*~Riceballz~*

Being a Teluk Intanese born and bred, chee cheong fun is quite a staple diet to me. I have never realized that there are different chee cheong funs out there that taste so different from those I always had. Imagine my culture shock the first time I taste chee cheong fun outside my hometown, it was so different, (and so lacking sometimes!) no matter if you are talking about taste, texture or even the temperature.

The two most popular types or variation of chee cheong fun sold in my hometown are these two:

1. Chee cheong fun with “liao” with fillings consist of fried dried shrimps (hebii) and sengkuang (turnip is that you?) with sauce and spices. (The one with more dark spots in the picture)
2. Chee cheong fun with crunchy fried dried shrimps fillings garnished with chopped spring onions. (The fairer one in the picture)

Both types are fairly popular, with the first variation served with pickled green chilies widely known as what outsiders called the “Teluk Intan Chee Cheong Fun”. Both variations of chee cheong fun is good enough to eat on its own, although taste-wise, the former is more flavourful, whereas the latter is blander.
While I prefer to eat them on its own, different folks have different styles of eating chee cheong fun. Some like to eat their chee cheong fun drizzled with sauce and gravy. Some of the more popular sauces and gravy includes:

1. Chilli sauce of hot sauce (lat jiu jeung or lat jeung)
2. Sweet sauce (tim jeung)
3. Mushroom gravy (tung ku chap)
4. Curry gravy (kali chap)

Although I must say that, chee cheong fun with sauce and sprinkled toast sesame seed is mainly consumed for breakfast, whereas for supper, chee cheong fun is eaten as it is.

Although it is not wrong to drizzle sauce onto your midnight supper of chee cheong fun, after so many years of eating chee cheong fun in Teluk Intan, I have this faint idea why this is practiced.

Coming up soon: Teluk Intan Chee Cheong Fun (Part II)

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