(For my newer posts on Penang Hokkien Mee, please click here and here.)
This divine bowl of Penang Hokkien Mee (Prawn Noodle) took me months of hard work and patience. I mean months, not days, and certainly not hours.
To concoct a pot of pure shrimpy stock that is signature to this Penang hawker food dish, one has to have heaps of shrimp heads. Yes, I am talking about a ziploc bag (a BIG one!) full of shrimp heads. While I eat shrimp all the time, it’s a completely different matter when it comes to saving up their heads… Click for more
Here are some random food pictures snapped in the last 36 hours…
Vegetarian Bak Kut Teh with beancurd sticks, mushrooms and fried tofu. Surprisingly light and delicious.
Yau Char Kwai, perfect for that bowl of steaming Bak Kut Teh.
My beloved Shanghai Xiao Long Bao at my favorite Shanghainese restaurant Shanghai’s Ding in Queensbay, Penang. Juicylicious.
Little glutinuous rice balls coated with ground peanut and sugar; a dessert I can’t do without whenever I am home.
I can never get tired of these little cups filled with shredded jicama and other yummy bits. A Penang Nyonya specialty. My recipe is here.
A rempah (spice) hard-tailed mackerel found at a rice stall. My mother made killer rempah fish–another Penang Nyonya specialty.
Stir-fried noodles with oysters. Yum.
Dried cuttlefish are flattened, grilled over charcoal fire, and serve with a special chili sauce. A great afternoon snack.
Malay Laksa found at Tanjung Bungah’s roadside stall. I love the hard-boiled egg, which is inherently absent from Chinese laksa.
Goodbye Malaysia…next stop is Beijing for a week before returning to the OC (Irvine, Orange County).
Bukit Tambun–a quaint and small fishing village about 30-45 minutes across from Penang Island–is a seafood lover paradise. While Penang is blessed with a wide array of great seafood eateries, many Penangites often drive across the Penang Bridge to look for the best, freshest, and cheapest offerings. The answer is simple: sitting by a kuala [...]
Rojak–the Penang-style salad with fresh cucumber, crunchy jicama, pineapple, jambu (water apple/rose apple), bean curd, and cuttlefish in thick, gooey, and pungent Hae Ko (dark prawn paste)–is the only salad that I would eat without being forced to. The Hae Ko sauce is also one of the few sauces that I would dabble with my [...]
We Malaysians are obsessed with getting into the Guinness Book of World Records–the world’s tallest building (now the second tallest), the tallest tower in the world, the oldest rain forest, the biggest flower, the highest flag pole, the longest mall. The list just goes on and on.
So what about breaking a few cooking records, say [...]
Born and raised in Penang, I am practically a living and walking food guide when it comes to eating Penang hawker food or street food. As requested by many readers, I have finally put together this comprehensive “An Insider’s Guide to Penang Hawker Food“ to give you the insider’s tips about the where, what, and who [...]
Austin from Real Thai and Marc from Mental Masala are both heading out to Penang soon so I’ve decided to write this follow up post to Photo Blog: Penang Hawker Food to help them eat well in Penang. Start drooling now…here comes more food pictures!
Popiah from Padang Brown Hawker Center.
Filled with jacama (yambean), diced beancurb, [...]
When I first came to the United States to pursue my Master’s Degree in Communications, the first thing I learned in my Multicultural Communication class was the distinct difference between Individualism and Collectivism.
Here comes the lecture notes:
“Individualism stands for a society in which the ties between individuals are loose: everyone is expected to look after [...]
(For my newer posts on Penang Hokkien Mee, please click here and here.)
