Difference between revisions of "Street food"

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*Fried Keuy Teow  
 
*Fried Keuy Teow  
 
[[image:fried kuey teow.jpg]][[image:penang fried kuey teow.jpg]]
 
[[image:fried kuey teow.jpg]][[image:penang fried kuey teow.jpg]]
 +
 
[[favourite recipes]]
 
[[favourite recipes]]
 
*Cendol
 
*Cendol
 
*Muar Chee
 
*Muar Chee
 
*Ais Kacang
 
*Ais Kacang
 +
*Lor Bak
 +
[[image:Lor Bak.jpg]][[image:penang lor bak.jpg]][[image:lor bak stall.jpg]]
 +
Marinated minced pork, then roll in thin soybean sheets and then deep fried. Usually served with small bowl of Loh (a thick broth thickened with corn starch and beaten eggs) and chili sauce.
 
*Chee Cheong Fun
 
*Chee Cheong Fun
 
[[image:Chee Cheong Fun.jpg]][[image:Chee Cheong Fun Hawker.jpg]]
 
[[image:Chee Cheong Fun.jpg]][[image:Chee Cheong Fun Hawker.jpg]]
 +
usually eaten as breakfast, flat sheets made from rice flour, sometimes with some dried shrimp embedded, is steamed soft then cut up and topped with sweeten sauce, soy sauce, hoisin sauce, chili sauce, thick black prawn paste and sprinkled with toasted sesame seeds.
  
 
[[Penang]]
 
[[Penang]]

Revision as of 20:33, 22 April 2009

  • Assam Laksa

Assam laksa.jpgPenang laksa.jpgPrepare asam laksa.jpgAssam laksa ingredient.jpgAssam laksa hawker stall.jpg

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

Fried kuey teow.jpgPenang fried kuey teow.jpg

favourite recipes

  • Cendol
  • Muar Chee
  • Ais Kacang
  • Lor Bak

Lor Bak.jpgPenang lor bak.jpgLor bak stall.jpg Marinated minced pork, then roll in thin soybean sheets and then deep fried. Usually served with small bowl of Loh (a thick broth thickened with corn starch and beaten eggs) and chili sauce.

  • Chee Cheong Fun

Chee Cheong Fun.jpgChee Cheong Fun Hawker.jpg usually eaten as breakfast, flat sheets made from rice flour, sometimes with some dried shrimp embedded, is steamed soft then cut up and topped with sweeten sauce, soy sauce, hoisin sauce, chili sauce, thick black prawn paste and sprinkled with toasted sesame seeds.

Penang