If you come to Penang and order a plate of rojak, expect a mixture of fruits in a thick, sticky pungent sauce and a sprinkling of roasted nuts. Only in this northern state, the rojak mean the local version of a fruit salad. It also does not refer to the savoury dish of deep-fried prawn fritters and bean curd served with an orangey spicy sauce that is called pasembur here. The Penang rojak is a favourite snack that is easily… Read More »Penang Rojak
Mee goreng is literally translated as fried noodles from the Malay language. It is alternatively known as Mee Goreng Mamak or the Indian mee goreng where the hawker is usually an ethnic Indian and/or an Indian Muslim. Despite it being sold mostly by ethnic Indians and/or Indian Muslims, the mee goreng did not originate from India and this particular dish can’t be found there. Mee goreng is a very Malaysianised dish with a list of ingredients that is testament to… Read More »Mee Goreng
Stir-fried Kai Lan Kai lan is one of the staple vegetables most ethnic Chinese households and is easily found in most of the markets here. The dark green leafy vegetable is also known as Chinese broccoli or Chinese kale. Kai lan usually has a bitter taste so cooking it can be quite tricky. This is our take on how to use a variety of condiments to balance out the bitter taste.
A popular local delight with chunks of marinated dice-sized meats glided into skewers and grilled over a charcoal flame. As a sure sign indicator, if there is wispy smoke, you’re heading towards a satay stall. It’s nothing fancy, just bite-sized pieces of meat marinated in a mixture of spices and seasoning, skewered on bamboo sticks and then grilled over charcoal fire. The fat from the skewered meat will be dripping and sizzling in the fire and a strong smoky aroma… Read More »Satay
Malaysian food is often a result of cross cultures and the way different ethnic groups prepare the same kind of food in their own unique way. Take the Penang pasembur which is basically known as “Indian rojak”, spicy salad dish elsewhere in Malaysia. Yet, here, it is vastly different from those found outside of this state. In Penang, when we refer to rojak we mean the one made with fruits and a thick, black sweet sauce while the pasembur has… Read More »Penang Pasembur
Kapitan Chicken Curry “Kapitan Kay” This is a traditional Nyonya dish that gave a spiced sourish twist to the chicken curry. Locally known as “Kapitan kay” (“kay” is chicken in Hokkien), there are different renditions to this in different households so there is no right or wrong way to making it. A note of warning though, the preparations for this dish is a tedious process due to the myriad spices and herbs used to create the curry’s aromatic fragrance. This… Read More »Kapitan Chicken Curry
It is thick, traditional Hokkien pancake, filled with crushed peanuts, sugar and margarine. A popular breakfast snack item, Penangites often called it “Ban Cien Koay” or Apam Balik “Turnover Pancake” in english. In Ipoh and Kuala Lumpur, it’s also known as dai gao meen. The name Ban Cien Koay (also written Ban Chean Koay or Ban Jian Kway) means “slow-cooking cake” in Hokkien. It’s claimed that these snacks originate from Fujian. When General Tso Tsung T’ang was sent to Fujian… Read More »“Ban Cien Koay” Chinese Pancake
Nyonya Chicken Curry (Nyonya Kari Ayam) This is a traditional Nyonya dish that the northern Straits Chinese in Penang have adopted and adapted from Malay traditions. Locally, it is know as the Nyonya Curry Kay (“kay” is chicken in Hokkien) and despite its bright yellowish and orange tint, it is a mild curry infused with spices for a flavourful meal. This thick, aromatic curry can enjoyed with a bowl of rice or with bread.