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Kuih-Kak at Jalan Chowrasta Georgetown.

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Char Koay Kak, is the same to Char Koay Teow as both are fried using the same method – black soy sauce, egg, beansprout. While most Char Koay Kak are not served with prawns, preserved vegetables are used. Koay Kak itself is tasteless like white rice, the person who fry it need to have more skill to ensure each piece of Koay Kak is full with flavor.
Koay Kak is actually steamed rice cakes that come in big square form. It is then cut into smaller pieces before it is fried. Since the rice cake itself is very soft and smooth, instead of using a knife, they just need to use the hand to push the rice cake over a piece of metal wire in square form or some use a string to slice it into squares and voila!... it’s ready to be fried.
Category
Seni - Arts
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