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| Assam Laksa |
Yummy..!!! This dish is Penang signature dish. It is noodles in fish broth garnised with a lot of different vegetables. It is spicy hot & sour dish ( visit penang & try this dish!!). The spicy and fishy soup is sour because of the large quantity of tamarind used known as Assam Jawa. The fish used to make the broth is mackerel, which is first poached, deboned and added to the soup together with lemongrass, chillies and tamarind to boil. The noodle used in Assam laksa is fresh rice vermicelli which is much thicker than the regular dry ones. The noodles is first placed at the base of the bowl after which chinese lettuces finely shredded cucumbers and onions, chopped pineapples and most importantly mint leaves are added. Then the piping hot soup is poured over it, followed by finely chopped ginger buds. Some stalls pour out the soup from the bowl back into the pot and then re-scoop the soup into the bowl again repeating this action twice or thrice to make sure that the noodles are piping hot. Before serving, a thick, sweet and salty shrimp paste is swirled on top of the dish. Some may find the prawn paste called "hae kao" too strong but this paste further enhances the dish. The price for each bowl is around RM2.00 to RM3.00.
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| Ais kacang |
This is a popular dessert among the locals as it is very tasty and refreshing especially on a hot day. The ingredients used usually consists of thick, sweetened red bean, canned sweet corn, grass jelly and palm fruit locally known as "attap chee". The red bean is cooked in sugar syrup. These ingredients are scooped into a bowl and topped with finely shaved ice. Different coloured sugar syrup, palm sugar syrup called "gula melaka" and evaporated milk are liberally poured over the ice kacang with colourful jellies, ice cream and even fresh fruits. A basic bowl usally costs RM2.00 but costs more for additional toppings.
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| Roti Canai |
Roti canai is a pastry like flat bread. Wheat flour is kneaded and the large dough is then separated into small lumps about the size of ping pong balls. It is then flattened and then taken through a process of twirling and flinging motion in the air to thin it out. Ghee is constantly added in the process to prevent the dough from breaking as it gets thinner. When the dough is stretched paper thin it is then folded into a circle shape. It is fried to a crisp and slightly charred on a flatbed circular iron pan. Roti canai is served with Dall (i suggest to choose spicy curry chicken ) onion pickles or with sugar. The dhall may not necessarily be spicy hot but the herbs and spices used are rich and pungent. A plain roti canai with the curry costs around RM0.80. You can opt to add on some chicken or beef curry. The important things it is halal dish. Try it!!!
