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2015-08-10 177 views
I have been coming here since I was a small kid. My entire family are seafood lovers so we like to come here to eat the seafood porridge and bihun soup. The kopitiam is open at night for seafood porridge and bihun and also other hawkers like the legendary and best satay in Penang and also sotong kangkung. It is open in the morning selling only roti bakar and also half-boiled eggs. One could choose any ingredient such as bird eggs, fish maw, cuttlefish, prawns, fish head, fish fillet, frog etc to
One could choose any ingredient such as bird eggs, fish maw, cuttlefish, prawns, fish head, fish fillet, frog etc to go with bihun or porridge or instant noodles.
This place can be found when you are driving from Penang island to the airport.
I haven't been here for more than a year. In the past, I used to come here on Saturdays after tuition class in Bayan Baru. I decided to come here because I have been eating heaty food for the past 3 days of Penang food marathon.
Today I ordered the porridge with fish fillets, fish maw, cuttlefish, half a frog and 2 bird eggs. The eggs are always cooked to a perfect oval shape. The fish fillet (what is called "Pek Chiao" in Hokkien) were so thinly sliced and tasty and soft. The fish maw were edible and not rubbery though I am sure it was not the real one. The frog was so juicy, tender and delicious. The soup is so sweet, coming from all the seafood used to cook this.
The food here has gone through many generations hence the place is always packed.
The satay does not contain any chicken fat like what most satay in Klang Valley are made of. The chicken is so succulent and tender. It was cooked with kunyit which lent it the fragrant smell. The satay sauce has a lot of peanuts and the oil cannot be seen, unlike the conventional onces we usually see. The cucumbers were not soggy and the onions were perfectly cut into thin slices.
I would always come here for generations to come whenever I am in KL. It is a place that reminds me of my family times in Penang. If I come with my father, it is customary for us to order the toasted bread, that is cooked using charcoal.
I did not order sotong kangkung because I wanted to save room for french crepes later.