Wednesday, August 4, 2010

Penang Style Shrimp Paste Rice Noodle Rolls 檳城蝦膏豬腸粉 "Malaysian Monday 6"



Chee Cheong Fun or Cheong Fun (豬腸粉, 腸粉) meaning pig intestine noodle due to its shape is a popular Cantonese snack and a must have at the yum cha (served with a thin sweet soy). In Malaysia it is always served with a sweet bean sauce (甜醬, pronounced tian jiang) and chili sauce but version with curry gravy and other toppings can be found in certain parts of the country. This is a Penang version which is served with the additional shrimp paste sauce (蝦膏醬, pronounced xia gao jiang) which I fell in love with after tasting it for the first time more than 20 years ago. Good quality ready made rice noodle rolls are easily available here in Melbourne but if you are unable to get them and want to try making the noodles at home, please let me know. This is a recipe by renowned Penang chef Philip Yoong (容在鈞) which I found HERE.
P.S I will post other versions of chee cheong fun found in Malaysia in the near future.



serves 6 to 8 as a light meal
you'll need 2 kg of rice noodle rolls
shallot oil and crispy fried shallots
toasted sesame seeds

for the shrimp paste sauce;
125 g shrimp paste (蝦膏) *
100 ml water
2 tbs of smooth peanut butter
11/4  tbs of sugar
1/2 tbs of liquid maltose
* Do not be confused with belachan , this is labeled petis udang.

for the sweet sauce;
100 g of hoisin sauce
50 ml of water
1 tbs of sugar
2 tbs of oil
1/2 tsp of sesame oil
1/2 tbs of liquid maltose

for the chili sauce;
50 g of ground dried chili paste
2 tbs of shallot oil
11/2 tbs of water
salt to taste



The shrimp paste that sets the dish apart - shrimp paste.



To make the shrimp paste sauce - Simmer everything (except the liquid maltose) in a sauce pan for a few minutes, pour content into a bowl and add in the liquid maltose.




To make the sweet sauce - Simmer everything (except the liquid maltose) in a sauce pan for a few minutes, pour content into a bowl and add in the liquid maltose.




To make the chili sauce - simmer everything in a sauce pan for a few minutes, add a little water if the sauce is too thick.



Warm up noodles in a steamer.



Cut noodle rolls into pieces and pour the sauces over.



Drizzle with a little shallot oil and sprinkle with toasted sesame seeds and crispy fried shallots.



It is my turn to host the Muhibbah Malaysian Monday. I am looking forward to more entries this month. To find out more please click HERE

43 comments:

  1. I have never tried the Penang version. I love mine with curry sauce and "ga liew" hehe. This looks very good though!

    ReplyDelete
  2. Oh this is like Vietnamese Bánh cuốn. I think the sauces are very interesting Suresh!

    ReplyDelete
  3. yum adore your noodle dishes well everything you cook, sorry I don't visit as much as I want to i love your blog it rocks and nearly tweet it all

    Hugs Rebecca

    ReplyDelete
  4. Hi my dear Tummy..apa khabar?terima kasih resepi yg sgt menarik ni.Petis ni orang kampung panggil otak udang hehe.

    Rasanya makan malam kami nanti pastinya rice noodle rolls ni.Thanks:)

    ReplyDelete
  5. Looks delicious! I am wondering how long will the sauce last?

    ReplyDelete
  6. I would love to have some right now. I have seen the noodles before but had no idea how to cook it. Is the shrimp paste sauce quite pungent?

    ReplyDelete
  7. Oh, I love it already! Is the shrimp paste the same thing as hae kor (which they use for rojak)?

    ReplyDelete
  8. A very nice light meal indeed! I have the same question about how long will the sauces last?

    ReplyDelete
  9. I eat this almost every other weekend! Love it very much...your sauce looks so much more delicious!

    ReplyDelete
  10. I have only tasted the yumcha version with the soy dressing. This looks very delicious with all the wonderful sauces. Looking forward to other ways of using the noodles too!

    ReplyDelete
  11. penang version z superb...never ever tried this...love to try it soon....nice pic..

    ReplyDelete
  12. That is a personal favourite as well...

    ReplyDelete
  13. 又一道很有新鮮感得小食。蝦膏我可沒試過,會腥嗎?

    ReplyDelete
  14. Yummy and satisfying! This is something I have been missing so much.

    ReplyDelete
  15. Oh this looks like my kind of food. I must first try to find some of the shrimp paste.

    ReplyDelete
  16. Now I'm really drooling over this one. I wish I can easily get the ready cheong fun here. That would make my breakfast one of the best...sitting on Cloud 9...haha

    ReplyDelete
  17. I like the Penang version too! Also like the one with stuffed preserved radish with mushroom sauce and heaps of pickled green chilly!

    ReplyDelete
  18. I only know the one served at yum cha. This malaysian version looks so much more exciting :)

    ReplyDelete
  19. KL girl in MELB ,
    I grew up with the curry version :) Will do that next!

    Pham,
    Thank you! It is quite similar indeed :)

    Adventures in Domestic Cooking ,
    Thank you very much!

    Rebecca,
    Thank you! I haven't been visiting anyone's blog too :( Thanks for all the tweets :) x

    makcikmanggis,
    Khabar baik makcik, terima kasih. Memang petis tu dibuat dari kepala udang haha.

    CW,
    Thank you! It will last for a good 10 days but it won't last that long lol

    Sonia ,
    Thank you very much!

    rosa ,
    Thank you! Now you must get some. It is a little pungent, still be delicious with just the sweet and chilli sauce.

    Ju,
    Thank you very much! It is hea kor indeed ;)

    Tricia F ,
    Thank you! at least 10 days.

    Jeannie,
    Oh lucky you! Can't really get this in too many places. Thank you! :)

    darren ,
    Thank you! I am now craving for the other versions too.

    Reshmi ,
    Thank you very much!

    penny ,
    Oh I must invite you next time!

    大肥 ,
    謝謝! 會有一點腥但非常美味 :)

    Angie,
    Thank you! Can't you get any over there?

    Yasmin,
    Thank you! Most Asian grocers stock it.

    MaryMoh,
    Thank you! You can always make your own like you did a while back :)

    Cheah ,
    I will do the mushroom sauce version soon too.

    shanshan ,
    Thank you! The Malaysians always have it right when it comes to food lol

    ReplyDelete
  20. Love cheong fun and I always order in dim sum, but didn't know it's available in a packet. Will try to find when visiting Asian groceries next time :)

    ReplyDelete
  21. i literally (and i mean literally) salivated when i saw that picture. it looks DELICIOUS and am planning on buying ingredients tomorrow to make it! keep up the fantastic work, i'm always coming back to check out your recipes! i think you should consider trying out for masterchef :)

    ReplyDelete
  22. this looks awesome. sigh. m hungry. the sauce combo sounds fantastic.

    btw Im not sure if I did what m supposed to do for the MMM. But i did do something. let me knwo if somethigns wrong k.

    ReplyDelete
  23. Yum, favourite breakfast dish, haven't had this for ages! I have a confession to make, I find the Penang version with the prawn paste a bit too strong. But I like the prawn paste in rojak sauce :)

    ReplyDelete
  24. I just stare in amazement at this cuisine I don't know. It's always so fresh, so delicately and happily spiced. And I will go anywhere for a noodle of any shape or form.

    ReplyDelete
  25. I must try to find the rice noodles rolls here....

    ReplyDelete
  26. Looks great and I am sure tastes as good...you wont believe me,was in search of prawn paste recipe,and here you are with the perfect one..thx for sharing and will try soon.:)

    ReplyDelete
  27. Congratulations on your blog!
    I loved everything I saw here!
    God bless!
    Bjs!
    How can I make a visit:
    Link:
    http://receitasdatatialves.blogspot.com/

    ReplyDelete
  28. j'adore tes recettes cela me semble délicieux ma chère amie j'attends ton invitation et merci d'avance
    bonne journée

    ReplyDelete
  29. Mamamia, my favourite! I have to say it's just so difficult to get nice chee cheong fun at the southern part of Malaysia. I love the thick kind of chee cheong fun with a little dried shrimps and spring onion in it. I'm going to try making them soon. So, craving for it! I like it with curry sauce and red sweet sauce, and also fried fish ball. Yummm...
    Regards, kristy

    ReplyDelete
  30. Every time I come here you make me hungry! This looks fantastic and you make it look easy! Way to go!

    ReplyDelete
  31. Encore une délicieuse recette.
    Dommage qu'on ne puisse pas la refaire facilement ici.
    See soon

    ReplyDelete
  32. wow those are some thick noodles!! want to try it~

    ReplyDelete
  33. Harriet from CarltonAugust 5, 2010 at 12:31 PM

    I have tried this in Penang but I think the prawn paste is a little strong so I might try it with just the sweet and chili sauce instead.

    ReplyDelete
  34. I have never seen big noodles like that...at first I miss read and thought they were really intestines.

    ReplyDelete
  35. Oh still is such a wonderful lunch idea! Looks so delicious!

    ReplyDelete
  36. the lacquer spoon ,
    Thank you! I hope you are able to find some :)

    Anonymous ,
    Thank you very much! I hope you will try this and do let me know about the result.
    Do come back as often as you can. I might consider MC if I am able to cry on cue lol

    zurin ,
    Thank you very much mu friend :)

    Thanks for participating :)

    shaz ,
    Haha I grew up eating this and nasi lemak for breakfast. I think the sauce is not for everyone but I love it in rojak, assam laksa and sometimes I put it on toast lol

    Claudia ,
    Thank you very much! I hope you are able to find the ingredients and try out some of the noodle dishes.

    mysimplefood,
    Thank you! I hope you can find them.

    kothiyavunu ,
    Thank you very much! I hope you will try it :)

    Tati ,
    Thank you very much! I will pay you a visit.

    Fimère,
    Merci beaucoup!

    My Little Space,
    Thank you very much! We are lucky to be able to get all different type of choeng fun here :) I love the red sauce too but have no idea how to make that. Do make some soon!

    Pam,
    Thank you very much! It is a simple and delicious dish.

    Nadji ,
    Merci beaucoup!

    mr. pineapple man,
    They are actually very thin sheet of rice noodles rolled up into cigar shape.

    Harriet ,
    Thank you! It will still be delicious. Most places serves only with the 2 sauces.

    Bo,
    They are actually very thin sheets of rice noodles rolled up to that shape :) haha.

    love to eat ,
    Thank you! Make some soon!

    ReplyDelete
    Replies
    1. Hi! I'm so in love with this post it's not funny. I would love to buy some of the noodles but where can I find them? I live in Melbourne too, around Hawthorn area but I'm willing to travel anywhere to get them! Let me know! Thanks xx

      Delete
  37. This looks delicious buddy! I am very curious about the shrimp paste sauce and there is only one way to find out I guess :)

    ReplyDelete
  38. This does look so goo. I've never seen noodles like that, they look awsome! I wish I could try it.

    ReplyDelete
  39. Thks heaps for sharing the recipes for the sauces. I made the sauces to go with my family's light lunch today ie yam cake n CCF. YUM!! AWESOME!! Reaaly taste very similar to the hawker's back in malaysia.

    Susanna, Perth

    ReplyDelete
  40. Is this the same as lee kum kee fine shrimp sauce? the shrimp paste ur referring to is not belachan right?

    ReplyDelete

Please leave a note. I love to know what you think!

press me

3 hungry tummies

My Photo
melbourne, victoria, Australia

linkwithin