GEORGE TOWN, March 13 — Most of Penang’s hawker fare is usually sold by Hokkiens with the food displaying Teochew, Hakka and Cantonese influences but chee cheong chok is one that is definitely Cantonese.

Chee cheong chok is a thick flavourful congee cooked with pig innards and topped with crispy deep-fried pig intestines.

More than 20 years ago, chee cheong chok stalls were rather common and could be found at markets, coffee shops and some hawker centres but over the years, the number of stalls dwindled, leaving the few famous ones.

Some closed when the hawker retired or died and the remaining few are the ones that have stood the test of time as the business is passed from generation to generation.

The chee cheong chok looks seemingly simple but the preparation is a tedious one that involves hours of slowly simmering the rice in a flavourful pork bone broth for a tasty silky smooth porridge.

Then various parts of the pig such as intestines, stomach, liver, tongue, brains and even the ears are added to the smooth, creamy concoction for added flavour.

On the side, more pig intestines are cleaned out, chopped into morsels and deep-fried to a crunchy crispiness.

These crunchy morsels are usually sprinkled on top of the porridge before it is served, thus adding an extra texture to a smooth concoction. The congee is then garnished with chopped spring onions.

The flavour of a chee cheong chok is one of smooth, silky porridge infused with strong porky flavours that the crispy intestines seem to enhance.

Depending on the stall, some serve up congee that has a strong pork smell from the intestines while some are mildly gamey but taste just as great.

The hot humid weather in recent weeks here means it is a good time to try out the chee cheong chok as the Chinese believe that when the body is over-heated, it is best to eat porridge that is not as “heaty” e.g. fried food.

Chee cheong chok is often enjoyed as breakfast or dinner/supper which is why most of the porridge stalls are open during those times.

Here are the few remaining stalls that still sell rather good chee cheong chok:

Chok Kee Porridge Cafe Kimberley Street, George Town GPS: 5.417072, 100.331736 Hours: 12.30pm-4.30pm

This chee cheong chok stall used to be at Cintra Street before it moved to its own premises in 2014 and now they have also expanded to sell century egg porridge and peanut porridge for those not so inclined to try the chee cheong chok.

New Lane Chee Cheong Chok off Macalister Road, George Town GPS: 5.414999, 100.326541 Hours: 4pm-8pm

This stall is so famous, it actually doesn’t need an introduction. New Lane is a popular hawker centre frequented by tourists and locals alike and the chee cheong chok stall is easily spotted by the rows of pig intestines hanging at the stall.

Chee Cheong Chok stall Jalan Kuala Kangsar, George Town GPS: 5.414999, 100.326541 Hours: 7am-11am

This is another famous stall mostly frequented by locals especially those doing their shopping at the wet market along the street. It is located right behind the Chowrasta Market so the stall which has been around for over 80 years is usually crowded. Again, it is very easily spotted by the pig intestines hanging at the stall.

Hing Kee Restaurant China Street, George Town GPS: 5.418052, 100.339643 Hours: 7am-11am

This restaurant has also been around for more than 50 years and till today, it still continues to serve flavourful chee cheong chok as well as their own roasted pork. Instead of hanging pork intestines at the stall, they hang rows of glistening BBQ pork which is served with their chee cheong chok for an added boost in flavours.

Chee Cheong Chok stall Air Itam Market GPS: 5.377305, 100.274904 Hours: 7pm-10pm

This is another roadside stall by the main road of Jalan Paya Terubong. It is only open at night for dinner. This stall also offers extra BBQ pork to add to the porridge.