Ms Liang Yuan, grinds her own rice in order to make her rice slurry. She will come back to the stall at night to soak the rice for around six to eight hours. She will then return again in the morning to grind the soaked rice. She even returned to Guangzhou just to learn how to make it.
For the gu cai version, Miss Liang recommended adding chai poh for an extra crunch and salty punch. The chee cheong fun was smooth and silky. You can use your chopsticks to unwrap the whole roll and it will still be in one piece. Miss Liang explained that by grinding her own rice, it helps to maintain the firmness of the chee cheong fun. The chai poh did in fact improve the taste of the gu cai chee cheong fun. The saltiness of the chai poh brought out the freshness of the gu cai.
Next, we tried the bang kwang cheong fun. It is such an unusual ingredient to add into a rice roll but it worked surprisingly well. Imagine a po piah, but with chee cheong fun as the wrapping instead. The bang kwang was really juicy and the dried shrimp inside added a chewiness and savouriness. Highly recommended!
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Yong Huat Delight
Address: 50A Marine Terrace, #01-297, Singapore 441050
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