Street Food

Benggali roti

    Spread with rich kaya (coconut jam) and margarine. Dipped in curry or simply eaten plain accompanied with a cup of hot black local coffee. Penang’s very own roti benggali, a fragrant loaf bread with its signature golden, crispy crust and soft, fluffy white crumb, has been a staple for many Penangites for decades. Contrary to popular belief that this much favoured bread was introduced by the Punjabis, (Punjabis were commonly referred to as Benggali by locals for decades due to… Read More »Benggali roti

    Penang Rojak

      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

        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

        Satay

          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

          Penang Pasembur

            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

            “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

              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

                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