Actor Ben Yeo brings a lively Singaporean charm to every kitchen he steps into, and his take on chee cheong fun highlights the silky rice noodle roll at the heart of Singaporean breakfast culture. Viewers tune in not only for his easygoing hosting style but also for the clear, step by step guidance that makes this deceptively delicate dish approachable at home.
With a focus on fresh ingredients and gentle handling, Ben Yeo’s chee cheong fun recipe showcases how a simple steamed noodle can become a fragrant, flavourful centerpiece when paired with a savoury bean paste and aromatic toppings. The method balances traditional techniques with practical tips that suit busy home cooks.
| Aspect | Details | Ben Yeo’s Approach | Home Cook Tips |
|---|---|---|---|
| Core ingredient | Rice noodle roll (chee cheong fun) | Freshly steamed or pan fried for texture | Choose wide, soft sheets for best bite |
| Key flavour base | Bean paste, garlic, shallot oil | Light sauté to unlock aroma | Adjust paste amount to preference |
| Toppings | Shrimp, minced meat, fried onions, cilantro | Layered for colour and crunch | Use what is available in the pantry |
| Serving style | Street stall style shared plate | Quickly assembled while hot | Prepare components in advance |
Perfecting The Rice Noodle Roll
Texture And Thickness
Ben Yeo often begins by steaming or pan frying the rice noodle roll until the edges turn slightly golden. Achieving the right balance between tender interior and lightly crisped exterior is key, and he frequently reminds viewers to avoid overcooking so the strands remain pliable.
Handling And Cutting
He demonstrates gentle handling, using a soft spatula to loosen the sheet before rolling or folding it into neat portions. Consistent, wide strips make serving easier and help the noodle hold the bean paste and toppings without tearing.
Building The Flavourful Bean Paste
Base Aromatics
The signature flavour starts with finely minced garlic and shallots, slowly warmed in oil until fragrant but not burnt. Ben Yeo stresses patience here, as a well infused base carries the entire dish and masks any raw taste.
Bean Paste Integration
Thinned soybean paste or a ready made chilli bean sauce is stirred into the aromatics, creating a glossy coating that clings to each slice of chee cheong fun. He often suggests tasting and adjusting with a touch of sugar or broth to balance saltiness.
Toppings And Final Aroma
Protein And Crunch
Shrimp, minced meat, or a mix of both are common choices, and Ben Yeo usually sautés them with a pinch of pepper and soy sauce before scattering over the noodles. Fried onions introduce a final layer of crunch that contrasts beautifully with the soft roll.
Fresh Finish
A sprinkle of chopped cilantro and a drizzle of aromatic oil right before serving lifts the aroma and adds a bright note. He often reminds home cooks that fresh herbs make the dish feel restaurant quality without extra effort.
Key Steps And Takeaways
- Steam or pan fry the rice noodle roll until just tender with light golden edges.
- Build the bean paste base slowly with garlic and shallots for deep aroma.
- Balance saltiness with a pinch of sugar and adjust liquid to preferred consistency.
- Layer toppings such as shrimp, minced meat, and fried onions for texture.
- Finish with cilantro and aromatic oil to enhance fragrance before serving.
FAQ
Reader questions
Can I make chee cheong fun without a steamer
Yes, you can pan fry the rice noodle roll in a little oil over low heat, covering briefly to steam the centre, then uncover to lightly crisp the edges while keeping the interior soft.
What if I cannot find rice noodle roll
Fresh wide rice noodles can be used directly; briefly parboil, drain, and proceed with the recipe while adjusting timing so the noodles stay tender but not mushy.
How do I keep the noodles from sticking together
Lightly oil the surface of each sheet before stacking, and avoid overloading the pan when frying, giving each piece enough space to cook evenly without clumping.
Can I prepare the bean paste ahead of time
Yes, the paste keeps well in a sealed jar in the fridge, and reheating it gently with a little extra oil restores its fragrance and makes assembly faster on busy mornings.