Update : If there are too many customers or you have arrived very late , kindly avoid . The taste and hygiene standards will be vastly different . This hawker can only handle a small queue . If you must , come just as they are about to open. Otherwise even the sauce will taste watered down and many ingredients will be compromised or omitted .
There's a difference between food served on the mainland and Penang island .
On the mainland , rojak could come skewered like below .
Some of the ingredients used on the island are ( L-R ) cuttlefish that's been presoaked in alkaline water , very sour young mango , cucumber with skin on ,turnip , cut cruellers , pineapple , gooseberry ( not in the picture ) the obligatory helping of hae ko , a black fermented shrimp paste mixed with sugar, lime skin , pounded chillies and fine roasted peanuts to top it off .
While on the island , this is how it is consumed .
Chopped fresh and served in a messy heap . I chose to pack the hae ko separately hence the sparse look .
Because I actually live here , I can vouch for the fact that Gurney Drive , despite being a tourist trap , is the best to go place if you want to try out this dish out .
G.P.Soon , that weird stall that only hawks rojak after 9pm , is second best to another favourite haunt of mine , further down ( so happens to be closed today, that's why I am here ) .
Prices start from RM 4 upwards but I usually settle for the RM 5 portion .
Now that you know , obediently form a queue because that fellow , hmmm , always looks that moody .
The other stall owner is a lion dance exponent and honestly he is much more handsome to look at , but beware of his wife . She gets jealous fairly quick if he obliges your request which she turned down initially . Won't tell you what .
Location : Gurney Drive , Penang
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