Tuesday, May 26, 2015

Healthy Vegetarian Rice sheet (Cheong Fun) Rolls

The highlight of the dish is the sauce which I like it very much.  
The miso black sesame sauce, or you may prefer your own special  sauce of your liking!  

Recipe adapted from Ms lee Yin Suit during a charity cooking demo at Ti-Ratana,  Jalan Penchala, Petaling Jaya in March 2015.


20 pcs of flat sheets chee cheong fun - unfold
50 toasted sesame seeds (white and black)


600 g yam bean (sengkuang) - finely shreddded
½ carrot - finely shredded
French beans - wash and slice thinly
1 pc of wood ear fungus (black fungus)  - soaked, wash and shredded
6 pcs dried mushroom -  soak, washed and shredded
3 tbsp coriander leaves and stem - cut in ½ inch length ( I don't have, so ommitted)
1½ tsp salt or to taste
1 tsp pepper
2 tbsp oil
1 tsp sesame oil
100 ml water


  1. Heat oil in a wok and stir-fry mushroom till fragrant
  2. Add yam bean, black fungus, carrot and french beans.   Stir-fry for a few mins and add water, salt and pepper.  Simmer till vegetables are soft
  3. Add sesame oil and corriander leaves. Stir fry awhile before turning off the flame.  Allow to cool.
  4. put 2 tbsp of the filling in the middle of a rice sheet.  Tuck in each side.  Then roll it  like a swiss roll.
  5. Steam for 3 minutes
  6. Serve with toasted sesame seed and miso sesame sauce.

The ingredients of the fillings can be any vegetables and mince meat can be added too.

The unfold cheong fun

Miso Sesame Sauce
2 tbsp sweet/yellow miso
2 tsp  black sesame paste 
200 ml water ( I reduce 130ml water as I prefer a thicker sauce)
2 tbsp sugar or to taste

Slurry (Mix)
1tsp corn flour
1 tbsp water


In a pan, bring all the ingredients to a boil
Thick with corn flour slurry
Remove from heat.

Healthy Cooking! 


Wednesday, May 6, 2015

Hainanese Fish Maw with Pineapple海南鱼鳔伴凤梨

Believe it my dear friends!    This is my 1st post for year 2015!   I am involving few charity events lately as a way to return to society and help the needy in a small way.  Hope to share my experience on social charitable responsibilities in my future posts.

This dish was prepared in early March 15.  And I promised a friend Patricia to share the recipe!  She must have ran out of patients!  Patricia my sincere apology.   

This is a typical  must have Hainanese dish that my late mother in law used to prepared during all the Chinese festivals!   One of the ingredients she used is the dry pig skin, but instead I subsitute it with fish maw and is taste as good.  

Hainanese Fish Maw with Pineapple海南鱼鳔伴凤梨 
100 gms of Fish Maw soak and cut into pieces  (I substitute pig skin with fish maw)
½ pineapple cut into pieces
1 Big onion -  clean and cut into quarters
2 cloves garlic – minced
3 slices of ginger
1 small pc of rock sugar
1 red chili – slice into pcs
1 tabsp of oyster sauce
1 tbsp of chili sauce
1 tbsp of vinegar/Lemon juice
Salt to taste


  1. Heat oil in wok add ginger, garlic and  big onion,  and in rock sugar sauté till sugar dissolve and aromatic.
  2. Add in fish maw, stir fry a while add in the oyster sauce, and ½ cup of water, continue stir fry. 
  3. Add in pineapple pieces, vinegar, chili and chili sauce.  Add in the salt to taste cook till gravy almost dry up  and dish out. 
  4. Serve hot with rice.