One of the famous Penang hawker food is chee cheong chuk which is located at New lane. It is Cantonese style congee with pig intestines as its main ingredient. The intestines are either deep-fried or boiled. Chopped char siu (barbecued pork) is usually added to the porridge with spring onion thrown in as garnishing. I prefer the deep-fried intestines for its aroma and crunchiness. The boiled intestines can be a little chewy at times.
The taste of the porridge differs from hawker to hawker depending on how the intestines are prepared. I was told that the better tasting intestines are those that are not thoroughly washed so as to retain its natural pungence that reeks slightly of urine. I am not fond of that smell. That is why I am selective of the hawkers I get my chee cheong chuk from.
Price : RM 3.80