Disclaimer: If you’re a health nut (like my dad who can skin a chicken faster than you can say “boo” and throws away all that fatty goodness) or don’t like animal fat, you can stop reading now… This post is about chicken. Fried. Deep fried.
You can fry a chicken many ways. America has its southern fried style, Singapore has American-imported ‘Kentucky-fried’ style and Penang, I’ve discovered, has Belachan Fried style. I’ve eaten a lot of fried chicken in my day (and in credit to my waistline) and I have to say that Belachan friend chicken is way up on the yummy list. Especially when you’re over-stuffed from lunch (2 plates of char kway teow and 1 bowl of assam laksa) and are looking for a carb free, but not fat free, dinner (nor particularly healthy dinner – as my dad would say)
It’s a common dish in Penang (from what I’ve read on other blogs) but I only ever saw one stall that sold it; which is funny because I noticed that many hawker stalls in the touristy areas of Penang serve the same dishes. It’s assam laksa, lor mee, char kway teow, lor bak, prawn noodles, oyster omelette, wanton mee everywhere you go. Just spit and you’d hit a stall that was selling one of these dishes. It’s not the most fun for an adventurous greedy girl, but it makes it all the more special when you find something out of the ordinary.
This Belachan fried chicken stall is on New Lane , a small street that runs perpendicular to Jln Macalister. At night, it turns into a food paradise with tables sprawled out on the pavement and hawker carts lining the roads with such disregard for traffic, that you constantly have to lean close to the sweaty food seller in order to avoid being side-swiped by passing cars and motorcycles.
Anyway, I’m off now to look for a Belachan chicken recipe to try. More updates on that later!