Chee Cheong Fun is a dish that’s found in many places in Klang Valley. However, most versions here are of central region, where the sweet sauce is watery, or that they are served with curry, and most of the time, together with yong tau foo, which admittedly I’m also a fan of.
chee cheong fun stall at Restoran O&S
However, being from Penang, my favorite version of chee cheong fun is still the version served up north on the Pearl of the Orient – a version that’s ultra simple – just the rice noodle roll with sweet, thick, dark sauce that’s not entirely unlike rojak sauce, and then topped with sesame and fried shallots with a side of sambal. (edit: of course it’s also with prawn paste, this was something I failed to mention)
I also like mine still rolled instead of unwrapped (the usual way of serving)
While you get them readily on Penang island, my go to in Klang Valley is the little stall at Restoran O&S at Taman Paramount in Petaling Jaya.
For RM 2.60, I get my serving of proper chee cheong fun that hits all the spots. The sauce is thick & flavorful with a hint of peanut butter (perhaps?) and not overly sweet at the same time. The chee cheong fun itself too is soft and smooth as it should.
The restaurant gets busy over weekends, be prepared to share tables.
On my first visit to Kelantan, we managed to try two meals outside of the “kenduri kahwin” that brought us there, first was the nasi kerabu Liniey, and the second was this quintessential Malaysian breakfast set at Kedai Kopi Wah Mui.
Kedai Kopi Wah Mui, Kota Bahru
This little old school restaurant is located by the main touristy area of Kota Bahru (if you can call it a touristy area at all), just across the road from Muzium Diraja Istana Baru, or the royal museum of Kelantan, a place Sultan Yahya Petra lived from 1939 to 1960. Worth visiting if you’re into a walk down the memory lane for a bit.
Anyway, back to this kopitiam.
Kedai Kopi Wah Mui is operated by a Chinese owner, but the Kelantanese way is such that everyone is a customer so long as halal food is served, and in this case, it is.
I ordered the simple classic mix of roti kahwin (toast with kaya & butter), half boiled eggs, and kopi ais for some afternoon tea time indulgence. It was simple, and for the lack of a more sophisticated word .. tasty! Love the richness of kaya, how the eggs are executed perfectly, and crispy toast bread.
roti kahwin, telur setengah masak, and kopi ais
If you want a simple 1 Malaysian breakfast (or afternoon snack) and a good cup of coffee at Kota Bahru, this won’t be a bad choice.
Address: Kedai Kopi Wah Mui 1448, D1, Bandar Kota Bharu, 15000 Kota Bharu, Kelantan GPS: 6.133082, 102.237111 Hours: breakfast and tea time
Welp, it’s been almost three years since I last have an entry on cooking, I guess it’s not better time than now to put in one of my favorite dishes mom used to cook when I was a boy – Nyonya seafood curry with salted fish bone. This really came about because I managed to get some really big whole salted fish from the Filipino market in Kota Kinabalu.
ingredients for seafood curry pot
As the name of the dish suggests, this is a classic Penang style Nyonya dish. Unlike normal curry dish, the presence of salted fish bone gives it a better taste character that’s much better than salt ever would. It is also a dish that has pretty much everything in it – vegetable, seafood, santan, and with steamed rice, makes a whole meal.
blending onion, ginger, garlic
Anyway, here’s the ingredient list of the version mom makes:
1 KG prawns and/or other seafood (mussels for example)
2-3 pieces of salted fish bone (kurau fish preferred)
1 clove garlic
1 inch ginger
1/2 dozen cili padi
curry paste (best if you can get them from morning market)
1 tomato, 1/2 dozen lady’s fingers, 1 brinjal
2 packets of coconut milk
3-4 spoon cooking oil
“tumis” chili paste with oil, and then add seafood
clean and soak salted fish bone for 10-15 mins
grind up onion, ginger, garlic, and cili padi to a paste
heat up oil and fry the paste for a minute
add curry paste to the mix, stir for another minute
add salted fish, seafood and stir until slightly fragrant, perhaps a minute or so
add vegetables, stir for another minute
add santan, bring to boil for a couple minutes
cut up spring onion and add to the mix (for looks only lah)
add vege and santan next
Remember to serve this with a nice plate of steamed rice, low carb diet be damned.
viola, it’s all done, seafood curry with salted fish bone
I promise to not let another 3 years passed before putting up another recipe on this blog, and this is in fact, the 100th. You can find more of my simple recipes here.