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This is one quick dish that you can prepare for an easy lunch – the Chee Cheong Fun (豬腸粉). It is literally translated as pork intestine noodles in Chinese because the rice noodle rolls resemble to pork chitterlings. The rice noodles are traditionally made with rice flour mixture, spread a thin layer on a cheese cloth, steam to become a thin layer of noodle then roll it up, similar to pork chitterlings.  

Back home, there was always an old uncle riding a motorbike with big mobile food cart on the bike, calling out “Chee Cheong Fun” around my neighborhood. My family always couldn’t resist not to order from the uncle. The specialty for the Chee Cheong Fun in my hometown, Klang and Kuala Lumpur is the additional ingredients such as the stuffed tofu/vegetables (釀豆腐), meat balls, bean curds are added to compliment the dish. In different area like Penang, the rice noodle are served as simple as mixing it just with shrimp paste.

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Have you ever tried those over-sized pork meat balls? It is a popular Shanghainese dish which is called the “Lion’s Head Meat Balls”. The reason for naming them the “Lion’s Head” is because of the meat balls are made in huge size, about 7-10 cm (3-4 inch) resemble the lion’s heads based on the Chinese legend, while the cabbages look like the lion’s mane.

I like how the meat ball is combined with seasoning and the water chestnut for the extra crunchiness. This time I’ve put in some pan fried tofu into the soup for an extra variety of vegetable in the pot.

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