The vibrant and colourful Nyonya kerabu bee hoon
When it comes to good food, the only one you have to really satisfy is yourself. When it comes to cooking (without deviating too far from the recipe), you can add whatever you like to your dish and omit all the ingredients that do not tickle your taste buds.
Bee Koh Moy, a healthy bowl of goodness
In Penang, Bee Koh Moy (Hokkien for black glutinous rice porridge, Bubur Pulut Hitam in Malay) is often served topped with fresh coconut milk. The yin-yang-looking combination of mildly sweetened black rice porridge drizzled with a slightly salty creamy white coconut milk sauce is a scrumptious treat. The rich and creamy dish, perfumed with aromatic pandan (screw pine) leaves, can be served warm or chilled. This offering is usually enjoyed for breakfast, at tea time or as a dessert after a meal; it is best savoured in small portions as it is hearty and filling.
How easy it is to make creative sandwiches in Penang!
Let us make some creative sandwiches celebrating Penang's diverse culinary culture. Well, there are no rules here except good food between two slices of bread, bun, mantou or even puff pastry. And being in Penang, the choices of fillings available are aplenty.
JiangHu Edo – an exquisite 10-course Japanese fine dining experience in George Town
JiangHu Edo offers a tantalising culinary experience using quality ingredients to accentuate flavours and textures that celebrate fine cuisine. The visual presentation of the courses was a masterful eye-arresting feast. Nothing was left to chance and everything was skilfully curated into an art form.
The humble golden kee chang that are extraordinary
Preparation for kee chang (alkaline dumplings) starts a week in advance. Picking the jasmine rice grains out from a heap of glutinous rice is time-consuming and requires patience. The laborious task is necessary in order to obtain a translucent finish for the dumplings. If rice grains are present, the kee chang will lose their translucent appeal. I vividly remember sorting through the grains of rice when young, or as Mum would call it, “pilih the pulut”. I failed to understand then why such a tedious undertaking was even necessary since everything would be gobbled up eventually. Mum refused to entertain our rationale and would not compromise on quality. Today, being a "product" of Mum, I too have learnt not to compromise on quality, finding it rather ironic that my daughter would utter the same arguments I once did.
An enduring staycation at Green Acres Orchard and Ecolodge in Balik Pulau
Mr. Eric Chong and I have known each other since we were seven years of age, both attending La Salle School in Standard One, then St. Xavier's Institution in Form Four. This humble beginning has fostered a close relationship between us that enables me to offer my personal insights into my dear friend's passion project of becoming an orchard grower, a farmer, an organic crusader, an avid student of mother nature and above all, a man who has an unquenchable curiosity to seek and learn. He is unfettered by hard work with perseverance deeply rooted in his being. Together with wife Kim and son Adric (as well as their pet beagle, Ciku), they are the family behind Green Acres.