Duck Egg Char Koay Teow

Sis brought us to this famous duck egg char koay teow stall at Jalan Kulim, Bukit Mertajam, a shabby hawker center under a huge banyan tree. As can be seen from the picture, the char koay teow is fried with charcoal, which is deemed the BKM (best known method) to fry koay teow. This is of course coupled with the formidable combo of duck egg + lard + cockles. The duck eggs undoubtedly yield richer taste and thicker texture compared to regular chicken egg while the lard really heightens the fragrance of the dish.

Mom and dad went there twice on previous trips only to return in despair as the stall was not open. So this time we were really lucky and when we probed further, the boss revealed that he would take a day off whenever he feels like it. But worry not, two of his siblings are running similar stalls nearby, one near the taxi station and another one near the BM railway station.

Nice to look, good to eat!

Location: Jalan Kulim, In between of Taman Kuari and Taman Jaya/Sentosa

Opening hours: 8pm - 1am (Sunday - Thursday), 8pm - 2am (Friday & Saturday)

How to get there: map

大山脚 鸭蛋猪油炒更香
地点：居林路榕树下

时间：每逢星期日至星期四：晚上8时至凌晨1时；每逢星期五和星期六：晚上8时至凌晨2时（休息时间不定）

价格：大RM3.00 、小RM2.50、荷包蛋RM1、加料另计。

大山脚闻名的“鸭蛋炒粿条”有3档，分别由伍家3兄弟“操铲”，即分布于居林路榕树下、的士车站、火车站前路不远，3档有各自的美味特色。

相信大家都知道，要炒出一盘香喷喷的粿条，除了要讲究火候，也要注重配料的搭配。大山脚鸭蛋炒粿条就是舍弃一般用鸡蛋炒粿条的传统，改用鸭蛋，再用猪油来拌炒，再加上新鲜的蛤、虾、豆芽等，一炒好就是香喷喷令人食欲大增的炒粿条。

此外，大山脚鸭蛋炒粿条另一特点就是，业者是以火炭及木柴来炒，增添香味。食客们还可以选择加料，有者喜欢加半生熟荷包鸭蛋。

而位于大山脚居林路榕树下的鸭蛋炒粿条，是由伍德庆（49岁）经营。拥有20多年炒粿条经验的他，之前是于大山脚市区的士车站前售卖，后来迁至居林路榕树下经营。目前在该处经营已有3年多的时间。

<摘自光华>