Food Of Penang

     Penang has one of the most diverse food fare in Malaysia and at times, the food is so mixed with influences from the Indian, Malay, Chinese and Thai cuisine that it becomes unique to the island itself. To get to know Penang better, there are maps and trails that takes visitors through small alleyways and nooks & crannies where culture and traditions are still very much alive. The Chinese Operas held on the streets that mark certain festivals celebrated by Taoists or carrying of the Kavadi during Taipusam or even the Puppet shows at the Temples are for the people of Penang and by the people of Penang. The same goes with the food, and that's why the standards are good. Their most discerning customers are ones who have grown up on their food. Enjoying Penang takes time, let us take care of your stay while you take time to explore the real Penang.

 While the food of Penang are very diverse, Penang is known for their Chinese food. Many tourist are attract to their Chinese centric dishes. One of the most famous Penang food is The Penang Laksa.

Penang Laksa.

People Enjoying Penang Laksa.

Penang laksa (Malay: Laksa Pulau Pinang), also known as asam 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 asam 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.

Another famous Chinese centric dish than drive the locals and tourist alike mad is the Hokkien Mee. Hokkien mee refers to fried noodles cooked with the Hokkien (Fujian) cooking style. Hokkien mee is served in many Southeast Asian countries (mostly Malaysia and Singapore) and was brought there by immigrants from the Fujian province in southeastern China. There are two types of Hokkien mee: Hokkien hae mee and Hokkien char mee. Hokkien hae mee (Hokkien prawn noodles) are the one commonly served in Penang.

Hokkien Mee

Hokkien Mee is a dish of egg noodles and rice noodles in a fragrant stock, which is made from both fresh shrimp and dried prawns, as well as pork or chicken. Traditionally, small cubes of fried pork fat are added, but this is now less common and have been substituted with chicken lard due to health concerns. It is garnished with prawns, fish cake, leafy greens, pork ribs, squid, crisp deep-fried shallots, spring onions and fresh lime. The dish is served with sliced red chili, light soy sauce and sambal.