TAIPING CHEE CHEONG FAN
When I was little, there was this nice elderly gentleman riding a motorbike, selling Chee Cheong Fan and dumplings in our neighbourhood. Every morning, without fail, he would yell, “Chee Cheong Fan! Bachang!” and pressed his little black honk. *Peet Poot Peet Poot*
My mother would flag him down and brought along 6 ceramic plates – for my sister, brother, cousin brother, cousin sister, myself and herself (mother). I would helped my mother to carry the plates home, at the same time, watched the elderly gentleman with freckles on his hands, cut the kueh teow up, then mix them with the taucu manis paste, sesame oil, fried onions and sprinkled sesame seed generously. If I remember correctly, it only cost 50 sen per serving at that point of time.
Today, my household, took a stroll down memory lane, remembering the nice gentleman with freckly hands, by making our very own Chee Cheong Fan ala Taiping style.
You would need only four (4) ingredients for this ready-to-eat instant Chee Cheong Fan.
The paste:-
Taucu manis* – Bidor Kwong Heng Sdn Bhd brand
(other brands are not as authentic as this one)
*made of soya bean, wheat flour, salt and sugar
To prepare the paste:-
Use the left over oil from the fried chopped onions, pour the entire bottle of taucu manis and add some sugar to taste. Simmer it.
The garnish:-
Fried chopped onions
Sesame seed
Chinese pasta:-
Packs of Kueh Teow
All you need to do is,
1. Put the kueh teow on a plate (duh) – you may heat it up by pouring hot water over it and then strain it.
2. Pour the taucu manis paste generously and mix.
3. Sprinkle some fried onions and sesame seed.. and….
4. Voila – it is ready to eat!
Easy eh? And today, since it is Deepavali, we had it with curry mutton, courtesy of our very good Indian neighbour.
I had two servings of this during dinner just now… but not after having a scrumptious seafood lunch with Anny + husband, WY and Sekinchan Boy in Telok Gong this afternoon. Look at the size of the giant pissing prawns!!! Thanks, Anny and hubby for lunch!!
My mother would flag him down and brought along 6 ceramic plates – for my sister, brother, cousin brother, cousin sister, myself and herself (mother). I would helped my mother to carry the plates home, at the same time, watched the elderly gentleman with freckles on his hands, cut the kueh teow up, then mix them with the taucu manis paste, sesame oil, fried onions and sprinkled sesame seed generously. If I remember correctly, it only cost 50 sen per serving at that point of time.
Today, my household, took a stroll down memory lane, remembering the nice gentleman with freckly hands, by making our very own Chee Cheong Fan ala Taiping style.
You would need only four (4) ingredients for this ready-to-eat instant Chee Cheong Fan.
The paste:-
Taucu manis* – Bidor Kwong Heng Sdn Bhd brand
(other brands are not as authentic as this one)
*made of soya bean, wheat flour, salt and sugar
To prepare the paste:-
Use the left over oil from the fried chopped onions, pour the entire bottle of taucu manis and add some sugar to taste. Simmer it.
The garnish:-
Fried chopped onions
Sesame seed
Chinese pasta:-
Packs of Kueh Teow
All you need to do is,
1. Put the kueh teow on a plate (duh) – you may heat it up by pouring hot water over it and then strain it.
2. Pour the taucu manis paste generously and mix.
3. Sprinkle some fried onions and sesame seed.. and….
4. Voila – it is ready to eat!
Easy eh? And today, since it is Deepavali, we had it with curry mutton, courtesy of our very good Indian neighbour.
I had two servings of this during dinner just now… but not after having a scrumptious seafood lunch with Anny + husband, WY and Sekinchan Boy in Telok Gong this afternoon. Look at the size of the giant pissing prawns!!! Thanks, Anny and hubby for lunch!!
P/S Useful tips from Anny - to eat crabs on full moon as it is when the crabs have the most eggs (Cantonese: Kou - they are called eggs??). For a crab lover - shame on me for not knowing this!!
Comments
yuin | 11.02.05 – 4:05 am | #
I wonder where the famous Taiping popiah stall is now.
fishtail | Homepage | 11.02.05 – 11:19 am | #
thanks for sharing the recipe, Gina, but where to find the special sauce? aigh … chee cheong fun, my forever favourite …
greenapple | Homepage | 11.02.05 – 1:35 pm | #
Yuin: You are from Taiping, too??
fishtail: Heh. I am not sure as I left Taiping when I was 13. Hardly have the chance to sample everything.
Emma: You can find this in any wet market – just make sure you get the right brand.
Gina | Homepage | 11.03.05 – 3:13 pm | #
huh? nolah, I’m from klang. i mean the one in klang. sorry. got you confused.
yuin | Homepage | 11.03.05 – 5:42 pm | #
I love chee cheong fun too! Especially HK-style. They have different styles of chee cheong fun in different places but every one tastes just as nice.
day-dreamer | Homepage | 11.04.05 – 1:28 am | #
Yuin: Oh.. Klang.. the silly kind of hokkien. Ha ha.
day-dreamer: I guess so. A lot of people are fans of chee cheong fan – One of them is greenapple.
Gina | Homepage | 11.04.05 – 4:18 pm | #
nin nau hia…
yuin | Homepage | 11.04.05 – 4:26 pm | #
Hahahahahahahahahha!! See… so silly kind. Hahahahahhaa
Gina | Homepage | 11.04.05 – 4:33 pm | #
Hi..i love chee cheong fan too..but i prefer mine without the sauce..and i prefer to steam it so that it gets real soft..i also add the oil from the frying of the onions..and light soya sauce..heavenly
Shi Yun | Homepage | 11.13.05 – 12:40 am | #