vkeong loves good food, travel and photography!
Posts tagged Penang
Clay Pot Apom Manis @ Swee Kong Coffee Shop, Pulau Tikus
Aug 19th
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.
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!
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.
Ketayap (Kuih Tayap) @ Chowrasta Market, George Town
Jul 30th
For a common kuih, Kuih Tayap has many names. Whether called Ketayap, Kuih Ketayap, Kuih Dadar or Kuih Gulung, they all refer to the same thing. This traditional Malaysian snack is actually a rolled crepe filled typically with shredded coconut and palm sugar. Because of its popularity the recipe has been adopted by all races and modified accordingly.
While the Malays and Nyonya alike would prepare the crepe in pandan flavor and use gula Melaka for the sweet taste, a Chinese stall in Chowrasta market, more specifically in front of shop No.3 along Jalan Kuala Kangsar has been preparing the crepe plain filled with white sugar and crushed peanuts instead.
Lor Bak @ Kedai Kopi Seng Thor, Lebuh Carnavon
Jul 22nd
One of the oldest hawker stall in Penang that is still operating can be found at Kedai Kopi Seng Thor @ Lebuh Carnavon. Seng Thor is particularly famous its Lor Mee but I feel the Lor Bak here deserves a better mention. The uncle has been selling his home-made lor bak daily without fail for over 55 years since he was 12. Talk about dedication.
For the uninitiated, Lor Bak is basically a meat roll wrapped with bean curd sheet and flavored with five spice powder. Because of this, it is also known as Ngor Hiang in some other places like KL and Singapore. It is usually accompanied by prawn fritters, “tau kua” (fried bean curd”), Chinese sausage or any other fried seafood. Two dipping sauces are usually there for dipping, one being the gluey and starchy dark soya sauce and the other spicy and sweet chili sauce.
Penang is definitely the place to go for the best Lor Bak on earth, fact. If you think otherwise, well you are wrong lol.
Anyway, a customized platter for one person’s portion at Seng Thor was RM10 that included uncle’s signature lor bak, chinese sausage, prawn fritters and “tau kua” – very traditional and basic.
Siam Road (Jalan Siam) Charcoal Char Koay Teow
Jul 12th
The Char Koay Teow stall along Siam Road, Penang has gotta be one of the best in town. And a good thing about it is you won’t be charged exorbitantly for a plate of Char Koay Teow – something that is supposed to be cheap and affordable but is fast becoming a gourmet priced food just because of huge prawns. But err, if you are a health conscious person you probably need not read any further lol.
Here, my requirements for a delicious plate of Char Koay Teow are fulfilled with flying colors – ingredients are pleasantly fresh, a lot of lard is used (just look at the size of the lard cube), cooked on charcoal flame and brimming with ‘wok hei’. The hardworking uncle would continuously add fresh charcoal into the stove and fan it vigorously to maintain the heat when frying. And to the long debate on whether charcoal flame makes food taste better and in this case produce better ‘wok hei’, I can attest and say “yes, it does”.
