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.