PENANG Penang cuisine is the cuisine of multicultural society of Penang. Most of cuisine are sold at road side stalls known as hawker foods.
Penang has the reputation as being the food
paradise in the region as it offers an diverse and exotic mix of Malay, Chinese, and Indian cuisine which reflects the multi cultural mix of the city.
Its popular among locals and tourist alike.
On February 22 2013, Penang was Penang was
Ranked by CNN Travel as one of the top ten food Cities in Asia.
Penang also been Voted by Lonely planet as the
top culinary destination in 2014. SNACKS Apom- Indian styled pancake with a thin skin. Its a crispy On a side while it is soft and thick in the middle.
Apom balik- Nyonya style crispy fold over
pancake made from flour and egg and topped with bananas sweet corn and Sprinkling of sugar. Chai Kuih -Chinese style deep fried bread sticks usually eaten with congee or almond cream.
Or kuih-Savoury yam cake topped
with dried shrimp, fried shallots, spring onion and sliced red chilli. Popiah-Teochew style spring roll with a filling which consists of turnip, beancurd, egg bits and a dash of chilli paste and sweet sauce.
Rojak-is a fruit and vegetable salad
tossed in a special sauce. Simply labeled Rojak Sauce, the sauce is made from a thick black prawn paste. This is combined with palm sugar, tamarind paste and other ingredients. Pineapple, apple, guava, green mango, jicama and cucumber are tossed in this sauce with crushed peanuts and sesame seeds . Satay- The famous meat-on-a- stick, is a traditional Malay food typically made from marinated meat - chicken, mutton or beef, skewered onto bamboo sticks and grilled over hot charcoals. Chinese hawkers serve a variant of satay made from pork. A fresh salad of cucumbers & onions are served together with a spicy-sweet peanut dipping sauce for dipping. Ketupat, a Malay rice cake, is sometimes served together with satay. MAIN DISHES Bak Kut Teh- Literally translates as "meat bone tea", the soup dish consists of meaty pork ribs and meatballs simmered in a complex broth of herbs and spices.
Char Koey Tiow -fried flat rice
noodles with chili spices with seafood typically prawns and cockles (and typically with fried eggs). (A stall at a corner along Chulia Street which uses distinctive narrower noodles than other vendors.) Clay pot chicken Rice -Another popular hawker food in Penang comprises chicken cooked in a claypot over a fire, served with Chinese sausages, egg, salted fish and mushroom.
Curry Mee-Similar to curry
laksa, this popular Penang dish consists of egg noodles in coconut-based curry soup. The main ingredients for most versions of curry laksa include bean curd puffs, fish sticks, shrimp and cockles. Curry mee in Penang uses congealed pork blood, a delicacy to the Malaysian Chinese community. Fish head curry - Head of the red snapper stewed with vegetables such as okra, tomato and brinjals in a curry, usually served with rice.
Ikan Bakar- is a general term
meaning grilled or barbecued fish. A popular local fish for grilling is Ikan Kembong (Mackerel Fish). The fish is usually marinated in spices, coconut milk, sometimes stuffed with sambal, then wrapped in banana leaves and grilled over hot charcoals. Mee Goreng Mamak- also a cuisine of Mamak origin,fresh yellow egg noodles are stir fried with mutton or lamb, vegetables, tomato ketchup and spices, giving this fried noodle dish a distinctly unique Indian flavor.
Nasi kandar Penang- an Indian-
Muslim (Mamak) dish of mixed rice with an assortment of meat seafood and vegetable curries, the secret of which is in the mix of curries. Among the most well- known is a place called Line Clear, off Penang Road. Pasembur- A spicy salad dish consists of fried titbits and shreded vegetable sold by Indian Muslims and occasionally by Chinese hawkers. It is known as "cheh hu" by the Chinese.
Laksa Penang-(Malay: Laksa
Pulau Pinang), a dish of thick round rice noodles in a spicy and sour tamarind-based (or assam fruit-based) fish soup. The dish is garnished with mint, cucumber, onions, shreadded lettuce and DESSERTS Cendol Penang- a dessert with green noodles in coconut milk, brown sugar and shaved ice. There's a very famous stall along the busy street of Penang Road near the "spider" pedestrian bridge leading to KOMTAR. Another not so famous 'cendol' stall is located just opposite to it. Ice kacang- (Malay: Ais Kacang) - sweet red beans, seaweed jelly, barley pearls, sweet corn and fruits are covered with shaved ice, then laced with rose syrup, brown sugar syrup and sweetened condensed milk. Certain stalls make the Ais Kacang Uniquely "Penang" by adding shredded nutmeg (A native fruit to Penang) pickle and raisins or sultanas over it. HAVE A LOOK