Char Kway Teow: Fried Flat Noodles - fresh flat rice noodles are stir-fried in a little lard with shrimp, cockles, bean sprouts, egg, and chives. A smoky chili adds a kick to this popular noodle dish. The island of Penang in Malaysia, famous for its hawker food, is especially renowned for it's Char Kway Teow. Hands-down the very best in the country!
Penang Sar Ho Fun: Scramble Egg Sauce Noodles - level broad noodles [Chow Fun type noodles] are first briefly charred in a hot wok and set aside. Pork, pork liver, shrimp, squid, fish balls, crabmeat and leafy greens are stir-fried. The broth is added and thickened with cornstarch. A lightly beaten egg is streaked to the gravy. The fish, meat, and sausage are then poured over the charred noodles and served with a condiment of fresh green chilies pickled in vinegar.
Penang Hokkien Mee: Penang Hokkien Noodles - this is a Penang style hot noodle soup dish, elsewhere called Prawn Mee [Hae Mee or Prawn Noodles]. Thin rice vermicelli [Mei Fun or Beehoon] and yellow egg noodles [Chow Mein] are served in a soup, made from both a meat broth [pork] and a fish broth [shrimp]. The yummy soup is spiced with a pan-roasted chili sauce - a crucial ingredient. The dish is garnished with shrimp, pork, bean sprouts, fried shallots and a spoonful of this pan-roasted chili sauce - to include if you would like a substantial chili high!
Penang Sar Ho Fun: Scramble Egg Sauce Noodles - level broad noodles [Chow Fun type noodles] are first briefly charred in a hot wok and set aside. Pork, pork liver, shrimp, squid, fish balls, crabmeat and leafy greens are stir-fried. The broth is added and thickened with cornstarch. A lightly beaten egg is streaked to the gravy. The fish, meat, and sausage are then poured over the charred noodles and served with a condiment of fresh green chilies pickled in vinegar.
Penang Hokkien Mee: Penang Hokkien Noodles - this is a Penang style hot noodle soup dish, elsewhere called Prawn Mee [Hae Mee or Prawn Noodles]. Thin rice vermicelli [Mei Fun or Beehoon] and yellow egg noodles [Chow Mein] are served in a soup, made from both a meat broth [pork] and a fish broth [shrimp]. The yummy soup is spiced with a pan-roasted chili sauce - a crucial ingredient. The dish is garnished with shrimp, pork, bean sprouts, fried shallots and a spoonful of this pan-roasted chili sauce - to include if you would like a substantial chili high!
Koay Teow Th'ng: Flat Rice Noodles in Soup - fresh flat rice noodles are served in a clear soup broth, topped with fish balls, pieces of pork, chicken, golden brown garlic bits and chopped scallions. A condiment of sliced fresh red chilies in soy-vinegar usually accompanies the dish.
Wonton Mee: Wonton Noodles - Thin egg noodles are first cooked by blanching in boiling water. A clear soup broth is poured over the noodles then garnished with wontons [pork dumplings] and char siu [Chinese barbequed or roast pork] Wonton Mee may also be served tender, usually with a tiny bowl of soup on the side. Fresh chopped green chilies pickled in vinegar can be served as an accompaniment.
Penang Curry Mee: Penang Curry Noodles - this is a famous Penang noodle soup dish. It is often wrongly called 'Curry Laksa' - that is altogether another noodle dish in Penang called 'Laksa Lemak' or occasionally 'Laksa Siam'. Thin rice vermicelli [Mei Fun or Beehoon] and yellow egg noodles [Chow Mein] are served in a spicy coconut curry soup with fresh cockles, shrimp, cuttlefish, pig's blood cake, fried & deep fried tofu, bean sprouts and a hot pan-roasted chili sauce.
Chee Chong Fun: Rice Sheet Rolls - usually eaten as breakfast,
Flat sheets made from rice flour, sometimes with a few dried shrimp embedded, is steamed soft then cut up and topped with soy sauce, hoisin sauce, chili hot sauce and sprinkled with toasted sesame seeds.
Mee Suah: Thin Wheat Noodles - fine wheat flour vermicelli noodles are served in a bowl of clear soup broth with a whole roasted duck leg and garnished with chopped scallions.
Ewe Char Koay: Oriental Doughnut - These long, usually twin pairs of bread are deeply fried and eaten for breakfast - great for dunking in coffee in addition to a tea-time snack. Additionally, it is served with a very popular Hokkien Chinese herbal soup Bak Kut Teh.
Hoo Wan Tung Hoon: Mung Bean Noodles - also known as Glass noodles, are served in a clear broth with fish balls and topped with fried garlic pieces and chopped scallions.
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