Tuesday, July 28, 2009

New Lane, Penang

Map of New Lane(Lorong Baru)

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New Lane or Lorong Baru is a side road of Macalister Road. It is located between Macalister Road and Dato Kramat Road.

At night the road become hawker centre, there are more than 30 street food hawkers. The stalls are located at the two side of the road, and inside the corner coffee shop Sin Yin Nam Cafe. There are varieties of street food for you to explore.

As usual , I will not comment on the street food here, the thrills of taking Penang street food is, to explore the taste, to try the varieties, to know the stall and you will come back to Penang again for the same stalls you have identified. The best indicator is still the popularity of the stall, the history of the stall; not the comment of others. I once depend on the recommendation of a newspapers and blog, and tried the Koay Teow Th'ng they popularly recommended. My childhood friend just come back from Melbourne, we tried the stall recommended. He stop taking the food immediately after the first taste.We agreed that the food was not up to the standard expected as top 10 in Penang. Another sign to look up is, the food must be prepared by a local stall owner personally, and not the helpers, especially foreign helpers, that will make the difference in taste. Avoid chain stalls, a new concept in the street food business.

Do not expect street food that meet the health standard of the modern man, will be tasty. For information food without oil will not be tasty, I discovered that the pork oil played a role to bring out the aroma and taste of Chinese food, just as the coconut oil for mamak food and Indian , Malay curry. The Olive oil for western food. Oil is essential ingredient, but the health conscious will not welcome food with too much oil. The spices is another important ingredient for street food, the Laksa assam, the curry mee, the chilly sauce, the curry , it is the spices that make the taste. The ingredient that prepare the base of the soup is the other factor.

New Lane has been established for some time, it is a tourist area. So you can be comfort that the food is acceptable to Penang people. Look at the crowd each night, it is the good indicator.

Liew -hu-eng-chai stall,which normally sell cuttlefish, kankong vegetables, raw cockles and eat with the special local sauce.

Penang Curry Mee stall, small yellow noodle with curry soap,ingredient consist of thin yellow egg noodle or mee-hoon(rice vermicelli)pig blood cubes, bean-pok(dried tofu), cockles, cuttlefish,mint leaves. Some use chicken, egg, roast meat, which are not the original ingredients for Penang Curry Mee. The base soup is spicy coconut milk soup or curry. The soup and noodle is then stirred with the special chilli paste provided.

Chee Chong Fan stall. Chee Chong Fan (猪肠粉)is steam rice noodle roll,where the rice sheet is steamed and rolled . The Penang Chee Chong Fan, unlike Hong Kong and other places, is served with the local delicacy,prawn paste; and without any fillings. Sweet soy sauce ,prawn paste, and chilli sauce is poured over the noodle rolls.

Chee Cheong Chook stall, literally it means pig intestine porridge.This is also a popular stall.

Chicken wings stall in front of the coffee shop

Penang Char Koay Teow (炒粿條)using charcoal fire. This is very popular stall in New Lane, please expect to wait for some time. Look at the spark from the charcoal fire, you should understand why it is popular. The frying of flat white rice noddle called koay-teow. It is fried with prawn, cockles, eggs,bean sprouts, chilli, soya sauce and Chinese garlic chives(韮菜)or ku-chai. The more expensive one fried also with duck egg and crab meat. Penang Char Koay Teow is different from the fry koay-teow of other place like Ipoh, KL, which use thick black soy sauce, which normally fried in mass and without chilli while frying. For Penang Char Koay Teow, it must be fried individually, and mixed with chilli, the quality of fire is also important.

Fry koay kak, a teochew street food; which is a rice cake fried with thick black soy sauce with eggs, bean sprouts, chye-por.

Koay kak stall, but also selling oh-chien or fried oyster. The oyster is fried with egg and thick black soy sauce. It is served with chilli sauce.

Lor Ba stall,Lor Bak is a marinated minced pork meat,rolled in the soy bean sheet and then dip fried. It is eat together with fried tofu, fried squid, fried prawn, roasted meat. It is served with lor sauce(a thick sauce thickened with corn starch and beaten eggs) and chilli sauce.

Leng Chee Kang and Almond milk. Leng Chee Kang(蓮子糖水) is a type of sweet dessert or tong sui(糖水), tong-sui in Cantonese means sweet water or sweet soup. Leng Chee Kang which literally means lotus seed soup in Hokkien dialect. In Ipoh, they called it cheng-poh-leong(清补凉) which in Cantonese dialect means "keeping the body cool. The Leng Chee Kang is actually sweet soup with loctus seed and dried longan meat. It can serve hot or with ice cubes.Cheng-poh-leong is more of mixed of sago grains, barley grains, gingo nuts, loctus seeds, dried persimmon,dried nutmeg, dried longan meat, sweet potato, peanut and agar-agar.

The Almond milk or almond tea (杏仁糊)is unique drink due to its strong smell, many may not like it. I love it since childhood day, I have the opportunity in Shandong province where I ate the raw Chinese almond, it is good....

Leng Chee Kang stall, the owner is the brother of another almond tea seller in Kimberley Street night stall.

Another row of hawker opposite the coffee shop

The tables lined inside the compound of office complex beside a Catholic Church.

The hawker row beside Sin Yin Nam cafe

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