I aSk YoU tO TrY

Penang Road Cendol

Penang Road, Penang
5 minutes walk from KOMTAR
Off Penang Road, on Lebuh Keng Kwee. There are 2 stalls. This stall is the one next to Joo Hooi Restaurant.

Open daily from : 11am – 5pm

Cendol contains of cendol jelly, santan, brown sugar and kidney beans serve with crush ice. The most important ingredient is the brown sugar then the cendol jelly. Fresh ingredients is a must. The ingredients they use are fresh.

Others than Cendol, they also sells Ais Kacang (ABC) and Chrysanthemum (kek wa) and Green Grass (Che Chau)drinks. I like the Che Chau drinks also but some people don't like the smell.


If you go on weekend or public holiday, you will see the long queue waiting for the cendol.


Eat it there is the best but becareful your buttock cause there were cars that turn into this lane.

Penang Kueh Chap (粿汁)

Wah Meng Cafe
82D, Jalan Paya Terubong, Air Itam 11500,
Penang (Air Itam wet market)

This is one of the Famous Kueh Chap at Air Itam, Penang near the wet market. It is in Wah Meng Cafe.
This stall operate more than 20 years and it might be older than me if i not mistaken.


Kueh Chap is something like the characteristics of both pan mee and hor fun but it is a little bit chewy with different texture. You can see the "Kueh" go round shape after it cooks.

Kueh Chap is serve with duck meat, coagulated blood, innards, and egg. Koay Chap soup is darkish in color.


Koay Chap is make from flour. When the Kueh is cook using the boiling water, they will use some of the water to mix with the gravy and it is ready to serve by adding the duck meat, coagulated blood, innards, and egg.

This is the dish you must try when you at Penang.

Char Sago - Fried Sago.
This special food i only saw at Lebuh Cecil Market (Penang 7th Road, 七条路).
I went back to my hometown at Penang and my mum cook for me this dish. My mum love to try to cook new dish and she never gave up. If first time she cooked the food fail, she will try and try again until it success.
First of all, you need to put the sago into water for few hours to make the sago become soft.
Ingredients you need:
1. Sago
2. Dried Shrimp (har mai)
3. Bean Sprout (tauge)
4. Chili (sambal)

If you wish to add in big prawn, squid or others you can do so but this is the traditional way to cook it.


After the sago become soft, make it round and squeeze it flat then put in a boil water to cook first until you see the sago become transparent, then put it in a water to let it cool down.


After the sago cool down, then it's time for you to use scissor to cut it into small pieces.


Place the sago you have cut into small piece in a bowl and add in the dark soy sauce and mix it before you start cooking.


Put some oil, put in the dried shrimp, add in chili (sambal), sago then lastly the bean sprout (tauge), add in some salt to taste and start stir it until it cooked. If you prefer darker then add in more dark soy sauce.


The taste is like Char Koay Kak but Sago is more chewy when you bite and the taste is so delicious.

The MaKinG oF kUiH KaPit ( Love Letter Biscuit )


Love letter or more commonly known as "Kuih Kapit" in Malaysia.has become one of the festival biscuit during Chinese New Year's celebration.

I'm going to show you the process of making Kuih Kapit.Firstly the most important part is all the ingredients. Good ingredients will make the kuih kapit more delicious and good fragrance.

The process of making love letter is, firstly mix the wheat flour, sugar and eggs in the big bowl then add in the coconut milk and stir until well.

Egg is very important and if you (kiam siap) stingy and only put few egg to save cost then you better don't do because the taste will be different.


Mixing of flour.


Add in FRESH coconut milk.


Kuih Kapit need sugar as well.


Stir and mix the flour.


It's time to BREAK the eggs.


Add in the eggs into the bowl.


Can you see got how many eggs? Good and accurate ingredient is very important. Remember not to be stingy in the ingredient.


Use strainer to mix the whole thing again to ensure all ingredients are mix well.


This is how it looks like after all the ingredient mix well.


Stainless steel top to use for folding the kuih kapit.


Kuih Kapit mould which is being use for more than 15 years but still in good condition if you kept and clean it well.


New stove using gas rather than charcoal. But the taste is still the same when good and accurate ingredients being use.



This stove is custom made which the mould fit on top and the fire runs and heat equally. Made of stainless steel. New idea and I personally hope one day we can invent the Kuih Kapit machine maker which can produce more and time saving.



Kuih Kapit mould.


Pour a ladleful of batter onto the mould, close it and bake until it turns into goldish color and in between you need to turn the mould to get the balance of the colour when it cook.



When the kuih kapit turns to goldish colour then remove it from the mould.


Immediately fold into quarter (triangle shape) before it gets cool.



Folding part is very important also to make sure when you stack the kuih kapit inside the tin or container, it will stack nicely and firmly.This part is not easy because you have to make sure you won't press one side when you fold. Can you see the kuih kapit fold nicely?



After fold, need to put aside for awhile before you stack inside the tin or container.



This is the right way to stack the kuih kapit in this type of container.



After the container full, it needs to be tighten the cover and use tape to make sure there is no room for air to go in.This type of packing, if you leave it in the ants area and i guarantee there will be no room for the ants to go in.

Every container or tin of kuih kapit, there will be 100pcs exactly not more or less..
This is traditional requirement but nowadays if you buy outside, it won't be 100 pcs anymore. You can ask your mum or grandma and they will know.

Batu Lanchang Food Court near to the market.

GPS Coordinate : N 05° 23.393' E 100° 18.373'

Penang got alot of hawker food and if know the place, alot of nice and yummy hawker food. Recently I bring my colleague to try this Duck Egg Char Koay Teow, Pasembur with jelly fish & Char Koay Kak. Ian like the pasembur jelly fish very much and not to mention the Duck Egg Char Koay Teow.For penang kia, i guess when you see this photo you should know the place well. Those who not sure about this place, you can use the GPS coordinate that i provide.
This is the stall selling the Duck Egg Char Koay Teow.


Char Koay Kak must remember to add in more (chai por)


Pasembur with jelly fish.


When I order, I add extra jelly fish.Now see also saliva drop.



Duck Egg Char Koay Teow - more chili please....sure ho liao ho liao...



Seafood Char Koay Kak.