Char Kuey Teow pictures (1 of 5)
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When it comes to Penang hawker food/street food, there are a few dishes that are chart-toppers: Penang Assam Laksa, Hokkien Prawn Noodles, and Char Kuey Teow. It’s hard to decide which one is the most popular, but if you go to Penang, you won’t—and don’t want to—miss these three stellar hawker food.
Char Kuey Teow is basically flat rice noodles stir-fried with shrimp, bloody cockles, Chinese lap cheong (sausage), eggs, bean sprouts, and chives in a mix of soy sauce. A great serving of Char Kuey Teow is flavored not only with the freshest ingredients, but equally important is the elusive charred aroma from stir-frying the noodles over very high heat in a well-seasoned Chinese wok.
The mouthwatering aroma is the “wok hei” or breath of wok. If you’ve been to Penang and walk on streets where there are Char Kuey Teow hawkers, you’ll know what I mean. A great Char Kuey Teow beckons you from blocks away; the tempting aroma fills the air and lure diners in from afar. The very thought of that smell is enough to set my stomach rumbling…(Get Char Kuey Teow recipe and step-by-step picture guide after the jump)
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I did an interview with SilkAir (a wholly-owned subsidiary of Singapore Airlines) a couple of months ago and the article finally came out! If you are flying with SilkAir, you will see the feature on the Sept/Oct 2009 issue of “SilkWinds”–the inflight magazine.
There are some errors in the article: 1) they think I am a *he*, 2) wrong facts about Penang hawker food, which weren’t part of my interview with them. In any case, I can’t complain and am very proud to be featured by a very popular regional airline in Southeast Asia. What’s more, the topic is about Penang hawker food/street food that I take great passion and pride in promoting…(read the full article after the jump)
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During my recent trip back to Penang, I made a visit to my favorite soy sauce factory in Georgetown. Though soy sauce is largely produced and packed commercially now, in Penang, you can still find a few remaining soy sauce factories making their soy sauce the natural way, that is, by hand.
The traditional method–sadly a [...]
Penang Private Tour and Culinary Tour
My family runs a private culinary tour where we take you to sample the best of Penang food plus local culture: hawker food/street food, local wet markets, fruit orchards and spice plantations, belacan (prawn paste) and soy sauce manufacturing plants, Nyonya food, home-stay meals, and more! Click here to learn [...]
Voted as one of the places to go in 2009 by The New York Times, Penang is a popular tourist destination in Asia. My family runs Penang private tour and Penang culinary tour services, catered specifically to foreign tourists and visitors. Unlike other mass-market packaged tours with a van that loads and unloads visitors at various [...]
Penang Assam Laksa–commonly referred to as “laksa” by Penangites–is one hawker food you don’t want to miss if you come to Penang. (Georgetown, Penang is now a UNESCO World Heritage Site.)
This Laksa is not to be confused with the other Laksa–a coconut-milk and curry-flavored noodle dish. Penang Laksa is a noodle dish in spicy fish [...]
It’s durian season here in Penang, Malaysia and there are durian stalls selling this thorny fruit every corner you turn.
While a lot of people consider the smell of durian as “stinky” and “repulsive”–so much so that they are banned in hotel rooms in Malaysia!–I love this king of fruits. (For those who enjoy durian, we [...]
One of the best things about eating in Malaysia is the different kuih available–literally means “cake” but comes in different shapes, forms, textures and could be sweet or savory. Sold by street vendors, hawkers, peddlers and also available in specialty kuih shops, kuih is very popular as a light snack and can be eaten anytime [...]
