MUMMY FANG OTAK-OTAK

A bespectacled lady interrupted me with her sales pitch about her famous takeaway Otak-Otak while I was enjoying a plate of Chak Kueh Kak at Sin Seow Fong Lye, McAlister Road, Penang.

Chak Kueh Kak- fried White Radish cake served on a plate with a piece of Banana leaf was delicious and filled with extra "Chai Poh" (preserved dried Radish), crunchy beansprout and chives but was a bit oily.

She introduces herself as Mummy Fang and claims that her Otak-Otak was the best in town and that it was featured on the Internet (Rasa Rasa, Penang Hawker).
I bought a pack at Rm2/ from her and tried it.
Oh! it was tasty.

She was delighted when I bought 10 more packets from her for takeaway.

Otak-Otak (Spicy Fish Custard)-the ingredients are Coconut milk, Egg, Flour, Turmeric, Lengkuas (Galangkal), Shallots, Lemongrass, Chillies, Fish fillet and Daun Kadok (wild Pepper leaves) wrapped with Banana leaves-cooked by steaming it-the density of ingredients in the Otak-Otak was of equal proportions- the snowy White fish meat was tender and sweet, while the thick gravy was aromatic, creamy, spicy and soft-Rm2/.

Mummy Fang H/p-016-471-0430.

HAWKER FOOD AT GURNEY DRIVE

After checking- in to our hotel rooms at the Gurney Hotel, i had a good bath and massage(water) in a jacuzzi. Took a short catnap and rest my weary legs after all the driving. The dinner for the night was street food-fried, oily, sweet and cholesterol laden food at the Gurney drive hawker center. It was a casual 15 minutes walk from our hotel. The cool evening sea breeze really aids us to reach our destination without sweat. The place was brightly decorated with full of festive and fluorescent lights and every stalls and tables are numbered-to facilitate easy delivery of food. It was jam packed with a potpourri of people and hawkers were enticing people to order their food. The hullabaloo of the good street food at Gurney drive was just average for me. Kuala Lumpur hawker food is on par with them!

Gurney Hotel.

Jam packed with hungry people.

Popiah-filled with sengkuang(sweet turnip), lettuce, scrambled egg and deep fried shallots-was soft and sweet

Otak-otak-cooked with coconut milk, moderate amount of fish meat. flour and spices-was fragrant, coconut milk flavored - satisfying.

Or Chien-oyster omelette-fried with tapioca flour, eggs-garnished with coriander leaves and chopped spring onions-sticky and smooth-coated with red and delicious sambal-sinfully good.

Deep fried shrimp and prawn fritters -was very crispy, with a crackling sound when you bite into it. dip into satay or chili sauce for added flavor.

Mee yoke or prawn mee-cooked either with yellow noodle or rice vermicelli-shallot, prawn,lean meat, kangkung, beansprout and boiled egg- was sweet, hot and spicy

Deep fried wanton dumpling(filled with minced pork) and bean curd-was over browned -it was in fact too crispy-good as a snack food with beer-average.

Char kway teow-was rich with prawns,beansprout and Chinese chive-was a bit wet to my liking but was tasty.

Air batu campur or ABC-finely shaved ice, grass jelly, kidney bean, corn, syrup, palm sugar, evaporated milk and topped with ice cream-perfect for sweet tooth diners.

A plate of mixed fruits to cool the body system.