|
A baked delicacy, the tau snah pneah, with aromatic pastry, pound bean filling and with Fujian traditions. |
Lonely Planet earlier this year declared the current top food destination in the world as in Georgetown, Penang, followed by Victoria State in Australia. Enjoy...
|
Fish curry, with garnishing of okra, tomatoes and Indian monsoon winds |
|
Glutinous rice, with southern Chinese sausages, shallots and preserved duck, a dish for winter. Fong Wei Chinese Restaurant, Georgetown. |
|
The Bee Kueh Moy, swirling with fresh coconut milk and red beans, in a marriage of the Chinese and Malay cuisines. |
|
Red curry, with chicken and potatoes, echoing of Indian, Portuguese, Dutch and Indonesian traditions. |
|
Thai homok or Straits Chinese otak otak, served cleverly in a deep fried spring roll wrap. |
|
A classic and iconic Straits Chinese pickle, the acar. It requires deft cutting of vegetables, flavourful combinations and a sprinkling of sesame seeds or crushed peanuts. Photo taken at Aunty Yong's, Island Glades. |
|
Mamak (Indian Muslim) roti canai, freshly made and cooked - Transfer Road, Georgetown. |
|
Tamarind based laksa, with rice noodles, lots of greens and a sharp sour soup base. Balik Pulau Markets west of Georgetown. Not to be confused with the curry laksa. |
|
A condiment to savour with dishes - the shrimp and pound chill based sambal. |
|
To finish off a meal - longans in jelly. |
Comments