The Dead Cockroach: Duo Ji Famous Chee Cheong Fun @ Chinatown Complex Market & Food Centre

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This is actually an accidental find.

I was walking through the food centre when I stumble across this particular section where all the stalls have yet to open except this one.

It was quite early then, around 7am. The place was dark and the only lights available came from this stall. There were no customers so I walked up to see what they have to offer. Apparently, they sell chee cheong fun (rice rolls) and yam cake ($1.50/$2/$3).

Perhaps, it is a psychological thing; the morning was chilly and having piping hot chee cheong fun that is freshly out from the steamers seemed like the ideal thing to do. I decided to order a $2 plate to try.

The lady took out one and a half rolls of chee cheong fun from the steamer and began snipping away diagonally with a pair of scissors.

They were then drizzled with soy sauce and fragrant oil followed by a splash of sweet sauce and chili sauce. A handful of toasted sesame seeds is scattered on top as a finishing touch .

Unlike the Hong Kong-style where the skin is freshly made at the stall, the Singapore version is usually factory supplied. However, I am not too fussy about my chee cheong fun as long as they are reasonably soft and supple.

Duo Ji's chee cheong fun are springy to the bite and resilient.

The highlight, however, has got to be the chili sauce which adds depth of flavor to the dish. Now, what could be the secret ingredient that makes the chili sauce taste so good? I highly suspect it to be hae ko (prawn paste) but it could be anyone's guess since the auntie is tight-lipped about it.

You have to make an effort to come early for a plate because they only get enough stock from the supplier to sell out in a couple of hours. I am already planning a revisit just for the chili.

It is that good.