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Kway Teow Thing

Kway Teow Thing is Hokkien for broad flat rice noodle in soup. This hawker fare is a non-spicy soup noodle dish which is most suitable for a mild introduction to the delectable street foods in Penang. Smooth, luscious and fresh Kway Teow is blanched in a boiling cauldron and is served with fish balls, fish [...]


Penang’s fresh spring rolls are known as Popiah. This dish is of Teochew and Hokkien ancestry which literally means thin wafer, which refers to its skin which is a semi-translucent crêpe made from wheat flour. The skin of the spring rolls needs to be thin but pliable enough to absorb the sauces and hold the [...]

Char Kway Kak

Char Kway Kak is Hokkien for stir-fried white radish cake. The key ingredient in this humble dish is the “kway kak”, known by its local mien as carrot cake, which is made from white radish and rice flour. Like its more famous sister the Fried Kway Teow, authentic Char Kway Kak is stir-fried with lard [...]

Curry Mee

Curry noodles Penang style differs from what you would find in other parts of Malaysia (which is generally known as Curry Laksa). It is generally less “lemak” (rich), or a lighter version of the region’s coconut-milk based curries. Its aromatic broth is soupier and less viscous than what non-Penangites consider Curry Laksa. This dish is [...]

Hokkien Mee

Hokkien Mee or Hokkien Noodles is soup noodle dish that is unique to Penang. Outside Penang, this dish is known as Hokkien Prawn Mee (or Heh Mee in the Hokkien dialect) to avoid confusion with the dry stir-fried style of Hokkien Mee (known as Hokkien Char Mee in Penang) that is commonly found elsewhere in [...]