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Kapitan Chicken Curry

    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

    “Ban Cien Koay” Chinese Pancake

      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 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.

        Cup Rice

          One of the more well-known dishes in Bukit Mertajam has to be steamed cup rice. This simple, wholesome and tasty dish is childhood food for many Penangites especially in Bukit Mertajam. If you go around the Jalan Pasar and Jalan Danby area right in the middle of this small town, you are bound to find a “cup rice” stall. The name of the dish is derived from the small aluminum bowl in which the rice is steamed in. The preparation… Read More »Cup Rice

          Honey Chicken

            Honey Chicken This is a sweet and savoury dish that has a bit of Asian and a bit of Western influences. The chicken is fried first to preserve its flavours before it is stir-fried with the condiments for a flavourful chicken dish. It was definitely a favourite for children (and adults too) that one can say it is better than finger-licking good.

            Roasted Duck Rice

              Roasted duck rice may not be as popular or ubiquitous as Hainan chicken rice but Penang does have a few hawker stalls offering really good roasted duck rice alongside chicken, roast pork and Chinese sausages. Duck is the lesser liked poultry possibly due to its strong gamey flavours and tougher texture but when roasted to perfection, it is something worth chewing over. Roasting a whole duck is not an easy task as the marinade has to be able to bring… Read More »Roasted Duck Rice

              Claypot Chicken Rice

                Scorching charcoal fire that fragrant up a distinctive smoky flavour, claypot chicken rice is probably one of the few hawker foods that is cooked and eaten direct from the receptacle it is cooked in claypots. The old-style cooking of chicken rice in claypots as opposed to simply cooking it in shiny new rice cookers has withstood the test of time. The  authentic smoky earthy flavours from boiling the rice, sauce and chicken all within the claypot. The claypot is slow-cooked… Read More »Claypot Chicken Rice

                Easy Chicken Broccoli Stir-Fry

                  Easy Chicken Broccoli Stir-Fry Sometimes we don’t have time to prepare complicated meals so here is a simple dish that can be done in under 20 minutes. All you need are chicken tenders, broccoli, carrots, peppers (capsicums), tomato and mushrooms for a one-pan dish that has everything in it.