'Kuey Teow Th'ng' is a traditional food of Penang and one can easily spot stalls selling 'kuey teow th'ng' at every corner of the streets. However, not all vendors are selling up-to-standard kuey teow th'ng. This stall at Carnavon street is perhaps one of the better ones and it has received relatively good remarks from its patrons.
What makes a bowl of good 'kuey teow th'ng'?
The soup is the most important element of the whole dish, I suppose. The vendor makes the light, clear consommé primarily with pork bones and drizzle a few drops of lard oil which makes a great difference to the taste of the noodles. Many ask for an omit of the lard infused oil as apparently more and more people are becoming more health-conscious. As for me, I'd rather eat a bowl of 'kuey teow th'ng' with lard oil once in a while than a bowl of bland 'kuey teow th'ng' every day. Agree?
The 'kuey teow th'ng' is topped with slices of pork intestines, pork liver, strips of pork, cubes of coagulated pig's blood and a generous number of fishballs. It’s served with chopped spring onions, fried lard fritters and a large teaspoonful of fried lard oil, and eaten with sliced bird's eye chilli and soy sauce. The piping hot bowl is quite tasty as the lard fritters have added some complementary flavours to give the noodles an extra depth.
Opposite the police station
Ah Hor Kuey Teow Th'ng