BY CK Lam

In Penang there are many alleys and walking down a right one gives the opportunity of finding delicious street food. Located in a short alley on Hutton Lane, Penang is a cosy stall that wowed customers with its simple breakfast menu and nasi dalca.

We popped into the stall owned by M.M. Abdul Jaafar which has been operating before 1957.

Nasi dalca & charcoal toasted Bengali bread in Hutton Lane Penang by what2seeonline.com

Abdul Jaafar serving the breakfast crowd

We were introduced to the breakfast fix of charcoal toasted roti Bengali, roti canai and half-boiled eggs. “Back in the earlier years, we even serve apom manis,” says Abdul Jaafar.

Nasi dalca & charcoal toasted Bengali bread in Penang at what2seeonline.com

 

We had a serving of toasted roti Bengali with half-boiled eggs and another set with spread of butter and kaya (egg custard). The half-boiled eggs were perfectly cooked and delicious eaten with the toast bread done with crunchy charred crust. Hot beverage of teh tarik (pulled tea) complemented the wholesome meal.

Nasi dalca & charcoal toasted Bengali bread in Penang at what2seeonline.comNasi dalca & charcoal toasted Bengali bread in Penang at what2seeonline.com

Nasi dalca & charcoal toasted Bengali bread in Penang at what2seeonline.com

Toasted roti Bengali topped with half-boiled eggs

Nasi dalca & charcoal toasted Bengali bread in Penang at what2seeonline.com

Assorted deep-dried items are available too

 

We went back the next day to try the nasi dalca. The rice boiled together with dhal (lentils), cloves, cinnamon, star anise and mustard seeds was fragrant and the texture was neither undercooked nor soggy. The serving came with a small dish of creamy dhal cooked with onions, potatoes, brinjal and curry leaves.

Nasi dalca & charcoal toasted Bengali bread in Penang at what2seeonline.com

Nasi dalca /dalcha

 

Side dishes of beef curry, fish curry and chicken curry are available too. We happily settled for the chicken curry prepared with a complex sweet and sour flavor from the usage of many different spices. The distinct taste and aroma of the curry and the tender chicken meat really made the dish. We enjoyed it with the fragrant rice.

Nasi dalca & charcoal toasted Bengali bread in Penang at what2seeonline.comNasi dalca & charcoal toasted Bengali bread in Penang at what2seeonline.com

Beef and fish curry

Nasi dalca & charcoal toasted Bengali bread in Penang at what2seeonline.com

Nasi Dalca with chicken curry

 

The fish curry with black pomfret is one of our favorite curry dishes. It makes a scrumptious meal together with the roti bakar. Do not miss out this combination which is popularly known as roti bakar kepala ikan (toast bread fish head).

Dip the toast bread in the plentiful gravy and enjoy the soggy toast bread with delicious fish curry flavor.

Nasi dalca & charcoal toasted Bengali bread in Penang at what2seeonline.com

 

Abdul Jaafar is still helping around serving the customers despite his old age. His son, Ahmad now runs the business. Business hours are from 4.30am to 4pm daily.

Nasi dalca & charcoal toasted Bengali bread in Penang at what2seeonline.com

 

A visible ‘nasi dalca’ signboard is placed at the entrance of the lane.  When I asked for the name of the stall, Abdul Jaafar just echoed in pride – just mention “the stall behind Tong Aik Emporium”. Most Penangites will remember this premier emporium which was very popular during the 50′s, 60′s and 70′s.

Click here for the google Map Location.

Nasi dalca & charcoal toasted Bengali bread in Penang at what2seeonline.com

 

* This is a reproduction of my article published in New Straits Times

 

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This entry was posted on Wednesday, October 24th, 2012 at 11:35 am and is filed under George Town, Halal, Mamak/Indian, Media Preview, Nasi Dalca, New Straits Times (Northern Streets), Penang, Roti Bakar, Street Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

3 comments so far

 1 

Toast the bread with Charcoal is getting more rare in Penang. Not many next generation kid like to do these kind of job anymore. I believe this stall may not last for another decade. Better go try it fast. As long as it toast with charcoal, they will get lot of customer.

CK Lam Reply:

Do share your feedback :)

October 25th, 2012 at 9:02 am
ahtony
 2 

This place is quite dirty, even by Penang standards. No rice left at 11am. Disappointed.

CK Lam Reply:

Food sold out early depends on the crowd of the day. To avoid disappointment, I normally would take it upon myself to go early…food is plentiful and fresh.

October 25th, 2012 at 1:29 pm
 3 

wahh..this is classic~

mau go hunt already

November 26th, 2012 at 5:46 pm

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