August 23rd, 2007 | Malaysian Recipes, Penang Food | 39 Comments
It was almost perfect…except for a little flaw.
Look closely and you will see those little dried chili bits. I’ve got to get a new food processor that is powerful enough to blend the dried chilies finely…
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What do I eat when I get very lazy?
A plate of home-made Penang chee cheong fun (click here to see the real stuff), or steamed rice rolls with shrimp paste.
Gourmet Food? No.
Satisfaction? Yes.
Nostalgic? Check.
Certified-fresh, delicious, and hassle-free for lazy bums? Absolutely!
Here are my quick guide to this lazy-person dish…
There is a saying or myth in Penang about Char Hor Fun (炒河粉)–one that is only Penang’s I am sure–if you are a bachelor and would like to win the heart of your girlfriend, you would seek out the best Char Hor Fun in town and make sure you take your girlfriend there, if possible, frequently. And if you wanted…
(For the 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…
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…
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 (the river mouth where it…
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 fingers (even lick with my…
