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This is a third generation Char Koay Kak, Grandmother, mother and now the son ha taken over since the mother passed on. Pass down recipe for three generation.
Penang Char Koay Kak (Fried Radish Cake) which is also known as Fried Carrot Cake a term I first discovered In Singapore. I noticed In Singapore the term Char Kuek kak or Chai tow kway aren't really used. Even the vendors calls it as Carrot Cake. Of course Singapore as the white one versus the dark soy one.
Penang Chai tow kway or Char Koay kak is basically the dark soy sauce one which is fried with bean sprouts, preserved radish bits, chili paste, soy sauce, and chives (not all of them add chives). Eggs are optional, I will always have mine with eggs which gives the additional flavor. If you haven't tried Char Koay Kak before I will suggest go with the egg unless you don't like egg than omit that out. Some hawker still use lard oil others have moved on from that.
Char Koay Kak might not be as popular as the bigger bro Char Koay Teow but it's a very delicious dish that shouldn't be miss.

Location:
Lebuh Kimberley Aka Kimberly Street,
Georgetown, Penang.

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