Ah Leng Char Kueh Teow@Jalan Dato’ Keramat, Penang

comprare cialis senza ricetta Veneto Demona: Who wouldn’t think of Char Kueh Teow when the word “Penang” comes up. Heck, even the locals themselves debate on which CKT is the best in town. That shows just how many CKT stalls there are in Penang, all frying their best-est to be the labelled the most “hoh-chiak!” in this food haven.

source site I definitely can’t comment much on which stall’s the better one as this was the only stall that I’ve tried so far… which was GOOOOOODDDDDD.

Our local colleagues raved about the famous Ah Leng (name of the chef) Char Kueh Teow and his superhuman abilities to make this humble dish oh so slurpilicious. The chef is so well known that he even hung a plate above his stall with an imprint of his handphone number, for foodie hunters who want to order in advance or have a problem finding this hawker place.

Sure enough, the CKT was worth the calories. The KT strands were so nicely fried that not a single one was glued to another. Apparently, he fries the KT with duck eggs (is this true… ?) and for RM 5, he had better give big prawns. Even the prawns were cooked enough to ensure they were edible but not overcooked harden.

Without persistent control of your mind, resisting the temptation of ordering another plate… possible consequences:

a) Sore throat kau kau
b) Calories over burst
c) Never ever want to eat CKT anywhere else except the really good ones, which is hard to find.

Here’s another close up pict of these golden strand goodies.

Stylo classic toast bread@kopitiam in Campbell Street

Demona: This may seem like a humble looking street side kopitiam.. no frills, no thrills. You could smell the buttery aroma of the toast bread and coffee when walking from the other end of the lane towards here.

Demona : Kopi ais kurang manis. The “kau” coffee is at the bottom layer, with the milky layer on the top. Mr.CoffeeMaker left it for me to decide how sweet I want my coffee to be. The more sweet I like my drink to be, the more I stir my drink.

I didn’t stir my drink at all.. the coffee was just nice, as it was in the picture.

Demona: The toast bread really had a strong charcoal aroma absorbed into it. Crunchy and crumbly on the outside, and soft, fluffy, warm buttery on the inside. Eating the toast bread really gave a “syok” moment, somehow made me feel like I’m a kid all over again…just pure happiness in eating it.

Demona: I was amazed with the toast-bread man when I saw how he prepared that white deliciousness. He had to squat, facing the warm burning heat from the charcoal inside this giant metal barrel (which is also used to boil water on the top), holding the metal tray laid with slices of white bread and constantly putting the slices in and pulling them out in order for them to toast evenly brown all over. Imagining myself doing it, my back would have ached like hell with the never ending squats, and my fingers would probably have damaged skin from holding the heated up metal tray.

I salute the toast bread maker for such great lengths to toast bread!