Hokkien Mee | Penang Food World

Hokkien Mee, commonly known as prawn noodles, is a dish of either yellow noodles or rice noodles served in a thick prawn and pork broth garnished with ital (water spinach) and bean sprouts. It has a strong, spicy and flavorful prawn paste. A bowl of Hokkien Mee is usually served with slices of boiled eggs, fried shrimp, thin slices of lean pork and sprinkled with crispy fried shallots, as well as a spoon full of chili paste. Some cooks add crunchy golden cubes of fried lard to jazz up their bowl of Hokkien Mee. Usually a basic bowl costs between RM3.00 to RM3.50. Some Hokkien Mee stalls offer extra toppings such as pork ribs, mantis prawn, fish balls and roast pork at additional charges. It is slightly spicy but chili paste can be added to make dish spicier. It is one of the most popular hawker food locally and is available throughout the day and at night. This is a non-halal dish.

Where You Can Eat: Hokkien Mee

Jln Burmah:One Corner Cafe, Cathay Coffee Shop Kwai Lock Cafe, Green House

Jln Perak:Classic Coffee Shop

Jln Presgrave:Heng Kee Cafe

Tanjung Bungah:Lucky Ninety Seafood Cafe

Batu Feringgi:Gerai Makanan & Minuman Long Beach

*Source:Penang Food Trail

Fried Koay Teow | Penang Food World

The most popular food among the locals. This dish uses flat rice noodles of roughly 1 cm in width. The noodle are fried in an iron cast wok over very high heat. The wok is preheated for few seconds overs strong fire. Oil is added into the wok followed by a small amount of minced garlic and fresh prawns. The prawns are fried until semi-cooked. Noodles are added, followed by a clash of seasoned soy sauce, bean sprouts, eggs and chives. Finally, cockles added as it is usually eaten medium cooked. Perfect fried koay teow, should neither be too wet or too dry. Best eaten immediately when served. A basic plate should cost between RM3.50 to RM4.50 and the spiciness depends on the amount of chili paste. This may not be a halal dish as some vendors use lard.

Where You Can Eat: Fried Koay Teow

Lebuh China : Hock Leong Yen Cafe

Jln. Macalister: Kafe Heng Huat

Jln. Penang: Ho Ping Cafe

Pulau Tikus: P. Tikus Night Market

Dato Keramat: Kafe Khoon Hiang

Tanjung Tokong: Restoran Tanjung 328

Batu Feringgi: Gerai Makanan & Minuman Long Beach

*Source:Penang Food Trail

Rojak Penang

You can call it a fruit rojak or fruits salad but whatever it is, Penang Rojak is
certainly one of the main favorite among locals as well as tourist alike. Sold in
almost every part of the island from hawker stalls up to a more fancied restaurants,
Penang Rojak is one of the main dish to whet your appetites whenever you are in
Penang. At a quick glance, you might feel a little bit eerie to try it out due to the nature of the dish which is dark in color and unknown ingredients being used. But if you just take one bite, I guarantee that immediately, you'll become the hard core Rojak fan in Penang.

The delicious Penang style rojak consists typically of cucumber, pineapple, mango,
jambu (water apple/rose apple), cuttlefish, turnip (jicama), bean sprouts, taupok
(puffed soya bean cake) and youtiao (fried dough fritters). The dressing is made up
of sugar, chili, lime juice and the pungent Hae Ko (dark prawn paste). All the fruits
are cut into small bites portions and tossed in a bowl with the dressing to properly
mix it. Together with the last ingredients which are crushed peanuts and crunchy
crackers, the rojak is served for a totally satisfying snack or meal.

Ingredients might vary among the Rojak sellers in Penang, but you can rest assured
that the taste will definitely be unique and you'll have your money worth. The cost
for a plate of Rojak in Gurney Drive varies from RM3 (small) to RM10 (extra large).
You can try to order the cheaper ones first but with the enticing taste, you'll end up order 2 more. No kidding! Others place where you can eat great rojak is at Pulau Tikus, Air Itam, Macalister Road and Swatow Lane. When you order your rojak, you can ask the sellers to add more chill or removed some fruits that you do not like or perhaps if you like particular fruits like pineapple, ask for more. The secret of Penang Rojak lies in a small plastic container of Rojak paste. Some are made from prawn and some are made from shrimp. You can find that the paste use here is totally different from others Malaysia states as it is stickier and much tasty. Once you got the chance to eat Penang Rojak, you'll never want to eat the Penang Rojak variant from other states.

Penang Road Cendol

Penang Road Cendol is located not exactly at Penang Road but at Lebuh Keng Kwee, a small lane on the left off Penang Road, just before you turn into Komtar (Jalan Dr Lim Chwee Leong). The stall is outside a kopitiam (coffeshop) which happens to have another famous laksa stall. This stall is always full of people waiting to enjoy a creamy bowl of cendol under the hot weather and you don’t have to wait long for your turn. The owner and his assistants can easily prepare few bowls of Cendol in less than a minute. Get a bowl filled with shaved ice, put some red beans and pour the green grass jelly together with coconut milk on top. Yes, it is that easy and fast.Besides Cendol, the stall also sells Ais Kacang and drinks such as Chrysanthemum (kek wa) and Green Grass (Che Chau). The stall operates at daily from noon till 7pm. Car park is quite a challenge here yet you continue to see stream of endless customers patronizing this Penang Road Cendol stall almost at any time. A bowl of cendol sells at RM1.50 while Ais Kacang sells at RM1.70 and there is additional charge for take away. Still, enjoying the Cendol on the spot is a better experience...

Penang Nasi Kandar

Nasi Kandar is a popular northern Malaysian dish, which originates from Penang. It is a meal of steamed rice which can be plain or mildly flavored, and served with a variety of curries and side dishes. The word Nasi Kandar, came about from a time when "nasi" (rice) hawkers or vendors would "kandar" (balance) a pole on the shoulder with two huge containers of rice meals. The rice for a nasi kandar dish is often placed in a wooden container about three feet high, giving it a distinctive aroma. The rice is accompanied by side dishes such as fried chicken, curried spleen, cubed beef, fish roe, fried prawns or fried squid. A mixture of curry sauces is poured on the rice. This is called 'banjir' (flooding) and imparts a diverse taste to the rice. Traditionally, nasi kandar is always served with its side dishes on a single plate. The curry sauce mix is always poured directly onto the rice.