Bangkok Food Post: A-Roi

How long since I have abandon this blog? I guess we better skip the I’m-so-sorry part and get right down to business. Yes I’ve been to Bangkok once again, if any of you have guess with me missing in action, and work life has just been busy. So I have to be short here. No matter how much I love to write, sometimes I do agree to some degree that picture speaks louder than words.

I have been contemplating for a long time on how to present all the wondrous food of Bangkok that I had in my long-stay two times trip here. There is just so much to talk about from fresh fruits to som-tum to porks (which seems like the main meat here in contrast to Malaysia, where it is the universal white meat – chicken). Nonetheless, chicken will be featured here too of course, albeit in dimmer limelight, but still not forgotten.

Here I go again, launching into ranting when I have just said I want to let pictures do the talking. I can’t resist it. I am a writer at heart squeezing in beside my tham-jiaknes. Anyway, for the Bangkok foods, I have tried searching around for proper info in the food I ate, its name and how it was made, but nonetheless, it was too many and much cannot be found on the web. Appreciate if any of you out there knows about it, would drop some comments for all of us to share.

Now I would kick-off my Bangkok food posts with street-snacks:

As I found out soon, all snacks in Thailand are of 10 baht, equivalent to RM1 in Malaysia. Everything is 10 baht, from fried stuff to ice cream to peanuts and to fruits and to even my favourite coconut. We find it cheap as the portion are usually very generous.

First up is my favourite snack from the street side vendor. It is called Kanom Kai Noak Garta, which are actually fried sweet potato balls. Crunchy and sweet at the same time, very moreish.



Then we have the Kanom Krok, which is actually coconut pancake, cooked in special pan. It is sweet, for the plain ones, and slightly savoury with the addition of the green onions. I welcome the taste of the spring onions as it brings this tiny little morsels into another level, weighing between sweet and savoury.



As I walk along the street after my lunch, I came across a stall grilling bananas. I just had to give it a try as all this while, this lovely fruit appear only as eaten plain, along with my ice creams, or mashed up into my muffins or banana cakes and also hidden in my pancakes sometimes plus sliced finely into my bowl of cereals. But never was it ever grilled and eaten before. We ordered a pack (10 baht of course) to go, and the lady gave a generous douse of palm sugar syrup onto it before handing it to us.




The Gluay Ping turn out to be chewier and stickier than I liked. It could get stuck in your teeth and also a bit rough edged (I don’t know how else to explain it). Maybe this stall did not give justice to these Gluay Pings as later, in my next trip, I had a tried on grilled sliced bananas on a stick which was much better, crispy on the outside with sweet and soft interior..

So many sweets, now its time for savoury snacks. This fried puffed fishballs are certainly one of the best fishballs I’ve ever tasted. I called it puffed, as it is really fluffy with fishy taste. Hard to describe but just one word, good!



Then its back to sweet again. This stall is right outside the street near my hotel, where this lady sells fried sweet bread. It is something of a sight to behold, which is how it attracted me and my colleague one day while we were strolling by. So we went there one fine Sunday morning, just to get it. We bought a stick each, haul it back to our hotel restaurants, like two little girls with a good find of sweets.


It was really good, soft and sweet cake-like bread, with a surprise in the middle, of all things a sausage ball. Surprisingly, this salty addition was really complementing, and it helped us gobbled up the rest of this gigantic ball. It was that good, my colleague and I bought it again on our second trip, like little girls going back for their treats.

Next up is mini donuts on stick that I stumble upon in one of the many myriad of stalls in Jatujak (certainly a shopping paradise but not one to speak about in a foodblog) and of course with wondrous foods (more to come). These mini donuts are really good, soft and ‘juicy’. The brownie ones are just-enough-chocolatey with chocolate candy bits while the strawberries ones are sweetly-fragrant with bits of strawberry-jam candy here and there. Ah, lovely!

With all that heaty yet addictive snacks, I have to wash it all down with my all time favourite Ma Praao. The mini coconuts here area extremely sweet (then again, everything is sweet here, more on that later) and really refreshing. Now I’m missing it already. Here is the guy who’s stall is right outside my office. He’s my source of Ma Praao and various fruits daily!

The End and The Beginning

A great food-year of 2006 has pass with my humble blog seeing two New Years. I once again wish all my readers out there a really Happy New Year. Thank you for your continuous support on this little site from a tham-jiak girl.

Looking back at all my food posts, I seem to miss out a lot in my culinary adventures recently. I told J I want to cook again every Sunday (with him rolling his eyes) and I hope I would stick to it. Cook something or bake something. Anything! Relaxing should no longer be a valid excuse for me. I hope this count as a New Year resolution. Truly tham-jiak of me to have a resolution which is food related. I would throw in extra bonus on this resolution that is to live and eat healthier this year, which can be done with more home-cooking, right?

While waiting for my so-call more cookings to come (and a belated-nowhere-to-be-seen Bangkok posts), here’s the food we had at the end of 2006 and the beginning of 2007.

I was craving for ice creams on the last day of 2006, and J recommended on Baskin Robbins as they have 31% discount promotion for every 31st of any months. So we went to Uptown, which had an outlet there, and first had our dinner in a restaurant few lots away. We pick it cause its nearby, and went in curiously. The place was not crowded, only with a long table of a rowdy huge family. It did spoil the mood a little and we had to wait for quite sometimes for our food to come. This restaurants serves Korean and Japanese food, with quite a number of choices and the price was reasonable.

J ordered a Japanese salmon set, which came with soup, vegetable and prawn fritters. The fritters was great but the portion was small, with only two mini prawns. Then the salmon was actually pretty good, tender with a salty cheesy sauce at the top.


Next I ordered Korean Kim Chi noodle, but it came not like what I expected. This Kim Chi soup was really thick, remind me of our local Mee Rebus (with grounded peanuts). It was still tasty but I would have prefer my Kim Chi the way I had in Haeun Khon Korean restaurant at Amcorp Mall, featured by many bloggers before. Anyway, it satisfy my search for something spicy.

After dinner, we head on down to Baskin for our desserts. We then found the shop jam-packed with crazy people like me, thus we decided not to join in the pack. J and I then diverted to Swensen’s instead, for my ice cream craving fix. It has been a long time since I have my chocolate fix, so now I’m craving for some icy chocolate treats.


They ran out of their famous chocolate ice cream so I went for the Chocolate Crunch. The ice cream was slightly melted, but nonetheless its creamy, chocolatey with crunches of puffed rice cereals. In short, it satisfies my craving till I make my next batch of chocolate heaven.


Then J had chocolate brownie topped with ice cream. The brownie was slightly dry to my liking. While eating I was dreaming of baking one extra soft gooey chocolate brownie topped with my own homemade vanilla ice cream. Let’s see when this happens, I’m good for wishful thinking.

Anyway, that gives a sweet ending to year 2006 and for ushering in the year 2007, we had a nice late lunch at Esquire Kitchen. This Chinese restaurant had been in Malaysia for quite a long time,with lots of branches and the food is always up to par. It was also featured by Boo before from masak-masak. It is also really famous for its steam chicken, but we opt for something else that day.


This stir-fry pork strip Szechuan style was really good, with apparent taste of rice wine which I liked.


Then this stir fry chicken with paprika was really good too, and I absolutely love the addition of the cashew nuts. Certainly one of their signature dish.


We also ordered Siu Long Pao, but it was certainly not recommended by me as it was nothing close to the ones I had in Hong Kong. In fact these reminds me of Siu Mai instead, with the absence of the soup. So next time I will stick to the dishes and not their Dim Sums, but their Siew Pao was good too, we had that at other occasions before.

Esquire Kitchen
Lot 10 &11,
Ground Floor Atria Shopping,
Jalan SS 22 / 23,
Damansara Jaya,
47400 Selangor

Thus with tummy filled and lips smiling, J and I awaits a wonderful year ahead. Hope you all will keep coming back to this site, occasionally, to check whether I did really buck up and cook every week. You readers have always been a source of inspiration and also motivation for me to continue my culinary endeavours. So do help me to stop J’s eyes from rolling. ;)

Quiet Dinner for Two

Where have I been missing from Bangkok? Well, I have been catching up my lost weeks in Malaysia, relaxing and enjoying Malaysian food once more, nothing beats going out and deprive from your usual food to fully appreciate it again. It reminds me of the time I left my hometown and came to live in KL; that is when I start missing home food, Taiping-style food and appreciate it so much more every time I’m back in town. As for now, I went and visited all the food I miss since Bangkok. Don’t get me wrong though, Bangkok food is great, it excites my palate and I’m hooked to one or two of their dishes. But somehow, nothing beats home.

For now, since its Christmas time, let this be a Christmas related post then (yes, it’s an excuse on my long overdue Bangkok food post). Yesterday, just for time of giving spirit, I cooked up some simple fare for J and I to enjoy together, thus escaping the hassle to go out, with the roads jammed with cars and the restaurants jammed with hungry people.

I cooked a variation of fish curry, adapting from the trusted source Kuali, in order to fit what I had in the pantry (sounds familiar). The fish came out alright, though not as good as the Assam Fish I did before, but this one does have a lot more spicy kick with an extra personal touch to it. To accompany it, I came up with the idea of chow fan (fried rice) at the last moments. So it’s just a simple fare of chow fan with curry fish, enough to fill two happy tummies while enjoying the peace of home.

The fish turned with hidden spiciness, like how when you eat some dish, it was not spicy at first or two taste, but then when you continue on, you will feel the burning sensation in your mouth and then it is your tummy on fire. I must have put too much cili padi (bird’s eye chilli). Anyway, it was good, could have been better with okra but I did not get them during grocery shopping as they sold it in huge pack and it looks not-too-fresh. I would not be sharing the recipe as I believe it could be better, somehow lacking in something, this taught me not to mess with a recipe too much.

As for the chow fan, I did it by my simple rules of ultimate chow fan. This time, it is much simpler as it would not be a main dish itself but just an accompaniment to my fish. So I just chopped up some shallots, fried it till slightly soft, throw in finely chopped long bean (my absolute favourite in chow fan, it gives the crunch and the nutrition I might add) and fry again for a minute. Then in went the rice, fry a little and pour in the sauce, which is a mixture of dark soy sauce, soya sauce, sesame oil, pepper and water. I added a little too much water this time, resulting in a less-than-perfect chow fan which was bit sticky. For extra seasoning, I splash some fish sauce and rice wine vinegar. Then of course, an ultimate chow fan must end with egg coating, to seal up the goodness and turn up the taste a notch. Oh if you have notice, there is no garlic in present, yes I ran out of it, but I believe with it, it would have been so much more fragrant.

So there, it wraps up my Christmas dinner for two. Now on you go to enjoy your holidays, while I see would I be able to squeeze in some last minute baking and also, not to forget my Bangkok food posts to come! Cheers!

While I am Away

The internet connection was down in my hotel now. So I started writing. I guess when you stop reading you start writing, a good theory no? Well, I have yet to fully gather all the picture and information on Bangkok food, so this post would be about something else. Though it is Bangkok related, as it is about the cookie I baked for J, for his breakfasts and munchies, while I am gone, for I won’t be able to go to our daily breakfasts and to catch him out to grab some food at odd hours.

Before this, J commented that I can bake good cakes but not cookies. I protested defiantly, after all I am a baker, I bake everything well! Or so I thought I did. So I baked a batch of my Godsister’s chocolate-walnut-oat-chocolate chip cookies, which unfortunately did not turn out too well just because I so happen to ran out of baking soda, and acting smart, I added in baking powder as substitute. The cookies turn out with good texture and all but it tasted slightly off to me and definitely very off to J. Later I found out that the baking soda in the recipe serves as not only rising agent but also to counter the acidity of cocoa powder, which explains the off taste of my cookies. Turns out my plans to change J’s mind on my cookies had just backfired and now he is even more sceptical of it.

I let the issue pass, and then the news came that I have to get to Bangkok for a business trip. I just wanted to make something for him while I am gone (though I did not expect it to last the entire trip knowing him, ha-ha), then the thought of regaining his faith on my cookies came to mind too. So I decided to bake him cookies for my away-trip, that’s what I call killing two birds with one stone.

This time I finally manage to bake a batch of cookies that could erase all the doubts on my cookies-baking skills. I had my housemate eating non-stop while I keep baking batches out, which I packed it and sneak out a batch for her too. J commented that the taste was great this time but he asked, “Why was it not crunchy?”

“It is supposed to be a chewy cookie! Don’t you like it?” I exclaimed.

He nods and continued munching, but I was not satisfied with it. I asked, “Is it that you like crunchy ones?” He nods again and continued munching. Being too late, and I am to fly off in a day, I vowed to bake a super-crunchy-and-addictive cookie when I come back from Bangkok. For now, these batch of cookies will do.

Chewy Chocolate Chunks Cookies

These cookies are really great, if you are looking for the chewy kinds. It would not be too chocolatey, in the absence of cocoa powder (which is why I can use baking powder here instead of baking soda), but chocolate enough with all the chocolate chunks. And the presence of salt brings out the flavours, though my salt was a bit coarse, but once a while biting on some salt was a welcome taste through all the sweetness.

I adapted this recipe from few sources and adjusted to what I have, such as my lack of baking soda and vanilla essence plus chopping up the remaining block of chocolate that I bought for my Y’s birthday cake. The chocolate chunks turn out to be really good, so much better than chocolate chips I believe. Try it, especially when the cookies are just out of the oven with the chocolate chunks in the gooey stage (yes, I was my housemate’s partner-in-crime on eating thorough the batches), after all this is a baker’s privilege. Enjoy!

1 cup all-purpose flour
1 cup whole wheat flour
½ cup rolled oats
2 tsp baking powder
1 tsp salt
175 gram butter
½ cup white sugar
¾ cup brown sugar
1 egg
1 cup chocolate chunks (200 gram)

Preheat oven to 180C and prepare baking sheet/pan, lightly butter.
Sift together all-purpose flour, baking powder and salt.
Then whisk together with whole wheat flour and oats.
In a large bowl, cream together butter and sugars, till light and airy.
Slowly add in the flour mixture till nearly combine.
Sitr in the chocolate chunks until well distributed.
Drop by teaspoonfuls onto prepared pan.
Bake at 180C for 12-18 minutes, until lightly browned.
Remove to wire rack to cool.

Makes about 36 cookies (included baker and partner’s stolen ones)

Up North and Beyond

No I am not back in Penang, I know some are hankering for more of those food but this time think beyond that. Think flying up north and across borders.

Oh yes, now I am in Bangkok, Thailand. I am now on a business trip, where half the time is filled with food of course. Half working half eating, so you can guess that it is really tight and busy for me.

So that explains my absence and also my coming blogging hiatus. I might sneak in a post of two, depending.

Till then, excuse me while I eat my way through Bangkok.

Ultimate Chocolate Fix

Before this, during the summer at the other side of the world, the food blogging communities had gone into the frenzy of making icy desserts which got me totally hype up and weak to my knees. After all, living in this part of the world where it is practically summer everyday, it seems so right to have my icy treats all the time. I love the local favourite is of course such as ais kacang, sai mai lou and cendol, but sometimes, some dessert are just universal, yes, that is ice cream. I believe it is one dessert that no one can say no to, besides chocolate of course.

Well, after getting bombarded with all the ice creams, gelatos, sorbets and frozen yoghurts, I nearly succumb to getting an ice cream maker. I told myself, if I found one that I can afford, I would definitely buy it. Then one day, while out with J, at a fair, I saw a tiny one on promotion and nearly bought it but in the end got against it because it cannot fit into my mini refrigerator. I was nearly devastated. Then on that week itself, J’s mum wanted to exchange some gifts from the points she collected from the credit card, and voila, J chose that ice cream maker itself for me! I was totally ecstatic.

So it came, and I excitedly tried out a few recipes. My first banana ice cream, with my own adaptations of recipes came out too hard. I wouldn’t really call it ice cream though as I made it without cream, if you’re a long time reader, I mentioned before why I usually go for alternatives. Then the next one I tried was mango ice cream (I don’t really know what type so universally I will call it ice cream even without cream), using gelatin which has better texture. Then I tried one mango frozen yoghurt, which was also not so perfect yet.

Then I came across recipes for gelatos and I got hook instantly. No cream but still rich in its way. As gelatos are uncommon here, in fact I believe I never had one before, so I must try it! I was inspired by a recipe from The Traveler’s Lunchbox, where she explained what gelato is all about and then try out three different recipes for us to gape at. I chose the recipe that she and her husband decided was best.

Now the verdict from me? It was totally utterly (pardon the pun but it was necessary) delicious! Now I would understand what the craze about gelato is all about. The texture was just right with enough richness and feel, and the taste was incredible, the ultimate chocolate fix for any sudden crave. J mention it was a little bitter, but it was because of me as I had reduced the sugar level and used really dark chocolate due to my affinity for, of course chocolate, which I overlook as a personal preference. Nevertheless, J likes it too, and I promise to come up a vanilla (his favourite flavor) gelato soon. After this gelato, I believe I would never eat another chocolate ice cream again the same way.

Chocolate Gelato
Source: The Traveler’s Lunchbox

Although I had reduced the sugar content for my own version of chocolate heaven, I believe sticking to the original quantity below would be fine and safest for all to love. Anyhow, I believe it would be good. Oh ya, since my freezer was a quite strong, I would take the chocolate out and leave it for about 5 minutes (really impatiently) and then start digging in. Now I have to make another batch.

2 ounces fine-quality bittersweet chocolate
1 1/2 cups whole milk
1 cup evaporated milk
3/4 cup + 2 tablespoons superfine granulated sugar
1 cup Dutch cocoa powder, sifted
4 large egg yolkspinch salt

Coarsely chop chocolate.
In a saucepan, bring milk, evaporated milk and half the sugar to a simmer, stirrin till the sugar dissolved.
Remove pan from heat and add the cocoa powder and chocolate, whisking till all the chocolate is melted and the mixture is smooth.
Get ready a large bowl of ice and cold water.
In a bowl, beat the yolks and remaining sugar and salt with electric mixer till thick and pale.
Add hot chocolate mixture in a slow stream, whisking, and pour into saucepan.
Then cook the custard over moderately low heat, stirring constantly, until a thermometer registers 160°F (for me, I follow Melissa’s advice and go by instinct, watching not to let it boil)
Pour custard through a sieve into a metal bowl set in ice and cold water and cool.
Chill custard, covered until cold and preferably overnight.
Then freeze custard in an ice-cream maker.
Transfer to an airtight container and put in freezer to harden for several hours.

Yield: about 1 quart.

Guest Post by L: Delicioso

This is another guest post from my dearest friend, which I would use as an escape for me from my own proper posting. Enjoy again on Penang food fare, but this time something of a hole in a wall, hidden even from most Penangites. It is no hawker food, but once in a while, even the most hawker food lover needs a break for some fresh style. Now let us see what L has brought us.

What’s with Mexican food? For one, I loved it to bits. And second, there’s never a joint here for Mexican till recently. Or at least, just recently, I found it. Penang isn’t just about the finding food at the usual places; it is the “Hole in the Wall” thing that appeals more to me.

So, it was a gloomy evening as my friend and I made our way on foot from Upper Penang Road to Little India. I love Little India as well. I will try blog about it in the near future as there are unanimously good banana leaf restaurants there.

As we sneaked our way through Chulia Street, we passed the Blue Diamond Inn – a backpackers place and one which serves Western and Mexican food! This isn’t the usual restaurant one would stop by for a meal, at least for me. It looks shady and ‘questionable’ but the sight of a Mexican food sign nailed outside the Inn is enough to convince us to stop by after our ‘trip’ to India.

The place was mostly young tourist lads. I wanted fajitas as I love anything with tortillas but *Pedro, a bandana clad moustache dude told me there was none. So I parted with the beef enchilada while my friend ordered chicken quesadilla.

I’m just kidding. The cook, *Pedro is obviously nicknamed by my friend and I. Heck, his picture is even on the Mexican food menu. Check that out if you are ever there. We wanted to believe that *Pedro was a runaway from Mexico after he accidentally murdered someone there. So with a glimpse a better future here, he opened his Mexican food joint here in Penang.

When he brought us our food, my friend asked if he’s from Mexico. All he did was looked at us and shook his head with cold gleaming eyes. Alright, he is obviously Malaysian who is pissed all the time. But hell, he cooks really good Mexican food.

My Beef enchilada is the best I ever had. The portion is huge. With minced beef, button mushrooms cooked in lots of spices wrapped with warm tortillas, I was struggling to finish it up. It was really delicious.

While it was the first time I tasted quesadilla, I loved it as well. Sandwiched between crisped, toasted tortillas are bits of chicken sautéed with tomatoes, capsicums, lettuce and cheese, topped with some chili sauce, it was spicy

Hey, this is probably the second to best authentic Mexican food ever here in Penang and given that *Pedro is Malaysian, he must had known what us Malaysian folks like – spicy food!

Then, it rained in between our meals. The heavy downpour ‘blessed’ our seats but we were too reluctant to move, indulging in our food. While we were dining, an older gentleman began serenading us with his ‘Kapok’ guitar. Obviously drunk, his intro to his song is 15 minutes of yapping, which he then proceeded to strum a couple of lines and went back to repeating the same words.
I loved the place! So down to earth and of course, a budget meal!

My enchilada is RM7 while my friend’s quesadilla is RM6. Don’t think there could ever be a more colorful meal – good & cheap food, dining in a backpacker’s inn, getting the feeling of being a tourist and getting entertained by a drunkard. I would definitely come back here for more action.

P/S: Mr. Drunkard is actually one hell of a guitar player. He once played in Oktoberfest, Munich. Boy, I’m sure he drinks everyday on his trip.

Blue Diamond Inn
Chulia St. Penang

Penang Food Diary: Part 3

Life has been really busy and my kitchen had been feeling pretty lonely lately, but my tummy is still filled contently. This would be my final part of Penang food endeavour, which I had held off for far too long. I hope I would be at least posting once a week from now on unlike my recent absence, for my job load is high and my weekends are spent relaxing or having fun. But I have no intentions to abandon this blog of mine, which had just celebrated its first birthday! Oh no, where is the cake? It will come, I have no doubt but when is the question. It deserves a cake (or maybe a cupcake) and a post on its own, so do look out for it. Now off you go to drool on more Penang food fare.

2.32pm
Off we head towards the outer sides of this island, where the road is long and winding, and the sea runs along the side. We stopped halfway just to have a glimpse at the sea, though not really clean and beautiful, but still we needed a breather. Cheekily, we stopped right beside this sign, which I seen for the first time and found it pretty interesting.

2.59pm
Then we head on winding around the hillsides, searching for a hill which J said have spectacular view, with lovely set up and a Thai restaurant. On the way, we passed by a huge dam, which was a good place to stop for fresh air and clean view.

3.19pm
We continue our way to find our special hill, when suddenly we saw a huge signboard saying “Fruit Farm 1km” with an arrow pointing the way. On a whim we decided to give it a visit. We drove up at a turning up a steep road for few turns, and then we found the fruit ‘stall’.

The place was packed with local fruits that are currently in season. There is also a counter which serves freshly squeezed juices and sliced fruits.

We opted to just get some local fruits, some for a friend we would be visiting later and some for us to lug home. J and I was attracted to the black (or dark red) banana, which we have never seen before in our local markets back home. We enquired and the shopkeeper explains that it is nothing special in taste but the color causes many not to plant it due to superstitution. (Here locals believe that banana tree are prone to evil, thus a black banana would certainly be much worst that its yellow counterparts). So we happily bought a bunch back home to try.

4.04pm
Off again we go in search again and finally, we found the hidden way up to Genting Hill! Yes, there is such hidden gem in Penang, which even most localites do not know. The way up was pretty steep and scary, especially for my little black car to brave, but we did nonetheless and were certainly thankful we did. The view was certainly breathtaking, the place lively with funky designs and woodwork of Thai influences.

We found that this Thai haven also offers Thai massage and reflexologies, being crazy, we decide to go for the Thai massage (we do not know what effects will it have judging we just had reflexologies few hours ago) but we came out refresh and rejuvenated. Then we sat down by the restaurant’s balcony, just a top the beautiful scene below.

The meal was alright, just like a cross between Thai food and Mamak (Indian-Muslim) style of cooking. We had green curry chicken, which was a bit water down and with slices of chicken meat which seemed like pre-cooked and then thrown into the gravy for a little while before serving. Then the salted fish green vegetable, which I suppose should be Thai but tasted deceivingly like a Malay dish I know, and lastly was the Mango Kerabu, which was totally disappointing, nothing like the authentic tangy salad but instead very sweet (I suspect liberal sprinkles of brown sugar here).

Then we ended the meal with a Thai jackfruit with chestnut dessert, which came in a really small portion, which was not too bad. It tasted real coconuty with a little sweetness from the jackfruit and chewy-crunchy jelly-covered-chestnut. Given the credit of beautiful scenery, I really enjoyed the meal.

Bukit Genting (Genting Hill)
Off the road between Teluk Kumbar and Balik Pulau
(take a left turn at the huge water storage tank)
04-8279805
11.30am – 10pm daily

6.30pm
It is time for us to go back down to Penang, I am starting to miss the hawker food again. We went straight towards Kek Lok Si, to my one-and-only-favourite laksa in town.

I do not need to describe more of this wonder bowl, which I had featured before. Beside this stall, there was another mini stall selling fried popiah, which we found crunchy and tasty from our previous trip. We had it as starters while waiting for our laksa.

Laksa Stall
Pasar Air Itam

(Kek Lok Si)

12pm-9pm

Close: Tuesday

6.54pm
J remembered I mentioned that I wanted to try out Penang version of Chee Cheong Fun, which I learnt from L’s post long ago. So he took me to a nearby hawker stalls to try it out.

Chee cheong fun, apart from a smooth, slightly chewy and soft texture, the sauce is one of the most important part of the dish. This one comes with heavy take on heh kor (a sweet thick prawn paste, usually served with assam laksa; the black sauce drizzled on my laksa up-close shot above). Heh kor taste is usually acquired, it can be smelly to some, a taste really hard to be describe other than you taste it yourself, just like rojak. The chee cheong fun was not bad and certainly something new and different, although I still prefer the Taiping-style tim cheong (sweet sauce) best.

I forgot to note down the address but it is the restaurant not too far from Kek Lok Si where there are few more with the name in numbers. This one is a corner shop with the name of a year.

8.00pm
Our last stop is not any hawker stall or any fancy restaurant, but instead J’s friend’s house. Being a gracious host, they had prepared a full course delicious home-cooked meal, Penang style for us. Our eyes bulge at the amount of food they prepared, cursing our whole day gluttony. Yet being gracious guests too, we devoured everything, even though we were already filled to the brim. But it was not too hard as the meal was fantastic.

I did not get to take much picture, as not to be rude. The picture was sneakily taken while our hosts are bringing more food from the kitchen. We had the smoked chicken, prepared specially by the lady host, which later when I asked her, she explained that the chicken was rubbed with mixes of spices and then smoked with rice and coffee beans. It was certainly the star dish of the evening; with the deep smoky flavour embed right into the bones while the meat was juicy and sweet. I can still imagine it now. Then there was the dry beef curry, with slices of daging bakar (barbequed meat) with thick curry with kerisik (pounded dry-fried grated coconut, like those in rendang). It was really addictive too. then there was the tom yam fish head, which was the huge bowl you see there, that was good and really spicy after some time. Then besides that, there was another fish dish, which was Teochew steam fish, the fish was really fresh and the simplicity of the dish brought it out. Then we also had some stir-fried vegetables to complete the meal. When we just came we chit-chat with the hosts’ son on the topic food (of course, he is a penangite after all) and he asked us what was our best meal in Penang so far, that time I answered Laksa, but after the wonderful Penang-home-cooked meal, I had to re-declare that it was the best meal I had so far in Penang! Nothing beats home-cooked meal isn’t it, and to top it off, this one is by one of the food-critics in Malaysia.

11.39pm
After the meal we had long hours of catching up and talking about everything under the sun. Finally when we leave, we have slightly digested and did not feel like a walking wate-balloon. Then J get on with the final itenary, which is of course food, this time is for kuey teow kerang (fried flat rice noodles with cockles). This one surprisingly is not made by Chinese, but from a Malay stall, that had adapted the infamous char kuey teow into a slightly wetter version with much much more of cockles.

This kuey teow dish was certainly thick with cockles taste, though I am not a fan of it but this one was certainly yummy. It was slightly spicy with loads of fresh cockles drowning the white kuey teow, which was soft and smooth. It is certainly a dish well worth the extra space in my overload tummy.

Kuey Teow Kerang Stall

Jalan Sungai Dua

12.00am
Finally when the day has ended, J and I packed into my little black car and head back home, discussing all the way about all the food we had and some extra funs we had thrown in. Definitely a trip to remember by, else my expanded waistline will remind me anyway.

Penang Food Diaries:
Part 1
Part 2