Street Food

Chapati

    Chapati is a very filling flatbread and paired with vegetable or meat curries. Although this Penang hawker food is an Indian diet, this savoury food is hugely popular with other races too. It is usually taken for breakfast or dinner. Chapati is an unleavened flatbread originating from the Indian subcontinent. In Hindi “Chapat” means slab, which describes the traditional way to preparing this thin dough goodness and how chapati got its name. Today it’s a staple food that is immediately… Read More »Chapati

    Char Koay Kak

      It looks alike chai tow kway aka fried carrot cake but it is not. The Penang char koay kak is something that you can only find in Penang even though some hawkers in other states try to cook it. But like many other Penang hawker food, it is not easy to replicate. It is often mistaken as chai tau koay (radish cakes) but the char koay kak here is mostly made from rice cakes, not radish cakes, and prepared differently… Read More »Char Koay Kak

      Durian

        Whenever durian season comes around, many of us go on a durian hunt, looking for their favourite type of durian. Durian is a popular snack in Southeast Asia. However, while we love the King of Fruits, some seem to have a different take on it as they find the fruit smells stinky like a garbage fume or rotten food and the taste is too heavy. Every year, between May and July, hundreds of makeshift durian stalls will pop up all… Read More »Durian

        Yam rice with kiam chia soup

          This is a meal that pairs the fragrant rice cooked with yam with a sourish soup of pork and salted vegetables. The yam rice is fluffy and so tasty, you can eat it as it is. Add on a few dishes especially the salted vegetable soup that is bound to add some zest to the meal. This yam rice with sourish soup dish are available mostly in the mainland side of Penang, particularly in Bukit Mertajam. There are also few… Read More »Yam rice with kiam chia soup

          Bak Kut Teh

            The boiling aromatic pot of tender soft bak kut (pork ribs) simmering in hot claypot and spices, bak kut teh in Penang is not as well-known as Klang but unsurprisingly, it is one of the hawker foods that locals have enjoyed for breakfast and supper. Bak kut teh will keep your tummies warm and cravings satisfied. Bak kut teh literally means Pork bone tea soup and is a Chinese herbal soup dish believed to be introduced into Malaysia in the 19th… Read More »Bak Kut Teh

            Putu Mayong

              They look exactly like the common rice vermicelli, except for its softer, more fragile texture. It may seem plain and tasteless looking coils of white rice noodles but do not underestimate this addictive delicacy. The Putu Mayong, sometimes also known as Putu Mayam, used to be sold by travelling vendors on pushcarts, and even bicycles in recent times. The Putu Mayong’s origin can be traced back to Southern India where it is also known as string hoppers. This simple dish… Read More »Putu Mayong

              Wanton Mee

                When it comes to noodle for breakfast, most of the time children will ask for Wanton Mee. It is children all time favourite. It has the sweet with slight salt and chewy noodle. Wanton Mee is a delicious serving of noodles in either dry or soup version. The dry version uses a dark soy base while the soup traditionally comes with chicken or pork broth. The ubiquitous wanton noodles is a common hawker fare that is simple in its preparation,… Read More »Wanton Mee

                Bak Kee vermicelli

                  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