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|Char Koay Kak and Tong-Sui in Air Itam, Penang|
|Written by Administrator II|
|Wednesday, 13 July 2011 08:28|
By CK Lam
My latest food outing had me patronizing the Char Koay Kak stall located along the bustling Air Itam road. There is an upbeat vibe to this road with many hawker food stalls selling fried buns, tantalizing Assam Laksa and curry mee.
The pieces of koay kak (rice cakes) are stir-fried in a huge flat wok with oil, chye por (preserved vegetable) and dark soy sauce. After a few quick stirs, bean sprouts and egg are added in followed by the chili paste which gives the dish a tinge of spiciness. All the ingredients combined well, adding in flavors to the koay kak. I personally like the texture which is slightly chewy and not as hard in comparison to other stalls.
The Char Koay Kak is made robust with the adding in of the egg. Chicken egg is often used but some customers prefer to have a duck egg instead as it further enhanced the aroma and taste of the Char Koay Kak.
The stall is usually surrounded with people, all waiting for their takeaway Char Koay Kak which is wrapped in a cone lined with banana leaf.
It won’t be difficult finding this Char Koay Kak stall with the noticeable smoke and aroma wafting around the area.
Next to the Char Koay Kak stall is another food stall selling Tong-sui (sweet dessert). This stall sells a variety of sweet soups including the green bean soup and the peanut soup.
Char Koay Kak & Tong-Sui
Business Hour: Evening till late in the night
Written by CK Lam, food blogger and editor of http://www.what2seeonline.com ; featuring the Best of Penang Food. She constantly combs Penang for the best gastronomical delights and loves promoting Penang Cuisines, Culture and Heritage.
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