Char Koay Kark
(this plate of koay kark contains no pork or lard)
A long time ago, a huge packet of char koay kark only cost 50 sen. Packed in banana leaves, it can feed two persons. And back then, char koay kark is only sold wherever there is a Chinese opera show going on. Back then, there aren’t many hawkers around Penang. Anyway, most families cannot afford to eat out as often as nowadays.
Now, a plate of char koay kark cost RM3. It comes with two prawns, some fish balls, Japanese crabsticks, egg and of course, koay kark and beansprout. What makes a koay kark good is the chai por, a kind of preserved vegetables. Another thing is the koay kark must be chopped into even sizes and does not taste mushy.
Koay kark is made of rice flour mixed with water and steamed in a huge block. Then, it is chopped into squares. After that, it is fried in almost the same way char koay teow are fried. However, char koay kark must have the important ingredients of lard and chai por.
There are a few spots for great char koay kark.
Morning - Macalister Lane coffee shop. If you pass by Macalister Lane, you will sure spot the stall.
Afternoon - The koay kark above is brought from the Batu Lancang wet market. There are a few stalls there but the best is the no. 33 stall, just at the entrance of the hawker centre. A couple, both short and fat run this stall.
Night - There is one char koay kark stall which stands alone along Jalan Burmah, near Lightstyle shop. If you wish to eat, you have to stand there and wait for your plate of koay kark. Then, cross the busy Jalan Burmah to Jalan Tavoy coffeeshop to eat it. Sounds very troublesome? But a lot of people do that because the koay kark is good and so are the foods in Jalan Tavoy coffeeshop. So, to have the best of both worlds, people do not mind to carry their plate of koay kark to cross the road. Even when it drizzles (a plastic bag will be given to cover your food).
Coming up tomorrow - Chinese pasembur or called cheh hu (raw fish) in Hokkien.
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March 1st, 2005 at 11:30 pm
3 bucks there, anywhere upwards from 4 bucks here in KL
March 1st, 2005 at 11:31 pm
I am drooling again.
I am so hungry.
I haven’t eat since this morning 5am’s breakfast.
March 1st, 2005 at 11:41 pm
Wah, prawns and crabsticks in Kuey Khak ah? Very luxuriant lah you Penangites.
March 2nd, 2005 at 12:25 am
Hi there. Came upon your blog - really enjoyed the posts …especially the food bit!!
Will definitely make my way up to Penang the next time I make a trip home.
March 2nd, 2005 at 12:56 am
Yummy! I think I will pay Penang a visit soon after reading your blog. You are doing great for Penang tourism =)
March 2nd, 2005 at 1:48 am
wah…so many things inside? but I still prefer the simple olijina wan, with chai-po and egg and bean spout and gao-choy (long thin green vege).
March 2nd, 2005 at 1:48 am
Sleeping Princess - Ya hor, must ask the State Gov to pay for my website liao, like dat.
Irene - please do, Penang has the best food around.
James - now everything also can kah liew (tambah ingredients). As long as you got money.
Jason - Wei, you siao or wut? Starving like that can only give gastric problems.
Izuan - yeah, Penang is still quite cheap compared to KL/PJ.
March 2nd, 2005 at 2:04 am
Yeah, yeah, twinsmom - i like mine without egg oso. And yes, yes, lots and lots of chives (the vege).
March 2nd, 2005 at 4:32 am
Oh my…. glorious food! My family (or maybe kelantanese) call it chai tao kui.
The ah-pek whom I used to buy from bo-liao loh. So sad. There are a couple of stalls in china town but definitely can’t beat the a-pek’s.
March 2nd, 2005 at 4:03 pm
I like it with ‘chai por’, in KL they don’t put chaipor one
March 2nd, 2005 at 4:23 pm
Hohohoho…tonight pasar malam got koay kark, yeah yeah yeah…
March 2nd, 2005 at 11:02 pm
i tried this few years ago while in Penang. So yummy. tomorrow got a friend flying in from Penang to Singapore. Maybe can ask him to tapow. yum yum… i love anything with chai por.
March 16th, 2005 at 8:43 pm
Recipe please? pretty please? I gian wanna eat this leh….. Haven´t eaten it for years now. Kiam sia lu ah