CHEE CHEONG FUN
This is a dish made of rice flour, steamed and rolled up to about 10 cm long ressembling a pig's intestines. In fact, this is how this dish got its name: "Chee Cheong" which means "pig's intestines" and "Fun" meaning noodles. The Penang version of this dish is different from Hong Kong one. The rich noodles over here are unrolled, sliced and served with mixture of chili sauce, shrimp paste (called hae ko), thick red sweet sauce and sprinkled with roasted sesame seeds. The shrimp paste is what most customers come for. It's a smoothblack paste made from prawn stock and salt and has a strong fishy flavour but does not leave a lingering smell in your mouth. Penang produces the best shrimp paste in the country. The dish is simple and tasty, and the strong sweet, savoury and spicy hot sauce is irresistable.
This is a dish made of rice flour, steamed and rolled up to about 10 cm long ressembling a pig's intestines. In fact, this is how this dish got its name: "Chee Cheong" which means "pig's intestines" and "Fun" meaning noodles. The Penang version of this dish is different from Hong Kong one. The rich noodles over here are unrolled, sliced and served with mixture of chili sauce, shrimp paste (called hae ko), thick red sweet sauce and sprinkled with roasted sesame seeds. The shrimp paste is what most customers come for. It's a smoothblack paste made from prawn stock and salt and has a strong fishy flavour but does not leave a lingering smell in your mouth. Penang produces the best shrimp paste in the country. The dish is simple and tasty, and the strong sweet, savoury and spicy hot sauce is irresistable.
