Frying skill aside, two of the main differences betweeen a good and normal Char Koay Kak are the cooking oil and soy sauce used. In the old days, Char Koay Kak stalls used only lard to bring out the most of the aroma and flavor. As time goes by, people get increasingly health conscious leading the hawkers to substitute the usage of lard with vegetable cooking oil.
Chan Kok Ming‘s Char Koay Kak at Batu Lanchang‘s market food complex is one of the hawkers who have heeded the call. He has since changed to use a mix of lard and Neptune cooking oil instead of some cheap sub-standard ones.
The Char Koay Kak here can be ordered either plain (without egg and seafood) or with seafood, with the latter priced at RM3.20 a plate. Three kinds of seafood included are prawns, fish ball and crab filament sticks (not really a real seafood but yeah…)
Frying skill aside, two of the main differences betweeen a good and normal Char Koay Kak are the cooking oil and soy sau...