Home made Chee Cheong Funn Sauce

Today is Hari Raya back in Malaysia and Singapore. While everyone is tucking in to yummy ketupat and rendang, here in Melbourne is just another weekday. Normally, festivities like these will make me miss home a little more than usual.

Well, no point dwelling in sadness, so I heated up some store bought Chee Cheong Funn or rice rolls with the home made jeong to chase the blues away! Hah! Yes, food will always be the merry maker in our home. :)

Previously, before I found out the recipe for the 'jeong' used mainly in the KL/Penang version of  Chee Cheong Funn, I will normally cook a pot of curry to go with them. However, the kids will not get to eat as they can't take spicy food. I will then cook some meat sauce for them but the taste is entirely different.

My kids grew up in Penang and they are pretty accustomed to those Penang's style of Chee Cheong Funn sauce (where shrimp paste is used) and hence I decided to make my own. It tasted so close to home that my boy said he wanted to have Chee Cheong Funn everyday! :lol:

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Here in Melbourne, we can find rice rolls in most Asian grocers. They comes in many types too... those regular rolls one, flat as well as wrapped with minced meat. At least we don't feel so home sick now! :)

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Ingredients

• 200 ml Water


• 3 tbsp Bean paste (smooth)


• 4 tbsp Hoi sin sauce


• 1 tbsp Charsiew sauce


• 1 tbsp Sesame seed oil


• 1 tbsp Soy sauce


• 2 tbsp Dark soy sauce


• 2 tbsp Kicap manis


• 4 tbsp Sugar (I used raw sugar)


• 4 tbsp Palm sugar


• 3 tbsp Peanut butter (smooth)


• 2 tbsp Shrimp paste (for the Penang's version)


• some corn flour solution - optional

• 1 kg Chee cheong funn or Rice rolls


• Toasted sesame

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Methods

1. Heat up water in a medium sauce pan and slowly add in the rest of the ingredients, stirring continuously under low flame with a whisk till it thicken.


2. If you feel it is thin, continue to boil and stir till it thicken or add in corn flour solution (corn flour + cold water) to thicken slightly.


3. Steam the rice rolls and pour the sauce over and garnish with toasted sesame seeds.