Post by Chiefeater Jotaro

Whenever I miss Penang Food, I will pop over to my regular coffee-shop -  O & S Restaurant in Petaling Jaya  for a good meal. As a Penangite, coming from George Town, I love this place as it has many stalls selling Penang food. This time round among other things, I had Penang Chee Cheong Fun. 

Chee Cheong Fun is steamed rice flat noodles. In preparation, a 1/10inch thin layer of one foot by one foot rice flour mix is poured over a cloth and left to cook in a steamer. The consistency of the mix with water is important, too dry and it ends up hard; too much water and it ends up a soggy gel! The cooked chee cheong fun must be just hard without jelly-ish but soft enough for the teeth to sink in. Some varieties have cut spring onion sprinkled on top while cooking.

After being cooked, thin a layer of vegetarian oil is applied to the top and the whole piece is rolled into a 1-foot long roll. These rolls are then stored up for the day, and steamed again for about ten minutes before serving.

The vendor when selling it, will take the rolls out from the steamer, unroll it and cut it into 1/2-inch strips. Diluted prawn paste (from Penang, where else?), sweet paste and chilli paste is generously poured on top as a sauce. The dish is then garnished with fried sesame seeds (and sometimes deep-fried shallots) with a sprinkling of vegetable oil. The normal order is for two rolls. Some like their Chee Cheong Fun just garnished with soy sauce, vegetable oil and sesame seeds.

Just prior to eating, one should stir the sauce into the noodles. Try to coat as much of them with the sauce. I find the Chee Cheong Fun here having a nice consistency. They roll it fully opened and the sauce just goes well with the noodles. Yummy!

A point of note though, the Chee Cheong Fun now being served in Penang itself is losing out as the vendors hardly or never roll open the noodles; and as such the sauce don't coat the noodles well enough. Also, the rolled-up noodles does not have the chewy bite of the opened-up ones.

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