Street food

Mamak stall

    When it comes to having breakfast or tea time, Mamak stall is the Malaysian way. It is also a nice place to hang out at the mamak stall at any time of the day. It’s the place that you can see all walks of life having meals together. These stalls not only serve a nice cup of “teh tarik” tea. Teh tarik literally means pulled tea, is a hot milk tea beverage most commonly found in Malaysia mamak stalls. Its… Read More »Mamak stall

    Soup Jawa Mee

      Jawa Mee (Java noodles), this dish of boiled yellow noodles in a thick rich tomato gravy has evolved to become very much a Penang hawker fare with local flavours. The Jawa Mee is almost like Mee Rebus (boiled noodles) but is slightly different with additional ingredients that set it apart in taste and appearance. The origin of this hawker fare is unclear but its name suggests that it is linked back to the heydays of the Java Peranakan as its… Read More »Soup Jawa Mee

      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

        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

              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

                Popiah basah

                  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