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 .
