Char koay teow is an institution by itself in Penang. Every decent kopitiam, market, food court and pasar malam (night market) will have at least one stall dishing out greasy portions of this staple to diners from early morning till late night. Char koay teow stalls can easily be identified by the clanging of frying ladles against wok, the unmistakeable aroma and sometimes spicy fumes that could choke nostrils to the extent of inducing bouts of sneezing and coughing.
The basic ingredients are koay teow (flat rice flour noodles), taugeh (bean sprouts), heh (prawns), hum (cockles), koo chai (chives), lap cheong (Chinese waxed sausage), hiam cheo cheoh (chili paste) and eggs. What makes one char koay teow unique from another is the sauce and the add-ons such as crab meat, extra large prawns and mantis prawns. I must say that I am not a fan of extra large prawns in my char koay teow, preferring medium sized prawns with a generous portion of koay teow.
The hawkers have their own secret recipes for the sauce which they jealously guard from their peers. It will take more than a generous amount of money and persuasions, gentle or otherwise, to convince them to part with that secret. Apparently, from what I gathered from years of eating char koay teow, the sauce contains a blend of light soya sauce and fish sauce, among others.
Having said that, the clincher for an irresistible plate of char koay teow is, undoubtedly, how well the hawker is able to control the heat in the wok, which the Chinese calls “tiah khee” or “wok hei”, meaning “Qi of the wok”. Too much and everything in the wok becomes charred; too little will leave the dish with a “half-cooked” essence. Getting the wok to that right temperature is a skill that takes years of practice to perfect.
When I was growing up at Jalan Terengganu in Penang, I used to patronise the char koay teow hawker near the small roundabout at Caunter Hall. It was just down the road from where I lived. We all called him Ah Beng although we never knew for sure if that was his real name.
Ah Beng operated from a tricycle cart parked on the pavement. He used charcoal fire which is believed to make the koay teow more fragrant. Whenever he wanted a bigger flame he would tug on a cord to manually spin a small fan that fed more air into the mouth of the stove, and as a result stirred up sparks and embers that added more drama to his frying antics.
Those days, one could bring an egg or two from home to be added to the koay teow without extra charge even though the hawkers had eggs by the trayful at their stalls. That was exactly what I used to do then to get 20 sen off for a plate of Ah Beng’s char koay teow. Try that now and the hawkers would give you dirty looks and may even refuse to serve you.
I have never had a liking for cockles and chives. My usual order would be “mai hum mai koo chai”. And Ah Beng was always generous with bak eu pok (crispy pork lard) which made it even more palatable. There was little space to sit and enjoy his char koay teow where he plied his trade. I usually ordered take away. He would wrap them in used newspaper lined with a piece of banana leaf.
It has been more than two decades since I last had a taste of Ah Beng’s char koay teow. One day, he just did not open for business. Rumour swirled around on the reasons of his sudden disappearance. I was more concerned with not being able to get char koay teow that I grew up eating anymore. I have since moved on to appreciate char koay teow from other stalls. Like they say, the first is the best. No other char koay teow in Penang can quite compare to Ah Beng’s charcoal fired char koay teow stirred in with an egg brought from home. That was simply delicious beyond words.
Tags: bak eu pok, bean sprouts, Caunter Hall, childhood memories, Chinese waxed sausage, chives, cockles, crispy pork lard, fish sauce, Jalan Terengganu, koo chai, ku chai, lap cheong, light soya sauce, Penang banana leaf char koay teow, Penang char koay teow, Penang char kuey teow, Penang hawker food, prawns, rice noodle, shelled prawns, si hum, stir fried rice noodle, taugeh
Wuan had been telling me about how delicious the hawker food is at Restoran New Hollywood in Canning Garden. We passed it many times too on our way to Ipoh Old Town for lunch but have never stopped there for meals. This typical Chinese kopitiam is located along Jalan Lee Kwee Foh. It was only on last Tuesday that we finally dropped in for breakfast. Since we had a lunch appointment with her parents later, Wuan and I decided to share a plate of char koay teow. The signboard above the stall says Penang Banana Leaf Char Koay Teow.
Penang Banana Leaf Char Koay Teow.
Restoran New Hollywood, Canning Garden, Ipoh.
GPS: N04 36.131 E101 06.564
Wuan paid RM3.30 when our order arrived. It came with vinegared chilli sauce by the side and had the usual ingredients of bean sprouts, cockles and prawns but no chives or sliced lap cheong (Chinese waxed sausage). I am a “mai hum mai koo chai” (no cockles no chives) char koay teow lover. It did not matter to me whether it had chives or not but I would have preferred a few slices of lap cheong to vary the taste. Wuan on the other hand loves si hum in her char koay teow which she happily picked off from the plate. Contrary to the stall’s sign, there was no banana leaf lining the plate. I felt cheated.
My disappointment immediately disappeared when I chewed into my first mouthful. It tasted good although a little on the salty side. The aroma was what I would expect from a good plate of char koay teow. There was no raw smell from the bean sprouts, evidence that it was stir-fried in a well-heated wok. The lumps of egg that stuck to the koay teow made it taste even better.
I did not find any bak eu pok (crispy pork lard) as I picked through the dish. I asked Wuan. It was only then that she told me the food in the kopitiam is pork free. No wonder there were no lap cheong slices as well. This shows that one can cook a good plate of char koay teow without pork lard. It is more important that the sauces are correctly blended and the koay teow stir-fried in a well-heated wok.
I could not get used to having vinegared chilli sauce with my char koay teow. Good thing that it was poured onto the side and not the top. I did not stir it in. That aside, I will definitely drop by again to savour another plate of this halal char koay teow and the other hawker fare in the kopitiam that I have yet to try.
Tags: bak eu pok, bean sprouts, Canning Garden char koay teow, char koay teow, char kway teow, Chinese waxed sausage, chives, cockles, crispy pork lard, eating out Ipoh, halal char koay teow, Jalan Lee Kwee Foh, ku chai, lap cheong, lup cheong, Penang banana leaf char koay teow, Penang char koay teow, Penang char kuey teow, Penang hawker food, prawns, Restoran New Hollywood, rice noodle, shelled prawns, si hum, stir fried rice noodle, taugeh, vinegared chilli sauce
Penang char koay teow.
Wuan and I would patronize restaurants serving Penang hawker food whenever we come across any in the Klang Valley. We were at 1 Utama last weekend and were undecided on what we wanted to eat after we finished watching ASIMO in action. We wandered around and came across a restaurant tucked in a corner and remembered that we had eaten there once a few months before. I also recalled that I had a rice set dish which I thought was too bland in taste.
To play safe, I decided to order something else. The last time I had char koay teow was many many months ago. I have yet to taste a plate of nice Penang char koay teow in the Klang Valley. I ordered that anyway hoping that it would appease my appetite at the very least. I also ordered cincau. Cincau or leong fun is a black grass jelly. It is served thinly sliced in a glass of simple syrup and ice cubes. It is one of my favourite drinks. Cincau is especially refreshing on hot days.
It took a while before the dish was served. The moment it was laid on on the table, I already knew I would not like it. First, it did not have that unique aroma common in a good plate of char koay teow. First and foremost, the koay teow must be stir-friend on a kuali that is well heated which I believed was not the case. The heat is to remove the raw smell of the taugeh (bean sprouts) and bring out the aroma of the other ingredients, especially the egg.
The dish had the usual ingredients like ku chai (chives), si hum (cockles), shelled prawns, taugeh, crab meat and egg. What it did not have were bak eu pok (crispy pork lard) and sliced lap cheong (Chinese waxed sausage). The omission of the last two ingredients kind of contributed to the lack of aroma. Penang char koay teow without the bak eu pok is just not Penang char koay teow.
Sauces also play an important role in making a good plate of char koay teow. I guess it was not well blended. The dish was rather bland and not as spicy as it should be. Char koay teow should be a little on the salty side which is somewhat complimented by the sweetness of the lap cheong slices. This dish was none of those. All said, I would rather forget that I had char koay teow that day. It was a total disappointment and I promised myself that I will never return to eat at that restaurant again.
Tags: 1 Utama, bak eu pok, bean sprouts, black grass jelly, char koay teow, char kway teow, Chinese waxed sausage, chives, cockles, crab meat, crispy pork lard, halal char koay teow, ku chai, lap cheong, leong fun, Penang char koay teow, Penang char kuey teow, Penang hawker food, prawns, rice noodle, si hum, simple syrup, stir fried rice noodle, taugeh