July 6, 2010

Down a deserted street....Teksen

Do not be deceived by this dark deserted street. Take a little walk further and you will see a lit signboard that says....Teksen Restaurant. Teksen has moved to this present premise, which is a big contrast from the old place. The old 'restaurant' was just an extended shack along a side lane. Teksen has been around for as long as I can remember. 15 years? BB used to call this place Bart Simpson restaurant. One of the brothers used to wear a tall Chef's hat and BB being very much younger likes Bart Simpson whose hair is quite similar to the hat. Right, it is a 'different Teksen (outlook only) but still the same deliiiicious dishes served. Teksen Restaurant sure is better now. The interior is simple and what I like best about this place is, it is brightly lit and clean.
Teksen Restaurant is usually packed so do bring something to read whilst waiting for food to be served. With the good lightings, you needn't have to worry about your eyesight. The dishes that are served here are reasonably priced and most important....fresh. Both of us arrived pretty late for dinner tonight. We didn't lose out much except the Stir Fry BBQ Pork in dark soy sauce. This is a must if you do visit Teksen Restaurant. We were recommended the following dishes:
Fried Fish Fillet in or tau yew (dark soy sauce). The fish is very fresh and I like the generous amount of soy sauce with ginger. Oh, for extra oomph I asked for chilli padi to be added. That made it extra fragrant. The dish of the day was the tau see mun phai kuat (stewed pork ribs with fermented black beans). The ribs were fried before it was stewed and that gives the meat extra fragrance and together with the fermented beans, it was simply delicious.The muah ewe (sesame oil) chicken tasted just like what mom used to cook. Rice wine is also another ingredient used in this dish. You can taste it and smell it. The only complaint both of us have is this, too much breast meat was used. It would have been better if only chicken drumsticks were used. Then, the meat would not taste dry.
The next dish was the stir fry kai lan. Just a simple fare stir fry with garlic. It was mouth watering just looking at it. I am a vegetable person so when it comes looking still green then it is...oohlala. I was not wrong as it was cooked but still crunchy and tasty. In fact, crunchy to the last piece and bite. Teksen serves what I would say simple but tasty everyday dishes, which you can find in most homes. I noticed that very little MSG is used and that makes this restaurant even better. Now, if you intend to visit this restaurant, do arrive early and make sure you finish eating before 9:30pm. Save all the talking for later as if you do not, you will find this irritating act. The staff clearing up and you see chairs on top of tables even before you finish your last mouthful. There were still two tables occupied (including us) but the staff has started to spray detergent next to the table we were seated. I find this act rather irksome.
Teksen Restaurant located at : 18 & 20 Carnavon Street, Penang. (It is along the same road as the Campbell Street Market (wet). Just a little after the t-junction. :o)

July 2, 2010

Penang Fried Koay Teow....No.1

This is the stall we would frequent if we have that craving for Char Kuay Teow. The kuay teow (flat rice noodles) is so smooth and soft. Of all the 'char koay teow' (fried kuay teow) in Penang that I've tasted, I still give this the thumbs up. Individually fried and the prawns are fresh and look at the size, big that is. In Penang, the "Sisters' Char Koay Teow" has been featured in travel guides but I still say, this is by far the best. Now, if you are wondering where it is, it is in Air Itam, and the kopi tiam (coffee shop) is situated next to Jalan 4. Name of coffee shop is Lasia. Penangites and Malaysians, you would know this food. For all those who don't, well, it is fried rice noodles. Rice noodles that are flat and cut in strips. It is fried in lard and prawns, cockles, chives and bean sprouts are added. Chilli is also added in the frying. It will always taste better if it is fried individually. It means, one order by one order and not fried in a whole lump and then scooped onto individual plates. You can opt not to have the cockles etc...whatever you desire on your plate. Of course, the 'koay teow' and bean sprouts, they've got to be there. Oh, eggs are also added (optional) and if you want more flavour, ask for duck egg to be added. Just one would suffice. Pay this kopi tiam a visit and taste the koay teow for yourself.
Enjoy :o)