then seasoned with soy sauce and sometimes with siu mei drippings (which is poured over the dish before serving). My favourite was the Mushroom Gravy with minced pork in it which is fragrant due to the fried shallots and sesame oil. .

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