Difference between revisions of "Street food"
| Line 7: | Line 7: | ||
*Fried Keuy Teow [[favourite recipes]] | *Fried Keuy Teow [[favourite recipes]] | ||
*Cendol | *Cendol | ||
| + | *Muar Chee | ||
| + | *Ais Kacang | ||
| + | *Chee Cheong Fun | ||
| + | [[image:Chee Cheong Fun.jpg]][[image:Chee Cheong Fun Hawker.jpg]] | ||
[[Penang]] | [[Penang]] | ||
Revision as of 20:14, 22 April 2009
- Assam Laksa
Penang laksa (Malay: Laksa Pulau Pinang), also known as assam laksa from the Malay for tamarind, comes from the Malaysian island of Penang. It is made with mackerel (ikan kembung) soup and its main distinguishing feature is the assam or tamarind which gives the soup a sour taste. The fish is poached and then flaked. Other ingredients that give Penang laksa its distinctive flavour include lemongrass, galangal (lengkuas) and chilli. Typical garnishes include mint, pineapple slices, thinly sliced onion, hε-ko, a thick sweet prawn paste and use of torch ginger flower. This, and not 'curry mee' is the usual 'laksa' one gets in Penang. "
- Fried Keuy Teow favourite recipes
- Cendol
- Muar Chee
- Ais Kacang
- Chee Cheong Fun
