This stall at Ayer Itam serves the slightly moist and lighter version of char koay teow in Penang.
The CKT here is different from those other stalls you get in Penang.
Instead of charring, the koay teow are fried (individually by order) in lards, throwing in fresh prawns, cockles, beansprouts, eggs and chives.
A dollop of premixed seasoning sauce (the secret recipe) and chili paste is then added.
Towards the end of frying, a small amount of water is added in.
Ah Leng Char Koay Teow
The fresh prawns and cockles are barely cooked. It was merely seared on the outside, leaving them still bouncy on the texture when serve.
There are also options for “Specials” with mantis prawns added.
We recommend opting for the Duck Egg upgrade that adds extra creaminess from the duck yolk.
Note: There are two stalls of Ah Leng Char Koay Teow in Penang (both tasted equally good).
The 77-years old owner, Mr Teoh Koon Leng who has been helming the wok for almost four decades, is operating the stall on Zoo Road in Air Itam during the evening.
While in Dato Keramat, Tong Hooi Coffee Shop, his children runs the show from morning till noon.
Related Post: 5 Best Char Koay Teow in Penang
Ah Leng Char Koay Teow (亚龙炒粿条) @ Ayer Itam (Night)
Operating Hours: Opens daily 5pm - 10pm, Close on Tuesday and Wednesday
Address: Lorong Zoo 6 11500 Air Itam Penang
Ah Leng Char Koay Teow (亚龙炒粿条) @ Dato Keramat (Day)
Operating Hours: Opens daily 10am - 3:30pm, Close on Wednesday
Char Koay Teow or Char Kway Teow is one of Penang’s iconic street foods.
The basic ingredients of this dish consist of flat rice noodles, pork lards, waxed sausage slices, bean sprouts, chives, fresh cockles and prawns stir fried in soy sauce and chili paste.
Usually chicken or duck eggs is added to the dish, though you can also order one without eggs.
One of the distinctive differences in taste between the stalls in Penang is the “wok hei” (char aroma). This largely depends on how the char koay teow is fried.
While many stall owners has turned to a gas stove for the convenient, many of the traditional (and famous) ones are still using their ‘wok’ over charcoal fire.
Charcoal fire helps to achieve better “wok hei” which then infused into flat rice noodles. There’s also a special term for it in mandarin — 炭炒粿条 (Charcoal Char Koay Teow).
Heads up! When it comes to food and experience, opinions varies from person to person. So please take ours with a pinch of salt.
Photo credit: @allegra_leelee