Written on 11:53 PM by Penang Tua Pui
Laksa is a spicy and sour noodle soup which has
Peranakan or Baba Nyonya origin. There are few types of
Laksa available like
Penang laksa a.k.a. asam laksa, lemak laksa,
Katong laksa (Singapore) and Sarawak laksa.
Laksa is one of the
most popular hawker dishes in Penang and can be very
addictive despite the strong flavors of fish.
Laksa consists of rice noodles that are poured with hot spicy and sour soup cooked with fish broth, typically ikan kembung (mackerel).
The
addiction of eating laksa lies in its soup where shredded ikan kembung is
cooked for hours until its strong, tangy flavors are obtained.
Additionally,
ingredients such as ginger flower, thai basil leaves, lemon grass, tumeric, pineapple, chilies and asam (tamarind) are also included to laksa.
Another main item which is a must to make the
laksa complete is
prawn paste or heh ko. The combination of prawn paste and fish flavors can easily give people clues if you have just had a bowl of laksa.
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Written on 1:52 AM by Penang Tua Pui
Hokkien Mee or Prawn Mee is a gourmet originated from
Hokkien (Fujian) and the recipe was brought over when its people migrated to South East Asia. The
hokkien mee in Penang is typically soup based, unlike some other types of
hokkien mee that are stir fried.
Hokkien mee contains egg noodles and rice noodles firstly cooked with hot boiling water to soften them. The noodles are then placed into a bowl where more ingredients will be added.
Typical ingredients used are prawns, slices of pork, bean sprouts, fish cake, eggs, pork ribs, kangkong, vegetables and deep fried shallots.
Then hot
fragrant stock cooked with fresh and dried shrimps are then poured onto the noodles before serve.
A delicious bowl of
Hokkien Mee lies in its soup. The soup has a sweetness taste with slightly salty due to the use of shrimp heads and shells that have been extensively cooked to get their flavours.
Hokkien mee can also be served with ground chilies or sambal.
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Written on 1:01 AM by Penang Tua Pui
Char Koay Teow (char koay tiao) is a local dish usually found in Malaysia and Singapore.
Char Koay Teow literally means fried flat noodles in Hokkien with
Char means “
fried” and
Koay Teow referring to flat noodles.
There are many variations of
Char Koay Teow available but the famous one is no doubt the
Penang Char Koay Teow.
Char Koay Teow consists of flat noodles fried together with prawns, cockles, egg, bean sprouts, Chinese chives and sprinkled with light as well as dark soy sauce which give to its colouring. Sometimes slices of chinese sausage and fish cakes are also included.
Duck eggs are sometimes used instead of chicken eggs too. Those who like it spicy can include chilies as well. The char koay teow is fried with intensely high heat and cooked within minutes.
What makes the
Penang Char Koay Teow special? Well, for one
Penang Char Koay Teow is usually fried using
charcoal fire instead of gas fire. The scent of burning charcoal frying up the koay teow and the banana leaves which are used to place the
koay teow on top of it, give a nice
burnt aroma.
Another key ingredient to delicious char koay teow is lard,
white cooking fat that adds more aromas to the char koay teow.
Trip to
Penang is never complete until you have tried char koay teow and when you have, you will come back for more :)
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