George Town’s Padang Brown is divided into halal and non-halal sections. Ewe Paik Leong samples some must-try halal fare
1. SATAY
Available from Nazira Sate Special are the following varieties: beef, lung, chicken, stomach and mutton. My chicken satay comes with slices of onions and cucumber as well as the mandatory peanut sauce dip. A stick of the gravy-soaked satay almost lifts me up from my chair! The funk from chillies, galangal and tamarind runs riot but the overriding nutty flavour keeps them under control. The gravy is matched evenly by the chicken pieces that are succulent, firm and juicy. Rating: 4/5
2. COCONUT SHAKE
Dawood Cafe operates this beverage stall of the same name. Sold here are coconut shake (described as “special kaw-kaw”), chocolate shake, coconut sherbet, bandung soda shake, bandung ice-cream, bandung cincau, assam boi and others. The first sip of the coconut shake fires a salvo of soothing vanilla edged with the twang of fresh coconut. The second sip leads to yummy satisfaction while the third sip almost leads to addiction. Rating: 3/5
3.MUTTON SOUP
Al-Bismi Soup serves several kinds of soup such as beef, tail, stomach, mutton and tendons. First slurp of the mutton soup blasts my jaw wide open with the whack of pepper and lanolin-rich flavours. The accompanying bread has a chewy-brittle balance while the inside is airy enough to sop up large quantities of the soup. The mutton has been left in the pot for so long that it is ready to kiss goodbye to the bone. Rating: 5/5
4. CHAR KWAY TEOW
The flat noodles from Mamu & Mami have a firm yet delicate structure and are infused with a smokey flavour that comes from a hotwok. The spicing is light and has a zippy edge. Chives and bean sprouts add brightness and crunch to the dish. The sole prawn is fresh and its shell crackles under pressure from my teeth. Apart from char kway teow, there are also curry mee, Hokkien mee, Singapore bee hoon, mee Jawa and kway teow soup. Rating: 4/5
5.PASEMBOR
From Mohabath Stall comes this do-it-yourself pasembor. Pick from squid, sausage, squidball, fish ball, prawn fritter, brown bean curd, sweet potato and lots more. A lot of flavours and textures lurk in my pasembor. Brittle prawn fritters contrast sharply with the firm hard-boiled egg. Turnips and bean sprouts ooze light, clean juices which act as a counter point to the gooey gravy. However, the spices of the gravy are less perky than I wished for. Rating: 3.5/5
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