Teluk Intan Chee Cheong Fun- Perak MFF # 8

I have relatives staying in Teluk Intan, I have been to their place a few times, but have never eaten this there. The only time I had some, was in Damansara Uptown, at the Yongtofu stall sold by a guy named Ah Keong.

After I made my first CCF (Chee cheong fun@rice rolls) last few weeks, I have gotten the bug of steaming my own noodles. I love CCF and am no longer intimidated by it. I have a few rice rolls to do in the future and one of them will be Sungai Lembing's CCF and also HK style CCF.            

Now... Teluk Intan is famous with this type of CCF, filled with dark jicama and fragrant with the smell of dried shrimp and shallots. There are a few shops that sell this, you can read about it here and  see how they are made here . Teluk Intan CCF is best eaten with pickled green chilli. No sauces are served with it as the fillings are very flavourful. The pickled green chilli helps cuts down the cloying oil taste and will whet your appetite. My hubby and I finished the green chilli and the rice rolls were truly pleasant to eat this way.

I made these for dinner and my little boy loved this a lot. My eldest only eats plain CCF and my 2nd won't touch any CCF. After I had a first bite of the one I made... I am reminded by one of the eating blogs, saying there's pork in the CCF, of which..... was actually the texture of the sauteed dried shrimp. When everything is all jumbled and looks dark, it's hard to recognize all the ingredients unless we savour bit by bit.

 I won't mind making these again in the future as I could make dinner few hours ahead of time.

Teluk Intan Chee Cheong Fun @ Rice Rolls
by WendyinKK 

Batter
100gm rice flour, Erawan brand
20gm wheat starch or you can use tapioca starch or cornstarch
1/2 tsp salt
360ml water

Filling
1 cup diced jicama, about 3-4mm cubes, If u have the time, air dry them for a while under the fan
4 shallots, sliced
2 Tbsp dried shrimp, rinsed, chopped and air dried (as long as it's not soggy wet)
1/2 cup oil or more (you can keep the extra)

Seasoning
1/2 Tbsp premium oyster sauce
1 Tbsp dark caramel sauce
Salt and pepper to taste

1. Mix all the batter ingredient together and leave it aside for 1 hour or more.
2. Heat the oil on medium heat, then put in the shallots. Reduce heat to medium low and fry the shallots until golden. Tilt the pan and push the shallots to the higher side and let the oil drip down. Pour almost all the oil except for 1 or 2 Tbsp into a bowl. Remove the crispy shallots to another bowl/plate.
3. With remaining oil in pan, saute the dried shrimp until crispy and dry. Tilt the pan and push the crispy dried shrimps to the higher side. Remove the crispy shrimp into a bowl.
4. With remaining oil in pan, on high heat, cook jicama cubes for about 1-2 minutes, put in oyster sauce, salt and pepper. Taste it and adjust, it should be slightly oversalted, and the jicama should have softened lightly and no longer crunchy. (Make sure jicama is not wet). Then add the dried shrimp and dark caramel sauce. Stir it well and let it cook for 10-20 seconds. Let it cool down totally and then stir in the crispy shallots. Divide the fillings into 8 portions.
5. Bring a steamer to boil and prepare an 8 inch square pan. Let the pan heat up for 20 seconds and generously brush on some shallot oil. Pour in 1/4 cup of batter (remember to stir it beforehand) and make sure the batter in pan is level. Sprinkle one portion of the filling onto half the pan.
6. Steam the batter for 2 minutes(it will look inflated when ready). Remove from heat. Roll up, with the help of a dough scraper. Brush more shallot oil over and lift up onto a plate (with dough scraper) to cool off.
7. Repeat steaming until finished.
8. Snip rice rolls with scissors and serve with pickled green chili.

****************************************

Simple Pickled Green Chili

2 Green chillies (about 4 inches long)
1/4-1/3 tsp salt
2 tbsp rice vinegar
1 Tbsp sugar or more.

Slice green chilies and try to remove most of the seeds. Mix with salt and leave it for about 10 minutes. Mix with balance of ingredients and let it pickle for a few hours. Taste it and adjust to your liking. I like mine less salty but more sourish. Since there's not much pickling liquid, stir them every now and then to make sure every slice of chili gets some vinegar. It taste pretty hot in the early stages but will mellow out later.

Snip with scissors

I love how it looks inside

I am submitting this to Malaysian Food Fest Perak Month hosted by WendyinKK of Table for 2 or more