Here's something to whet your appetites with - Penang Rojak. Nope, sadly it ain't from a place in Penang but I guess city folk like us can't be too choosy. Located outside Restoran Seng Lee, one of my favourite places for a plate of char kuey teow or a bowl of curry laksa, we usually order rojak to share when waiting for our food to arrive. Since it can take some time to arrive especially during lunchtime, it's nice to snack before our food arrives.
As and when you place your order, they will mix the rojak (RM3.30 for small, RM4 for big). First, they fill an old metal plate with the cut fruits - green mangos, papayas, cucumbers, pineapples and yam bean (jicama). Then he mixes a bit of thick black paste made from molasses and prawn paste in a mixing bowl with a wooden spoon. The cut fruits, tofu puffs and deep fried chinese crullers (yau char kuai) will be poured into the bowl and mixed quickly and then spooned in a white styrofoam box. Add a sprinkling of crushed peanuts and topped with crunchy crackers for a totally satisfying snack or meal.
The best thing about the rojak is you can also customise each order depending on your preference - more mangos, less crackers and etc. It's ideal you also eat your rojak as soon as possible or else it will get soggy especially the crisp crackers. Here the prawn paste he uses is not too pungent making it a good choice to pack back to the office for a light lunch.
In front of Restaurant Seng Lee
(Pork free. Open from 11 am onwards and during lunchtime. Close on Sunday)
*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. The reviewer also declares that she has not received any monetary or non-monetary compensation from the restaurant for writing this review.