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
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
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
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
