Assam Laksa (叻沙) is a sour, fish & tamarind (assam) based soup. For Penang version Laksa, the broth of this noodle soup is packed with tamarind, Lemongrass, galangal and flaked fish and is typically garnished with pineapple, mint, onion, prawn paste ("Hae Ko" in Hokkien) and a generous helping of chili. The taste it so unique and powerful which contain all sweet, sour and spicy in a scoop of the soup.
Cendol (煎蕊) is a traditional dessert originating from Indonesia. Its basic ingredients are coconut milk, jelly noodles which made from rice flour, red beans, shaved ice and palm sugar syrup. It is simple, sweet and satisfying, particularly on a hot sunny day.
Char Hor Fun Made (炒河粉) is made with flat rice noodles, vermicelli, and topped with a thick sauce, and added in prawn, pork meat, pork liver, fish cake and vegetables. Remember to add egg when place order because it will boost the taste of the dish.
Char Koay Kak (炒粿角) is something that you can only find in Penang even though some hawkers in other states try to cook it. The steamed rice cakes will be cut into small square size and fired with the special prepared soy sauces. After that it will be put aside the pan. When customer order, the rice cakes fired again with egg and bean sprouts. You can ask to add extra egg if you are a egg lover.
Char Kway Teow (炒粿条) , literally stir-fired ("Char" in Hokkien) flat rice noodle ("Kway Teow" in Hokkien), is a popular dish in Penang. It is fried together with prawns, cockles, bean sprouts, egg (you may request for duck egg), soy suarce, chinese sausage ("Lap Cheong" in Hokkien). Exceptional versions of this dish can be found all over Penang.
Curry Mee (咖喱面) is totally different with Hokkien Mee in Penang although both looks the same at the first glance. A bowl of curry mee typically consists of soup with coconut milk, yellow noodles and rice vermicelli with the addition of fried bean curd, cockles, prawns, cuttlefish, cubes of pig's or duck's blood and bean sprouts. The dish will served with a scoop of chilis in order for the customer to add into the soup according to the customers spicy preference.
Grill Fish (烧鱼) is a very famous side orders in Penang. You need to choose the type of fish which you like to grill. You may also order others fried / grill seafoods and vegetables. The grill fish will taste a little bit spicy. The taste is will be more tasty if dipped with the special sauce served together with the fish.
Hokkien Char (福建炒) is a fried noodle dish contains both egg noodles (yellow colour noodle) and vermicelli (white colour rice noodle), fired together with prawn, pork meat, pork liver, fish cake and vegetables.
The Hokkien Mee (福建面) should be on your food-hunting list if you ever come to Penang. In Penang it is called Hokkien Mee, howver in other places outside Penang it is called Prawn Mee (虾面）. It is because the broth is rich with everything prawn as it is boiled for hours with prawn shells and prawn heads in it. The broth, which is a delightful shade of orange, is then poured into a bowl of yellow noodles and rice vermicelli complete with bean sprouts, water spinach, peeled prawns and topped with fried shallots. A tablespoon of chili paste is served alongside to boost the taste of the soup.
Ice Kacang also known as ABC is one of the famous dessert in Penang. The preparation of ABC is putting all the ingredients- red beans, grass jelly, sweet corn and palm seed at the bottom of the bowl and then shaved the ice on top of it. After that it is finished with lashings of coconut milk or evaporated milk, palm sugar syrup and other coloured syrups on the ice. Remember to extra order a scoop of ice-cream to add on top of it if you are an ice-cream lover.
Kway Teow Thng (粿条汤) contains flat rice noodles (“Kway Teow” in Hokkien) in a chicken soup with slices of chicken / pork, , fish cakes, fish ball, fried shallots oil and garnished with chopped spring onions. Some hawkers might served duck meat. Some people might love it because of the fish ball, some might love the taste of the soup with the silky smooth kway teow.
Lok Lok (乐乐) is a variant of the steamboat/hotpot meal, except that the food served is skewered and the skewered food is dipped into a hot boiling pot of water to be cooked. This is then dipped into a variety of sauces provided for you. A wide selection of food is served, ranging from seafood and meats to vegetables. The food is eaten off the skewer. The price of the food can be determined by the color at the end of the skewer.
Lor Bak (卤肉) in Hokkien means sausag rolls which comprise minced pork crapped in tofu skin. However the hawker stall which write Lor Bak (卤肉) means selling combo platter which include prawn fritters, tofu, fish cakes, Taiwan sausages, century eggs, spring roll etc. You need to choose and tell the hawker the quantity for each items you choose. After that they are all fired up and served with two different dip (Dark soy sauce and chilli sauce).
Mee Goreng is an Indian / Malay dish. It is made of thin yellow noodles that are all fried up together with garlic, onions, shallots, chili, egg, cabbage, and potatoes. Some hawker will add in small slices of squid (“Sotong” in Malay). Remember to squeeze the lime in the dish before you start to eat because the taste will be totally different.
Nasi Kandar is a popular Malaysian dish which is originates from Penang. It is a meal of steamed rice which can be plain or mildly flavored and served with a variety of curries and side dishes. Typical side dishes to add include fried chicken or fish, cubed beef / lam, prawns, squid, hardboiled eggs and vegetables and it's often completed with splashes of various curry sauces. Be warned that adding too many sides can make the dish quite expensive. You can find Naki Kandar in 24hours Mamak stall if you feel hungry in the midnight.
Oh Chien (蚝煎) is oyster omelettes. “Oh Chien” actually is in Hokkien. The ingredients is simple- egg, flour, chives and fresh oysters. This dish will always served together with a small plate of chilli garlic sauce. IF you really dont like oyster, you can special request the hawker to fired the omelettes without the oyster and try the taste with the chili garlic sauce.
Pasembur (青鱼／鲜鱼) is a Malaysian-Indian salad consisting cucumber, beancurd, potatoes, fried octopus, fried crab, turnip, bean sprouts and prawn fritters, dressed in a special made spicy and sweet sauce. The ingredients may vary from one hawker to another. You can always order a plate of pasember at the any mee goreng hawker.
Popiah (薄饼) actually means spring roll. However, in Penang, we got a different version which we do not fried. A “popiah"skin"is a soft, thin paper-like crepe or pancake made from wheat flour. The crepe will wrapped up together with soybean curd, eggs, vegetable stew and lettuce, sweet sauce, chilli sauce and black sauce. The taste is juicy.
Rojak means mixture in Malay. Is it a fruit and vegetable salad. The ingredients may vary from different hawker - cucumber, pineapple, cuttlefish, turnip, jambu air, guava, squid fritters, mangoes and topped with peanuts a dark thick sauce of shrimp paste. The way to eat rojak is by poking the fruits with a thin, wooden stick and dipping them into the sauce.
Roti Canai is a type of Indian-influenced flatbread. It is often sold in mamak stalls. The versatility of roti canai enabled this flatbread to be combined with various ingredients, either savoury or sweet. Most of the variations listed below are commonly seen on menus. Roni canai alone means plain roti is often referred to as "roti kosong" (i.e. "empty bread" in Malay).
Wanton Mee (云吞面) is served dry with black sauce with mix together with the noodles and topped with few slices of chinese BBQ roasted pork, vegetables, and dumpling (“Wanton” in Chinese). Your can order the wanton mee in soup version as well. Wanton Mee will always served with pickled chilies, because we love the combination.