This is another pork soup with vermicelli but with a different twist. Bak Kee th’ng (Starched Pork Soup) vermicelli is a soup of deep fried pork slices in starchy soup with garlic and cabbage. An authentic Hokkien cuisine which is becoming less and hard to find, and many people are more familiar with oh mee (oyster noodle) then the bak kee vermicelli soup. It is not mere plain pork meat balls or plain minced pork but seasoned minced pork dipped… Read More »Bak Kee vermicelli
This is an Eurasian dish that can only be found in Eurasian homes or at an Eurasian food festival. The ingredients are rather simple and easy to prepare but it is really big in flavours and hits the spot perfectly. There are different versions to this dish and each family prepared it in their own way and style but the one constant is that it has a nice tangy flavour due to the use of tamarind in the recipe.
Popiah basah is like a Vietnamese summer roll or a vegetarian Malaysian buritto version which is simple and delicious, except the skin or wrapper is of different texture and thickness. Unlike the Chinese poh piah, which is has diced shrimps, the Malay or Indian muslim version of the Popiah is vegetarian based. It is also called popiah basah which translated as wet popiah. Popiah Basah is a simple dish, the popiah fillings consist of jicama, bean sprouts and eggs. The shredded jicama… Read More »Popiah basah
The Penang oyster noodles is one must-try dish when in Penang. Many visitors to Penang would probably give it a try when they visit the island. The dish of braised yellow noodles served with a medley of oysters, meat or fish slices, shrimps and vegetables in thick, savoury gravy is something to be enjoyed especially if you love oysters. Though the origins of this dish are undetermined, it is very much a Hokkien dish that can only be found in… Read More »Oh Mee (oyster noodle)
Soft and chewy, slightly sticky and covered in a generous medley of nutty flavours, this local delicacy is almost like the famous Japanese mochi and yet different. Imagine biting into the soft, sticky glutinous rice balls and getting a burst of sweet and salty flavours from the coating of sugar and ground peanuts. Unlike the mochi, muar chee is eaten warm from the steamer so the hawker will deftly chop it up while coating the steamed glutinous rice flour in… Read More »Muar Chee
Penang has been famous for its ‘buah jeruk’ pickles for many years. Nothing says Penang more than the sweet and sour pickled fruits known simply as ‘buah jeruk’ which leaves fans craving for. It is said that this is due to nutmeg growing in abundance in Penang, which is one of the main pickle options. Pickled fruits are not something new or original to Penang as various versions of pickles from fruits to vegetables are available all over the world… Read More »Buah Jeruk
Chinese poh piah or Chinese fresh spring roll is commonly popular eaten as snack or as a starter for lunch or dinner. It is a non-fried vegetable spring roll made with special white spring roll skin filled with shredded vegetables The Chinese fresh spring roll – commonly called poh piah in Penang – is stuffed with a medley of shredded vegetables and sometimes a sweet clear vegetable broth is ladled over it when serving. Think of it as a Chinese… Read More »Poh Piah
Cheap and satisfying meal with this hearty, fluffy and crispy Roti Canai. The roti canai makes for a common breakfast or supper food. Roti Canai is a popular flatbread sold by Indian Muslim vendors in Penang. Created as a cheap meal to serve the coolie class in the 19th century, the roti canai has since been embraced by all races. The name, thought to be Malay, is actually of Indian origin, as the word “roti” derives for most Indian languages… Read More »Roti Canai