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Penang Cuisine
Penang cuisine is the cuisine of the multicultural society of Penang, Malaysia. Most of these cuisine are sold at road-side stalls, known as "hawker food" and colloquially as "muckan carts". Local Penangites typically find these hawker fares cheaper and easier to eat out at due to the ubiquitousness of the hawker stalls and that they are open for much of the day and night. Penang island. On February 22, 2013, Penang was ranked by CNN Travel as one of the top ten street food cities in Asia. Penang has also been voted by Lonely Planet as the top culinary destination in 2014. Snacks Indian * Apom (Tamil: அப்பம்)—Indian-style pancake with a thin skin. It is crispy outside but soft and thick in the middle. Unlike apom balik (''ban chean kuih''), it has no fillings. * Appalam (Tamil: அப்பளம்)—a thin, crisp disc-shaped cracker typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Head Curry
Fish head curry is a Singaporean dish deriving from a hybrid of Indian and Chinese ethnic cuisines. The head of a red snapper is stewed in a curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish. Description Origins Fish head curry was invented in Singapore when a chef from the state of Kerala named M.J. Gomez, who was living in the country, wanted to bring South Indian cuisine to local diners. He started a restaurant called ''Gomez Curry'', which was located at Sophia Road and eventually at 9 Selegie Road, both located within the Rochor district in the Central Region. Although fish head was not widely served in the Indian subcontinent, Chinese customers considered Fish head casserole as a special delicacy, and so Gomez had the idea of cooking the fish in curry instead, as well as his own ingredients, therefore formulating a new dish. Today, restaurants of all races in the country all serve variations of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Misua
''Misua'' (also spelled ''mee sua'' or ''miswa''; ), also known as wheat vermicelli, is a very thin variety of salted noodles made from wheat flour. It originated in Fujian, China. The noodles differ from '' mifen'' (rice vermicelli) and cellophane noodles in that those varieties are made from rice and mung beans, respectively. Description ''Misua'' is made from wheat flour. Cooking ''misua'' usually takes less than two minutes in boiling water, and sometimes significantly less. Culture ''Misua'' is cooked during important festivities, and eaten in mainland China as well in Cambodia, Malaysia, Indonesia, Singapore, Vietnam, Brunei, Thailand, Myanmar, and particularly in both Taiwan and the Philippines, which have the highest populations of Fujianese outside of mainland China. ''Misua'' signifies long life in Chinese culture, and as such is a traditional birthday food. Because of this, it is often discouraged to chew or cut ''misua'' noodles. It is usually served with ingre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duck Soup Noodles
Duck soup noodles or duck leg noodles (; also spelt ''ak-twee-mee-sua'') is a style of serving noodles. The dish consists of ingredients such as duck meat in hot soup with mixed herbs and noodles. See also *Noodle soup Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such a ... * Bee sua (mee sua) Noodle soups Duck dishes {{soup-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Claypot Chicken Rice
Claypot rice (), sometimes translated as "rice casserole", is a Chinese traditional dinner eaten widely in Guangdong in Southern China as well as the Chinese communities of Malaysia, Indonesia, Singapore and Thailand. The rice is presoaked, or in some cases par-cooked, and finished in the claypot with other ingredients which then flavor the rice. The rice develops a crust similar to that in Korean ''dolsot bibimbap'' or Iranian “tahdig” and Spanish ''paella''. It is commonly served with chicken, Chinese sausage and vegetables in some regions, but most restaurants offer a customizable dish with many protein options. Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. Some places serve it with thick, sweetened soy sauce and sometimes dried salted fish. Due to the time-consuming method of preparation and slow-cooking in a claypot, customers may have to wait a period of time (typically 15–30 minutes) before the dish is ready. Ga ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chulia Street, George Town
Chulia Street is one of the oldest roads in the city of George Town in Penang, Malaysia. Created soon after the founding of George Town in 1786, it forms a part of the city's Little India enclave ever since, whilst also boasting a multicultural character due to Indian Muslim and Chinese influences. In addition, Chulia Street has a large concentration of budget accommodation for tourists, as several shophouses along the road have been converted into hostels and guesthouses. With the inscription of George Town as a UNESCO World Heritage Site, more upmarket hotels have also been opened along Chulia Street. Chulia Street is also well-known as a food paradise within Penang, due to the numerous hawker stalls and restaurants along the street that serve local cuisine. Etymology Originally, the street was named Malabar Street, after the Indians from Malabar who moved to George Town. The term '''Chulia''' is a corruption of '''Chulier''', which was once used to refer to the Indians ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Char Koay Teow
''Char kway teow'' () is a stir-fried rice noodle dish from Maritime Southeast Asia and is of southern Chinese origin. In Hokkien and Teochew, ''char'' means 'stir-fried' and ''kway teow'' refers to flat rice noodles. It is made from flat rice noodles () or ''kway teow'' (; ) of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with garlic, light and dark soy sauce, chilli paste, whole prawns, shelled blood cockles, chopped Chinese chives, slices of Chinese sausage, and bean sprouts. Other common ingredients include fishcake and belachan. Originally developed and catered to overseas-born Chinese labourers in the Southeast Asia region, the dish has achieved widespread popularity within the region from the late 20th century onwards, particularly in Malaysia and Singapore. On the other hand, the dish has also acquired a reputation of being unhealthy within modern contexts due to its high saturated fat content, as it is tr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Silver Needle Noodles
Silver needle noodle (), rat noodle (), ''bee tai bak'' (), runny nose vermicilli() or ''lot'' ( km, លត), เกี้ยมอี๋ ( Thai : เกี้ยมอี๋; Gîam-ǐi) is a variety of Chinese noodles.Amy ChenShort Rice Noodles / Lao Shu Fen 老鼠粉 - MaMaChineseCooking.comor លត lot in Khmer . Accessed January 12, 2007. It is short, about 5 cm long and 5 mm in diameter. It has a white semi-transparent colour. The noodle is available in many Chinese markets in Chinese populated areas such as Hong Kong, Taiwan, Cambodia, Indonesia, Malaysia , Thailand and Singapore. Names Quite a number of names have been used to describe the noodle. The noodle is more commonly known as ''silver needle noodle'' in Hong Kong and Taiwan, and ''rat noodle'' or "mouse tail noodles" in Malaysia and Singapore. They are sometimes also called as pin noodles. The noodles are named as such because the shape of the noodles is long and tapered much like a rat's tail, trans ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bak Kut Teh
''Bak kut teh'' (also spelt bah kut teh and abbreviated BKT; , Teochew Pe̍h-uē-jī: ''nêg8-gug4-dê5'') is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community. The name literally translates from the Hokkien dialect as "meat bone tea", and at its simplest, consists of pork ribs simmered in a broth of herbs and spices (including star anise, cinnamon, cloves, ''dong quai'', fennel seeds and garlic) for hours. Despite its name, there is in fact no tea in the dish itself; the name refers to a strong oolong Chinese tea which is usually served alongside the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish. However, additional ingredients may include offal, varieties of mushroom, choy sum, and pieces of dried tofu or fried tofu puffs. Additional Chinese herbs may include ''yu zhu'' (玉竹, rhizome of Solomon's seal) and ''ju zhi'' (buck ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Asian Pickles
South Asian pickles, also known as avalehikā, pachchadi, achaar (sometimes spelled as aachaar), athaanu, loncha, oorugaai, or aavakaai, is a pickled food made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils, and various South Asian spices. The pickles are popular across the South Asian subcontinent, with many regional variants. Etymology Etymology for pickles in South Asia varies regionally. The pickles are known as ''uppinakaayi'' in Kannada, ''avakaya'' in Telugu, ''oorugaai'' in Tamil, ''uppillittuthu'' in Malayalam, ''loncha'' in Marathi, ''athanu'' in Gujarati, and ''achaar'' in Hindustani (Hindi-Urdu), Nepali and Bengali. Early Sanskrit and Tamil literature uses the terms ''avalehika, upadamzam'', ''sandhita,'' and ''avaleha'' for pickles.The Story of Our Food by K.T. Achaya (2003) ''Āchār'', a loanword of Persian origin, entered popular use as the Hindustani term for pickles under the Mughal Empire. In Persian, the word ''āchār'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasembur
Pasembur (locally ''Pasemboq'' or ''Pasembot'') is a Malaysian salad consisting of cucumber (shredded), potatoes, beancurd, turnip, bean sprouts, prawn fritters, spicy fried crab, fried squid or other seafoods and served with a sweet and spicy nut sauce. The term Pasembur is peculiar to northern Peninsular Malaysia. It is especially associated with Penang where Pasembur can be had along Gurney Drive. In other parts of Malaysia, the term Rojak Mamak is commonly used. In Singapore, it is called Indian Rojak. In the northern peninsula especially in Penang, Rojak specifically refers to the fruit salad called Rojak Buah by the rest of Malaysia. See also *List of salads * Mamak stall Mamak stalls are indoor and open-air food establishments particularly found in Southeast Asia, especially in the countries of Malaysia and Singapore, which serve a type of Indian Muslim cuisine unique to the region by its Indian community. Hi ... * Mamak Rojak * References Malaysian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penang Road, George Town
Penang Road is a major thoroughfare in the city of George Town in Penang, Malaysia. It runs between Farquhar Street to the north and KOMTAR to the south. The road is a one-way road, with the traffic directed southwards towards KOMTAR. Penang Road is one of the major streets in George Town, as it is heavily used daily by motorists and Rapid Penang public buses heading towards KOMTAR from the UNESCO Site and Gurney Drive. In addition, Penang Road is home to a number of attractions, such as the bars at Upper Penang Road and Chowrasta Market, one of the few wet markets still in operation within George Town. In particular, Chowrasta Market offers a variety of local produce and pastries unique to Penang, such as nutmegs and tau sar pneah biscuits. A number of hotels also line the Upper Penang Road stretch between Farquhar and Leith Streets. History Penang Road was one of the first roads to be built outside the original town area planned by Francis Light. For centuries, Penang Road ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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