Penangites can I see your hand? *Waves*
You know what is Perut Ikan? My mom and dad loves this, immensely. It has loads of herbs, betel leaves( daun kadok), vegetables , fish stomach, etc...
The gravy taste sourish and sweet at the same time, with a subtle yet strong fishy smell contributed from the fish stomach, followed by some complex-and-indistinguishable aroma of herbs... wooo~
I was jolted,my tongue, physically, when I took the first sip of the gravy, very low pH level (more to acidic indication). Yet it was extremely appetizing. I looked at dad and mom, surreptitiously, they kept shoveling mouthful of rice into their mouth...looking relished.
yum yum~

It was dinner time and you can see it's jam-packed with patrons.
The interior of the cafe is very old-school, with antique chairs and tables, cupboard and even chandeliers ! I noticed they only use warm lights in their cafe. . . no wonder I'm feeling 'hot'. lol

The fried chicken was greatly marinated & seasoned. I can literally taste the tangy 'belacan'(shrimp paste) aroma coated on the greasy surface . It was deep fried until crispy, more likely towards the stage of over-cooked, slightly burnt but that's the stage where all the pleasant flavor develop!
The meat was still perfectly tender on the inside despite the imperfection of the outside.

Next, Passembur. 'Cheh hu'( in hokkien ).
Lot's of finely shredded cucumber, zucchini , sengkuang , sotong with a generous amount of thick and sweet and spicy gravy drenched on them... Every savory mouthful leave me on cloud nine.. although it's slightly too sweet for my liking but still.. I LOVE THE SPICINESS and The crunchiness of the vegetables.
I just keep wanting for more!>.<

Fried oyster. Lots of oysters as you can see! Penang hawker is generous! Indeed!
Needless to describe... The egg base was pan-fried until slightly crispy at the edge, then with just suitable amount of 'starchy' tapioca flour was added to give enough gooey-ness to the flat egg dough..
Eat together with the sweet and garlic-infuse chili sauce... That would be perfect....!

The not-so-usual fried flat noodles.
The slightly brownish and charcoal flavor is the key to make Penang's Fried Kuey Tiao a staple food in its own country.
Very fragrant, because they use a lot of lard oil !! I can literally tell! Wooo~ sinful , greasy yet so addictive.. I wouldn't stop because of the calories. Lot's of rubbery prawns and crunchy bean sprouts found in this plate of noodles too!!

Love it.. BEST!