Feeds:
Posts
Comments

Archive for April, 2011

Chee cheong fun (*see note below) is widely on offer by Chinese hawkers in Penang. Originally it came from Hong Kong and Guan Dong province in China. That makes it a Cantonese thin (well, sort of?) steamed rice roll. It’s sheets of rice noodles, made from a mixture of glutinous rice flour and water, spread open on a table and wrapped together. This intestine (chee cheong) noodle (fun) is very popular, also in Hawker Paradise Penang.

They are filled with a diversity of ingredients. Pork of course but also beef, shrimps,fish, chicken, bean sprouts or other veggies. When served pour soy sauce over before eating. In Malaysia it is served mostly with a black sweet sauce, a kind of hoisin sauce. (Goooooogle is my friend!). In Penang, I’ve been told it is usually served with a black and sweet shrimp paste sauce or a chilli sauce or a mix of both. And there I was thinking the Penang chee cheong fun was served with just an ordinary soy sauce!

Still, not really my personal favourite as I find it in general a too much slippery noodle with not enough filling. Not well balanced according to my taste.  Then again, as the frenchies say: “Les gouts et les couleurs ne se discutent pas!” And right they are.And then here is another way, also made in Penang:

(*note) Not referring to Sgt Chee Chong FFFUNNN from the Singaporean army as shown in a rather comical series on the National Geographic Channel about “every Singaporean son’s military service”.

Advertisements

Read Full Post »