Penang Day 1 – Supper from street stalls along New Lane (Lorong Baru)

Hubby has been in Penang, Malaysia since Monday to conduct training at USM.  By the time I checked into Sunway Hotel, Georgetown on Thursday, it was nearly 9pm. Hubby and colleague already had dinner.

I wasn’t very hungry either, after all that free food and plane meal, but I just couldn’t resist the bustling street stalls just outside the hotel entrance. Real street food! So exciting! So I went to tar-pow some supper back to our hotel room.

Oyster omelette, RM7.00 (S$2.90)

Oyster omelette , RM7.00 ≈ S$2.90

Very fresh plump oysters, with no fishy smell. But unlike the Singaporean version, this one was rather “wet”. Our or-jian (oyster omelette) is more like an crispy omelette, with the starchy bits. This one is more like scrambled eggs, with a lot of sauce. But still, it pretty much hit the spot, after such a disastrous day of eating.

Char koay kark with seafood, RM4.00 (S$1.70)

Char koay kark with seafood, RM4.00 ≈ S$1.70

This is pretty much like our chai tow kway, except the rice flour cakes are called koay kark, and are plain, with no chai tow (radish). The usual version is fried with egg and beansprout. For another RM2.00, you can opt to have seafood, which turned out to be just two measly prawns!

New Lane Eng Kee

New Lane Eng Kee

Again, like the oyster omelette, the char koay kark was very “wet”. Both are from the same stall. I wasn’t impressed with the char koay kark. And although cheap after converting to SIN$, portions were very small, and I thought it was expensive by local (Malaysian) standards.

Cold dessert soup, RM2.00 (S$0.80)

Cold dessert soup, RM2.00 ≈ S$0.80

However, dessert was really good! At first I thought it was cheng tng, but it’s a combo of cooked lotus nut, red bean, gingko nut, and dried longan. The lotus nuts and red bean were so powdery, and the gingko nut was cooked till candied just like Mom does! You can tell everything was cooked from scratch, the good ol’ fashioned way.

Also, it wasn’t too sweet. Very healthy and refreshing. You can opt to have it hot or cold. I’ll be looking out for this again!

As at June 26, 2009, conversion rate is approximately 1 Malaysian ringgit to 0.412 Singapore dollar.

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Comments

  1. Erica says

    Julia, wonder if you ever had satay celup? I rather do it at home for it more fun and easy. Heard it only in Malaysia.