The Char Koay Kak stall at Macalister Lane, currently run by the Eoh sisters has been around for 40 years. Since taking over from their father’s helm 30 years ago only one thing has changed in their Char Koay Kak – oil.
During the old days pure lard was used as the base frying oil to produce perhaps the most aromatic and delicious albeit unhealthy Char Koay Kak. But as time goes by, people have become more health conscious so most of the oil used by them currently is mixed with vegetable oil. Other than oil, the other ingredients crucial enough to affect the Char Koay Kak’s taste are the quality of chai poh (salted radish), carrot cake as well as the dark soya sauce.
For the carrot cake, the Eoh family used to make their own – using a recipe which they learnt from a close relative. But due to time and manpower constraint, they have now reverted to sourcing it from the same relative who decided to take up the business. For your information, most Char Koay Kak stalls in Penang also source their carrot cakes from this family.
Despite being soft and silky smooth in texture, the carrot cake (made with rice and corn flour) is tasteless and still need to depend on the dark soya sauce, chili and chai poh for the flavor. The dark soya sauce is normal but improved with extra seasoning while the chai poh and chili are bought fresh from the market everyday.
And of course skill and experience have to be counted for as well.
At RM2.30 the portion is reasonable, served on a banana leaf and always fried with egg, bean sprouts and Chinese chives unless stated otherwise when ordering. And if you noticed, the koay kak has a longer and slimmer shape compared to the usual, which is short and squarish. I feel this is a trademark for them when it comes to slicing the carrot cake.
Anyway, for a simple Char Koay Kak this is good enough for me. A right level of seasoning is achieved, doesn’t feel too oily and the crunchily fresh bean sprouts is always enjoyable. Service is fast despite the brisk business.
For those looking for an equally good Char Koay Kak but topped with more cholesterol goodness – I highly recommend Chan Kok Ming’s Seafood Char Koay Kak at Batu Lanchang market’s food court. Just don’t expect the same level of pricing though.
94C, Macalister Lane (between Seow Fong Lye and Kim Lee coffee shop)
Business hours: 7.30am to 1pm daily. Closed when Seow Fong Lye is closed (usually once a month, on weekday)
GPS Coordinates: N5 25.030 E100 19.745
Right on. The Batu lanchang one has always been one of my personal favourite, alongside the many good eats in the market. The nasi tomato, pasembur and CKT.
This is good, but I felt that the char koay kak lacked in wok hei. And the wait is rather long when the place is packed. Almost the same as the CCF.
.-= J2Kfm´s last blog ..Genting Highlands Food #101 – Go Eat @ Gohtong Jaya Instead !!! =-.
Looks really good. There’s not really much choice here in KL apart from the one in Jalan Pasar. Oh…maybe time to head there for supper.
.-= JD´s last blog ..Hokkien Mee @ Kim Lian Kee, Petaling Street =-.
I tried the one at Jalan Pasar already and it taste real good:) I bet this one is as good as the one I tried judging from the look of it.
.-= wyyv´s last blog ..Kam Hin @ Kuchai Entrepreneurs’ Park =-.
the koay kak here is good :)
.-= samlee860407´s last blog ..Daorae Korean BBQ Restaurant – Penang =-.
I feel they should add some seafood to make it better than good loh
How does it compare to the one at Kimberley Street which uses wood?
hi Owet, I know this stall but haven’t tried it yet.. maybe sometime later
thanks for reminding!
I like this char koay kak in Penang! Hey, thanks for your blog ! Keep up the good work!
Should try the one at lebuh nipah, Taman Lip Sin Old Market.
The stall is at road side beside Indian new paper stall, not the one with motorbike.
Some time he when to Super Tanker where his sister cook there.
Must cook with egg and sambal.
p/s: Sometime the flavor run, i don’t know why.
Time : Morning only