the pride of PJ
I love Chee Cheong Fun. In Malaysia, we get quite a good variety of the stuff.
We have the Yong Tau Foo Chee Cheong Fun which comes with Fishballs and other fish-stuffed veggies. And then we have the Hong Kong Chee Cheong Fun which is rice flour rolls with Shrimps and/or Char Siew bits inside. We also have the Teluk Intan variety which comes rolled with potatoes and minced meat. And from up north, we get the Penang-styled dish that's a plain cut rice flour sheets with chilli sauce and shrimp paste. And finally, the most basic of them, is your elementary no-fuss, no nonsense Chee Cheong Fun served with a combination chilli and sweet sauce. And this is the one that I love best.
The reputation of Section 14's Chee Cheong Fun has been legendary. In fact, I've written about this once before about a year back. But I never got to try it until now, simply because they're sold out by 9:00am! Anyway, I've had it twice - most recently during that silly Warehouse Sale that got Mae and I up and about at 7:00am.
Anyway, the secret of this Chee Cheong Fun is definitely in the rice sheets they make. The superiority of a Chee Cheong Fun must surely be in the rice flour mix, which lends this one its smooth, silky texture. In the folds of the rice sheets are bits of poached dried-prawns. The dish is topped with a brown sweet sauce, a chilli sauce, green pickled chillies and garnished with a generous sprinkling of toasted sesame. It's such a simple dish that you just marvel at how something so elementary can taste so good.
The last time I was here, I was practically fighting off some aunties who came in droves to order packets upon packets of the stuff! So this weekend, get up early, take a drive down to Jalan 14/20 in Section 14 and find the Hai Keng Coffee Shop. Just make sure you arrive before 9:00am.
Other Chee Cheong Fun posts: