Chee Cheong Fun is the type of breakfast I grew up eating. Chee cheong fun comes in a few variations. Those you see in the hawker centres are typically plain (korsong) chee cheong fun that has no fillings and is served with some sweet sauce that is redish in color and has sesame seeds and oil sprinkle over it. Those you seen in the dim sum resturants usually comes with fillings sauce as shrimps or char siew and more. The base ingredients of the chee cheong fun (rice roll) is the same regardless you add fillings or not. So, why not have fun by making a few variety of chee cheong fun at home?
This char siew pork recipe is passed down from my Grandma and made my own tweaks to the recipe to modernise the rustic recipe. I pair it with apple ginger puree as well as a orange chilli plum sauce to be served along with some asian salad. It might seems complicated but it is really easy to make every element in advance! This recipe also got me a white apron in Masterchef Singapore season 2!