Deep fried sliced fish meat & veges (sawi / mustard green) cooked with beehoon and a few slices of ginger. A choice of thick or thin beehoon is available. Garnish - fried garlic & spring onions.
Hawker food in Penang
by Yue Li
source taken from: http://www.worldisround.com/
Hawker food in Penang
by Yue Li
Scalded koay teow served in soup which is cooked with fish balls, meat balls, fish cake & meat (duck, chicken or pork), garnished with fried garlic, cut chillies and spring onions. Some hawkers also served it with duck's blood jelly, pig's intestines & liver.
source taken from: http://www.worldisround.com/
My favourite! Scalded yellow noodles, beehoon and bean sprouts served with curry soup. The soup is a subtle blend of chillies, shallots, spices and coconut. It is then served with cuttlefish, cockles, pig's blood jelly, fresh mint, boiled prawns and tau pok (deep fried bean curd). Some hawkers also served it with boiled prawns.
Hawker food in Penang
by Yue Li
source taken from: http://www.worldisround.com/
Penang Curry Mee
Recipe by Amy Beh
Ingredients
# 600g shelled cockles
# 500g prawns, steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water
# 3 to 4 pieces soaked cuttlefish heads
# 200g fried soya bean cubes (tow pok, available in local wet markets), halved or quartered
# 200g cooked pig´s blood, cut into cubes (optional)
# 300g shredded, cooked chicken meat
# 500g blanched bean sprouts (taugeh)
# 600g blanched mee
# 300g blanched meehoon
# 1kg grated coconut, mixed with 4 litres water and squeezed for general santan to be used as main stock
Seasoning:
# 4 tbsp salt or to taste
# 1 1/2 tbsp rock sugar
# 1/2 tbsp monosodium glutamate
Spices (finely ground):
# 100g shallots
# 25g garlic
# 3 tbsp coriander seeds (biji ketumbar)
# 4 tbsp chilli paste
# 2 tbsp sliced lemon grass (serai)
# 10 peppercorns
# 1/2 tbsp belacan granules
Chilli oil:
# 110g chilli paste
# 25g garlic, pounded
# 175ml to 200ml oil
Method
Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves.
Add in the rest of the general santan, tow pok and pig´s blood, if used. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point.
Remove from fire and use stock as a soup for the mee and meehoon. (Should the gravy or stock curdle, strain it.)
For the chilly oil: Saute garlic and chilli paste in oil until the chilli disintegrates and oil floats to the surface. (Use this to garnish when serving.)
source taken from: http://kuali.com/recipes/
Same ingredients as hokkien mee but this one is served in thick brown gravy instead of prawn soup. Most of the hokkien mee stalls in Penang sell lor mee as well. You can actually order a mixture of both to get the best of both.
Hawker food in Penang
by Yue Li
source taken from: http://www.worldisround.com/
Penang Lor Mee Recipe:
Recipe by Amy Beh
Ingredients
# 250g lean pork
# 2 litres fresh chicken stock
# 200g prawns, keep shells intact
Seasoning (A)
# 1/2 tsp salt
# 1/2 tsp pepper
# 1 tsp light soya sauce
# 1 kg fresh yellow noodles
# 1 cup bean sprouts, tailed
# 3 hardboiled eggs, cut into wedges or halved
Seasoning (B)
# 2 tbsp light soya sauce
# 1/2–3/4 tsp thick soya sauce
# Salt to taste
# 1/2 tsp monosodium glutamate
Thickening
# 3–3½ tbsp corn flour mixed
# 100ml water
# 2 eggs, lightly beaten
Chilli and garlic sambal
# 3 tbsp chilli paste
# 3 tbsp oil
# 1/8 tsp salt or to taste
# 6 cloves garlic
# 2 tbsp chicken stock
# 1/8 tsp salt
Method
Marinate pork with seasoning (A) and set aside. Bring chicken stock to a boil.
Add in pork and simmer for 10 minutes. Remove and set aside to cool then cut into thin slices.
Add seasoning (B) to the stock and bring to a simmering boil.
Add corn flour thickening and stir well to mix. Bring stock away from the heat and drizzle in the beaten eggs.
Stir gently to mix. Scald noodles and bean sprouts separately and put required amount of noodles and bean sprouts into individual serving bowls.
Ladle out starchy gravy or stock over the noodles. Add a few slices of pork and a slice of hard-boiled egg.
Serve with chilli garlic sambal.
Chilli Garlic Sambal
Heat 3 tbsp oil a small saucepan. Add chilli paste and salt and cook until oil rises. Dish out and set aside. Put garlic, chicken stock and 1/8 teaspoon salt in a food processor. Blend into a fine paste. Set aside for use.
source taken from: http://kuali.com/recipes/
Scalded yellow noodles, beehoon, bean sprouts and water convolvulous (kangkong) served in spicy prawn soup, garnished with sliced prawns, sliced pork, boiled egg and fried onion flakes. Another must-try if you are in Penang.
Hawker food in Penang
by Yue Li
source taken from: http://www.worldisround.com/
Stock ingredients:
1 ziploc bag of shrimp heads and shells (I used Ziplock Easy Zipper Bag)
15 cups of water (reduced to about 12-13 cups of water after hours of boiling and simmering)
2-3 pieces of rock sugar (about the size of a small ping pong ball) or to taste
1.5 lbs of pork ribs (cut into pieces)
Salt to taste
Chili Paste:
30 dried chilies (deseeded and soaked to soften)
10 shallots (peeled)
5 cloves garlic (peeled)
2 tablespoons of water
6 tablespoons of cooking oil
1 pound of yellow noodles (scalded)
1 pack of rice vermicelli (scalded)
Some kangkong or water convolvulus (scalded)
Some bean sprouts (scalded)
Toppings:
1/2 pound of lean pork meat (boiled and sliced thinly)
1/2 pound shrimp (shelled and deveined)
6 hard-boiled eggs (shelled and quartered)
Some fried shallot crisps (store-bought)
Blend the chili paste ingredients with a mini food processor until finely ground and well blended. Heat up the wok and add cooking oil. Stir fry the chili paste for 5 minutes. Dish up and set aside. On the same wok (unwashed), add in a little oil and cook the shrimp topping. Add in a little chili paste, sugar, and salt. Pan-fried the shrimp until they are slightly burned. Dish up, let cool and sliced them into halves.
Method:
Cook’s notes:
Another popular hawker food of Penang! Ingredients - flat rice noodles, bean sprouts, prawns, cockles, sliced chinese dried pork sausage, chives & garlic, are fried together. Seasoning - chilli paste, pepper, thick & light soya sauce. Egg can be added to make it tastes better.
Hawker food in Penang
by Yue Li
source taken from: http://www.worldisround.com/Where to find Char Koay Teow
Char Koay Teow is available at the following coffee shops in Penang:
source taken from: http://www.penang-traveltips.com/
This is one of the must-not-miss of Penang. Thick rice noodles served in fish flakes soup which is spiced with dried chillies, lemon grass, shallots, turmeric, kesum leaves, ginger flowers, galangale, candlenuts, dried shrimp paste (belacan) and tamarind juice. It is garnished with fresh mint, fresh chillies, shredded pineapple, cucumber, onions, lettuce, ginger flowers and spoonful of black shrimp paste (hae ko).
source taken from: http://www.worldisround.com/
INGREDIENTS:
* 500 gm fresh laksa (rice noodles)
* heiko (black prawn paste mixed with boiled water to flowing consistency)
* 1 kg ikan kembong (mackerel)
* 1 bunga kantan (ginger flower) - cut into halves
* 6 stalks daun kesum (Thai basil leaves)
* 2 cups tamarind juice
* 2 tsp salt
* 1 tsp oil
* 1 tsp sugar
* 3 stalks serai (lemon grass)
* 3 cm piece lengkuas (galangal)
* 250 gm shallots
* 12 dried chillies - soaked
* 1 cm piece turmeric
* 1/2 cm piece belacan (shrimp paste)
* 1 small cucumber
* 1 stock lettuce
* 1/2 pineapple
* 100 gm mint leaves
* 3 fresh chillies - sliced
* 1 onion - finely sliced
PREPARATION:
* Put fish, salt and 5 cups of water in a pan and bring it to boil
* When fish is cooked, remove bones and keep fish aside
* Simmer bones for at least 30 minutes
* Remove bones
* Add ground ingredients to fish stock and bring to boil
* Add tamarind juice, daun kesum, ginger flower, sugar, fish meat and oil
* Simmer for 20 minutes
* Gravy should be kept warm till serving time
Put the laksa in a bowl and garnish the laksa with shredded vegetables. Ladle gravy over it and add a little heiko sauce on top. Best eaten when it's hot.
source taken from: http://www.malaysiasite.nl/