Every time I heard about Genting Coffee Shop, the very first thing that comes into my mind will be the famous Chee Cheong Fun. Many food bloggers have posted about this hawker food. I just cannot stop myself from introducing once again to you.
Genting Chee Cheong Fun is the BEST Chee Cheong Fun I have ever had in Penang. Of course, this is based on my own preference. To me, it is the best. But to others, it may be not. It depends on people. Most of the time, if I happen to pass by that area during afternoon, I will make sure to get the Chee Cheong Fun back to home.
The stall is running by an old man and his son (I assume). But recently, if you go there and make the order, you can see that it is actually running by the Indonesian maid. The original boss has hired the maid to help them out on the serving and preparing. They are as expert as the owner now. Their Hokkien is good too!
What is so good about this Genting Chee Cheong Fun? It’s the sauce they are using. The prawn paste (Hae Ko in Hokkien)* is thick. According to Steven, they put peanut butter in it to make it thick. What?! Peanut Butter?? Are you sure?? I have no idea. Don’t ask me. If you want to know how true it is, please ask him. Steven’s phone number is 019-xxxxxxx. But frankly speaking, I never taste any peanut butter in the shrimp paste. I have some doubt as well on the statement he made. LOL.
Besides the prawn paste, the chili that they are using is special. It has the dried shrimps inside. The dried shrimps made the chili taste much better since they have the coveted umami flavor (or so-called “fifth taste”). I always asked for more chili.
The Chee Cheong Fun is served in either small or big portion. Small one will cost you RM1.70 and Big one will be at RM2.50.
Sunny Yaw from Big Boys Oven went to Genting Coffee Shop when he was in Penang the other day but he missed this Chee Cheong Fun. Too bad! He had the Chee Cheong Fun in another coffee shop instead. I left a comment and asked him to try out this one when he is here again in December.
* From Wiki, Hae Ko means prawn paste in the Hokkien dialect. It is also called petis udang in Malay. This version of shrimp/prawn paste is used in Malaysia, Singapore and Indonesia. This thick black paste has a molasses like consistency instead of the hard brick like appearance of belacan. It also tastes sweeter because of the added sugar. It is used to flavour common local street foods like popiah spring rolls, laksa curry, chee cheong fan rice rolls and rojak salad.
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