Have you ever wonder how the most famous Penang street noodle “char koay teow” tastes so good with a charred, fragrant oily flavour and without that particular ingredient, it wouldn’t taste the same? That unassuming tiny lightly browned, crispy ingredient is called “bak eu” or pork fat. And, do you know where the “char koay teow” street vendors get their “bak eu” and how the “bak eu” is freshly prepared?
Watch a short video clip below on how the pork fat is skinned by this skilful uncle and live chickens freshly killed and prepared at a local market.
Explore with Uniquely Penang, formerly called Penang Insights.
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