Malaysian Food

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.

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.

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!!!

History Of Penang Hill

Penang Hill is one of the oldest colonial hill station established by the British during their time in Malaysia. Explored in the late 18^th century, a horse trail was cut by the waterfall gardens (now present Penang botanic gardens) to the summit of the hilly spine of Penang, allowing the British to escape from the chaos of Georgetown to the cooler climate on the hill. Penang Hill comprises several hills including strawberry hill, Halliburton’s hill, flagstaff hill, government hill, tiger hill and western hill. The highest point of this range is at western hill with an elevation of 833m (2723ft) above sea level. 

The range also serves as the largest water catchment area on the island and a number of tributaries to major rivers in Penang. The earliest mode of transport to the hill was via horses or a system called “dollies” where masters were carried up the hill on the special sedan chairs. To further explore the potential of the hill systems of bridle paths were cut by Indian penal servitude prisoners for the establishment of more bungalows on the hill. The Penang hill funicular railway was the second mode of transport established for access to the summit. The first railway was constructed in 1901 and completed in 1905 but was rendered useless due to technical faults. A second’s railway was commissioned in 1909 and works for the second line started in 1914 with budget of 1.5 million dollars.

On 1^st January 1924 the 2,007m long funicular railways was officially opened by then Governor of straits settlement Sir L.N Guillermard. The last upgrade was in 1977 before a complete overhaul of the system in 2010. Historical building with the oldest building dated back to 1803 (convalescent bungalow) Penang hill is a good repository of bungalow featuring a fusion of architecture from British colonial to Asian and modern architecture.