Penang Street Food - Part 1

September 17, 2012 Ivan Teh - RunningMan 0 Comments

Penang Street Food - Part 1
Pusat Penjaja Lebuh Cecil / Cecil Street Hawker Centre & Market
40 Lebuh Cecil / Cecil Street
George Town
Penang Island 10300
Malaysia


Padang Brown Food Court
Tapak No. 9 / Site No. 9
Jalan Johor / Johor Road
George Town
Penang Island 10400
Malaysia


Kafe Joo Hooi
Lebuh Keng Kwee / Keng Kwee Street
George Town
Penang Island 10100
Malaysia


Kafe New Dragon
606D Jalan Paya Terubong / Terubong Marsh Road
Air Itam / Ayer Itam / Black Water
Penang Island 11500
Malaysia


Restoran Keat Seng
10-J, MK. 16 Jalan Air Putih / Ayer Puteh Road / White Water Road
Air Itam / Ayer Itam / Black Water
Penang Island 11500
Malaysia


http://www.penangstreetfood.com/


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Penang Street Food is recognized as being among one of the best street food in the world. A mix of influences from Chinese, Malay and Indian communities, Penang Street Food has retained its traditional roots, while also making use of local Malaysia produce and products. Along with being in close proximity to Singapore, both countries share many similarities in their local cuisine. There are some slight differences with dishes served in Penang, Malaysia, and those served in Singapore.

While the same type of dishes are commonly found in almost every food centre, ask locals for the best examples of each dish.


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Lok Lok is a variation on the typical steamboat / hot pot, with the difference being that all the food is served on skewers. The pot used for boiling always contains plain water, not flavoured or seasoned soups like in steamboat / hot pot. Also, dipping sauces are served to accompany the food, normally a mildly spicy peanut sauce and a spicy garlic chili sauce.

Lok Lok



The 5 Spice Roll stalls usually sell a mixture of fried items and fritters, with the highlight being the pork rolls and tofu. Unlike those in Singapore, there usually is only 1 type of 5 Spice Roll available, and the variety / range of ingredients is also smaller.

5 Spice Roll 01


5 Spice Roll 02


5 Spice Roll 03


5 Spice Roll 04



Apong is a type of Indian folded pancake sold as a snack in Penang. Several versions of fillings exist, such as egg and shredded coconut (Apong Balik), ground peanuts (Apong Jagung), plain (Apong Kosong), or stuffed with bananas (Apong Pisang).

Apong Kosong / Pancake Plain 01


Apong Kosong / Pancake Plain 02


Apong Pisang / Pancake Banana 01


Apong Pisang / Pancake Banana 02



Assam Laksa has a tangy, sour and spicy fish based soup / broth, without coconut milk. This iconic Penang dish usually contains sliced sour mangosteens, shredded mackerel fish, cucumber, onions, red chillies, pineapple, lettuce, mint leaves, torch ginger, lemongrass, galangal, and rice noodles. The soup / broth is garnished with a thick, sweet prawn paste (hae ko).

Assam Laksa 01


Assam Laksa 02


Assam Laksa 03


Assam Laksa 04



The barbecue / BBQ Stingray is grilled simply, and basted with a sweet sauce. Usually available at most barbecue seafood stalls, though prices change due to availability.

BBQ Stingray



Char Koay Kak is made with rice cakes, fried in a thick, black / dark soy sauce, together with eggs, bean sprouts, garlic, and chili. The rice cakes are usually cut into thick cubes. It is a savoury dish. Very similar to the Carrot Cake (Black) that is sold in Singapore, though the Penang, Malaysia version is less sweet, and it usually has a charred crust on the exterior of the rice cakes.

Char Koay Kak 01


Char Koay Kak 02



Char Koay Teow is made with flat, thin rice noodles, fried with chinese sausage (lup cheong), soy sauce, bean sprouts, eggs, chives, and prawns. This local Penang favourite is a famous dish throughout Malaysia, and worldwide. While similar to the Singapore style Char Kway Teow, the Penang version is usually more savoury instead of sweet, lighter in colour, and has thinner rice noodles.

Char Koay Teow 01


Char Koay Teow 02


Char Koay Teow 03


Char Koay Teow 04


Char Koay Teow 05


Char Koay Teow 06



Penang Char Tang Hoon is slightly different than Char Koay Teow, not only because of the noodles, but also because of the addition of sliced pork. This dish is not as common in Malaysia.

Char Tang Hoon



The Chee Cheong Fun are Chinese style sliced rice noodle rolls / sheets, with a simple dressing of sweet black shrimp paste sauce (hae ko).

Chee Cheong Fun



The Chendol or Chendul, is a sweet cold dessert that is very popular, and also a dish synonymous with Penang. This Malay style dessert is common in both Singapore and Malaysia. The Malaysian version usually has less ingredients, such as coconut milk, pandan / screwpine leaf jelly noodles, shaved ice, palm sugar / gula melaka, and red beans. It is often eaten along the streets.

Chendol / Chendul 01


Chendol / Chendul 02


Chendol / Chendul 03


Chendol / Chendul 04



The Coffee in Penang and Malaysia is similar to those in Singapore, and the same ordering lingo applies here as well.

Coffee



In Penang, Congee is not commonly eaten unless the person is feeling unwell. This Chinese style dish is uncommon here, and mostly sold in restaurants.

Congee



Curry Mee is unique to Malaysia, and is a spicy, egg noodle and thin rice vermicelli noodle soup / broth, made from garlic, lemongrass, chili, shrimp paste, shallots, and garnished with mint leaves, dried tofu puffs / pockets, prawns, cuttlefish, hard boiled eggs, sliced chicken, bean sprouts, cockles, and pig's blood cakes. Eaten throughout the day, but usually preferred during breakfast.

Curry Mee 01


Curry Mee 02


Curry Mee 03


Curry Mee 04



Dessert Fritter are made with various fruits native to the region, which are then deep fried. Common fruits used include jackfruit, banana, and / or sweet potato.

Dessert Fritter


Fritter Butterfly Bun



The Dim Sum Pau Big Pork is larger than usual, and contains soup. Sold in most small Chinese street side stalls.

Dim Sum Pau Big Pork



Alcohol is more common here, such as this Drink Anglia Shandy. Most supermarkets will have this.

Penang Drink Anglia Shandy



This Drink Roselle Fruit Juice With Flower is made from the Roselle flower, which is a type of Hibiscus, and is edible. The flower is sweet and crunchy in texture. Rather uncommon, even in Penang, or Malaysia.

Drink Roselle Fruit Juice With Flower



The Drink Umbra Juice is made from the fruit known as Golden Apple, and is slightly sour in taste. Commonly found in most coffee shops, fruit stalls, or hawker centres.

Drink Umbra Juice 01


Drink Umbra Juice 02


Drink Umbra Juice 03



The Fried Oyster Omelette is very similar to the version found in Singapore, though it uses less sweet potato starch, and slightly more eggs.

Fried Oyster Omelette 01


Fried Oyster Omelette 02


Fried Oyster Omelette 03



Fried Sago Cake, is a unique Malaysian dish, and is both sweet and savoury. It can be eaten as a meal, or as a dessert. Not that common, as locals don't order this often.

Fried Sago Cake



The Ice Kachang in Penang is not as colourful as those in Singapore, but usually has more variety of fruits that you can add in.

Ice Kachang



Jawa Mee is a dish of Peranakan origins, and is a noodle soup / broth with a tomato base gravy. It usually includes egg noodles, bean sprouts, boiled potatoes, onions, tomatoes, hard boiled eggs, tofu cubes, fish cakes, lime juice, and tomato sauce / ketchup.

Jawa Mee



The Koay Chap here is very different from the Singapore Kway Chap. Here, it's a dark soup / broth that consists mainly of large, flat rice noodles, egg, and duck meat. The Penang soup / broth has a more herbal, flavourful quality than the Singapore version.

Koay Chap



Koay Teow Th'ng is yet another Penang dish that is normally eaten when a person is feeling unwell. This dish can either be made with pork, or duck, in a tasty, chicken and pork soup / broth. It usually contains thin flat rice noodles, onions, fish balls, pork meat balls, fish cakes, bean sprouts, kai-lan / Chinese kale / Chinese broccoli, sliced chicken, sliced pork loin meat, and garlic. Clean flavours, totally delicious.

Koay Teow Th'ng 01


Koay Teow Th'ng 02


Koay Teow Th'ng 03


Koay Teow Th'ng 04



The Malay style Kueh Dadar dessert is commonly found here. A pandan / screwpine leaf and coconut milk pancake is rolled around a stuffing of grated dessicated coconut soaked in palm sugar / gula melaka, pandan / screwpine leaf, and butter.

Kueh Dadar



The Lam Mee is a Peranakan dish, commonly eaten during birthdays, hence it is also known as Birthday Mee. This dish is rather rare in Penang, and normally not sold in other parts of Malaysia. It's made with egg noodles / rice noodles, chives, shallots, prawns, pork ribs, bean sprouts, fish cake, and pink coloured shredded egg omelette. Lam Mee / Birthday Mee is meant to symbolize longevity.

Lam Mee / Birthday Mee



The Malaysian Peanut Pancake is sold all over Malaysia, and Penang, along the streets. Compared to the Indian Apong, this Chinese style pancake is only ever made with ground peanuts, and has a much thicker batter.

Malaysian Peanut Pancake 01


Malaysian Peanut Pancake 02



Pasembur is a type of Indian rojak salad made with various vegetables and fried fritters, covered in a sweet, mildly spicy peanut sauce. While the base ingredients may differ, it is usally garnished with sliced daikon radishes.

Pasembur 01


Pasembur 02


Pasembur 03



The Popiah in Penang comes doused in a seafood gravy or braised turnip gravy, and it quickly becomes soggy. This Malaysia version is in direct contrast to the Singapore version, which is served dry.

Popiah 01


Popiah 02


Popiah 03



The Roast Meats; Penang Char Siew Red Roast Pork Loin and Penang Sio Bak Roast Pork Belly, very popular amongst the Chinese population here.

Char Siew Red Roast Pork Loin


Sio Bak Roast Pork Belly



The Chinese style Rojak in Penang is very similar to the version in Singapore. I find the versions here more savoury than sweet, due to the stronger flavour of the sauce, which is made with thick, dark shrimp paste.

Rojak 01


Rojak 02


Rojak 03


Rojak 04



The Roti Canai in Penang / Malaysia, is very similar to the Roti Prata in Singapore. The difference lies in the preparation, the version here is usually less crisp, and more bread-like / doughy in texture. The Indian cooks usually squash / squeeze it several times before serving. You can choose to add other ingredients to a plain version, such as eggs, onions, or cheese.

Roti Canai 01


Roti Canai 02


Roti Canai 03



The Wanton Noodles here take after the Chinese / Hong Kong version, with a dark, savoury soy sauce gravy. This is in contrast to the Singapore style versions, which sometimes use chili or tomato sauce / ketchup.

Wanton Noodles 01


Wanton Noodles 02


Wanton Noodles 03



The Ak Thui Mee Sua or Duck Vermicelli Soup, consists of a duck thigh in a herbal-type soup / broth, with thin rice vermicelli noodles.

Ak Thui Mee Sua / Duck Vermicelli Soup






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