A warm bowl of “Chee Cheong Chok,” translated as Pig Intestines congee, is the tastiest carb-laden comfort food I can eat for breakfast every day.
I had two breakfasts at Chok Kee Porridge Cafe just for their bestseller Chee Cheong Chok!
Chee Cheong Chok is a thick, flavourful congee cooked with pig innards, and pig blood cubes and topped with crispy deep-fried pig intestines.
In the 70s and 80s, Chee Cheong Chok stalls are commonly found at wet markets, Kopitiam, and some Hawker Centres.
Chee Cheong Chok is a hawker food best enjoyed as a breakfast, dinner, or supper treat – hence most of the porridge stalls are open during those times.
Over the years, the number of stalls dwindled – much older retired or died, and their children were not interested in cleaning and preparing the innards.
Only the remaining few famous ones have stood the test of time as the business is passed down from one generation to the next.
Chok Kee Porridge Cafe remains to ply this delicious Cantonese congee with authentic Korchabi in George Town’s China Town.
Murf, who joined me on the eating spree, remembers the lady in the shop who was a little girl helping her father at the stall.
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Push Cart Chee Cheong Chok
In the morning, my mom swears by the pushcart stall on Kuala Kangsar Road (behind Chowrasta Market).
I went looking for it but couldn’t find it and decided to do a site Reece of Chowrasta Market and the surrounding streets.
Instead, I found Chok Kee Porridge Café on Kimberly Street with a queue forming.
Chok Kee Porridge Cafe – History
Chok Kee Chee Cheong Chok stall used to be at Lebuh Cintra.
Penangites call Cintra Street as Jipun Kay and Jipun Heng Kay “Little Japan Street”.
In 2014, The Chee Cheong Chok stall moved to its own premises on Lebuh Kimberley.
The humble, simple, but a little worn shophouse has a history of how their forefathers started the business from a pushcart.
You can see some old photos pasted on the blue ceramic tiled walls.
Bestsellers, without a doubt, are the Chee Cheong Chok and Century Egg Porridge.
The Century Egg Porridge has a thick and creamy consistency.
For me, it was hard to order anything else other than my favorite Chee Cheong Chok.
We spoke to other regular customers, and they say both offerings are perfect.
Chee Cheong Chok Push Cart
Chok Kee Porridge Cafe – Chee Cheong Chok Menu and Price
- Pork Intestine Porridge RM7.00
- Peanut Porridge RM6.00
- Century Egg Porridge RM5.00
- Add On
- Fried Dough Sticks RM1.00
- Egg/Century Egg RM1.00
- Pre-Cleaned Pig Stomach RM25.00
What Chee Cheong Chok to Order?
Chee Cheong Chuk is a Cantonese-style congee with Pig Intestines as its main ingredient.
This might not appeal to you if you don’t eat offal and innards.
However, the owners have expanded to sell century egg and peanut porridge for those who don’t eat innards.
Pig’s innards mean the digestive system’s parts, including the stomach, small intestines, and big intestines (bowels).
The intestines are either deep-fried or boiled.
Sliced Char Siew (barbecued pork) is usually added to the porridge, with sliced spring onion as garnishing.
The white, smooth rice porridge is already flavourful – you can see cubed Pig Blood Curd (solid pig blood) floating in the porridge.
You can choose from two rice congee types – one with Pig Blood Cubes in the porridge or without.
Next comes the chockful of tasty star ingredients of Pig Intestines.
These crunchy morsels of Pig Intestines are sprinkled on top of the porridge before it is served.
Combine this in a deep bowl, and you have the result – an extra crunchy texture to the smooth porridge – an extraordinarily delicious Chee Cheong Chok.
Chok Kee Porridge Cafe – Chee Cheong Chok Menu
Chee Cheong Chok Ingredients
- Boiled Pig Intestines
- Crispy Barbecued Pig Intestines
- Pig’s stomach
- Thickly slice Char Siew (barbecued pork)
- Cubed Pig Blood Curd
- chopped Green Spring Onions
- a dusting of White Pepper
Chee Cheong Chok Ingredients
Chee Cheong Chok Consistency
Everyone has a different preference when it comes to the consistency of porridge.
Not everyone likes the silky smooth Asian rice porridge called Congee, Chok, or Jook.
For the Cantonese people, making Chok is pretty standard in their household.
I have a problem getting the rice: liquid ratio right.
So, when I can eat flavored porridge – I love it all.
- Cantonese Chok
- Thai Jok
- Jakarta-Style Savoury Rice Porridge (Bubur Ayam Betawi)
- Fried Porridge
The consistency of the porridge varies depending on the amount of water or stock your add-in.
I like a medium-thick to medium-thin porridge – with the silky smooth starchy texture of HK-style Congee being the top favorite.
Some people like a thin porridge.
Others like the rice grain to remain mostly intact without breaking up.
The longer the congee sits, the thicker it becomes as it continues to absorb water.
So, stirring on a low simmer is what makes congee is thickened and creamy.
The consistency of the Chee Cheong Chok is smooth and delicate, staying firm even when packed and stirred.
It remains thick and creamy, making it enjoyable to eat later.
Chee Cheong Chok Star Ingredient – Deep Fried Roasted Pork Intestine
I could munch on these Deep Fried Roasted Pork Intestines, but the stall only sells it with the porridge.
The intestine is crispy, fragrant, and has a sweet finish without being chewy.
Chee Cheong Chok Ingredients
How to Prepare Chee Cheong Chok
Chee Cheong Chok may look simple, but its preparation is tedious.
The rice is slowly simmered in a flavorful pork bone broth, requiring long hours of constant stirring and water additions to prevent burning.
Believe me; porridge can burn at the bottom of the pot and ruin the taste.
Achieving that silky smooth consistency is the hallmark of perfectly simmered porridge.
On top of that, there’s extra work involved in thoroughly cleaning the pig intestines.
While the boiled items are straightforward, the crispy barbecued pig intestines require the most effort.
After cleaning, they are strung and grilled until dry, then deep-fried to achieve crunchy crispiness.
Other Types of Porridge
Peanut porridge and century egg porridge were introduced for customers who don’t eat pig innards.
Both porridges have a long history as favorite Cantonese comfort food.
They provide a nostalgic trip down memory lane for those who grew up enjoying these congee varieties.
There’s nothing mediocre about these two.
They offer simple, clean flavors that a mother prepares for her family.
Chee Cheong Chok Big Bowl with all the ingredients and customized bowl. The Kopi is pretty darn good too.
Chok Kee Peanut Porridge
Peanut Porridge has braised peanuts and lean pork as its focus ingredients.
It is served topped with crispy shallots and fried vermicelli.
Chok Kee Century Egg Porridge (Pei Tan Chok)
Another favorite is the Century Egg Porridge flavored with the Pei Tan and Salted Egg fragrance.
You can add the crunchy Youtiao to your porridge.
It is served with julienne young ginger.
Takeaway Taste
I packed a portion of Chee Cheong Chok for my mom in a tiffin carrier.
The congee was topped with chopped spring onions, white pepper, and a drizzle of sesame oil.
The crispy barbecued pig intestines softened while packed, separated from the char siu.
I took my time returning home since I was out for takeout.
My mom loved the smooth, silky porridge, which stayed thick and creamy even after a few hours.
The char siu and crispy barbecued pig intestines were delicious.
Travel Tips: Chok Kee is a popular spot for Chee Cheong Chok in Penang.
Both locals and visitors enjoy their delicious porridge.
Go early, be patient, and expect a wait during busy mealtimes due to limited seating.
Right: Tapao Chee Cheong Chok
Chee Cheong Chok Review
I visited for two consecutive days and brought my friends to try it.
Murf rated the taste a solid 10 out of 10 for authentic Korchabi flavor!
He used to enjoy this dish as a child from the original pushcart on Cintra Street, Penang.
Back then, the ingredients included cubed pig blood curd and boiled, deep-fried pig intestines.
If Murf remembers correctly, sliced char siu was added later as a more luxurious ingredient.
Like a kid in a candy store, Murf wanted all the ingredients and ended up with huge white bowls filled with more toppings than porridge.
The flavor of Chee Cheong Chok is smooth, infused with the smoky taste of crispy intestines.
We loved the porridge, as each spoonful was packed with ingredients.
Adding white pepper and a drizzle of soy sauce enhanced the flavor, allowing for a customized bowl.
I enjoyed my favorite combination of crispy deep-fried pig intestines and char siu, which made me a happy congee girl.
Operating Hours
The stall opens early in the morning.
The banner says 8:30 AM, but we arrived at 8:15 AM, and the shop was already bustling.
We’re just eager and tend to show up early whenever there’s food.
The best time to visit is before 10 AM to beat the crowds and grab takeaways.
Once they sell out, you’ll need to come back the next day!
Chok Kee Porridge Cafe
188, Lebuh Kimberley, George Town, 10200 George Town, Penang
Landmark: Next to Wei Min Medical Hall
Operating Hour: (Mon-Fri) 11 a.m.-4:30 p.m., (Sat & Sun) 8:30 a.m.-2:30 p.m.
Phone: 016-480 0659
Blog Disclosure: This is a NOT sponsored blog post. All opinions are mine. The writer and friends paid for their meal.
