Progressive Breakfast along Penang Street

We met Vincent at the hotel at 8am, and had him bring our family and Kong Kong to his breakfast run on Penang Road.

We began at this quaint coffee shop at the North end of Penang Road. It was famous for 2 things--Char Kway Teow and Beef Ball Noodles.

We sipped strong Kopi Kau (silty coffee with sweetened condensed milk) while we waited.

The Beef Balls were snappy with loads of flavor--very similar to the Vietnamese/ Thai variety.

The complimentary soup broth also had a few links of Lor Bak--the ubiquitous Penang Sausage stuffed in dried beancurd casings.

We headed South towards the Wet Market and stopped at the Char Kuih Kak (fried Chinese Carrot/Radish Cake pieces that were previously steamed) stall. There, we stood and sampled the product moments after it left the massive griddle!

Monica was too full to consider tasting the mouth-scalding Char Kuih Kak, so she followed Kong Kong into the Wet Market with Ian to look at the fish.

Along the way, they passed this vendor at the entrance of the market. Tubs of brined and preserved product sat beside mounds of pre-measure and pre-bagged versions of the same.
Next, they passed the pork meat vendors. Kong Kong did not even pause for a glance--he was headed straight for the fish. Looking at fish and talking to the vendors offers Kong Kong enough amusement to be considered a pass-time.

Finally, they arrived at the damp and stinky fish stalls. The large, torpedo-like fish are Tenggiri (similar to King Mackerel). Cut into steaks, these fish are delicious when dredged in tumeric then fried and served with lemon. The soft center-bones make this fish very easy to eat!

The red and blue totes on the floor are ice-chests that stack in the ice-holds of the trawlers. The totes are universally sized so that they will fit efficiently in the ships and marked with prominent paint to identify where they need to be returned when done.

This is a round platter of Selar (smaller than Horse Mackerel). This is the fish that is universally used in Nasi Lemak (coconut rice) and other fried fish application because it is very inexpensive, plentiful and mild-flavored.

Here is another look at a vegetable vendor--see the massive taro/yam roots in the tub on the floor?

On the way out of the market area, we saw this massive Jackfruit Half laying on the street.

I used to like eating Jackfruit and Cempedak (its smaller, more pungent relative), but neither Monica nor the kiddos like its flavor, and I have developed a mouth allergy that causes my mouth to itch when I eat it.

We walked past the throng and followed the lovely aroma of fried bread.
 
There was a vendor who was deep frying dough stick pairs, sweet butterfly bread flecked with sesame seeds and flat round discs filled with red bean paste. 

 

Stuffed to the gills, we stumbled to the South end of Penang Road and chanced on these icy monoliths! I found out later that these ice blocks were used daily by the Chendol (shaved ice with coconut cream, sweetened with palm sugar and served with sweetened red beans and pandan jelly "worms") Vendor nearby.

Kong Kong turned his attention to buying treats to bring home to friends. As we stepped away from this shop, a scooter zoomed down the sidewalk and turned down the alley next to us!

~ Shien