PenangTime.com: Recipe Guide
CHU YUK 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.
- Broth: 1kg Pork leg bones/soup bones, 300g pork meat, 1 piece crushed ginger, 3 liters water, salt, rock sugar.
- Toppings: 200g Minced pork (marinated with pepper/cornstarch), 100g pork liver (sliced), 100g pork intestine (cleaned), pork lard cubes.
- Noodles: Kway Teow or Yellow Noodles.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Stock: Blanch pork bones. Place in a pot with fresh water and ginger. Simmer for at least 4 hours. Season with salt and a small lump of rock sugar.
- Prep Meat: Marinate minced pork. Slice liver and intestines.
- Assembly: In a small pot, ladle boiling stock. Add minced pork (break it up), liver, and intestines. Cook for 2 minutes.
- Serve: Blanch noodles in separate water. Place in bowl. Pour the meat-laden soup over noodles. Top with crispy pork lard.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The sweetness comes from the bones; avoid using MSG if possible.
- Do not overcook the liver; it should remain tender.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Chu Yuk Fun in Penang and compare flavour profiles.