Penang Street Food - Part 2

Penang Street Food - Part 2

More Penang Street Food that I've tried during other visits to Penang, Malaysia, continuing from Part 1.

This list includes dishes not listed in Penang Street Food - Part 1. Cuisine is mostly Chinese, Malay, South Indian, and Peranakan.


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The Bhaji Onion is a type of vegetable fritter, made from thinly-sliced red onions coated in a blend of besan / chickpea flour, rice flour, turmeric, red chili powder, cumin powder, garlic paste, ginger paste, and garam masala (made from a blend of fennel seeds, bay leaves, black pepper or white pepper, cloves, cinnamon, mace, black cardamom, green cardamom, cumin, red chili, and coriander, with optional star anise, hing / asafoetida, or cassia bark), then deep-fried and finished with fresh coriander leaves or green chili. It is crisp crunchy airy with a slight chew to texture, carrying robust grainy earthy vegetal salty savoury spice flavour.

Bhaji Onion

Bhaji Onion

The Biryani in Malaysia is similar to the version in Singapore, being a fragrant South Indian rice dish that is flavoured with spices. In Penang, it can be eaten along with other dishes as part of a Nasi Kandar meal, or as a stand-alone meal on its own. The long-grain basmati rice is infused with a medley of spices, such as garlic paste, ginger paste, salt, cloves, cinnamon, powdered red chili, cumin seeds, clarified butter / ghee, powdered coriander, powdered cardamom, powdered turmeric, powdered mace, powdered nutmeg, bay leaves, star anise, fennel seeds, and black pepper. Has a loose fluffy texture, with grainy earthy sweet savoury spice flavour. The dish will usually feature a single type of meat, such as bone-in mutton bold meaty savoury salty spice flavour, and optionally a hard boiled chicken egg with eggy sweet flavour and bouncy texture. Several side dishes are served together, usually cool cucumber mint yoghurt raita, thick curry gravy (derived from choice of meat), or vinegar-brined pickled cucumbers.

Biryani

Biryani

Biryani

There are various street stalls / kiosk selling burgers. Most commonly known to Singaporeans as the 'Ramly Burger' concept, but so much more tasty here. Each Burger Special contains a thick yet tender meat patty, wrapped in soft egg omelette, within fluffy burger buns garnished with juicy red onions, crisp lettuce, soft tomatoes, pliant cheese, and a variety of sauces including black pepper sauce, mayonnaise, and chili sauce. Naturally, the Chicken Egg Cheese Special has a chicken patty, the Beef Egg Cheese Special has a beef patty, and the Lamb Egg Cheese Special has a lamb patty.

Burger - Chicken Egg Cheese Special

Burger - Chicken Egg Cheese Special

Burger - Beef Egg Cheese Special

Burger - Beef Egg Cheese Special

Burger - Lamb Egg Cheese Special

Burger - Lamb Egg Cheese Special

The Cuttlefish Kang Kong is a simple side dish that is usually served to accompany a meal. It features blanched slippery cuttlefish and crunchy water spinach / kang kong, served with juicy pickled mustard greens and a thick fermented shrimp paste / hae ko, garnished with crunchy crushed peanuts, which lends its primary taste profile of savoury sweet salty vegetal shrimpy flavours. A rather uncommon dish here.

Cuttlefish Kang Kong

Cuttlefish Kang Kong

The Malaysia Hock Kian Prawn Mee differs greatly from the Singapore style Hokkien Mee and Prawn Noodles. The version in Penang features chewy yellow egg noodles and ailky thin rice vermicelli noodles, in a flavourful soup / broth made from prawn shells, dried shrimp, water, pork ribs, salt, white sugar, shallots, minced garlic, and red chili powder, resulting in a shrimpy sweet savoury salty spice flavour. Garnished with crisp bean sprouts, crisp kang kong / water spinach leaves, tender sliced pork, crunchy deshelled prawns or chewy dried shrimp, bouncy hard boiled chicken egg, and crisp deep-fried shallots, combining for a meaty savoury shrimpy salty vegetal earthy sweet herbal flavour. Tasty!

Hock Kian Prawn Mee

Hock Kian Prawn Mee

Hock Kian Prawn Mee

Hock Kian Prawn Mee

The Penang, Malaysia style Loh Mee differs slightly from the Singapore style Lor Mee. The thick starchy braising gravy is made with a blend of water, dark soy sauce, light soy sauce, white sugar or palm sugar, salt, garlic, ginger, 5-spice powder, shallots, pork bones, prawn shells, and cinnamon, thickened with corn starch or tapioca starch, but without the use of black vinegar, resulting in a thick sticky gloopy texture with robust meaty savoury salty sweet herbal spice flavour. Garnished with chewy thick flat yellow noodles with grainy sweet flavour, crisp blanched bean sprouts with vegetal sweet flavour, tender pork loin slices with meaty savoury flavour, bouncy braised chicken eggs with eggy salty sweet herbal flavour, and springy fish cake slices with sweet savoury salty flavour.

Loh Mee

Loh Mee

Loh Mee

The Mee Goreng Sotong is a unique local rendition, featuring soft chewy yellow egg noodles, stir-fried with salt, white sugar, kicap manis / dark sweet soy sauce, water, garlic, and edible red food colouring, such as tomato ketchup, chili paste, beetroot paste, or a combination thereof. The garnish includes crisp bean sprouts, crisp spring onions, tender potatoes, slippery cuttlefish marinated in thick sticky spiced sweet potato gravy, and fluffy whisked chicken eggs. Carries smoky grainy savoury salty vegetal sweet eggy spice flavours.

Mee Goreng Sotong

Mee Goreng Sotong

Mee Goreng Sotong

The Muah Chee is a traditional dessert, featuring steamed glutinous rice dough (made from glutinous rice flour, water, and vegetable oil) coated with an aromatic mixture of finely ground roasted peanuts, white sugar, and toasted sesame seeds. With a sticky soft chewy crumbly texture and bright grainy earthy sweet nutty flavour, this fragrant treat is a nostalgic find.

Muah Chee

Muah Chee

Muah Chee

The Nasi Dalca is a local speciality, featuring a base of steamed white rice generously coated with dalcha gravy, accompanied by a choice of meat. The dalcha gravy is made from a blend of lentils (either chana dal / chickpeas or toor dal / split pigeon peas), vegetables (carrots, bittergourd, bottle gourd, brinjal / eggplant / aubergine, or potatoes), and spices (turmeric, curry leaves, tamarind, coriander, garlic, ginger, garam masala, mustard seeds, cinnamon, cloves, cardamom, cumin, or red chili), with optional ingredients of mint leaves or coconut milk. The thick dalcha gravy combines when poured directly onto the fluffy soft steamed white rice, resulting in a grainy earthy savoury vegetal sweet sour tangy zesty spice flavour. The choice of meat may include, crisp tender fried chicken with meaty savoury salty spice flavour, tender fall-off-the-bone mutton chunks with meaty savoury spice flavour, or tender soft chicken curry with meaty salty savoury spice flavour. Optional hard-boiled chicken egg, bouncy with eggy sweet flavour, may be added.

Nasi Dalca

Nasi Dalca

Nasi Dalca

The Nasi Goreng features rested pre-cooked white rice, whisked chicken eggs, belacan / fermented shrimp paste, and shallots, stir-fried together with a range of seasonings, including garlic, salt, kecap manis / dark sweet soy sauce, light soy sauce, dark soy sauce, palm sugar, powdered turmeric, fish sauce, candlenut, tomato ketchup, and red chili pepper or bird's eye chili. Has tender loose dry moist crisp soft wispy textures, with smoky savoury salty grainy eggy sweet spice flavour. Topped with assorted ingredients, including crisp lettuce with vegetal sweet flavour, soft fried chicken egg with runny yolk and eggy sweet savoury flavour, crunchy deep-fried anchovies with fishy salty savoury flavour, or juicy cucumber with vegetal sweet flavour.

Nasi Goreng

Nasi Goreng

The Malaysian version of Nasi Lemak is similar to the Singaporean version, with functionally the same ingredients. The long-grain white rice is infused with coconut milk or coconut cream, water, pandan / screwpine leaves, salt, ginger or galangal, and optionally, white sugar or lemongrass. The result is a warm fluffy moist loose texture, with enticing grainy earthy floral nutty herbal sweet flavour to the coconut rice. Typical garnishes include juicy cucumber with vegetal sweet flavour, crunchy deep-fried ikan bilis / anchovies with fishy salty savoury flavour, firm roasted salted peanuts with nutty savoury salty flavour, and a tender wobbly hard-boiled or fried chicken egg carrying eggy sweet savoury flavour. A chunky grainy sambal tumis / stir-fried chili paste lends bold sweet savoury salty earthy spice flavour. If meat is added, it could either be a crisp tender deep-fried chicken wing or chicken thigh with meaty savoury salty spice flavour, or tender chunky chicken curry with meaty savoury spice flavour.

Nasi Lemak

Nasi Lemak

Nasi Lemak

Nasi Lemak

A Sappadu / Sadya / Thali is a balanced multi-course South Indian meal, typically served over a banana leaf. The meal is typically centered around fully soft steamed white rice with grainy sweet flavour. There are usually between 3 to 12 different dishes that accompany a Sappadu / Sadya / Thali, this may include a Thoran (such as Cabbage Thoran or Spinach Thoran), a Kurkuri (such as Okra Kurkuri or Eggplant Kurkuri), a choice of meat or fish, a Sambar, a Rasam, a creamy thick plain yoghurt with milky sweet sour flavour, a choice of pickle, a choice of dessert, and crispy crunchy papadum with grainy salty savoury flavour. Each dish is intentionally chosen to represent a major flavour profile.

A Thoran is a stir-fried vegetable stew, and it features a blend of grated coconut, green chili, cumin seeds, turmeric, salt, and mustard seeds, tempered in coconut oil, and sautéed with a finely chopped vegetable, which could be cabbage, spinach, bittergourd, or string beans. The Thoran will have soft gloopy crunchy textures with vegetal sweet salty earthy spice flavour.

A Kurkuri is a deep-fried vegetable fritter, and it features a thinly sliced vegetable, which could be lady's finger / okra, or eggplant / aubergine / brinjal, coated in a batter of besan / gram flour, rice flour, turmeric, red chili powder, amchuri / dried mango powder, salt, and garam masala, then deep-fried. The result is the Kurkuri will be crispy crunchy in texture with vegetal savoury salty spice flavour.

A Sambar is a lentil stew, and it features either toor dal / split pigeon peas or moong dal / mung beans stewed with water, tamarind pulp, mustard seeds, curry leaves, vegetables (either carrots, eggplant / aubergine / brinjal, lady's finger / okra, pumpkin, shallots, or tomatoes), coriander seeds, dried red chili, salt, fenugreek seeds, and hing / asafoetida. The Sambar will have a medium-thick chunky texture with vegetal sweet tangy sour zesty earthy bitter salty spice flavour. Claimed to be healthy, packed with protein, nutrients, fiber, and vitamins.

A Rasam is a soup, and it features either toor dal / split pigeon peas or moong dal / mung beans stewed with water, tamarind pulp, jaggery / cane sugar or white sugar, salt, cumin, black pepper, turmeric, tomatoes, lemon juice, mustard seeds, red chilli powder, curry leaves, garlic, hing / asafoetida, shallots, and fresh coriander leaves. The Rasam will have a medium-thin watery texture with vegetal sweet tangy sour zesty earthy bitter herbal spice flavour.

Sappadu / Sadya / Thali

Sappadu / Sadya / Thali

Sappadu / Sadya / Thali

Sappadu / Sadya / Thali

The Samosa is a tasty pastry snack, with an all-purpose flour triangular-shaped dough stuffed with a spiced filing, then deep-fried. Golden brown with a crispy crunchy exterior and a tender soft interior, the Samosa is a delightful treat. The Samosa Chicken has a filling of diced boneless chicken as the main protein, mashed boiled potatoes, red onions, green chilli, curry leaves, garlic, ginger, salt, turmeric, cumin, garam masala (made from a blend of fennel seeds, bay leaves, black pepper or white pepper, cloves, cinnamon, mace, black cardamom, green cardamom, cumin, red chili, and coriander, with optional star anise, hing / asafoetida, or cassia bark), and coriander, carrying meaty savoury salty earthy starchy sweet spice flavour. The Samosa Egg has a filling of hard-boiled chicken eggs as the main protein, with other ingredients being similar, carrying eggy sweet starchy spice flavour.

Samosa Chicken

Samosa Chicken

Samosa Chicken

Samosa Egg

Samosa Egg

Samosa Egg

The Teh Tarik is a pulled milk tea beverage. A mix of black tea and condensed milk is 'pulled' between 2 mugs to aerate it, resulting in a hot frothy drink that carries milky earthy sweet flavour. Teh Tarik is considered the 'unofficial national drink' of Malaysia.

Teh Tarik

Teh Tarik

The Vadai Medu is made from a blend of urad dal / black gram beans, water, rice flour, ginger paste, green chili, curry leaves, cumin, salt, black pepper or white pepper, and coriander leaves. Rolled into a doughnut-shaped dough and deep-fried, the result is a crisp outside fluffy inside snack, which carries grainy earthy bready savoury salty spice flavour.

Vadai Medu

Vadai Medu

The Tau Sar Pneah / Tambun Biscuit is popular as a dessert pastry, and is made with ground / mashed green bean paste, stuffed within a crisp, flaky pastry shell. These round, oven baked dessert balls can either be savoury or sweet, and is often cooked with vegetable oil.

Tau Sar Pneah / Tambun Biscuit

Tau Sar Pneah / Tambun Biscuit

Tau Sar Pneah / Tambun Biscuit

The Beh Teh Saw / Horse Shoe Biscuit is a traditional Chinese pastry biscuit, also known as Horse Hoof Biscuit. Traditionally, it used to be stuck on the side of the oven to bake, resulting in one side being thicker than the other. The pastry crust is crisp and flaky, so fragile that it crumbles easily when bit, or even when roughly handled. Stuffed with a sweet, sticky, sesame malt sugar filling, it's best eaten when hot and fresh!

Beh Teh Saw / Horse Shoe Biscuit

Beh Teh Saw / Horse Shoe Biscuit

Beh Teh Saw / Horse Shoe Biscuit

Beh Teh Saw / Horse Shoe Biscuit

The Super Ring Cheese Flavoured Snack is manufactured by Oriental Food Industries Sendirian Berhad. This halal-certified snack is made from corn grits, vegetable oil, white sugar, salt, cheese powder, and permitted artificial colors. Has a light airy crispy texture with robust grainy cheesy salty sweet flavour, yummy and rather addictive.

Super Ring Cheese Flavoured Snack

Super Ring Cheese Flavoured Snack

Super Ring Cheese Flavoured Snack

The Ayam Goreng / Malay Fried Chicken is a Malay style fried chicken, coated in a flour and spice batter, then deep fried in coconut oil. This locks in moisture to the chicken meat, while giving the skin a flavourful crunch, and a distinctive savoury taste. Spices used include shallots, garlic, bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt, and sugar.

Ayam Goreng / Malay Fried Chicken

Ayam Goreng / Malay Fried Chicken

Ayam Goreng / Malay Fried Chicken

The Cabbage Thoran is a common, South Indian style dry curry vegetable dish, originating from Kerala, India. It's made by stir-frying cabbage, powdered turmeric, shallots, chili, curry leaves, salt, grated coconut, cumin seeds, and mustard seeds, in hot coconut oil. The result is a flavourful, bright yellow coloured side dish, often eaten along with white rice. It's commonly served in Singapore and Malaysia as part of an Economic Rice (Indian) / Thali meal. In Penang, it may be eaten along with other dishes as part of a Nasi Kandar meal.

Cabbage Thoran

Cabbage Thoran

Cabbage Thoran

Coconut Ice Cream is commonly sold along the streets, and is a popular dessert to stave off the hot weather.

Coconut Ice Cream

The Coconut Tart is a traditional Chinese style pastry, the big double-crusted pastry shells are flaky, stuffed with a generous amount of grated coconut, which has a nice balanced sweetness. The most famous stall in Penang to get these snacks / desserts is at Leong Chee Kee, in C8 Lebuh Cintra.

Coconut Tart

Coconut Water is sold along the streets by vendors, usually in a hollowed out coconut, and is a refreshing, thirst-quenching drink in hot weather.

Coconut Water

The Gulai Sotong / Coconut Curry Squid is a Malaysian Indian style dish, usually served as part of a Nasi Kandar meal. This mild, wet curry is made with fresh squid, tomatoes, coconut milk, fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, curry leaves, salt, shallots, and chili.

Gulai Sotong / Coconut Curry Squid

Gulai Sotong / Coconut Curry Squid

A common street snack, the Kaya Puff is a traditional Chinese style pastry, with a crisp, flaky, hollow puff pastry shell, spread inside with a pandan kaya spread / screwpine leaf coconut egg jam. Sweet and tasty.

Kaya Puff

Kaya Puff

The Penang / Malaysia style Mee Goreng Mamak differs slightly from the Singapore style Mee Goreng. The version here typically has fewer ingredients, but more emphasis on wok frying skills, resulting in a slightly more savoury, tastier dish. Also, they include the use of dried cuttlefish, which lends a depth of flavour. The Penang / Malaysia style dish is also more spicy than the Singapore version.

Mee Goreng Mamak

Mee Goreng Mamak

The Nasi Kandar originated from Penang, Malaysia, and is an economical meal of steamed White Rice served with curries and several side dishes of choice. The white rice for a nasi kandar dish is often placed in a wooden container, giving it a distinctive fragrant aroma. Side dishes may include Ayam Goreng / Malay Fried Chicken, Cabbage Thoran, Gulai Sotong / Coconut Curry Squid, Rendang Beef, Rendang Mutton, Vendakkai Meen Curry, Telur Ikan / Capelin Fish Eggs, Cucumbers & Pineapples, Sotong Goreng / Fried Squid, Salted Egg, and more. The range of dishes is usually extensive, numbering over 30 dishes at any point in time. Nasi Kandar is almost always served with the selected 2 - 5 side dishes on a single plate.

Nasi Kandar

Nasi Kandar - White Rice

Nasi Kandar - Telur Ikan / Capelin Fish Eggs

Nasi Kandar - Cucumbers & Pineapples

Nasi Kandar - Sotong Goreng / Fried Squid, Salted Egg

Nasi Kandar - Gravy & Curry

Nasi Kandar

Rendang, whether Beef or Mutton, is a common Malay style side dish, eaten along with white rice and other ingredients as part of a Economic Rice (Malay) / Nasi Padang meal in Singapore, or as part of a Nasi Kandar meal in Malaysia. In Penang, the Rendang is typically tender, but with a slight gamey taste. This spicy, wet or dry curry meat dish is normally made by marinating then stewing the meat (beef or mutton) for hours, in a spice mixture of coconut milk, ginger, galangal, turmeric leaves, lemongrass, garlic, shallots, grated coconut, and chilli.

Rendang Beef

Rendang Beef

Rendang Beef

Rendang Mutton

Rendang Mutton

Rendang Mutton

A traditional Chinese pastry, the Salted Egg Pandan Lotus Biscuit consists of a pandan / screwpine leaf flavoured lotus seed paste, stuffed within a crisp, flaky, pastry shell along with a salted egg yolk. The contrast of salty, savoury, and sweet makes this dessert pastry very delightful.

Salted Egg Pandan Lotus Biscuit

Salted Egg Pandan Lotus Biscuit

Salted Egg Pandan Lotus Biscuit

A common dish in Southeast Asia, the Satay here features grilled skewers of meat, normally chicken or mutton, seldom beef or pork. Served alongside garnishes of vegetables (cucumbers and onions), as well as a satay gravy, which is a chunky ground peanut gravy.

Satay

Satay

The Cantonese Chinese style Siew Bao Roast Pork Bun features barbecue / roasted / grilled marinated pork loin meat, stuffed within a crisp, flaky, pastry shell which resembles a bun. This savoury treat is often sold along the streets here.

Siew Bao Roast Pork Bun

Siew Bao Roast Pork Bun

The South Indian style Vendakkai Meen Curry, or Okra In Fish Curry, is a spicy wet curry dish, served as part of a meal. It features whole lady's finger / okra and sea beam fish fillet, in a spicy orange-red curry made from fenugreek seeds, curry leaves, garlic, ginger, onions, chili, tamarind juice, tomatoes, coconut milk, salt, and coriander leaves.

Vendakkai Meen Curry

Vendakkai Meen Curry

The Teochew Chinese community here has created a Yam Taro Puff, essentially the dessert Yam Taro Paste Orh Nee, but spread within a crisp, flaky, puff pastry shell. This dessert pastry is thus easily eaten on the go, and much cheaper than the actual dessert which tends to be sold only in restaurants here.

Yam Taro Puff

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