THE PASTES AND BOWLS
Also known as Hokkien Har Mee. One of the famous hawker food at Penang. It is a dish serve with yellow mee and rice vermicelli, water spinach and bean sprouts in a fragrant soup which is mainly made from prawn, chilli etc. It is garnished with hard-boiled egg, prawns and crisp deep-fried shallots.
Penang Assam Laksa is a popular spicy noodle soup from the Peranakan culture, wich is a merger of Chinese and Malay elements found in Indonesia, Malaysia and singapore. Penang Assam Laksa is a sour, fish-based soup. It is ranked at number 7 on World's 50 Most Delicious Food complied by CNN Go in 2011. It is made with mackerel (ikan kembung) soup and its main distinguishing feature is the assam or tamarind which gives the soup a sour taste. The fish is poached and then flaked. Other ingredients that give Penang Laksa its distinctive flavor include lemongrass, galangal (lengkuas) and chilli etc. It is served with cooked thick rice noodle and typical garnishes include: mint, pineapple slices, thinly sliced onion, cucumber, lettuce, cooked fish meat, Ha-Ko, a thick sweet prawn paste, and use of torch ginger flower.
Introduce to you Penang White Curry Mee. In Penang, this dish is known as curry mee. It is a mixture mix of yellow / egg noodles and rice noodles. However, in Australia, Kuala Lumpur and Singapore, this dish is known as curry laksa.
Curry Chicken is a unique "Nyonya" cuisine as developed using typical Malay spices. Besides the usual steamed white rice, this dish is excellent served with turmeric glutinous rice (Nasi Kunyit) and Roti Jala.
Curry Kapitan Chicken is a unique "Nyonya" cuisine has devoloped using typical Malay spices. It has a milder taste compare to the usual Malay or Indian curry. This curry has a distinctly Nyonya flanored of lemongrass, and kaffir lime leaves. Besides the usual steamed white rice, the dish is excellent served with Nasi Lemak too.
Seafood Curry Fish Head is a dish mixing the spices of a typical South Indian fish curry with the fish head and seafood commonly. A pot of curry and goes very well with steamed white rice. The dish is cooked as such the rich not totally boiled, giving the dish a granny texture.
Nasi lemak is a fragrant rice dish cooked in coconut milk. Knotted pandan leaves are thrown into the rice while steaming to give it more fragrance. Spices such as ginger and occasionally herbs like lemon grass may be added for additional fragrance. Traditionally, nasi lemak is served with a platter of side dishes wrapped in banana leaves, including cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, hard boiled egg, and sambal ikan bilis. As a more substantial meal, nasi lemak can also come with a variety of other accompaniments such as bee rendang. Traditionally most of these accompaniments are spicy in nature.
Rendang is traditionally prepared by the Malaysian and Indonesian community during festive occasions such as traditional ceremonies. Rendang is rich in spices. Along with the main meat ingredient, rendang uses coconut milk (Minangkabau: Karambia) and a paste of mixed ground spices, which includes ginger, galangal, turmeric leaves, lemon grass, garlic, shallot, chilli and other spices. This spice mixture is called pemasak in Minangkabau. The spices garlic, shallot, ginger and galangal used in rendang have antimicrobial properties and serve as natural organic preservatives.
Nyonya Assam, or literally sour spicy. This style of cooking is a unique blend of cuisine combining classic Chinese culinary methods with the local Malaysian spices. It is not only hot but also additively sour as well thanks to the tamarind ( or better known locally as assam/asam). it is also healthy with add on lots of vegetables )optional), eg. lady's fingers, tomatoes and eggplants, and loastly, it does not contain coconut milk- hence relatively low-fat compared to other curries and keeps better in our tropical climate.
Curry laksa is a coconut-based curry soup. This is usually known as curry mee in Singapore rather than curry laksa. The main ingredients for most versions of curry laksa include bean curd puffs, fish sticks, shrimp and cockles. Some vendors may sell chicken laksa. Laksa is commonly served with a spoonful of sambal chili paste and garnished with Vietnamese coriander, or laksa leaf, which is known in Malay as Daun kesum.
Mee rebus is a dish comprising egg noodles in thick, spicy gravy. Reflecting the multiculturalism of Malaya, the dish contains spices from the Malay Peninsula. In addition to traditional cooking methods, mee rebus paste can be serve as spaghetti sauce as well.
Mee siam, which means "Siamese noodle", is a dish of thin rice noodles (vermicelli) in spicy, sweet and sour light gravy with various toppings such as shrimp, chicken, fried firm tofu, and shredded omelet. It is usually served with a piece of lime and sambal. It is one of the popular one-dish meals in Singapore and Malaysia. There is also a "dry" version, which is essentially stir frying the rice noodles with the same spices used in the "gravy" version.
Acar is a type of vegetable pickle/salad popular in Malaysia, Singapore and Indonesia. tAcar are usually made from different vegetables like cucumbers, long beans, carrots, cabbage and is pickled with spicy paste and vinegar. Ground peanuts and sesame seeds are also added to this dish. Acar is usually prepared in bulk as it easily be stored in a well-sealed glass jar in refrigerator for a week, and served as the condiment for any meals.
The taste of tom yam is based on sour and spicy flavors. A paste called nam prik pao is prepared as a base of the soup, to which water, herbs and meat are added. The essential ingredients of tom yam are herbs such as lemongrass, galangal, and lime leaves. Nowadays, tom yam is widely used as a soup base in steamboat.
Master Stock is widely used as the clear soup base in steamboat. Besides, it can be used in daily cooking.
The Hainanese chicken rice is a dish that consists of succulent steamed white chicken cut into bite-size pieces and served on fragrant rice with some light soy sauce.
Vegetarian Curry Chicken is suitable for vegan and it's free from five pungent vegetables. This is a unique "Nyonya" cuisine as developed using typical Malay spices. Besides the usual steamed white rice, this dish is excellent served with turmeric glutinous rice (Nasi Kunyit) and Roti Jala.
Vegetarian Nyonya Assam is suitable for vegan and it's free of five pungent vegetables. Nyonya Assam, or literally sour spicy. This style of cooking is a unique blend of cuisine combining classic Chinese culinary methods with the local Malaysian spices. It is not only hot but also additively sour as well thanks to the tamarind ( or better known locally as assam/asam). it is also healthy with add on lots of vegetables )optional), eg. lady's fingers, tomatoes and eggplants, and loastly, it does not contain coconut milk- hence relatively low-fat compared to other curries and keeps better in our tropical climate.
Vegetarian Penang White Curry is suitable for vegan and it's free from five pungent vegetables. Introduce to you Penang White Curry Mee. In Penang, this dish is known as curry mee. It is a mixture mix of yellow noodles and rice noodles. However, in Australia, Kuala Lumpur and Singapore, this dish is known as curry laksa.
Vegetarian Rendang is suitable for vegan and it's free from the five pungent vegetables. Rendang is traditionally prepared by the Malaysian and Indonesian community during festive occasions such as traditional ceremonies. Rendang is rich in spices. Along with the main ingredient, rendang uses coconut milk (Minangkabau: Karambia) and a paste of mixed ground spices, which includes ginger, galangal, turmeric leaves, lemon grass, chilli and other spices. This spice mixture is called pemasak in Minangkabau. The spices ginger and galangal used in rendang have antimicrobial properties and serve as natural organic preservatives.
The tamarind which taste sweet and sour is one of the favourite ingredients used in Malaysia's cuisine. Tamarind paste has many culinary uses including a flavoring for chutneys, curries, dressing and the traditional sharbat syrup drink. Our tamarind concentrate is made by 100% pure tamarind with no preservative. Once opened,please keep refrigerated,
Hainanese chicken rice is one of the favourite cuisine in Malaysia and Singapore which origin from Hainan. Hainanese Chicken Rice Chilli is rich in garlic flavour and finishing up with spicy, sweet and sour taste and so is the one of the favourite dipping sauce loved by people.
Rojak is a must-try local food in Penang. Rojak means an “eclectic mix” in colloquial Malay, and the dish sure lives up to its name. It is a local salad of mixed vegetables, fruits and covered with the black sticky sauce which called as Rojak Sauce. Its made from the shrimp paste ,sweet sauce and chilli. (MILD/MEDIUM/HOT indicate the spiciness of the Rojak Sauce)
Roti canai is made from dough which is usually composed of fat (usually ghee), flour and water; some recipes also include sweetened condensed milk. The dough is repeatedly kneaded, flattened, oiled, and folded before proofing, creating layers.
Naan is a leavened, oven-baked flatbread found in the cuisines mainly of Western Asia, South ... This distinguishes it from roti, which is usually cooked on a flat or slightly concave iron griddle called a tava. A typical naan recipe involves mixing white or whole wheat flour with active dry yeast, salt, and water.
aratha, again originated in India, and consumed across India, Pakistan etc. Amalgation of parat and atta, meaning layers of bread, it is usually stuffed with various fillings, including but not restricted to potatoes, paneer, cabbage, etc., and then shallow fried with ghee. It is tastier then roti, but again, considered less healthy, reason is shallow frying. Both Roti Paratha Plain Filling & Roti Paratha with Durian Meat Fillings are available to choose.
