CHAR KOAY KAK

"Char Koay Kak" (Fried Rice Cake) is a very popular hawker food in Penang. It is normally eaten for breakfast or late supper.

I used to have it twice in a week during the weekend when i was still living with my parents in Chulia Street. Cantonese call it "Char Lo Bak Koh" but in Penang, we Hokkien known it by char koay kak. "Lo bak koh" translates into turnip cake, and should have radishes in them but it has been simplified over time to fit the budget. 

The pieces of koay kak are stir-fried with oil, dark soy sauce and "chye por" (preserved vegetable in bits). After a few quick stirs, bean sprouts are added in followed by chilli paste. Additional duck eggs can be added in too. The bean sprouts and chye por will adds crunchiness. Duck eggs give the exotic taste and chilli paste added it spiciness. All the ingredients combined well, adding in flavour to the flavourless koay kak.

While its flavors and preparation are similar to its more famous cousin, Penang "Char Koay Teow" (fried flat noodles), nevertheless Char Koay Kak holds a very special place in the hearts of many Penangites, especially myself. I remembered taking money from my dad and "tar pau" (takeaway) my char koay kak from the hawker stall near my old house and is wrapped up with newspaper in a cone shaped lined with banana leaves on the inside.

Memories always make food taste like heaven !