I guess there’s a first time for everything - tried fried chee cheong fun at the Bangsar weekend farmer’s market. “Chee cheong fun” are fat, wide rolls of steamed rice noodles, usually served with slatherings of “hoi sin” sauce and, depending on where you are: prawn paste (in Penang), savoury beansauce (Ipoh), sweet bean sauce (Kuala Lumpur), spicy chilli paste (Singapore) or sesame paste (Hong Kong).
This Sunday, I came across another way to serve “chee cheong fun”: fry it Chaozhou-style with lots of
beansprouts, chives, fresh cockles and egg. The noodles were seared over high heat in vegetable oil, flavoured with garlic, both dark and light soy-sauce, before the other ingredients were chucked in. It’s served hot, topped with a fried egg. Sometimes, the simplest fare is the tastiest.
Price: RM7 (US$1.70)
Where: Bangsar Village Sunday Farmers’ Market, Jalan Telawi, Bangsar.
When: 3pm till 8pm, every Sunday
Another stall which caught my eye at the farmers’ market was one selling all sorts of Cantonese dim sum - the more rustic sort which one usually finds in neighbourhood eateries and hawker centres in Singapore and Malaysia, not the HK-style yum cha restaurants. Not sure about the taste, but will try next time. The dim sum goes for MYR1 (US$0.25) each.