PENANG...THE FOOD HEAVEN..

Are you a food lover?? Emmm…an exploration or holiday will not complete without foods.. Don’t worry Penang is the right place for those that are looking the best food in Malaysia. There are various of choice of food that are waiting for you in Penang.. so don’t worry and let dig in the most delicious food in Penang…

PASEMBUR

Kompleks Makanan Padang Kota Lama (Esplanade) on the seafront promenade has many stalls that offering Indian food, fresh seafood and Western food. One of the famous food and must try while you in Penang is Pasembur. There are a few stalls offering pasembur and the most popular would be Hussain Pasembur. 

A basic place of Pasembur comes with thick cuts of cucumber strips, radish (mangkuang), blanched bean sprouts, crispy crackers, prawn fritters, bean curd and hard-boiled egg. The worker spoons several spoonfuls of warm orangey spicy and sweet peanut sauce over the salad, coating every part of it. The prices of the ingredients starts from RM0.50 and goes up to as high as RM15.00, so it is best to check out the prices before you start piling up your plate. For those who don’t like the pasembur literally flooded with the gravy, you can request to have it serve separately so it won’t be mushy and soggy.

NASI  KANDAR BERATUR

Nasi kandar, a favourite northern Malaysian dish of mildly-flavoured steamed rice accompanied by a variety of curry-based meat dishes and vegetables, is a Penang staple. Malaysians will tell you that the best nasi kandar can be enjoyed in Penang and, predictably, there is hardly a shortage of restaurants specialising n this dish on the island. Nasi kandar beratur only open at 22:00, which seems a little strange at first, but it makes sense as it is one of the few restaurants that stay open late on the island. Locals say it is definitely worth the long wait – indeed you will have probably have to queue no less than 30 minutes before you can place an order. A mixture of hand-ground spices seasons the curries – think thick, creamy and flavourful, with just a hint of piquancy (for certain gravies). All this contributes to make Nasi Kandar Beratur the best choice for Penang locals, visiting Malaysians, and foreigners.

ROJAK

You can call it a fruit rojak or fruits salad but whatever it is, Penang Rojak is certainly one of the main favorite among locals as well as tourist alike. Sold in almost every part of the island from hawker stalls up to a more fancied restaurants, Penang Rojak is one of the main dish to whet your appetites whenever you are in Penang. 

The delicious Penang style rojak consists typically of cucumber, pineapple, mango, jambu (water apple/rose apple), cuttlefish, turnip (jicama), bean sprouts, taupok (puffed soya bean cake) and youtiao (fried dough fritters). The dressing is made up of sugar, chili, lime juice and the pungent Hae Ko (dark prawn paste). 

All the fruits are cut into small bites portions and tossed in a bowl with the dressing to properly mix it. Together with the last ingredients which are crushed peanuts and crunchy crackers, the rojak is served for a totally satisfying snack or meal. Ingredients might vary among the Rojak sellers in Penang, but you can rest assured that the taste will definitely be unique and you'll have your money worth. 

The cost for a plate of Rojak in Gurney Drive varies from RM3 (small) to RM10 (extra large). Others place where you can eat great rojak is at Pulau Tikus, Air Itam, Macalister Road and Swatow Lane. When you order your rojak, you can ask the sellers to add more chill or removed some fruits that you do not like or perhaps if you like particular fruits like pineapple, ask for more.

LAKSA PENANG

Laksa is amongst the best known and loved of hawker fare in Penang. A bowl of steamed spaghetti-sized rice vermicelli is first generously garnished with finely sliced vegetables including onions, cucumber, red chillis, pineapple, lettuce, mint and pink bunga kantan (ginger buds). Onto the mixture is poured a steaming hot curry soup that is sour and thick with fish meat. 

A spoonful of fish paste is provided for those who favour the addition. While for decades, Penangites and visitors only knew this variety, a lemak (coconut milk) version was subsequently introduced as an alternative. Apart from breakfast, laksa time is almost every time for some Penangites – lunch, tea, dinner or supper. And whilst this ubiquitous meal is available at most of the hawker complexes or coffee shops in the city centre of George Town and in the surburbs.

AYU MEE UDANG

Ayu Mee Udang, this restaurant needs no further introduction. It is one of the most famous Mee Udang in Teluk Kumbar (Penang) and was featured in various TV shows. The normal serving of Mee Udang costs RM15 while the special edition is priced at RM22. It is not cheap but it was worthy to try. The Mee Udang Special comes with 6 sea-fresh white prawns of various sizes. Although not all of them are equally big, you’d be pleased to know most of them are XXL sized with the firmest and freshest flesh.

CHAR KOAY TIOW

Another early fusion or Nanyang influenced famous noodle dish in Malaysia is no other then the humble Char Koay Teow. The name literally translated to English means "stir-fried rice-cake strips", is a must a have delicacy of Penang. With its origin from Mainland China, and one of the staples of the Teow Chew dialects, it has become synonym with Penang’s hawker fare and a must try must have popular noodle dish when visiting the streets of this heritage state.

The basic Penang Char Koay Teow consists of generous amounts of flat rice noodles stir fried in a hot cast iron wok with a fresh ingredients. For seasoning, it is usually dependent the taste preference of the hawker or vendor, but to start off is light , dark soy sauce and fish sauce for savoury taste , chilli paste for heat and sometime stock made from prawn shells for sweetness.

The perfectly prepared Char Koay Teow should neither be not too wet or too dry with a springy noodle texture served on a plate layered with a sheet of fragrant banana leaf. But the taste and texture preference is up to your personal liking. To some, they might like to combine flat rice noodle with yellow noodles for a firmer texture, there are those who like to add a hand full of rice noodle or bihun for a grainy texture, or just flat rice noodle alone for the silky feeling. Start with the basics and then start to build your own preference. For those who want to try this delicious food, you can go to the Sany Char Koay Teow at Bayan Lepas, Penang.