Street food

Revision as of 20:38, 22 April 2009 by Jess (talk | contribs)

  • 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

Ice kacang.jpgPenang ice kacang.jpg A dessert sweet red beans, seaweed jelly, barley pearls, sweet corn and fruits are covered with shaved ice, then laced with rose syrup, brown sugar syrup and sweetened condensed milk. Certain stalls make the Ais Kacang Uniquely "Penang" by adding shredded nutmeg (A native fruit to Penang) pickle and raisins or sultanas over it.

  • 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