I have fond memories of plain cheung fun to when i was a child and when i visited my late great grandmother in HongKong, and i would follow her in the early hours (6am) for her morning walk near the hills.... and was rewarded for accompany her, was she go to the market and buy breakfast, approx 50p for two bags of freshly made cheung fun, then sat in a open-air cafe, sitting on a foldable stool with green tea... and see my great grandma big smile whilst me poking the cheung fun with little cocktail sticks into my mouth (and probably got a few splashes of soya sauce on my top!)... ahh good memories. These days, i will only have cheung fun whenever i go to chinatown for some dimsums.
So decided i would roll my sleeves up and give it a go and make it! I was pretty confident and thinking it would be easy, follow the reciped with a bit of rice flour, water and steaming..... be no problem. But i was wrong! After this kitchen experience, i will definitely appreciate the cheung fun you get when i next order it for dimsums... such simple dish but sooo difficult!! Anyhow, i pressed on.... managed to salvage some and not in the bin for lunch (poor mr C have been made waited for soo long!)
Even though, it does not look that great.... but at least i tried it, drowned it with sweet soy sauce, sesame seed and some hoisin sauce - tasted ok..... but after - back on the drawing board for improvement.
I suspect its the recipe.... but only way to find out what went wrong.... is to find another recipe to follow. so watch this space the next time i make a perfect rolled cheung fun.... and of course - tried and tested recipe!
Like a famous chinese proverb ive been taught by my chinese tutors - the best route to success is to bounce back from failure. So happy cooking!
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