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.

The surreal vistas of Bukit Katak (Frog Hill)

Jim Richardson once noted that if you want to be a better photographer, "you should stand in front of more interesting stuff". Richardson is a renowned photographer for the National Geographic Magazine. Many would agree with Richardson and with the advent of social media, it is easy to turn an unknown location like Bukit Katak (Frog Hill) into one of Penang's much sought after Instagrammable hotspots.

Nangka stuffed with pulut

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.

Ice kacang, Penang's all-time ubiquitous but favourite dessert

Ice kacang, the mother of all Malaysian desserts, is also known as ang tau s'ng (Hokkien for iced red beans) or ABC (ais batu campur in Malay). Although “kacang” means beans in Malay, this jubilant offering contains more than just ice and beans. Brimming in a bowl, the colourful concoction is made of a tower of shaved ice swirled with a mixture of red beans, leong fan (grass jelly or cincau in Malay), creamy sweet corn, chewy tapioca pearls and translucent attap chee (nipa palm fruit), smothered with at least two types of syrup and evaporated milk. You can further top it with a scoop of ice cream (especially durian, making it even more sinful).

The versatile French toast that is easy to make

When my seven siblings and I were young, my late Dad would cook up a storm for breakfast, having many hungry mouths to feed. French toast was one of his popular breakfast dishes.

Bedak sejuk, a trusted beauty secret of our grandmothers

At dusk, when women with white sceptre-like masks ventured out of their homes to purchase a snack or visit neighbours, children would gawk while adults would shrug their shoulders in indifference.

Springy Nyonya Kuih Talam

Kuih Talam, a classic Nyonya cake, is still popular in Penang today. Its two signature colours are green and white. The sweetened green base layer is perfumed with pandan (screw pine) juice while the top white layer has a "lemak" (rich) indulgence of santan (coconut milk) that is mildly salty. It is dangerously addictive and a slice is never enough. Maybe that is why nowadays, Kuih Talam is cut and packed in two or three pieces. I also notice that the pieces are much smaller than what they used to be when I was growing up.

Tips on making really good Seri Muka

Seri Muka (literally means "radiant face" in Malay) or Kuih Salat is a dainty sweet cake that consists of two layers. The base is made from glutinous rice which is topped with a green custard layer, scented and coloured with pandan juice. Santan (coconut milk) is a key ingredient as it imparts the “lemak” (rich) taste to the glutinous rice as well as the custard layer.

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.

Discover Penang's ‘island behind the hills’ in this memoir and guide

Book review by Andrea Filmer
The Star, Monday, 26 July 2021

Even with the country in lockdown, Balik Pulau has continued to receive a steady stream of visitors.

Coming in from the long, winding roads that connect the old town with the rest of Penang island, travellers now are not heading for the durian estates or famous laksa stalls.

Rather, most have their attention on their GPS devices, trying to make their way to the mega vaccination centre (PPV) at the Balik Pulau Sports Complex that has been administering hundreds of Covid-19 vaccines daily to those living in the state’s south-west district.

Feringgi Grill, redefining haute cuisine

Feringgi Grill, one of Penang's premier Western-style grill restaurants, has won numerous awards and accolades since 1973, delighting some of the most discerning diners. It is one of my favourite restaurants to celebrate a romantic evening or to mark a special occasion.

Church of the Assumption, among Penang's historical landmarks

George Town, the vibrant heart of Penang, has perhaps one of the most diverse religious communities in Malaysia. Here, almost every religion has its own distinct religious architectural abode to serve believers.