Char Koay Kak

Char Koay Kak or Fried Radish Rice Cake is one of the must try hawker food in Penang although it is lesser known when compare it to Char Koay Teow. In the olden days of Penang, Char Koay Kak was packed in newspaper cones lined with banana leaves and eaten with a toothpick. This once popular snack has evolved to become a meal on its own.

The Penang Char Koay Kak has a dark brown hue due to it being flavoured by dark soy sause during preparation. By steaming rice flour batter which cools to form a firm, pudding-like cake, Koay Kak is made. Together with garlic, preserved radish, beansprouts, Chinese chives, chilli paste, dark soy sause and egg; Koay Kak is fried in a wok much like how Char Koay Teow is prepared.

Unlike Char Koay Teow, Char Koay Kak is not available everywhere and the good ones are even harder to be found. I particularly like the mobile stall set up in front of Kedai Kopi Cathay and opposite Union Primary School along Burmah Road. It is open for business only from morning until around 1.30pm noon and sometimes he just doesn't show for whatever reason. But if you manage to meet him when you are around that area, do give it a try.