Hawkers Are Kings

This is a very well known hawker stall in Penang. Notice that they use charcoal as fuel. It probably also sells the most expensive char kway teow. My maxim about rude hawkers seems to apply everywhere in the world. The ruder and more arrogant the hawker, the better his/her food. It’s amazing how patient and forgiving their customers are. It’s even more amazing that people can argue and bargain over professional fees, but they readily give in to their favourite hawkers.

Here’s a roadside stall with Ah Pek doing the frying. Notice that he also uses charcoal for the frying. This one looks pretty good. Just watch Ah Pek’s skill at the wok. Don’t expect him to be too polite either.

Fried Glutinous Rice

The rice that we normally use in fried rice is normal long grain rice. Have you tried frying glutinous rice?

See how our master chef in the US does it. Looks pretty nice, does’t it? The video is in Cantonese, but it’s actually shot in San Francisco, USA. They should have it in the zer cha stalls in Singapore.

Mexican Abalone, Chua Lam

Food critic and expert Chua Lam teaches us how to select canned abalone. There are many ways to cook abalone. Check out my Abalone Vermicelli and Abalone Spaghetti