Tagged by: Hawker Food

Mantis Prawn Char Koay Teow @ Sin Guat Keong, Kimberley Street

The Char Koay Teow stall outside Kedai Kopi Sin Guat Keong is one of the oldest in Penang that has been around for more than half a century. Currently manned by Ah Sean, the stall was actually started by his father, which was later passed on to him. Besides being the pioneer to include mantis prawns in their noodles, they are also one of the four ‘Kings’ (King of Seafood) I mentioned before at Sky Emperor Chicken Feet Koay Teow Soup post.

char-koay-teow

Here, a plate of ‘keh liao’ Char Koay Teow is RM5 and above, depending on how much additional toppings requested. Compared to the other Char Koay Teow in Penang, this one tasted a bit moist and had a strong, sweet seafood flavor. One plate is always not enough for me. But if you like your noodles drier you should notify him when ordering.

The Char Koay Teow stall outside Kedai Kopi Sin Guat Keong is one of the oldest in Penang that has been around for more...

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‘Keh Liao’ Penang Hokkien Mee (Prawn Mee) @ Old Green House, Burma Road

Old Green House restaurant (老青屋) is a popular place among Penangites to have Hokkien Mee (or Prawn Noodle in other Malaysian states) either as dinner or supper. Although the noodle is also available in the morning at another ‘day shift’ stall, most of the working people only have the opportunity to savor it after working hours in the evenings. There is also a saying that they are actually catering to the group of late night goers, who crave for a bowl of hot noodle after partying into the night.

prawn-mee

Besides being tasty, another reason it is popular is because you can ‘keh liao’ (request extra toppings) like roast pork, meat balls, braised egg, Chinese sausage, chicken feet, shrimps and etc. For those who are game enough to try, even pork intestines and pork skin are available too.

Old Green House restaurant (老青屋) is a popular place among Penangites to have Hokkien Mee (or Prawn Noodle in other Malay...

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Clay Pot Apom Manis @ Swee Kong Coffee Shop, Pulau Tikus

Apom Manis is a common food in Penang originating from India that resembles crepes, popular for breakfast or just snacking. One of the oldest apom manis stall in Penang that is still operating can be found at Solok Moulmein in Pulau Tikus. It all started back in 1920 and the family-run business has been operating at Swee Kong Coffee Shop every morning faitfully for the past 80 years.

apom-manis-stall

The current owner, Mr.Ravi inherited the trade from his father and currently, he is assisted by his cousin (in pic) and brother since. And do you know that their apom manis is so delicious that the Sultan of Pahang actually flies them into his Majesty’s palace once a month? Doing what else other than becoming his Majesty’s personal apom manis cook!

apom-pots-on-stove

Besides the apom manis’ tastiness, one of the reasons to visit this stall is to witness the preparation process. The apom manis here are still made according to centuries-old tradition, using charcoal stove and clay pots instead of gas heated steel pots. You simply won’t see this sight anywhere else in Penang, or even Malaysia.
And although sturdy looking, these custom made to order clay pots could only last at most for 6 months when the moisture in the clay expands so much it ultimately cracks the pot.

Apom Manis is a common food in Penang originating from India that resembles crepes, popular for breakfast or just snacki...

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Sate Zainah Ismail Best Satay In Town @ Jalan Keramat, KL

As you might already know I am desperately looking for a satay in Klang Valley that could rival, and perhaps even better than those that I had in Singapore which I hate to admit is still the best I ever had to date. So when two of my fellow readers recommended Sate Zainah Ismail at Kampung Datuk Keramat, I immediately went looking for it.

ismail-satay

For a first time visitor, Dato Keramat could be confusing to navigate but thanks to my GPS device we found the restaurant with relative ease. Zainah Ismail could be easily identified by the smoke and satay fragrance constantly oozing out of one of the wooden restaurant.

satay-grills

Five satay grills are used here and the satays are actually grilled by stages. The satays do not stay on one grill from raw to cooked. Instead, they are transferred to the next grill once a particular ‘doneness’ is achieved.

grilling-satay

The innermost grill you see manned by an elderly uncle is where the raw, marinated skewers are barbecued first then made sure fully cooked at the foremost grill. There are only two types of satay here: beef and chicken priced at RM0.70 each.

As you might already know I am desperately looking for a satay in Klang Valley that could rival, and perhaps even better...

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