In Penang, some where in the mid section of Cintra Street, There used to be Bazaar type of mixed living quarters. Residential flats, food stalls and small shops. Very much of the old days. Well, the place developed and now a proper low cost flat in place. Long ago,  choices were limited and simple. Residents were contented with plain simple fried noodles and porridge.

Beside fried noodles and porridge, sweet drinks of Almond and Loong Ngan. Then, these in the same way as with the broth, complimented with "Yew Char Koay". To get more "bodies" in their food.

This tib-bits stalls were housed in a structured hawkers center then, in Cantonese "Koong Tze". There were about 3 or 4 of such set ups in Georgetown. Cintra Street, Chulia Street and Wembley Park etc.   At night,  this stall serving dessert would sprung into life.  A good spread of boiled sweet stuff. Niche would be , tea from Almond powder with "Yew Char Koay" Picture of one stall - now in Kimberley Street. Opens at night from 7.00 pm.

This unique taste, close to the smells of bed bugs, must be acquired, brings back memories of a forgotten habit. Now, another point, the specially prepared special "bun" [Yew Char Koay] from a forgotten era, reinforced that feelings. Both Cantonese  preparations.

Die-hards manning the stalls, barely leaving a narrow passage. There you are, a pre-war terrace houses on the right of this picture. The "newly" built flats. This complex sandwiched between Cintra Street and Rope Walk. The picture sure brings back memories of its glorious past.

The "bun" served at night comes from this shops here. On the ground floor of the "Flats" The founder of this preparation got himself a place too. Relocated himself here from the shabby old shed. The people doing the frying was quite snobbish about what they are offering. To a circle of stall owners. You could actually jump on the band wagon and get the buns direct from this shop in the morning.

What is so unique about this stall? & about this "Yew Char Kuah".

First, the "bun" is special, remains crispy for hours as compared to those sold by other vendors. They normally becomes tough and rubbery. Taste like chewing leather when it is well cold. Usually we have to be eat them soonest after buying. Or after being dipped and soften in coffee.

On the day of my visit, the owner of this stall was a marketing ploy himself. He knows  that his produces were so well accepted. He just wanted  more publicity by refusing interviews. Obviously under the pretense of protecting his secret recipe.

After he had walked away, he left words that his decision of no interview stayed. The picture on top, taken some distant away is all the evidences I have on that old tales. In the topmost picture, you could see part of the hand. That was when the daughter tried to prevent this picture being taken. Degree of crispiness in Chinese cooking is normally associated with the forbidden use of Borax.

Alternatives - Yew Char Kuah is a popular preparation available throughout the country. For this unique taste , you could make it an adventure to brush with history here.