Food, travel, recipe & sights

In case you do not know, koay teow th’ng is not merely koay teow (a flat rice noodle) and th’ng, the soup based, here in Penang.  We have many different version of koay teow th’ng.  These are:

• Fast cook koay teow – Several type of meat, mince meat and parts of the pig innards are yours for the picking.  Choose what you want and pick which noodle you like and it will be cooked freshly for you.
• Sai toe fish ball koay teow – This type, the main attractive is the sai toe which I think Ikan Parang in Bahasa Malaysia.  This variety of fishballs is more expensive and are normally handmade.
• Duck meat koay teow – As you guessed it, it is old ducks boiled for hours to make the lovely soup.
• No name koay teow – The soup is usually made  with old, old hen which are no longer laying eggs.  The hawker will  even sell you the unlaid eggs which is round little egg yolks.
• Chinese opera koay teow – This is the cheapest of all the koay teow whereby you get cheap fish ball with some slices of pork.  Nothing fancy.  They normally follow the Chinese opera troupe.

Fear Factor koay teow is actually my own version.  None of my children nor husband eat innards, i.e. liver, intestines, heart, blood and etc of the animals except me.  So, whenever I eat, they will cringe like Fear Factor’s audiences.  LOL.

I have labelled all the different parts of the duck on my Flickr site.  Just surf over to the pic and there are little notes there when you mouseover the item to tell you what is what.  I hope I perk your appetitie instead of making you sick?  Those little wormy things are the duck’s intestines.