Comments on: Penang http://gastronomyblog.com/2007/02/14/penang/ My boyfriend likes Astronomy. I prefer Gastronomy. Fri, 10 Oct 2008 21:54:47 +0000 http://wordpress.org/?v=2.5.1 By: pixen http://gastronomyblog.com/2007/02/14/penang/#comment-1810 pixen Wed, 16 Jul 2008 04:16:52 +0000 http://gastronomyblog.com/2007/02/14/penang/#comment-1810 BTW, Roti Canai is eaten mostly as part of main meal and the sweeter versions mostly for desserts. Roti canai is mostly accompanied by Curry Chicken or Dhal. There are other types of Roti Canai like Roti Bom (with condensed milk), Roti John with bananas, paper-thin Roti Tisu/Tissue. I hope that resto has Murtabak... Drinks part... ask for Teh Tarik better if it's hot. Teh Tarik must have quality bubbles on top :-) and it has to be made with BOH Tea..lol or 'Cham Peng' means mixed drinks of coffee and tea with ice... lol The curry mee a bit weird though... unlikely Penang curry mee which is laden with creamy coconut base soup with chilli paste topped with yellow noodles, rice vermicelli, beansprout, fried tofu (after soaked with hot water and mixed into the soup is non-oily at all), cockles, prawns, mint leaves and coagulated pork blood :-D Sometimes chicken meat is added as well. I guessed the minced shrimp and fish wrapped in bitter leaves??? is their own creation? BTW, Roti Canai is eaten mostly as part of main meal and the sweeter versions mostly for desserts. Roti canai is mostly accompanied by Curry Chicken or Dhal. There are other types of Roti Canai like Roti Bom (with condensed milk), Roti John with bananas, paper-thin Roti Tisu/Tissue. I hope that resto has Murtabak… Drinks part… ask for Teh Tarik better if it’s hot. Teh Tarik must have quality bubbles on top :-) and it has to be made with BOH Tea..lol or ‘Cham Peng’ means mixed drinks of coffee and tea with ice… lol

The curry mee a bit weird though… unlikely Penang curry mee which is laden with creamy coconut base soup with chilli paste topped with yellow noodles, rice vermicelli, beansprout, fried tofu (after soaked with hot water and mixed into the soup is non-oily at all), cockles, prawns, mint leaves and coagulated pork blood :-D Sometimes chicken meat is added as well. I guessed the minced shrimp and fish wrapped in bitter leaves??? is their own creation?

]]> By: pixen http://gastronomyblog.com/2007/02/14/penang/#comment-1809 pixen Wed, 16 Jul 2008 03:58:32 +0000 http://gastronomyblog.com/2007/02/14/penang/#comment-1809 ahhh..then you should come to Penang island for the authentic Penang cuisine with influences from Malay, Chinese, Indian, Eurasian, Thai and Straits Chinese/Peranakan cooking. Most Penangites will tell you that 'real Penang' food stays on the island. Is difficult to find authentic Penang food abroad because dishes were cooked to suit the local tastes and... best of all if you are invited to home cook meal - don't decline it! ahhh..then you should come to Penang island for the authentic Penang cuisine with influences from Malay, Chinese, Indian, Eurasian, Thai and Straits Chinese/Peranakan cooking. Most Penangites will tell you that ‘real Penang’ food stays on the island. Is difficult to find authentic Penang food abroad because dishes were cooked to suit the local tastes and… best of all if you are invited to home cook meal - don’t decline it!

]]> By: Jon http://gastronomyblog.com/2007/02/14/penang/#comment-487 Jon Mon, 26 Feb 2007 15:11:05 +0000 http://gastronomyblog.com/2007/02/14/penang/#comment-487 Oh, I love penang. So much. Next time, try the regular boneless chicken curry with rice, the mee goreng, and the chicken with ginger and soy sauce. After going there several times, these dishes have trumped the more exotic dishes. The mango chicken is good too. And the roti...oh my. Oh, I love penang. So much. Next time, try the regular boneless chicken curry with rice, the mee goreng, and the chicken with ginger and soy sauce. After going there several times, these dishes have trumped the more exotic dishes. The mango chicken is good too. And the roti…oh my.

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