I have been living my life in a cocoon mode in the past few weeks, with the only active part of me is my brain. I didn’t do housework, I didn’t know what I have been eating for meals so of course I didn’t do cooking at all.
Steamed rice rolls, also named Chee Cheong Fan in Cantonese, is the last second meal I cooked before my thesis writing life. It is my only favorite Chinese breakfast/brunch option together with the other Hong Kong style dim sums. I didn’t like Chee Cheong Fan when I was in primary school even though my dad used to buy it as breakfast for me. The typical Chee Cheong Fan in the morning market back then was different as it was much thicker and served with sesame seeds and some kind of ketchup. The seller used to pack it with a plastic wrap with a outer layer of newspaper and we ate it using the attached toothpicks in the package. When I was finishing my primary school education, another Chee Cheong Fan seller started his business in my hometown selling the rice rolls with different combinations of sausages, fish balls, tou fu skins etc in thick savory sesame sauce. I don’t like ketchup but I was’t impressed by the sesame sauce as well.
It was only until then I met this style of Chee Cheong Fan, usually with seafoods like prawns within, I changed my impression on steamed rice rolls and to be precise, I fell in love with it. They are soft and thin, soaked in a light, fragrant light soy sauce with little bit of spring onions. You can taste the seafood essence in those rolls with prawns which brings some sweetness to the dominating savory taste from the sauce.
And most importantly, I realized I don’t have to go to the dim sum restaurant every time I have a craving for it. It is definitely not hard to do it at home, the only disadvantage is I was not very efficient using the common kitchenwares at home to make it. However, I think for most of the time, being inefficient doesn’t compromise our mood of having home cooked weekend breakfast/brunch at home.