PenangTime.com: Recipe Guide
CHEE CHEONG FUN
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- 1 packet fresh rice noodle rolls (Chee Cheong Fun)
- 2 tbsp shrimp paste sauce (hae ko)
- 2 tbsp sweet sauce (tim cheong)
- 1 tbsp chili sauce (optional)
- toasted sesame seeds for garnish.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Steam the Rice Noodle Rolls: If the rice noodle rolls are hard, steam them for a few minutes until they are soft and heated through.
- Prepare the Sauces: In a small bowl, you can mix the sauces together or serve them separately. The classic Penang style involves a trio of sauces.
- Assemble the Dish: Cut the steamed rice noodle rolls into bite-sized pieces and place them on a plate.
- Drizzle with Sauces: Generously drizzle the shrimp paste sauce, sweet sauce, and chili sauce over the rice noodle rolls.
- Garnish and Serve: Sprinkle with toasted sesame seeds and serve immediately.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The quality of the rice noodle rolls is important; they should be soft and smooth.
- The combination and ratio of the sauces can be adjusted to your personal taste.
- Some vendors also add a sprinkle of fried shallots for extra crunch and flavour.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Chee Cheong Fun in Penang and compare flavour profiles.