Penang Insights

Penang market

Have you ever wonder how the most famous Penang street noodle “char koay teow” tastes so good with a charred, fragrant oily flavour and without that particular ingredient, it wouldn’t taste the same? That unassuming tiny lightly browned, crispy ingredient is called “bak eu” or pork fat. And, do you know where the “char koay teow” street vendors get their “bak eu” and how the “bak eu” is freshly prepared?

Watch a short video clip below on how the pork fat is skinned by this skilful uncle and live chickens freshly killed and prepared at a local market.

Penang market

Chinese, Culture and Tradition, Food, Penang , , , ,

Written by Victor Khoo

Hi! If you love travel and food, you have come to the right place. Born and raised in Malaysia, I have learned how to cook at an early age from watching my mum. Most recently due to Covid-19 pandemic restriction on travel, I have started my own YouTube food channel, "Foodtrail" to share my home recipes. You can SUBSCRIBE to my channel, or follow my Blog on Penang Insights for a weekly published recipe.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: