Friday, August 30, 2013
Ipoh Mushroom Sauce Chee Cheong Fun
Is this kind of mushroom sauce chee cheong fun available at your place? I am a little embarrased to tell that although growing up here in this little city, little do i know that this mushroom sauce chee cheong fun is one of Ipoh food specialty. I only knew it very recently and was told that most of the chee cheong fun in other states do not have these kind of mushroom sauce, most common type is the curry pig skin and some with sweet sauce and soy sauce. I googled a bit and did read that some people indeed having their first mushroom sauce chee cheong fun in ipoh.
Here in Ipoh, the mushroom sauce doesnt only consists of mushroom, it also has pork. Some use lean pork and some use minced pork. There are also some who use chicken meat instead of pork...and what goes into a plate of chee cheong fun doesnt really have fixed rules..you can also ask for some sweet sauce on top of the mushroom sauce, or some chilli sauce too , pickled green chillis and of course not missing out on the sesame seeds and the fried shallots which for me is a must when eating chee cheong fun. But here today, i just want to post only with mushroom sauce , ipoh chee cheong fun, Ipoh-Style :D
550gm plain/dried shrimps chee cheong fun ( rice noodle sheets ) - which i got from the market
2tbsp toasted sesame seeds
7 small chinese mushrooms, about 100gm, sliced
70gms lean pork, sliced
1 shallot, minced
2 tbsps oyster sauce
11/4 tsp salt
1/2 tsp chicken seasoning powder
3 cups water
a little thick soy sauce for darkening the sauce
( the first time i added the solution, the gravy was not thick enough so i added a little bit more )
1/2tbsp tapioca/cornflour plus 2 tbsp water
1tbsp tapioca/cornflour plus 2 tbsp water
1. Start by cooking the mushroom sauce first. Pour about 1 tbsp oil into the wok and saute minced shallots. Add in the lean pork and stir fry till they are almost done and add in the sliced mushrooms.
2. Stir fry them for about 1-2 mins, add in the oyster sauce, give them a stir and add in the water. Bring it to boil and add in the salt, sugar and chicken seasoning powder. Reduce the fire to low and let it simmer for about 10 mins, can stir them once in a while. Taste and see if more salt or sugar is needed.
3. Add the thickening solution to the sauce and stir . Switch off fire. Transfer the sauce to a metal container or a large bowl.
1. Cut the chee cheong fun into strips and onto a serving plate. Pour in the sauce , sprinkle the toasted sesame seeds and followed by the fried shallots. Do the same for the balance of chee cheong fun. Serve immediately.
I am submitting this post to Malaysian Food Fest ( Perak Month ) hosted by Wendy of Table for 2 ..or more