最新消息:
发觉周大叔没开档已几个星期, 于是问邻近档摊, 才知道周夫人已离开人世. 周大叔也卖掉档口从今不再炒硕莪糕和猪血面线了. 换句话说, 从此罕有的槟城猪血面线和炒硕莪糕也少了一档. 嗨…要吃都没得吃啦!
希望周大叔能节哀顺变.
往事已成回味….
老福建古早味-猪血面线 (Curdle Pig’s Blood Noodles)
previous post : 18日 9月 2010
猪血面线
Popularity: 3% [?]
猪血面线 (Curdle Pig’s Blood Noodles)最新消息
On June - 1 - 2011ADD COMMENTS
炒硕莪糕 (Sago Char)最新情报
On June - 1 - 2011ADD COMMENTS
最新情报:
发觉周大叔没开档已几个星期, 于是问邻近档摊, 才知道周夫人已离开人世. 周大叔也卖掉档口从今不再炒硕莪糕和猪血面线了. 换句话说, 从此罕有的槟城猪血面线和炒硕莪糕也少了一档. 嗨…要吃都没得吃啦!
希望周大叔能节哀顺变.
往事已成回味….老福建古早味 – 炒硕莪糕 (Sago Char)
previous post : 23日 9月 2010
晶莹透明的硕莪糕
周大叔说: “做硕莪功夫繁琐，懂得欣赏的人也买少见少，所以已没几个人会做来卖。
光华日报部分访问内容: “从硕莪米到制成硕莪糕，要先用滚热的水将硕莪米、粘米粉、薯粉等搅拌均匀，盛入大盘中凝结后，再切成小块，入滚水中煮熟后再冲冷水，沥干后才能下热镬炒，这些功夫只要一个步骤做不好，就会影响炒硕莪的口感与嚼劲。”
Popularity: 3% [?]
老福建古早味 – 炒硕莪糕 (Sago Char)
On September - 23 - 20103 COMMENTS
上回说周大叔的猪血面线, 这次轮到炒硕莪糕.
具我所知目前槟城市区的炒硕莪只剩下三档, 只有在七条路下午巴刹, 三条路晚市, 上午的姓周桥才有售卖. 相信是槟城以外找不到的古早食品。
周大叔的档摊, 和档后的kopi pondok是老街坊的茶余饭后集聚点.
晶莹透明的硕莪糕
周大叔说: “做硕莪功夫繁琐，懂得欣赏的人也买少见少，所以已没几个人会做来卖。
光华日报部分访问内容: “从硕莪米到制成硕莪糕，要先用滚热的水将硕莪米、粘米粉、薯粉等搅拌均匀，盛入大盘中凝结后，再切成小块，入滚水中煮熟后再冲冷水，沥干后才能下热镬炒，这些功夫只要一个步骤做不好，就会影响炒硕莪的口感与嚼劲。”
这碟炒硕莪糕, 是用周大叔亲手弄硕莪糕与豆芽, 辣椒糊同炒，这类似炒粿角但都是大量炒熟来卖.
食评: 3.6分/5分
硕莪糕本质味道清甜, 带有口感与嚼劲配上惹味咸脆虾米干, 青葱粒, 油葱, 的确另有一番风味. 但豆芽有点生, 导致整碟硕莪糕减分.
和七条路巴刹相比, 周大叔的硕莪糕味道分明, 也不会太辣. 是我的首选.
地点: 周氏桥入口旁, 在大树下搭铁板的咖啡档前, CF Food Court斜对面.
食物推荐: 猪血面线, 炒硕莪
注意: 猪血面线 – 星期四才有卖. 我们吃的时候感觉有点咸, 你可叫周大叔轻手些.
时间: 11pm – 4pm (Off Sunday)
最新情报:
发觉周大叔没开档已几个星期, 于是问邻近档摊, 才知道周夫人已离开人世. 周大叔也卖掉档口从今不再炒硕莪糕和猪血面线了. 换句话说, 从此罕有的槟城猪血面线和炒硕莪糕也少了一档. 嗨…要吃都没得吃啦!
希望周大叔能节哀顺变.
往事已成回味….
previous post : 1日 6月 2011
View Georgetown Food in a larger map
Popularity: 11% [?]
老福建古早味-猪血面线 (Curdle Pig’s Blood Noodles)
On September - 18 - 20104 COMMENTS
最近我跟上了好几个香港的“实力派”寻食部落，写的是怀旧菜, 叫我看得过颖.
回想游港快一周年咯。。。痛恨那时未能找出实力部落， 只在本地“著名”部落打圈拿资料，他们推荐那些什么“名胜”食店，另我大跌眼镜。真是枉费了5天寻食旅程。。。￥·%！@#
我仅有30来岁, 但感非常叹息那末落和失传的食品. 怀旧食品功夫繁琐, 没有传人或当代人不懂得欣赏, 都是导致渐渐被人遗忘的因素. 其实道理很简单, 新朝代每样物品都靠包装, 远至太空近至贴心内衣裤, 总有一大般追随者跟红顶白. 从事品牌相关行业的我, 固然感到欣慰. 但麻木地追随而忽略了基本要求, 那你多余的花费值得吗?
名气响的菜馆未必好吃，但简陋街旁少为人知的档摊也未必失理. 食物, 部落, 做人的宗旨都是一样, 有实力才见真章.
在两个月前游览光华日报网业时, 发现原来我曾经光顾过的经济炒面芋头糕档是个卧虎藏龙的地方. 光华日报说此猪血面线在槟城以外是找不到的。莫说我, 年轻一代简直没听过的东东. 怎么不叫人遗忘呢?
得知还有机会尝试绝迹猪血面线后, 我和老公越了我爸爸一同体验去.
从乔治市，沿着渡轮码头, 直到姓氏桥海墘，那毫不起眼的杂乱铁木板屋隐藏着老回忆. 从小到大也很少来这区. 近几年才接触这里的食物, 顿时觉得惭愧.
每个姓氏桥入口都非常狭窄, 若不留神一会儿就越过了那小巷. 每天上午11点, 周大叔就会开始售卖他亲手做的经济小食, 炒米粉、糯米油饭、芋头糕/金瓜糕、蕃薯汤/红豆沙、炒硕莪、 还有每星期四才卖一次的猪血面线.
周大叔摊档就正在周氏桥入口旁, 在大树下的一间搭铁板的咖啡档前, CF Food Court斜对面. 具我所知目前槟城猪血面线近乎绝迹, 只剩下两三档而已. 只有在七条路下午巴刹, 上午的姓周桥才有售卖. 我爸爸说比起七条路, 周大叔的猪血面线比较够味,料多,好吃.
这是光华日报部分访问内容: “周大叔说，猪血面线一定要趁热吃，所以卖猪血面线，面线保温是门学问，可不是就放在火炉上那么简单，煮到太糊太干就难吃了。因此，他不多卖，一周逢周四才卖一次，来吃得都是住在附近的老福建。据说，从前猪血面线是老槟城很普遍的小吃，现在或许只有在姓周桥才尝得到这濒临失传的美味。”
煮成一大锅的猪血面线, 要吃时才弄热.
热情健壯的周大叔, 卖的是老福建小食
芋头糕, 金瓜糕双拼
食评: 3.8分/5分
热腾腾的面线, 高汤味浓, 羹汤稠度适中，面线香滑，猪血结实，鸡丝、三层肉、猪油渣，洒上青葱粒和胡椒粉, 一道老情怀另人暖胃.
不知添上些黑醋或绍兴酒会否画龙点睛呢? 等我下次打包回家试试在跟你说 
地点: 周氏桥入口旁, 在大树下的一间搭铁板的咖啡档前, CF Food Court斜对面.
食物推荐: 猪血面线, 炒硕莪
注意: 猪血面线 – 星期四才有卖. 我们吃的时候感觉有点咸, 你可叫周大叔轻手些.
时间: 11pm – 4pm (Off Sunday)
最新消息: Latest update : 1日 6月 2011
发觉周大叔没开档已几个星期, 于是问邻近档摊, 才知道周夫人已离开人世. 周大叔也卖掉档口从今不再炒硕莪糕和猪血面线了. 换句话说, 从此罕有的槟城猪血面线和炒硕莪糕也少了一档. 嗨…要吃都没得吃啦!
希望周大叔能节哀顺变.
往事已成回味….
View Georgetown Food in a larger map
继续阅读下一篇…
老福建古早味 – 炒硕莪糕 (Sago Char)
Popularity: 9% [?]
Nan Yang Hokkienese Cuisine, Penang
On February - 6 - 20094 COMMENTS
Seems very long time i have not contribute to the blog…hehe (monitoring lah…), and Jason has been nagging me for ages! Once stopped, and would very lazy to get started again…..hahaha.Well, im back!
This post supposingly posted months ago…and you wouldn’t mind to read old info right? haha
Nanyang Serve Authentic Hokkiense Cuisine.
The restaurant is located at the Protected Heritage Area in Georgetown, is a corner shop house at the cross junction of Lebuh Armenian, Jalan Masjid Kapitan Kelian & Lebuh Cannon. Its exactly opposite the Yap Kongsi.
They have been published in the local Chinese press
Trishaw incidentally passed by and came at the right timing while we shooting the side door of the restaurant.
A lot of greens at the side door pathway. Authentic & old style of Chinese living Decor.
We have ordered 6 items to satisfy our curiosities and to fulfill our big stomach…here comes the dishes
Char Tzu Hoon ???, it is something like Stir Fry Char Hor Fun in dried version. I never expect the Kuih come in brown color.
Look at the kuih, although the kuih came dark in color but you still be able to see how transparent it was while its under the sunlight from the picture. The kuih was thin, springy and chewy. Oriental Stir frying with leeks, cabbage, black fungus, chicken meat and prawns. Simply yet delicious, and full with char-grilled taste (in cantonese it’s call “Wok Hei”). i like it. i would give 3.9/5 for taste & texture.
Teow Chew Spring Roll.
It came with a very huge and humble size , its was tidely filled with lots of ingredient such as turnip, mushroom, tiny cooked oyster, meat floss, bean curd, carrot, seaweed, deep fried vermicelli.
To enjoy this Spring Roll, and make sure you have a big mouth to consume it….haaaa, i cant even put the whole piece into my mouth! that is why you be able to see the messy leftover from the above photo. It was a very filling dish, as we just only have 2 stomach here, better to say sorry, or else we cant walk back to our car for sure….lol
i would give 3/5 for taste & texture.
Oyster Pancake / Omelette
look at the oyster, so eye catchy huh? 
Fresh and juicy oyster was lightly stir fried and layed on the bed of crispy golden and flavouful omelette. This Oyster Omelette is pretty different from what i had from those hawker stall. I can sense the meaty flavor from the omelette but you cant even get a pcs of meat from there. I think they used meat broth to ehance and give the richness to the omelette, which make it so special from the others. It was pretty starchy in the omelette. But did not feel yucks at all.
Highly recommended
i would give 4/5 for taste & texture.
Deep Fried Home Made Meat ball
A mouth full of homemade meatball can fulfill your meat desire.
10 pcs of deep fried meatballs serve with some julinine carrot & cucumber pickle. The meatball doesnt give me the sharp impression, and not as outstanding as the others. i would suggest to take the pickle together with the meatball, wi would be nicer.
i would give 3/5 for taste & texture.
Sitr Fry Tapioca Leafs (without sambal)
We op for normal stir fry Tapioca Leafs rather then sambal. Have you try Tapioca Leafs without adding any heavy flavor to it? you should give it a try next time, and you will love it so much! The restaurant used fresh and young tapioca leafs, and simply stir fried with “Wok Hei”. The young tapioca leafs just cooked at the right timing. The leafts was so soft & smooth, yet you still can feel the freshness & crunchiness of the stock, and red chili gives the sweetness to the vegetable. . .Sooo delicious.
i would give 4.4/5 for taste & texture.
On average, I would give this place:
* 3.5/5 for value
* 3.9/5 for taste & texture
* 3.8/5 for service
* 3/5 for cleanliness
* 3/5 for atmosphere
p/s: although we had a good experience for our first try, but our second visit was totally different story. Well, probably the chef hasn’t warmed up with her first order at the early lunch time. So i guess their quality would be inconsistent.
Popularity: 7% [?]
