New Lane hawker centre, Penang is a favourite amongst locals and some tourists. Along the stretch of road is every offering of all the food that has come to be associated with Penang with the best variations of each of these delicacies; especially notable ones include Hokkien mee, curry laksa, Char Kuey Teow, Char Hor Fun, pork intestines porridge, chee cheong fun, O' Chien, apom manis and the roasted chicken wing and drum stick.
Lorong Baru, Georgetown, 10450 Pulau Pinang
Lin Chee Kang (RM2.80)
Lin Chee Kang, loosely translated as lotus seeds drink, in our selection of great Chinese dessert recipes is a popular Chinese Asian dessert and is known to be a cooling Chinese traditional drink generously filled with lotus seeds and longans. The sweet and richly flavoured longans add a different twist to the taste of the drink and chewing into them is a truly satisfying experience.
Fried Oyster Egg (RM6)
The dish consists of an omelet with a filling primarily composed of small oysters. Starch (potato starch) is mixed into the egg batter, giving the resulting egg wrap a thicker consistency.
Curry Laksa with fish ball - medium (RM4.50)A pale milky soup shows the use of coconut milk in the base. Sambal is served on the side. Soup has good flavour and balance. The dish features tau pok, bean sprouts and seafood, to very tasty effect.
Half dozen Pork and Chicken Satays (RM6.60)
Satay is typically made from marinated meat - chicken, mutton or beef, skewered onto bamboo sticks and grilled over hot charcoals. Chinese hawkers serve a variant of satay made from pork. A fresh salad of cucumbers and onions are served together with a spicy-sweet peanut dipping sauce for dipping.
Sar Hor Fun, RM8.00Sar Hor Fun or Char Hor Fun is a stir fried flat, wide, rice noodles (hor fun) and vermicelli (bee hoon) served with a thick sauce consisting of prawns, pork, char siew, eggs, liver and vegetables. It is a hawker food of Cantonese origin believed to have originated from the town of Sar Hor, which is today part of Tianhe district in the city of Guangzhou, in Guangdong Province, China. Preparation of Sar Hor Fun in Penang is very different from the stir-fried Char Koay Teow. The Sar Hor Fun noddles are broader than that of Char Koay Teow and appears elastic and slippery.
Sar Hor Fun (without prawn), RM6.00
Seafood Char Kuey Teow with duck egg, RM7.00
Penang seafood char kway teow is a popular fried flat rice noodles in Malaysia. Noodles are fried over very high heat with light and dark soy sauce, chilli, prawns, cockles, egg or duck egg, bean sprouts and top with crab meat. Sometimes slices of Chinese sausage and fish cake are added. It is fried in pork fat which give it its characteristic taste.
Penang Popiah is a Teochew-style spring roll. The popiah filling comprises grated steamed turnip, lettuce leaf, beancurd, egg bits, grated carrot, a dash of chilli paste, sweet sauce and a sprinkling of fried shallots. The name popiah, which in Teochew and Hokkien means "thin wafer", refers to the skin which is a crêpe made from wheat flour.
Chee Cheong Fun, RM3.00
Penang Chee Cheong Fun is kept at a ready in a steamer. It is served with condiments such as sweet dark-red sauce, black prawn paste sauce, chili sauce, oil and sprinkled with sesame seeds
Hokkien Mee (small), RM3.50
The Penang Hokkien Mee is a spicy soup noodles and rice noodles in a stock made from prawn, dried shrimp, pork ribs or chicken stock. Hokkien Mee is a popular hawker food. The noodles are garnished with sliced boiled eggs, sliced prawns, water spinach, fried onion, with a dollop of chilli paste.
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