Pulau Pinang Curry Mee~

Penang Curry Mee

Besides the ultimate indulgence on Penang Char Koay Teow, the other Penang delights that I went searching for were Penang Curry Mee.Curry is a bowl of noodles and vermicelli blanched and served with a curry soup/gravy and the condiments are beansprouts, shelled cockles, taupok(dried beancurd), cuttlefish, coagulated blood, prawns and the special chilly.

Pulau Pinang Laksa

one of famous foods in Pulau Pinang.

Rice noodles in spice,sour fish flake light gravy.
This noodle dish popular in penang and
nor then part of West Malaysia.

Pulau Pinang Char Kueh Teow

one of famous food in Pulau Pinang
Flat rice noodles fired with prawns,
bean curd and egg. Penang char kueh Teow
is synonymous to Penang and famed throughout Asia .

Malacca Capitol Satay Celup

Coming to Malacca if you're a non-halal visitor,
satay celup is another must eat.
There are a number of satay celup shops in Malacca.
There are many best satay celup in Malacca.
But the photos of satay celup was taken from
Capitol Satay Celup at lorong bukit Cina Malacca.

Caputol Satay Celup



it no surprise, there are still a lot non-Malaccan
Malaysians who are uninitiated about
what exactly satay celuo is with layman descriptions
in Malaysian's context, Satay Celup is served and
eaten like LOKLO and STEAMBOAT, except the main
difference in sauce instead of boiling pot of soup,
Satay Celuo is cooked by dipping or dunking
sticks of raw foods into boilling pot of
aromatically rich and spicy peanut sauce.

spicy peanut sauce

best~

choose your foods and pay for what you are

Best~

Malacca Chicken rice balls & Cendol

Some of special foods interview from Malacca on this page.Slowly enjoy the photo and some information of the food's photos.

+Kedai kopi Chuang Wah and Jonker Dessert 88+

If get any chance of trip in Malacca.Absolutely can not miss up the chicken rice balls and cendol.As Malacca is situated halfway between Singapore and Kuala Lumpur, the crowds coming in to Malacca on the weekends pack the restaurants across Jonker street during lunch time.Some queues would require you to wait up half an hour outside the restaurant.Therefore, if you aim to pay Malacca a visit during the long weekends, do plan you trip in advance.

Inside is a relatively small space with marble top
tables and simple wooden chairs,typical decor of a common kipitiam
(common malaysian term to describe a coffee shop.)

Kipitiam Chuang Wah is one of the earliest sports to offer the rice balls in Malacca.
Being the only dish that they serve at this kopitiam, each table would be served with five rice balls per person, unless requested other wise.The chicken is served on a plate to share accompanied by a common dipping sauce of garlic, chili, ginger, vinegar and soya sauce. The rice balls itself were rather moist were nothing to fancy.

rices ball

chicken rice balls

yeah~

enjoy~

After a heart lunch and seeing how hot and humid the weather was, you may have something to cool us off JONKER DESSERT 88. A shop locatedin the middle of Jonker street.Besides serving desserts, there are also other disher such as laksa available. It is in the form of a museum cafe which was legally formed in 1997.

However our main purpose of the bisit was
to try their array of cendol that was listed outside t
he shop.Here you make your order, collect it and pay on the spot.

The basic ingredients of this dessert consist of shaved ice,
starch noodles with pandan flavouring,
redbeans, coconut milk and gula Malacca.
Looking for this picture,you are also want to try right?

life is good

wow~

*full house*@@

+heaven+

SarawakKolo Mee & Tomato kueh Tiaw

Kolo Mee

a simple but popular Sarawakian noodle dish,
consisting of dry egg noodles tossed in oil
and served with slices of roast pork.

Tomato Kueh Tiaw

avariation of the popular fried kueh tiaw(thin, flat rice noodles),
with tomato gravy, meat(usually chicken pieces),
vegetables and seafood (useally prawns). It is particular to kuching.

Sarawak Nasi Aruk

Nasi Aruk(originated from Sarawak). Nasi Aruk is a traditional Sarawak Malay fried rice. Unlike Nasi Goreng. Nasi Aruk does not use any oil to fry the rice. The ingredients are garlic, onion and anchovies, fried to prefection with very little oil and then the cook will put the rice in. The rice must be fried for longer time(compared to frying rice for Nasi Goreng) for the smokey/slightly-burnt taste to absorb into the rice. It is a common to see Nasi Aruk in the food menu list at Malay and Mamak coffe shops and stalls.