Penang today is very much an amalgam of the old and the new – a bustling port, a heritage city and an industrial base. Perhaps it has more to offer per square mile than any other place in the world. For sheer variety of locales, cultures and foods, Penang is hard to beat. Here are stories about Penang and more.
Muah chee, a traditional dish made of glutinous rice dough that stretches like elastic bread dough, is moist, soft and pillowy. The bite-size pieces are coated generously with a powdery mix of toasted crushed peanuts, toasted sesame seeds and granulated sugar. Prior to serving, some fried shallots (optional) could be added along with a sprinkling of white, or black sesame seeds.
Sylvia Lee Goh embarked on a journey of discovery of identity and self-worth. It was a long road but with a lot of encouragement and moral support.
In the mid-eighties Sylvia was a member of the Arts and Craft Guild in which she held a committee member position for two years. This Guild was under the umbrella of the American Association.
In 1986, Ahmad Khalid Yusoff, the president of the Persatuan Perlukis Malaysia invited Sylvia to become a member. She was a life member of this Association.
Halab, tucked in a bungalow along the bustling Chulia Street in the heart of George Town offers authentic Middle-eastern cuisine. It is no surprise that the Syrian and Arab communities in George Town frequent Halab, forming their base clientele alongside Penangites and tourists visiting the island.
Steaming pulut is easy. All you have to do is rinse and soak the pulut overnight. The following day, drain and steam the pulut with santan and pandan leaves. Enjoying pulut with nangka (a local term for jackfruit), mango or durian is truly delicious.
If the truth be known, a bowl of piping-hot plain white moi (congee in Hokkien) is unpretentious and is as bland as ever. Yet through the millennia, it has become a comfort food that has no equal. Moi has become the food of love, health and of the home for millions. At times, I marvel at how food this simple can be elevated to taste so deliciously divine.
The appam (also known as palappam) or apom (in Penang) is an Indian pancake made with a fermented rice flour and coconut milk batter. The contrast of textures in this dish is alluring. The pancake - with a crispy fringe and is with a spongy, soft fluffy rice cake centre – exudes a distinct yeasty aroma. The crispy fringe reminds me of kuih kapit.
Every genius has his roots. Each marvel springs from a source.
In 1925, a young sailor from Lho' Seumawe in Acheh by the name of Teuku Nyak Puteh settled in Penang to marry a quiet lass from Butterworth, Che Mah Hussein.
As the modest couple began a new life in a village, it is unlikely they could in their wildest dreams have imagined that they would have a son who would someday become a legend.
Dim sum ("touch the heart" in Chinese) refers to an array of dainty bite-size snacks enjoyed all over the world, especially among the Chinese communities. In Penang, dim sum is available for breakfast, lunch and even dinner from push-cart vendors, coffee shops, tea houses, restaurants and fine-dining establishments. Although the price difference can vary dramatically, there are many options for one to enjoy dim sum according to one's budget.
Hor fun is a versatile type of rice noodles made from rice flour, water, salt and cooking oil. Although hor fun in itself is rather bland, it is able to absorb the flavours of any meat or stock it is cooked with. Its soft, slippery yet chewy texture is key in a few popular street food specialities here in Penang – char hor fun, dry stir-fried beef hor fun, steamed fish over hor fun and hor fun with pek cham kay (poached chicken).
The Maker, located along upper Beach Street in George Town, first opened its doors to the public in March 2020. It offers fabulous-looking desserts and pastries from shortcakes to croissants and from tarts to breads. It is a heaven for those who relish sweet treats. There is a display glass counter that flaunts lovely beauties unapologetically. Let us dive in and take a closer look at some of The Maker's popular desserts.
Where fisher folk keep alive a most quaint and unusual tradition of bidding
The political boundary between the states of Penang and Kedah is partly defined by a majestic age-old gift of nature. This is the magnificent Sungai Muda river which meanders quietly but imposingly from the Ulu Muda rainforests deep in the interior of peninsular Malaysia towards the Straits of Malacca.
Emperor Villa, a family-run business offering accommodation and dining first opened its doors to the public in September 2019. It took two years to complete the construction of its rustic villas complete with a spacious swimming pool, nestled among nine acres of greenery in the hills of Sungai Ara, Penang.