Recipe: Curry Pig Skin with Chee Cheong Fun (咖哩猪皮猪腸粉)

Menglembu is a quiet and peaceful town in Perak, Malaysia. Interestingly, when you drive towards this town, you will see a few giant peanuts at the center of the roundabout. Once upon a time, there was a hidden food haven named Ma Chai “Twins” Chee Cheong Fun (CCF) which was one of the must eat food. The uniqueness of this CCF was that you can choose your favourite side dishes, such as sambal petai, sambal cockles, curry pig skin, wild boar curry, fried chicken and many more, as add-ons.  To make this dish even more flavourful, it was garnished with fried shallots and sesame seeds.  Sadly, when we returned to Menglembu recently, we discovered that the business has since closed.

Well, well… Now that we cannot taste this in Menglembu anymore, I was inspired to recreate this Curry Pig Skin dish to go with Chee Cheong Fun to continue our fond memories of this dish.

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Serves 3 to 4 persons 


10 pieces Chee-Cheung-Fun 猪腸粉 (cut into strips)

1 pack baked pig skin

10 long beans (cut to 1-1/2 inch)

3 tablespoons curry powder

1 teaspoon turmeric powder

1 tablespoon minced ginger

1½ tablespoons minced garlic

2 tablespoons chopped shallots

Some Curry leaves

3 Lemon grass, cut into 3 sections

1-inch Belacan, toasted

800ml stock/water

150ml coconut milk

2 tablespoons cooking oil

Salt & sugar to taste

Garnishing (Optional)

Fried Shallots

Sesame seeds, toasted

Fried dried shrimps


  1. Soak the pig skin in water for about 15 minutes.
  2. Once it has softened, cut them into bite sized pieces. Set aside.
  3. Heat a pan and add in the cooking oil.
  4. Add in ginger, garlic and shallots. Fry till fragrant.
  5. Add in the toasted belacan, curry leaves, and lemongrass. Fry for a couple of minutes or till fragrant.
  6. Add in the pig skin and stir-fry for a minute.
  7. Pour in the stock/water, then cover and simmer on medium-low heat for 10 minutes.
  8. Add in the long beans and simmer for another 10 minutes or till the texture is to your liking.
  9. Remove the lid, then add in the coconut milk, salt, and sugar to taste. Continue to simmer until the gravy is slightly thick.
  10. Serve with Chee Cheong Fun and top with your garnishes (if any).

Mummy's Kitchen

Hi! My name is Josephine Go. I blog at in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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