Penang Food

Penang Laksa

Penang is famous for it's Assam Laksa. In fact it's taste is unique to Penang because of the pungent Hae Ko sauce made of fermented shrimp paste and the bite from the sour pineapples.Strangely enough I haven't had laksa in a long time so I don't have any pics yet, but I shall endeavour to eat some soon!Laksa is also a big cause for gastritis and diarrhoea(probably why penangites don't eat it that often!)...so beware of where you eat the laksa from. The ones in Gurney Drive are not bad but are catered more for tourists.

Good dollop of thick Hay Koo (Fermented Shrimp Paste) adds the zing to the Laksa. The laksa sauce is super thick and nice to the last drop. This one is the sour Penang Assam Laksa. What can I say, it's unique, the sweet and sour fish based soup really has a bite. Crunchy cucumber slices and tangy pineapple adds to the amazing texture of this simple, classic dish.

Penang Tau Sar Peah

Penang's tau sar peah is legendary and spoken of in the same breath as Kuala Kangsar's pau (dumpling) and Kampar's chicken biscuits. Indeed, conversations about Penang food inevitably turns to the celebrated Penang tau sar peah. For Penangites who work outside the state (and even those who live overseas) and return for periodic sojourns to their beloved hometown, the tau sar peah is invariably among the items that line their bags when they depart.

Traditionally, the tau sar actually refers to the red bean paste found in the cookies. The red beans are cooked with sugar until they become mushy and turn a shade of very dark magenta. But given the several varieties of peah (biscuit/cookie) on the market, the term tau sar is also confusingly used to describe the whitish green pea paste, or pek tau sar. Then there's the mung bean variety, or lek tau and also lotus bean paste. In Penang, tau sar peah is synonymous with Tambun peah as both are made from the same core ingredients, but differ slightly in shape. Either way, you are assured of cookies that are delightfully mouth-watering and delicious.

When buying tau sar peah, try and get a batch that's fresh out of the oven. Although the cookies retain their freshness for several days without refrigeration, it is when they are still warm that eating them becomes an incomparable experience. Although purists will tell you that the best tau sar peah is made with lard, there are equally tasty varieties made with vegetable oil. There is even a halal (permitted by Islam) variety for Muslims and a vegetable-based one for vegetarians.

Penang Char Koay Teoh

A classic Penang hawker food specialty. You have not tasted REAL char koay teoh until you have come to Penang. Penang CKT is the gold standard! You can see the bean sprouts and slightly charred flat noodles.
This is the signature hawker dish of Penang. A simple plate of stir fried flat noodles with seafood, egg, bean sprouts, chilly and soy sauce.Now anybody can fry noodles but it's that special combination of taste and spices that makes it so special.I like the CKT in Bee Hooi coffee shop at night in Pulau Tikus. The Sister's CKT in Macalister road is overated in my humble opinion.