"Kuah Chiap"

Not many people including residents of Penang are familiar with this cooking style. This is a version of hard boiled ducks, intestines of pig, lean meat and eggs. All in dark soya sauce.

The dish is served with the meaty stuff combined in the form of porridge or with large flakes of dough from rice. This dish originating from the Teochew community. Commonly continued to be practiced  by Teochew community in Thailand.

In southern Peninsula, a similar preparation is done in thick Soya sauce by Hokkien. The resulting ingredient are then classified as "tow yew" meat. Beside the choice of sauces used, you could say that the servings in both north and south are otherwise identical. Differences - that offered in Penang do not have traces of Soya flavor but instead with noticeable fragrance of 5 spices powder.

There are many stalls on the island but this one in Kimberly Street is unbeatable.

For those who read Chinese, a clear description. For those who don't -take note of the prices charged

Duck meat and eggs alike are all well soaked in Soya sauce during the process of preparation.

The niche this stall has over its rival lies in the fact that the serving is fairly large, lavish trimming, clear good taste and value for money.

Opens after 7.00 pm and finished rather early -sort of - while stock last situation. A separate stall all by itself at the fringe of and before the hawkers area in Kimberly street night market, coming down from Caravan Street.

Alternatives -Apart from this stall that my family and I had found, there are many others. Almost seen in each and every hawker center. We are looking for a better one - to see if there is yet another that matches this guy.