where can I find the best char kway teow in Penang?

Answer 1

any stall near a drain..

Answer 2

BEST STREET FOOD
Penang
MALAYSIA
By Liam Fitzpatrick

Posted Monday, November 15, 2004; 21:00 HKT
Imagine a free-ranging buffet, several hundred square kilometers in area, through which to graze at will. This limitless cornucopia brings together some of the liveliest culinary traditions of Asia, and participation costs only a few dollars. That's the Malaysian state of Penang. Mere mention of its name will set mouths watering—not only among Malaysians, but anyone lucky enough to have encountered its exceptional street food. Got a thing for blistering sambals and sizzling noodles? Then make yourself at home. Generations of Chinese and Indian migrants certainly have—and it's their cuisines, when added to the indigenous style (which itself incorporates elements of Malay and Thai), that have helped make Penang the food-hawker capital of Asia. Try Gurney Drive for char kway teow (stir-fried rice noodles), Balik Pulau for "Penang-style" laksa (more sour than the norm), and King Street for roti panggang—flat bread with coconut jam, toasted on a charcoal grill. Only in Penang could food this good be this cheap.

Here you can find the best char kway teow in Penang!!!!

http://members.virtualtourist.com/m/4608e/138ff4/

Answer 3

Penang hen Curry (Penang Gai): 35 min 15 min prep 2 servings one million cup chickens, decrease into chew sized products one million/2 cup coconut milk one million tablespoon chopped garlic 2-3 tablespoons panang curry paste 2 tablespoons fish sauce sugar 3 kaffir lime leaf, shredded 10-15 basil leaves, finely shredded one million. place a wok over medium intense warmth, and heat the coconut milk, yet do not enable it boil. 2. upload the curry paste, and stir it till the oil starts to cut up out and sort a skinny action picture, to hold out the optimal style. 3. upload the relax components different than the lime leaves and basil leaves, and simmer till the sauce is absorbed and thickened. 4. upload the lime leaves and basil leaves and stir fry temporarily in the past serving.