February 22nd, 2010 | Malaysian Recipes, Penang Food | 40 Comments
Penang Curry Mee pictures (1 of 4)
Recently, I have been craving for Penang hawker food (street food). I haven’t been home to Penang for well over eight months so it’s hard not to miss all the great foods of my hometown.
Curry Mee—otherwise known as curry laksa, or laksa—is a noodle dish with a coconut milk curry gravy. (This is not to be confused with Penang laksa or Assam Laksa, which is rice noodles with spicy and sour fish broth.) There are many variations in Malaysia, but Penang curry mee is what tickles my taste bud, with toppings many would consider bizarre: pig’s blood cubes (they taste like tofu except that they are maroon in color), bloody cockles, soaked cuttlefish slices, shrimp, and tofu puffs. Although many people shun away from pig’s blood cubes and cockles in their curry mee these days, I am a firm believer that these two key ingredients are the souls of Penang curry mee, without them, it’s not quite the same. I always ask for extra blood cubes and cockles whenever I eat curry mee in Penang. I can’t help it, I love these two “bloody” ingredients…(get authentic Penang Curry Mee recipe after the jump)
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I first discovered Aapplemint a few years ago and it was love at first sight. I was mesmerized by the gorgeous food photography, her mouthwatering recipes, exotic travels, and most importantly, the uber-talented Kajal/Kate who has the most beautiful face. Needless to say, Aaaplemint remains one of my favorite food blogs and it’s with great pleasure that I have Aapplemint…
I admire people who can write beautifully, especially about food, and that’s one of the reasons why I admire Carolyn Jung, A.K.A. Food Gal, a food and wine writer extraordinaire. Food Gal is an award-winning food blog about recipes, restaurants, celeb chefs, and everything food and wine related. I love great food writing and that’s why I am often glued…
Disclaimer: This is not the final design or title of the cookbook
What a way to announce a great news during Chinese New Year, especially in the auspicious Golden Tiger Year.
It’s official! I have finalized a contract with Tuttle/Periplus Publishing Group to develop my very first cookbook—a Chinese recipe cookbook, scheduled to hit bookshelves in Fall 2011.
I consider myself extremely lucky….
This is the last of my Chinese/Lunar New Year series. To end it on a healthy note, I have invited my good friend Tigerfish at Teczcape to share a vegetarian dish—stir-fried pine nuts with corn and peas, 金玉满堂, or literally means “full of gold and jade.” Tigerfish is one of the very first friends I made through blogging and we…
I can’t believe it’s only four days before Chinese (Lunar) New Year. I can totally feel the festivities at the Asian stores here, a lot of red decorations. Today, my guest writer is Elaine of Kitchen Experiments, a food blogger and also a proud online entrepreneur at I Heart Vanilla. Elaine is a fellow Malaysian and spent a lot of…
Thanks to your support and participation, we are almost there. We have surpassed over 16,000 creations and only halfway through our campaign. We have a real chance of meeting our goal of 25,000 creations and helping our friends at Share Our Strength feed lots of hungry children.
We have another two weeks to meet the goal, so please go to…
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