Local delicacies for tea time

We have recently begun to return to the Padang Brown hawker stalls for tea-time during weekends. I had previously blogged about the ice-kacang, cendol, poh-piah and lok-lok found at this location.

Today, all my four children tagged along and we can therefore, order a variety of foods. Get ready your bib and don’t hate me! 🙂

I had this kerabu beehoon for brunch. It has an excellent mixture of spices, green herbs, fried coconut (kerisik) and lots of dried prawns. One of the best kerabu beehoon around, I must say.

The yam cake or orh kueh is also very tasty with chunks of yam and soft dough (some orh kueh tastes horrible when the dough tastes rubbery). It has sprinkles of dried prawns and crispy, fried shallots and the chillie sauce brings out the taste of the orh kueh.

These little green things are kueh kosui, made of steamed rice flour and pandan juices. It is eaten with grated coconut. Good too because it is ‘Q Q’, i.e. springy and yet firm.

The pulut ta-tai comes with traditionally made seri kaya. Another one of my children’s favourite.

Pulut inti is almost like pulut ta-tai but it is less firm and served with brown sugar coconut. All the above five items for only RM8.

The stall is the first one located along the row of hawkers. I had wanted to take a photo of the nice uncle and his efficient Indonesian maid but was too satiated to remember. Burpp…sorry!

The stalls also sells nice ee-nya-kueh and many other type of nyonya kuehs. I notice that Padang is now not very popular with our local Penangites. I too had not been there for many, many years. Do check out this place next time. It is many times much better than the over-rated Gurney Drive stalls, cleaner than the drain-side Johor Road, Shangwu-school but a little less varieties than Lorong Selamat or Swatow Lane. However, Padang has something the rest don’t – lok lok with huge prawns and sotongs.

Post Author: Lilian

Food, travel, recipes. Chinese Malaysian, blogger, photographer and writer.

6 thoughts on “Local delicacies for tea time


    (July 8, 2006 - 8:15 pm)



    (July 8, 2006 - 9:29 pm)

    i just ate the pulut witht the coconut in brown sugar thing…i like the one with kaya too, same thing rite, just steam the glutinous rice … rite? add coloring so it nice nice


    (July 8, 2006 - 11:43 pm)

    earl-ku – Yeah about the same but the kaya type, they himpit till become like a piece of kueh and the other one is more like normal rice.

    yingci – Wuah…going to get fatten up again hor? If come to Penang, tell me hor?


    (July 9, 2006 - 5:46 pm)

    have u tried this malay traditional kueh, its made with pulut also and before they himpit i think they add in browned sugar or gula melaka, then it himpit’ed very nice, very sweet


    (July 9, 2006 - 9:24 pm)

    I like pulut inti & brown coloured (palm sugar)kosui/lompang. Yummylicious!


    (July 11, 2006 - 1:17 am)

    wow, i need to get those tomorrow 🙂 the pics are really fantastic.

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