Penang - Chowrasta Market - Pok Chang

Food: Pok Chang ??
Type: Non-Halal
Location: Chowrasta Market (??????)
Price: RM0.60 / per piece

Owner: Madam Loke
Stall Operation: 0700 - 1100 (Only Saturday - if raining, sorry - they rest)

Parking Convenience: Bad
Hygiene: Fair

Direction: -
Park your car either along Campbell Street or other streets to have some walking distant. During early morning time, you hardly get a nearby space except counting on your luck.

My Lucky Hunt
I heard this old lady will only open stall once in a weekend, only Saturday. Thus when I scouted around Chowrasta market, I didn't place high hope.

When I see this Mdm Loke, I was stunned there for 3 seconds. Mdm Loke told me - her daughter-in-law was on holiday during Tuesday, thus they opened stall. What a lucky hunt to me to drive 15km from Bayan Lepas!

Madam Loke asked me what did I shoot? I answered - "Leng Lui" (beautiful lady in Cantonese), she burst into laugh then.


It's all about team work.


Old Cantonese Dim Sum
It was difficult to find this old Cantonese Dim Sum nowadays in Penang island. I firmly believe quite a lot of people forgotten this traditional old food. I called it Pok-Chang (??), following the Cantonese prounonciation. This old Dim Sum is using sticky rice powder to make the outer skin in order to wrap. Inside the ingredient is the mixture of hand-made-blended coconut meat, white sugar and crushed groundnuts.

Old Tool


Tool Application


Remember to voice out if you wish to have less sugar


Displayed Name
There's a small name tag displayed - Ketayap. I checked from Internet recipe. Actually Ketayap is not the accurate name for this old Cantonese Dim Sum. Ketayap, Malay name of "kuih gulung" - the wrapping skin is made of wheat flour (plus Pandan colouring in light green) while this Cantonese Dim Sum is not. The internal ingredient for both are almost the same. Outcome? Both also like "bolster". Have no idea how come the name tag mixed with the "kuih gulung", probably if anyone knows further on this, please share.

Hand-Made Mixer


Mixing


Balancing


Adding ingredients


Wrapping


Final Outcome


Patience - Key of Waiting
40 years plus of selling this, Mdm Loke unable to tell you how long duration exactly you need to wait for the Dim Sum. There are only two small wok. If you wish to eat this, patience is the key.

Happy to wait? Check out the customer's expression


Her daughter-in-law (DIL) inherited Mdm Loke's "kung fu" to continue the business. At all time, most of the customers will surround the whole stalls just like viewing show.

Happy Transaction


In conclusion - I like to eat the Dim Sum because you can feel happiness from both Mdm Loke and her DIL to prepare the Dim Sum. Finally someone inherits this cooking so we can still able to enjoy Pok Chang.