Asam Laksa is made of mackerel soup based with tamarind based soup. This sour and spicy dish is listed at number 7 on the World’s 50 Best Foods compiled by CNN Go in 2011. The main distinctive feature of Asam Laksa is its tamarind or asam which gives out a sour taste for the soup. Asam Laksa is normally serve with thick rice noodle in Penang and topped with sweet shrimp paste.
Char Koay Teow
Char Kway Teow, literally means “stir-fried rice cake stripes”, is the most popular dish in Penang. It is made of flat rice noodle stir-fried over very high temperature with soy sauce. It is usually fried with bean sprouts, prawns, cockles and sometimes egg. In Malaysia, many will prefer their Char Kway Teow serve with sambal.
This hawker dish is mainly known as “o-chien” and oyster omelette. Fried oyster is widely available in many parts of Asia such as Taiwan, Hong Kong, Singapore, Thailand and Malaysia. The dish contains omelette filling with small oysters. Potato starch is mixed into the egg batter, resulting a thicker and sticker texture on the egg wrap.
Known as Malaysian salad, Pasembur is popular in Northern Malaysia, especially Penang. In other parts of Malaysia, it is known as Rojak Mamak and it consists of cucumber, beancurd, potatoes, prawn fritters, turnip, fried octopus and other seafoods.
Cendol is a shaved ice dessert which has the basic ingredients of fresh coconut milk, rich brown sugar syrup, red beans and chewy pandan flavoured cendol that resembles small worms. It is sweet and is a must have dessert to cool down our body with Penang’s sunny weather.