Ever famous supper meal for Malaysians around. Just head out at night and look out for the “warung” or hawker stalls that sells them. (p/s: It’s not only a supper meal, but served all time, all day long). A word of caution though. There are two types of Char Koay Teow. The first one, a dry version commonly made by Chinese hawkers. Famous around Penang and Taiping. The other version is the wet one, such as the one we are about to try. Usually made by the Malay folks, a different twist, yet bursting with flavour equally like the previous one.
Now getting back our attention here. Right after our Mee Udang, we have decided to try out this stall. It was talked about highly, and to add, tourist buses filled to brim with their passengers drops by especially on holiday seasons. Their stall never went silent except on their off-day which is on Wednesdays. Opens at 5pm till 3am, the best spot for anyone roaming out at night venturing for a good food place.
Today it seemed the customers slowed, as it is a week day. Still, there are people slowly crowding it. We got in with ease, got a table for us, and again near their open kitchen. To watch their live actions. 😉 The kitchen manned by three people, assuming each have to prepare a designated dish. Apart from the normal Char Koay Teow which comes in small (RM4.00), large(RM4.50) and special(RM5.00), they too serve Nasi Goreng Udang (Prawn Fried Rice) and Udang Goreng (Stir-Fried Prawns). Well when we thought that these were the only food served here, we were proved wrong. Around the wall nearby the kitchen we found another set of menu which serves Squid Char Koay Teow and also Seafood Char Koay Teow and Seafood Char Koay Teow Special. We definitely went for the Seafood Char Koay Teow Special and the normal Char Koay Teow. My tummy is still stuffed. Bah, ignore it! We got ourselves iced and hot ‘Teh’-o’ Limau (Tea with Calamansi Juice) respectively to ease our stomach.
Despite the crowd, our food came within 10-15 minutes. Another lucky strike on us, we came in when most of the crowd had their meal served already. Delivered on a purple plate, the normal Char Koay Teow is stir-fried with some cockles, prawns, bean sprouts, and chives with the flat rice noodle. It taste mild, yet has a little brininess to it. Which makes it all the more delicious. If you’d like, have it with some vinegar-ed green chilies.
The creme’ de la creme’ of the Char Koay Teow Telur Ayam Di Basuh. Packed with squid rings, cockles, and even more prawns than the previous one with the usual chives and bean sprouts. Another delightful extra here is the fried egg. The sauce of the Char Koay Teow is smoky and has the brininess and the wok taste. A symphony of flavours dancing in our tongue. I totally recommend everyone to try it! What I regret the most was our bursting stomach. If it wasn’t for that, few more plates would have been ordered.
And, I haven’t yet come close to why they call themselves Telur Ayam Di Basuh which translates into English as Washed Chicken Egg. Previously it was known as “Telur Kami Di Basuh”- Our Eggs Been Washed… I’ll leave it to your imagination.