Chee Cheong Fun Set
1 hour 30 minutes
1 complete set of Chee Cheong Fun
Chee Cheong Fun is a delicious dish of silky rice noodles, served with savoury sauce and a variety of fillings. It’s a perfect blend of smooth, flavorful, and satisfying bites, loved across Asia.
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- Chee Cheong Fun
- Siu Mai (Dumpling)
- Steamed Kailan
- Hot and Sour Soup
- Product
120 ml UHT banana flavored milk - Fruit
4 sliced (40 g) Yellow watermelon
Nutrition Value in 1 Serving
Calories
564.5 kcal
Carbohydrate
66.5 g
Fat
20.8 g
Protein
27.8 g
- Chee Cheong Fun
- Siu Mai (Dumpling)
- Steamed Kailan
- Hot and Sour Soup
- Product
120 ml UHT banana flavored milk - Fruit
4 sliced (40 g) Yellow watermelon
Nutrition Value in 1 Serving
Calories
702.4 kcal
Carbohydrate
89.3g g
Fat
22.7g g
Protein
35.2g g
- Chee Cheong Fun
- Siu Mai (Dumpling)
- Steamed Kailan
- Hot and Sour Soup
- Product
120 ml UHT banana flavored milk - Fruit
4 sliced (40 g) Yellow watermelon
Nutrition Value in 1 Serving
Calories
854.7 kcal
Carbohydrate
112.8 g
Fat
26.6 g
Protein
41.1 g
Chee Cheong Fun
Ingredients A: rice rolls
| 2 pcs | Rice paper sheet |
| Some | Fried shallots, garnishing |
| Some | Fresh cilantro, garnishing |
Ingredients B: filling
| 1 tbsp (15 g) | Medium size shrimp, chopped |
| 1 tsp (8 g) | Black fungus, soaked and chopped |
| 1 no | Egg |
| 1/2 tsp | Spring onion, thinly slice |
| 1/2 tsp | AJI-SHIO® Flavoured Pepper |
| 1/4 tsp | Sesame oil |
Ingredients C: black sauce (sweet soy sauce)
| 1/2 tbsp | Dark soy sauce |
| 1/4 tbsp | Sweet soy sauce |
| 1/4 tbsp | Hoisin sauce |
| 1 sachet | Pal Sweet® Sweetener |
| 1 tbsp | Water (if needed, to adjust consistency) |
- Soak the rice paper: Soak one rice paper sheet in warm water for about 10-15 seconds until pliable. Lay it flat on a clean surface.
- Assemble the Roll: Beat and season an egg with AJI-SHIO® and sesame oil in a bowl, then brush it over the rice paper. Place a few pieces of shrimp, mushroom and spring onion. Roll it up tightly from the filled edge. Repeat with the remaining sheets.
- Prepare the steamer, place the roll in a steamer tray lined with parchment paper. Steam for about 5-7 minutes until cooked through and translucent. Carefully remove and let cool slightly.
- For the black sauce: in a bowl combine all ingredient (C) until well combined.
- Cut the roll into bite-sized pieces, serve with the sauce, fried shallots and cilantro.
Sui Mai
Ingredients A:
| 3 pcs | Siu mai wrappers |
| 1 tbsp | Crab roe (garnishing) |
Ingredients B: filling
| 20 g | Chicken, minced |
| 20 g | Prawn meat, minced |
| 2 pc | Shiitake mushrooms, finely chopped |
| 1 tsp | Spring onions, finely chopped |
| 1/2 tsp | Soy sauce |
| 1/2 tsp | Oyster sauce |
| 1/2 tsp | Sesame oil |
| 1/2 tsp | AJI-NO-MOTO® |
| 1/4 tsp | AJI-SHIO® Flavoured Pepper |
| 1/4 tsp | Salt |
| 1/2 tsp | Cornstarch |
Ingredients C: red sauce
| 1 pip | Garlic, minced |
| 2 pc | Fresh red chilies, chopped |
| ½ tsp | Ginger, minced |
| 1/4 tsp | Vegetable oil |
| 1/2 tsp | Soy sauce |
| 1/2 tsp | Rice vinegar or white vinegar |
| 1 sachet | Pal Sweet® Sweetener |
| 2 tbsp | Water (adjust for desired consistency) |
- Prepare the filling: In a bowl, mix the chicken, prawn, mushrooms, spring onions, soy sauce, oyster sauce, sesame oil, AJI-NO-MOTO®, AJI-SHIO®, salt and cornstarch until well combined.
- Assemble Siu Mai: Place a siu mai wrapper on a flat surface. Spoon a small amount of filling into the center. Gently gather the edges of the wrapper around the filling, pleating and pinching to seal. Garnish the top with a small piece of crab roe.
- Arrange the siu mai in a steamer basket lined with parchment paper. Steam over boiling water for about 8-10 minutes, or until the filling is cooked through.
- For the red sauce: Heat the oil in a small pan, then sauté minced ingredients until fragrant. Stir in, soy sauce, rice vinegar, and water. Simmer for 1-2 minutes until the flavors meld, turn off the fire.
- Then add PAL-SWEET®, stir and let cool before using.
Steamed Kailan
Ingredients:
| 5 stalks | Kailan (Chinese broccoli) |
| 1 pip | Garlic, minced |
| 1/2 tsp | Vegetable oil or sesame oil |
| 1 tsp | Soy sauce |
| 1 tsp | Oyster sauce |
| 2 tbsp | Water |
| 1 tsp | Corn starch (diluted with 1 tbsp water) |
| 1/2 tsp | AJI-NO-MOTO® |
| 1/4 tsp | Salt |
- Wash and trim the stalks of kailan. Place them in a steamer tray over boiling water and steam for 4-5 minutes until tender but still crisp.
- In a pan, stir fry the garlic with vegetable oil, then add in water, soy and oyster sauce, AJI-NO-MOTO® and salt. Thicken the sauce with corn starch.
- Transfer the steamed kailan to a plate and drizzle the sauce over it.
Hot and Sour Soup
Ingredients A:
| 2 pcs | Dried shitake mushroom, soaked |
| 1 pc | Black fungus mushroom, soaked |
| 1½ cups | Water, from soaked dried ingredient |
Ingredients B: for soup
| 1 tsp | Ginger, minced |
| 1 tsp | Garlic, minced |
| 1/2 no | Shallot, minced |
| 3/4 tsp | Chili flakes |
| 1 tbsp | Black vinegar |
| 1 tsp | Thick soy sauce |
| 20 g | Soft silken tofu, cubed |
| 1/2 tsp | White pepper |
| 1¼ tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
| 1 tsp | Corn starch, diluted with 1tbsp water |
| 1/2 tsp | Sesame oil |
| 3 g | Spring onion, sliced |
- Rinse ingredients (A) with cold water and soak it in warm water for 30 minutes. Drain and slice while reserve the stock water for later.
- In a pot, combine the minced ingredient with reserved stock water, chili flakes, sliced ingredient (A), black vinegar and thick soy sauce. Bring it to simmer.
- Then add in soft silken tofu and season with white pepper, AJI-NO-MOTO® and salt. Thicken the soup with corn starch.
- Drizzle the sesame oil on top and garnish with spring onion. Ready to serve.
Chee Cheong Fun
Ingredients A: rice rolls
| 3 pcs | Rice paper sheet |
| Some | Fried shallots, garnishing |
| Some | Fresh cilantro, garnishing |
Ingredients B: filling
| 1 tbsp (15 g) | Medium size shrimp, chopped |
| 1 tsp (8 g) | Black fungus, soaked and chopped |
| 1 no | Egg |
| 1/2 tsp | Spring onion, thinly slice |
| 1/2 tsp | AJI-SHIO® Flavoured Pepper |
| 1/4 tsp | Sesame oil |
Ingredients C: black sauce (sweet soy sauce)
| 1/2 tbsp | Dark soy sauce |
| 1/2 tbsp | Sweet soy sauce |
| 1/2 tbsp | Hoisin sauce |
| 1 sachet | Pal Sweet® Sweetener |
| 1 tbsp | Water (if needed, to adjust consistency) |
- Soak the rice paper: Soak one rice paper sheet in warm water for about 10-15 seconds until pliable. Lay it flat on a clean surface.
- Assemble the Roll: Beat and season an egg with AJI-SHIO® and sesame oil in a bowl, then brush it over the rice paper. Place a few pieces of shrimp, mushroom and spring onion. Roll it up tightly from the filled edge. Repeat with the remaining sheets.
- Prepare the steamer, place the roll in a steamer tray lined with parchment paper. Steam for about 5-7 minutes until cooked through and translucent. Carefully remove and let cool slightly.
- For the black sauce: in a bowl combine all ingredient (C) until well combined.
- Cut the roll into bite-sized pieces, serve with the sauce, fried shallots and cilantro.
Sui Mai
Ingredients A:
| 4 pcs | Siu mai wrappers |
| 1 tbsp | Crab roe (garnishing) |
Ingredients B: filling
| 40 g | Chicken, minced |
| 50 g | Prawn meat, minced |
| 2 pc | Shiitake mushrooms, finely chopped |
| 1 tsp | Spring onions, finely chopped |
| 1/2 tsp | Soy sauce |
| 1/2 tsp | Oyster sauce |
| 1/2 tsp | Sesame oil |
| 1/2 tsp | AJI-NO-MOTO® |
| 1/4 tsp | AJI-SHIO® Flavoured Pepper |
| 1/4 tsp | Salt |
| 1/2 tsp | Cornstarch |
Ingredients C: red sauce
| 1 pip | Garlic, minced |
| 2 pc | Fresh red chilies, chopped |
| ½ tsp | Ginger, minced |
| 1/4 tsp | Vegetable oil |
| 1/2 tsp | Soy sauce |
| 1/2 tsp | Rice vinegar or white vinegar |
| 1 sachet | Pal Sweet® Sweetener |
| 2 tbsp | Water (adjust for desired consistency) |
- Prepare the filling: In a bowl, mix the chicken, prawn, mushrooms, spring onions, soy sauce, oyster sauce, sesame oil, AJI-NO-MOTO®, AJI-SHIO®, salt and cornstarch until well combined.
- Assemble Siu Mai: Place a siu mai wrapper on a flat surface. Spoon a small amount of filling into the center. Gently gather the edges of the wrapper around the filling, pleating and pinching to seal. Garnish the top with a small piece of crab roe.
- Arrange the siu mai in a steamer basket lined with parchment paper. Steam over boiling water for about 8-10 minutes, or until the filling is cooked through.
- For the red sauce: Heat the oil in a small pan, then sauté minced ingredients until fragrant. Stir in, soy sauce, rice vinegar, and water. Simmer for 1-2 minutes until the flavors meld, turn off the fire.
- Then add PAL-SWEET®, stir and let cool before using.
Steamed Kailan
Ingredients:
| 5 stalks | Kailan (Chinese broccoli) |
| 1 pip | Garlic, minced |
| 1/2 tsp | Vegetable oil or sesame oil |
| 1 tsp | Soy sauce |
| 1 tsp | Oyster sauce |
| 2 tbsp | Water |
| 1 tsp | Corn starch (diluted with 1 tbsp water) |
| 1/2 tsp | AJI-NO-MOTO® |
| 1/4 tsp | Salt |
- Wash and trim the stalks of kailan. Place them in a steamer tray over boiling water and steam for 4-5 minutes until tender but still crisp.
- In a pan, stir fry the garlic with vegetable oil, then add in water, soy and oyster sauce, AJI-NO-MOTO® and salt. Thicken the sauce with corn starch.
- Transfer the steamed kailan to a plate and drizzle the sauce over it.
Hot and Sour Soup
Ingredients A:
| 2 pcs | Dried shitake mushroom, soaked |
| 1 pc | Black fungus mushroom, soaked |
| 1½ cups | Water, from soaked dried ingredient |
Ingredients B: for soup
| 1 tsp | Ginger, minced |
| 1 tsp | Garlic, minced |
| 1/2 no | Shallot, minced |
| 3/4 tsp | Chili flakes |
| 1 tbsp | Black vinegar |
| 1 tsp | Thick soy sauce |
| 20 g | Soft silken tofu, cubed |
| 1/2 tsp | White pepper |
| 1¼ tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
| 1 tsp | Corn starch, diluted with 1tbsp water |
| 1/2 tsp | Sesame oil |
| 3 g | Spring onion, sliced |
- Rinse ingredients (A) with cold water and soak it in warm water for 30 minutes. Drain and slice while reserve the stock water for later.
- In a pot, combine the minced ingredient with reserved stock water, chili flakes, sliced ingredient (A), black vinegar and thick soy sauce. Bring it to simmer.
- Then add in soft silken tofu and season with white pepper, AJI-NO-MOTO® and salt. Thicken the soup with corn starch.
- Drizzle the sesame oil on top and garnish with spring onion. Ready to serve.
Chee Cheong Fun
Ingredients A: rice rolls
| 5 pcs | Rice paper sheet |
| Some | Fried shallots, garnishing |
| Some | Fresh cilantro, garnishing |
Ingredients B: filling
| 1 tbsp (15 g) | Medium size shrimp, chopped |
| 1 tsp (8 g) | Black fungus, soaked and chopped |
| 1 no | Egg |
| 1/2 tsp | Spring onion, thinly slice |
| 1/2 tsp | AJI-SHIO® Flavoured Pepper |
| 1/4 tsp | Sesame oil |
Ingredients C: black sauce (sweet soy sauce)
| 2 tbsp | Dark soy sauce |
| 1 tbsp | Sweet soy sauce |
| 1 tbsp | Hoisin sauce |
| 1 sachet | Pal Sweet® Sweetener |
| 1 tbsp | Water (if needed, to adjust consistency) |
- Soak the rice paper: Soak one rice paper sheet in warm water for about 10-15 seconds until pliable. Lay it flat on a clean surface.
- Assemble the Roll: Beat and season an egg with AJI-SHIO® and sesame oil in a bowl, then brush it over the rice paper. Place a few pieces of shrimp, mushroom and spring onion. Roll it up tightly from the filled edge. Repeat with the remaining sheets.
- Prepare the steamer, place the roll in a steamer tray lined with parchment paper. Steam for about 5-7 minutes until cooked through and translucent. Carefully remove and let cool slightly.
- For the black sauce: in a bowl combine all ingredient (C) until well combined.
- Cut the roll into bite-sized pieces, serve with the sauce, fried shallots and cilantro.
Sui Mai
Ingredients A:
| 6 pcs | Siu mai wrappers |
| 1 tbsp | Crab roe (garnishing) |
Ingredients B: filling
| 50 g | Chicken, minced |
| 60 g | Prawn meat, minced |
| 2 pc | Shiitake mushrooms, finely chopped |
| 1 tsp | Spring onions, finely chopped |
| 1/2 tsp | Soy sauce |
| 1/2 tsp | Oyster sauce |
| 1/2 tsp | Sesame oil |
| 1/2 tsp | AJI-NO-MOTO® |
| 1/4 tsp | AJI-SHIO® Flavoured Pepper |
| 1/4 tsp | Salt |
| 1/2 tsp | Cornstarch |
Ingredients C: red sauce
| 1 pip | Garlic, minced |
| 2 pc | Fresh red chilies, chopped |
| ½ tsp | Ginger, minced |
| 1/4 tsp | Vegetable oil |
| 1/2 tsp | Soy sauce |
| 1/2 tsp | Rice vinegar or white vinegar |
| 1 sachet | Pal Sweet® Sweetener |
| 2 tbsp | Water (adjust for desired consistency) |
- Prepare the filling: In a bowl, mix the chicken, prawn, mushrooms, spring onions, soy sauce, oyster sauce, sesame oil, AJI-NO-MOTO®, AJI-SHIO®, salt and cornstarch until well combined.
- Assemble Siu Mai: Place a siu mai wrapper on a flat surface. Spoon a small amount of filling into the center. Gently gather the edges of the wrapper around the filling, pleating and pinching to seal. Garnish the top with a small piece of crab roe.
- Arrange the siu mai in a steamer basket lined with parchment paper. Steam over boiling water for about 8-10 minutes, or until the filling is cooked through.
- For the red sauce: Heat the oil in a small pan, then sauté minced ingredients until fragrant. Stir in, soy sauce, rice vinegar, and water. Simmer for 1-2 minutes until the flavors meld, turn off the fire.
- Then add PAL-SWEET®, stir and let cool before using.
Steamed Kailan
Ingredients:
| 5 stalks | Kailan (Chinese broccoli) |
| 1 pip | Garlic, minced |
| 1/2 tsp | Vegetable oil or sesame oil |
| 1 tsp | Soy sauce |
| 1 tsp | Oyster sauce |
| 2 tbsp | Water |
| 1 tsp | Corn starch (diluted with 1 tbsp water) |
| 1/2 tsp | AJI-NO-MOTO® |
| 1/4 tsp | Salt |
- Wash and trim the stalks of kailan. Place them in a steamer tray over boiling water and steam for 4-5 minutes until tender but still crisp.
- In a pan, stir fry the garlic with vegetable oil, then add in water, soy and oyster sauce, AJI-NO-MOTO® and salt. Thicken the sauce with corn starch.
- Transfer the steamed kailan to a plate and drizzle the sauce over it.
Hot and Sour Soup
Ingredients A:
| 2 pcs | Dried shitake mushroom, soaked |
| 1 pc | Black fungus mushroom, soaked |
| 1½ cups | Water, from soaked dried ingredient |
Ingredients B: for soup
| 1 tsp | Ginger, minced |
| 1 tsp | Garlic, minced |
| 1/2 no | Shallot, minced |
| 3/4 tsp | Chili flakes |
| 1 tbsp | Black vinegar |
| 1 tsp | Thick soy sauce |
| 20 g | Soft silken tofu, cubed |
| 1/2 tsp | White pepper |
| 1¼ tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
| 1 tsp | Corn starch, diluted with 1tbsp water |
| 1/2 tsp | Sesame oil |
| 3 g | Spring onion, sliced |
- Rinse ingredients (A) with cold water and soak it in warm water for 30 minutes. Drain and slice while reserve the stock water for later.
- In a pot, combine the minced ingredient with reserved stock water, chili flakes, sliced ingredient (A), black vinegar and thick soy sauce. Bring it to simmer.
- Then add in soft silken tofu and season with white pepper, AJI-NO-MOTO® and salt. Thicken the soup with corn starch.
- Drizzle the sesame oil on top and garnish with spring onion. Ready to serve.
AJI-NO-MOTO® Recipes
AJI-SHIO® Flavoured Pepper Recipes
Pal Sweet® Recipes
