Malaysian street food is not just mouth-watering and alluring; it is also very versatile in nature. We explore a few Penang favourites to see how they differ in appearance and taste from other states in Malaysia.
Chee Cheong Fun
Rice noodle rolls, affectionately known as chee cheong fun among Malaysians, is a staple among the Chinese across South-east Asia.These are thin, tight rolls made of steamed rice noodle sheets, constituting a peculiar appearance that resembles pig’s intestines, therefore giving rise to its moniker, “pig intestine noodles” (chee cheong fun).
Traditionally, chee cheong fun is served with soy sauce, with optional shrimp or pork fillings. This is now famously known as the Hong Kong-style chee cheong fun that we observe in dim sum restaurants. Originating from the Guangdong Province in southern China, this delicacy made its way to Singapore and Malaysia in the nineteenth century. Since then, variations of chee cheong fun have emerged across on the peninsula, making it the versatile local delicacy so many adore today.
