Whenever I browsed through the beautiful food photos tagged by Eat Out (Sam Ong) in my facebook, it make me craves for Penang hawker food. What captured my interest is the location where the 'hidden gems' are sold. No doubt, yours truly is a Penangnite but people labelled me as 'OPBP' which literally means 'Orang Penang Bukan Penang' due to the fact I'm unfamiliar with the roads over there ( feeling 'pai seh' now).
Eager to try out some of the food highly recommended by Eat Out, I communicated with Sam and finalized on a list of food to explore in Penang. Criz Lai was also invited to join our food excursion. I must admit that I hardly know Sam and Criz but both of them very friendly and well known for scouting delicious and cheap food out of town area in Penang. In fact, they deserve the title 'best food critics' due to their in depth knowledge in food and ingredients. So, this going to be my first meeting with them.
On the day of our arrival, Sam was so kind enough to pick up my friend and I from the Penang Bus Terminal at 5am in the morning (he is definitely a good host). Thereafter, we drove to a meeting point and fetched Criz.
Here, you can opt for a plate of char koay teow with normal egg (RM2.80) or with duck egg (RM3.20). A normal plate of CKT has a few medium size prawns but if you request for extra prawns i.e 5 - 6 prawns, you just pay additional of eighty cents only.The interesting part is the prawns are cooked separately instead of adding into the wok and fried together with the koay teow
.
The Kway Teow are fried using crispy lard in a hot charcoal fire and the finished product has better aroma and taste which is not too salty or oily.
hot heat from the charcoal
**CECIL STREET***
It was only 5.30 am when we arrived at Kedai Makanan Teong Ah in Cecil Street, which is famous for its Duck Egg Char Koay Teow. This stall open for business very early in the morning from 5.30am and finish around 9.30am.Here, you can opt for a plate of char koay teow with normal egg (RM2.80) or with duck egg (RM3.20). A normal plate of CKT has a few medium size prawns but if you request for extra prawns i.e 5 - 6 prawns, you just pay additional of eighty cents only.The interesting part is the prawns are cooked separately instead of adding into the wok and fried together with the koay teow
.
The Kway Teow are fried using crispy lard in a hot charcoal fire and the finished product has better aroma and taste which is not too salty or oily.
If you ordered a CKT duck egg version, the richness of duck egg used give this CKT a richer creamy taste.
We ordered 2 plates with duck egg + extra prawns and 1 plate with normal egg. Each plate of CKT comes with big succulent prawns, cockles and chinese sausages.
the ingredients i.e prawns, cockles, chinese sausages & etc
the uncle.. in action!
skill of frying in a big wok
hot heat from the charcoal
(picture courtesy of Criz Lai)
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