It has been quite awhile since we last set foot into the infamous “New Lane” in Penang. Our recent venture bore us 2 new finds, one a “Tang Yuan” road side stall and two a Chee Cheong Fun with its origin from Teluk Intan.
The Tang Yuan stall is said to have been operating for the past 2 years in the coffee shop opposite the from where they are now. They are easy to find, just near the Sunway Hotel exit. Their Tang Yuan is soft and smooth with the texture of “Muar Chee” and their feelings are quite well balance in terms of texture and taste, goes very well with the Tang Yuan dough texture. Will be back to try the other variants of soup and feelings.
My pick or favourite would be the Ginger syrup and Osmanthus Flower(桂花) a.k.a Sweet Olive syrup. The Osmanthus syrup (shown below) was fragrant and lite, almost like drinking nectar. My Gill like the soy bean soup version cause she is “nuts” person. The white caloured soup was also lite and a hint earthy taste and bean curd skin flavour.
The second find of the night was the Teluk Intan’s(Ansun) famous Chee Cheong Fun. They just started business in the New Lane Cafe just about a month ago and are now working hard to promote the availability of the ”Ansun” chee cheong fun in Penang.
The chee cheong fun are made fresh, thus I had the opportunity to photo-document down the process of making the famous chee cheong fun.
The steaming contraption seen here assists the entrepreneurs to mass manufacture chee cheong fun in matters of minutes. The traditional way is sheet by sheet manually on a piece of cloth and steamed till cooked.
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