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	<title>Rasa Malaysia &#187; Penang Food</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Penang Char Kuey Teow</title>
		<link>http://rasamalaysia.com/penang-char-kuey-teow/</link>
		<comments>http://rasamalaysia.com/penang-char-kuey-teow/#comments</comments>
		<pubDate>Thu, 01 Mar 2012 10:58:59 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Penang Food]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14002</guid>
		<description><![CDATA[Met my long time blog friend Austin Bush of Real Thai this afternoon, who came to Malaysia on an assignment for the Lonely Planet guidebook. We had Char Kuey Teow. Quoting Austin&#8217;s blog, my Char Kuey Teow was better than yours. When it comes to hawker food (street food), real foodies know that Malaysia owns it. And when it comes to really good hawker food, Penang owns it. Enough said. My Char Kuey Teow recipe is here.]]></description>
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		<slash:comments>15</slash:comments>
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		<item>
		<title>Penang Apong (Apom) Balik</title>
		<link>http://rasamalaysia.com/penang-apong-apom-balik/</link>
		<comments>http://rasamalaysia.com/penang-apong-apom-balik/#comments</comments>
		<pubDate>Sat, 25 Feb 2012 10:52:54 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Penang Food]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13950</guid>
		<description><![CDATA[Every time I come back to Penang, there are a few hawker food (street food) that I never miss out eating. As I was born and raised in Penang, I seek out to those foods and places that carry sentimental values to me—my favorite dishes and treats I grew up eating, neighborhood restaurants, hawker centers or coffee shops (kopitiam) that my family frequents, or particular hawkers that have known me since I was little. These places are mostly unknown to the tourists as they are not covered by guide books, but to me, they are some of the best foods found in Penang&#8230;they are the tastes of my childhood. One of the treats that I absolutely love is Penang Apong Balik, or Apom Balik, solid by this 70-year old hawker Chooi, along Burmah Road (before Union Primary School). Penang Apong Balik is a Nyonya sweet treat with sliced bananas, some corns, all folded up in a sweet, eggy, aromatic, soft and fluffy pancake, speckled with shredded coconut. The taste, texture and recipe are completely different from the original Indian apom (which is another favorite of mine). Each piece of this heavenly apong balik is merely RM0.40 (or US$0.15) but trust me on this, it&#8217;s probably one of the best pancakes ever created. Each apong balik is made by hand by Uncle Chooi, and sold/served immediately to the customers. I can easily gobble up ten (10) of these hot-off-the-pan apong balik as my afternoon snack&#8230;they are absolutely delightful and tasty! With many hawkers in Penang nearing or exceeding retirement age, I am sometimes saddened by the fact that I probably will not have my favorite apong balik in the years ahead. As I mentioned, Chooi is 70 years old and his three children are professionals and will not inherit his humble...<br /><br /><div><img src="/images/homepage/apong_balik_slide.JPG"/></div>]]></description>
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		<slash:comments>27</slash:comments>
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		<item>
		<title>Penang Hokkien Char (福建炒)</title>
		<link>http://rasamalaysia.com/penang-hokkien-char-recipe/</link>
		<comments>http://rasamalaysia.com/penang-hokkien-char-recipe/#comments</comments>
		<pubDate>Mon, 05 Apr 2010 19:19:12 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Penang Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Vermicelli]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5773</guid>
		<description><![CDATA[Did you watch The Amazing Race Penang episode last night? Catch it here if you&#8217;d missed it. I haven&#8217;t been home to Penang since last June so I have been craving all sorts of Penang hawker/street food, including Penang Hokkien Char—a stir-fried noodles dish in a savory sauce and served with a dollop of sambal belacan at hawker centers. A similar dish found in Malaysia is KL Hokkien Mee (check out the guest post by Citrus and Candy), which is thick noodles in a very dark-color sauce commonly found in KL and its surrounding areas. Penang Hokkien Char consists of a medley of yellow noodles and rice vemicelli, in a lighter sauce. I love eating Hokkien Char, flavoring the noodles with the pungent and spicy sambal belacan, it&#8217;s very tasty&#8230; Penang Hokkien Char is usually served by Char Hor Fun hawkers, meaning you probably won&#8217;t find a stand-alone hawker stall selling only Hokkien Char, but if the hawker sells Char Hor Fun, it&#8217;s very likely that he/she also offers Hokkien Char, E-Fu Noodles, and others noodle dishes. So, be on the lookout for Char Hor Fun vendors if you wish to try this dish in Penang. This is my easy Penang Hokkien Char recipe and you can get my sambal belacan recipe here. Enjoy! (Click Page 2 for the Penang Hokkien Char Recipe)]]></description>
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		<slash:comments>42</slash:comments>
		</item>
		<item>
		<title>Penang Curry Mee</title>
		<link>http://rasamalaysia.com/penang-curry-mee-recipe/</link>
		<comments>http://rasamalaysia.com/penang-curry-mee-recipe/#comments</comments>
		<pubDate>Mon, 22 Feb 2010 21:47:26 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Penang Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5877</guid>
		<description><![CDATA[Recently, I have been craving for Penang hawker food (street food). I haven&#8217;t been home to Penang for well over eight months so it&#8217;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&#8217;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&#8217;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&#8217;s not quite the same. I always ask for extra blood cubes and cockles whenever I eat curry mee in Penang. I can&#8217;t help it, I love these two &#8220;bloody&#8221; ingredients. This Penang curry mee recipe is adapted from my favorite Penang cookbook: Famous Street Food of Penang (A Guide and Cook Book). Unlike the rich and creamy curry noodles found elsewhere in Malaysia, Penang curry has a much lighter and less milky broth, which in my opinion, makes it a lot more appetizing as I tend to get tired (jelak) of the creamy and rich versions very fast. Like most Penang street food, the preparation takes hours, but nothing beats a bowl of pipping hot and extremely delightful curry mee that closely mimics the taste of my favorite curry mee stall in Penang, which is Lorong Seratus Tahun Curry Mee. Being 10,000 miles away...]]></description>
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		<slash:comments>48</slash:comments>
		</item>
		<item>
		<title>Char Kuey Teow (炒粿條/Penang Fried Flat Noodles)</title>
		<link>http://rasamalaysia.com/char-kuey-teow/</link>
		<comments>http://rasamalaysia.com/char-kuey-teow/#comments</comments>
		<pubDate>Tue, 03 Nov 2009 23:30:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Penang Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Prawn]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4969</guid>
		<description><![CDATA[When it comes to Penang hawker food/street food, there are a few dishes that are chart-toppers: Penang Assam Laksa, Hokkien Prawn Noodles, and Char Kuey Teow. It&#8217;s hard to decide which one is the most popular, but if you go to Penang, you won&#8217;t—and don&#8217;t want to—miss these three stellar hawker food. Char Kuey Teow is basically flat rice noodles stir-fried with shrimp, bloody cockles, Chinese lap cheong (sausage), eggs, bean sprouts, and chives in a mix of soy sauce. A great serving of Char Kuey Teow is flavored not only with the freshest ingredients, but equally important is the elusive charred aroma from stir-frying the noodles over very high heat in a well-seasoned Chinese wok. The mouthwatering aroma is the &#8220;wok hei&#8221; or breath of wok. If you&#8217;ve been to Penang and walk on streets where there are Char Kuey Teow hawkers, you&#8217;ll know what I mean. A great Char Kuey Teow beckons you from blocks away; the tempting aroma fills the air and lure diners in from afar. The very thought of that smell is enough to set my stomach rumbling. While Char Kuey Teow can be found throughout Malaysia, the Penang version reigns supreme. I&#8217;ve heard many stories about tourists from Hong Kong, Taiwan, Singapore, Australia, and beyond who trek religiously to Penang for a satisfying meal of the dish. Somehow, Char Kuey Teow from outside of Penang is simply an inferior shadow of the real stuff—lack of wok hei, too dark in color, and/or wrong taste and texture. And that&#8217;s the very reason why Malaysians from out-of-state would go to Penang—just to have a plate of Char Kuey Teow. Char Kuey Teow is one the most requested recipes on Rasa Malaysia. I have readers who&#8217;ve been begging me to post my Char Kuey Teow recipe since three...]]></description>
		<wfw:commentRss>http://rasamalaysia.com/char-kuey-teow/feed/</wfw:commentRss>
		<slash:comments>141</slash:comments>
		</item>
		<item>
		<title>My Interview with SilkAir about Penang Food</title>
		<link>http://rasamalaysia.com/my-interview-with-silkair-about-penang-food/</link>
		<comments>http://rasamalaysia.com/my-interview-with-silkair-about-penang-food/#comments</comments>
		<pubDate>Mon, 07 Sep 2009 17:45:19 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Penang Food]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4277</guid>
		<description><![CDATA[I did an interview with SilkAir (a wholly-owned subsidiary of Singapore Airlines) a couple of months ago and the article finally came out! If you are flying with SilkAir, you will see the feature on the Sept/Oct 2009 issue of &#8220;SilkWinds&#8221;&#8211;the inflight magazine. There are some errors in the article: 1) they think I am a *he*, 2) wrong facts about Penang hawker food, which weren&#8217;t part of my interview with them. In any case, I can&#8217;t complain and am very proud to be featured by a very popular regional airline in Southeast Asia. What&#8217;s more, the topic is about Penang hawker food/street food that I take great passion and pride in promoting&#8230;(read the full article after the jump) Click here to view the PDF and read all about it. It also mentioned my brother who runs a &#8220;5-star&#8221; (according to one of the testimonials we received) culinary tour in Penang, which I am so happy for him. What&#8217;s next for me in terms of playing the role of Penang food and tourism ambassador? I wish to have an opportunity working with Malaysian Tourism Board and Penang Tourism in the near future, both online and offline. Wish me luck! :)]]></description>
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		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Penang Hawker Food (Penang Street Food)</title>
		<link>http://rasamalaysia.com/penang-hawker-food-penang-street-food/</link>
		<comments>http://rasamalaysia.com/penang-hawker-food-penang-street-food/#comments</comments>
		<pubDate>Mon, 22 Jun 2009 21:55:18 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Penang Food]]></category>
		<category><![CDATA[Street Food]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=3619</guid>
		<description><![CDATA[Penang Private Tour and Culinary Tour My family runs a private culinary tour where we take you to sample the best of Penang food plus local culture: hawker food/street food, local wet markets, fruit orchards and spice plantations, belacan (prawn paste) and soy sauce manufacturing plants, Nyonya food, home-stay meals, and more! Click here to learn more or contact me to inquire further. . Penang hawker food—also known as street food—is world famous and legendary one has to try it out to justify it. In my honest opinion, Penang offers the best street food, thanks to its people and state authorities who fiercely embrace, cultivate, and take great pride in Penang&#8217;s unique street food culture and living traditions. Born and raised in Penang, I might be bias, but great press such as Time Asia’s Best of Asia for “Best Street Food,” The New York Times’s “44 Places to Go in 2009,” plus throngs of tourists and foodies alike who come to Penang in search of great street food don&#8217;t lie. The recent UNESCO world heritage listing is just an icing on the cake for Penang tourism&#8230; Excerpts from Time Asia: Imagine a free-ranging buffet, several hundred square kilometers in area, through which to graze at will. This limitless cornucopia brings together some of the liveliest culinary traditions of Asia, and participation costs only a few dollars. That’s the Malaysian state of Penang. Mere mention of its name will set mouths watering—not only among Malaysians, but anyone lucky enough to have encountered its exceptional street food. Got a thing for blistering sambals and sizzling noodles? Then make yourself at home. Generations of Chinese and Indian migrants certainly have—and it’s their cuisines, when added to the indigenous style (which itself incorporates elements of Malay and Thai), that have helped make Penang the food-hawker...]]></description>
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		<slash:comments>69</slash:comments>
		</item>
		<item>
		<title>Penang Private Tour and Culinary Tour</title>
		<link>http://rasamalaysia.com/penang-private-tour-and-culinary-tour/</link>
		<comments>http://rasamalaysia.com/penang-private-tour-and-culinary-tour/#comments</comments>
		<pubDate>Mon, 19 Jan 2009 01:07:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Penang Food]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/penang-private-tour-and-culinary-tour/</guid>
		<description><![CDATA[Send an email to rasamalaysia@gmail.com today to inquire and join our award-winning Penang Private Tour and Culinary Tour. FEATURED ON: Our tour has been featured on US, Singapore, Philippines, and other regional media. Rasa Malaysia Penang Private Tour and Culinary Tour is catered specifically to foreign tourists and visitors, as well as local tourists from Singapore and Asian countries. Unlike other packaged tours with a van that loads and unloads visitors at various tourist traps, Penang Private Tour is the ONLY tour company that offers customized itinerary with a friendly driver,  in a licensed mini van (new and with air-condition) with proper insurance coverage. Send an email to rasamalaysia@gmail.com now to learn more about our tour programs and rates. Our guide speaks fluent English, Mandarin, Cantonese, Malay/Indonesian, and our award-winning services have been featured on Singapore&#8217;s SilkAir magazine, Budget Travel Magazine, USA, Leisure + Adventure Travel, Philippines, Next Magazine, Singapore, and TODAYonline. For the glowing reviews from previous guests, scroll down to the comments section. TOUR PACKAGES: . Penang Private Tour—a 9-hour day tour to the best sights and places of interests in Penang. Penang Culinary Tour—a 9-hour culinary tour to local wet markets, spice mill, traditional soy sauce/belacan factory, plus the best local food experience (hawker centers, kopitiam/coffee shops, and private dining). Cooking classes can be arranged. Penang Day and Night Tour—a 12-hour tour that covers places of interests plus sunset tour, night market tour, and sampling famous Penang seafood dinner. Penang Firefly Tour—Watch ten of thousands of fireflies flickering and lighting up mangrove trees along a serene river bank. A must-visit excursion for nature lovers. Penang Peranakan Culture and Nyonya Food Tour—Nyonya and Peranakan tour covers the unique and colorful Penang Baba-Nyonya and Peranakan culture, heritage, living traditions, museums, cuisine, and antiques. Penang Durian Tour (May 2013 &#8211; August...]]></description>
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		<slash:comments>145</slash:comments>
		</item>
		<item>
		<title>Penang Laksa</title>
		<link>http://rasamalaysia.com/penang-laksa/</link>
		<comments>http://rasamalaysia.com/penang-laksa/#comments</comments>
		<pubDate>Fri, 01 Aug 2008 21:01:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Penang Food]]></category>
		<category><![CDATA[Assam]]></category>
		<category><![CDATA[Laksa]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/penang-laksa/</guid>
		<description><![CDATA[Penang Assam Laksa&#8211;commonly referred to as &#8220;laksa&#8221; by Penangites&#8211;is one hawker food you don&#8217;t want to miss if you come to Penang. (Georgetown, Penang is now a UNESCO World Heritage Site.) This Laksa is not to be confused with the other Laksa&#8211;a coconut-milk and curry-flavored noodle dish. Penang Laksa is a noodle dish in spicy fish broth topped with various shredded vegetables. Give me a choice of Penang Assam Laksa and Curry Laksa (which Penangites aptly call &#8220;Curry Mee&#8220;), I will always choose this tangy, spicy, sour, and appetizing dish. The reason is simple: nothing gives me a better satisfaction than a bowl of piping hot Laksa with cut bird&#8217;s-eye chilies and dollops of pungent heh ko (Penang-style prawn paste). All the ingredients used might seem odd and bizarre to many&#8211;please believe me when I say this&#8211;but they are perfect matches made in food heaven. Penang Laksa is really that good&#8230; Looking for a recipe? You&#8217;ve got it as it was featured on Rasa Malaysia a few months ago. There are many instant Assam Laksa mix that you can buy, but as a born and raised Penangite, I will tell you very candidly that there is really no cheat for a great bowl of Penang Laksa. Click here for my secret recipe of Penang Assam Laksa and here for an insider&#8217;s guide to eating Penang hawker food. This Penang Laksa picture is shot at one of my favorite kopitiam (coffee shop) in Penang: Kek Seng Coffee Shop 382-384 Jalan Penang 10000 Penang Business Hours: 8 am &#8211; 5 pm]]></description>
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		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Durian, The King of Fruits</title>
		<link>http://rasamalaysia.com/durian-king-of-fruits/</link>
		<comments>http://rasamalaysia.com/durian-king-of-fruits/#comments</comments>
		<pubDate>Tue, 29 Jul 2008 11:56:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysia Guides]]></category>
		<category><![CDATA[Penang Food]]></category>
		<category><![CDATA[Durian]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/durian-the-king-of-fruits/</guid>
		<description><![CDATA[It&#8217;s durian season here in Penang, Malaysia and there are durian stalls selling this thorny fruit every corner you turn. While a lot of people consider the smell of durian as &#8220;stinky&#8221; and &#8220;repulsive&#8221;&#8211;so much so that they are banned in hotel rooms in Malaysia!&#8211;I love this king of fruits. (For those who enjoy durian, we think of the smell as &#8220;aromatic.&#8221;) Some of the best durians in Malaysia come from the durian orchards in Balik Pulau, Penang, which is on the less-developed side of the island of Penang. Growing up, my family&#8211;especially when my uncle and his family come to visit us in Penang&#8211;would drive all the way up to Balik Pulau, into the durian orchards in search of the freshest and just-drop-off-the-tree durians. At the durian orchards, we would sample various kinds of durian and pick the ones we loved the most to take back with us&#8230; Once we get home, all my family would gather around savoring the durians, and the leftover will then be refrigerated for a &#8220;durian rice&#8221; dish (durian with steamed glutinous rice drenched in sweetened coconut milk). Eating durian is a family tradition, ones that I often reminisce. I remember watching &#8220;Bizarre Foods with Andrew Zimmern&#8221; (an American travel and food program) where Andrew Zimmern came to a durian orchard in Penang and described the taste of durian as &#8220;a rotten onion.&#8221; If you have tried them out, do let me know your durian eating experiences. I am very curious to find out what you think! To learn more about the tropical fruits of Malaysia, please click here.]]></description>
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		<slash:comments>58</slash:comments>
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