Street food

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

    Oh Mee (oyster noodle)

      The Penang oyster noodles is one must-try dish when in Penang. Many visitors to Penang would probably give it a try when they visit the island. The dish of braised yellow noodles served with a medley of oysters, meat or fish slices, shrimps and vegetables in thick, savoury gravy is something to be enjoyed especially if you love oysters. Though the origins of this dish are undetermined, it is very much a Hokkien dish that can only be found in… Read More »Oh Mee (oyster noodle)

      Muar Chee

        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

        Roti Canai

          Cheap and satisfying meal with this hearty, fluffy and crispy Roti Canai. The roti canai makes for a common breakfast or supper food. Roti Canai is a popular flatbread sold by Indian Muslim vendors in Penang. Created as a cheap meal to serve the coolie class in the 19th century, the roti canai has since been embraced by all races. The name, thought to be Malay, is actually of Indian origin, as the word “roti” derives for most Indian languages… Read More »Roti Canai

          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