Marine life in Malaysian waters is full of many natural wonders. Among them is the humble sea cucumber. Locally, it is known as 'gamat' in Malay and 'hai som' in Hokkien. It is scientifically called holothurians, a class of the phylum echinodermata.
Chinese New Year celebrations which last for 15 days offer an ideal time for family reunions as well as to catch up with old friends. When my classmates from Han Chiang High School decided to have a mini class reunion, Maple Palace was our top choice. The restaurant serves mouth-watering cuisine that is both traditional and avant-garde at the same time. It also offers festive Chinese New Year dishes synonymous with good luck and prosperity. On top of that, the quality of the delicacies at Maple Palace has been consistent throughout my visits in the past.
You cannot miss the building. Nestled among rows of old Indian Muslim carpet stores, jewellers and eateries, the ancestral temple of the Teochew Chinese stands out with its pronounced Chinese architecture and imposing doors featuring twin larger-then-life Chinese warriors in full regalia. This silent and formidable pair with their red-faces and weapons, frightening to foes yet welcoming to members and visitors, have been standing guard to the temple's peaceful interior for more than a century. Their presence recalls to mind a rather popular Chinese tercet: "Like the spring rain to a lotus blossom, thou art welcome; come, rest within".
Malaysians are a lucky bunch, always well known for their versatility in languages or dialects. Take for example my late father who was Chinese could converse fluently in English, Bahasa Malaysia, Tamil, Hindustani, Mandarin, Cantonese and of course, Hokkien.
Yes, this blue-coloured rice dish from Mews Café that is simply delicious also titillates the senses. It looks amazing, smells appetising and tasted heavenly as well.
I came to Penang for the first time only last July after spending time over the years in Hong Kong, China and India, but mostly in Indonesia. Being a lover of beaches I headed for Batu Feringgi on the north coast and settled at the Parkroyal Hotel. In Indonesia the beaches at Kuta on Bali and Paragtritis on Java have been ones I have always returned to.
Penang Assam Laksa is amongst the best known and loved of hawker fare in Penang. A bowl of steamed spaghetti-sized rice vermicelli is first generously garnished with finely sliced vegetables including onions, cucumber, red chillis, pineapple, lettuce, mint and pink bunga kantan (ginger buds).
Satay is an example of how Penang cuisine was greatly influenced by the Arabs who came here to trade from the Middle East. Some say that this dish has Turkish roots. Be that as it may, satay has been available in Malaysia for many years already and is synonymous with Malay cuisine.
Centuries-old rain trees rise up above us. Majestic and lush, the foliage reaches for the ground, like falling rain suspended in the form of vibrant green leaves. The natural beauty accentuate the grandeur that surrounded us at Shangri-La’s Rasa Sayang Resort and Spa, Penang.
One of Penang's popular attraction is the Tropical Spice Garden which is located in Teluk Bahang, a few minutes’ drive from Batu Feringgi. For those seeking peace, tranquility and to immerse one's self in the splendour of Mother Nature, this veritable secret garden is the place to be.
We have a better understanding of what the Vikings ate through archeological finds. Here are some examples of food species excavated from Dublin during the Viking age: fish – cod, ling; shellfish – cockles, mussels, oysters, scallops; cereals – wheat, rye, oats, barley; fruits – blackberries, apples, strawberries, sloes, elderberries, cherries, plums, hawthorns, mountain ashes, rose hips; vegetables – nettle, brassicas, celery, carrot, radish, fennel; legumes – peas; nuts – hazelnuts; and others including black mustard, poppy seeds and rapeseeds.
The fresh and colourful Nordic salad is served on a rectangular slate with Hollandaise sauce. The shallots infused with vanilla and pickle vegetables are memorable.
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 tourist visiting the island.
The Digital Age and today’s globalised world has been a boon for the spread of Popular Culture. Popular culture – Western or American, is slowly but surely seeping into our way of life. Predictably, even Asian youths are dressing and gesturing like their hip hop or boy band idols from MTV. Even the way we speak is being MTV-nised and you will find certain youths who are more at home going “Yo, dude” or "Whassup” than greet you in their native tongues.
I am very happy for my dear friend, Maggie T as she makes one of her life long dreams come true with the launch of Uncle Albert’s Traditional Fish and Chips at Straits Quay. She has always wanted to open a restaurant and where better than to have it here in Penang, one of the top food havens of the world. Together with Liam Healy, they bring authentic fish and chips to the shores of George Town.
Like a fragment from a scroll painting, an exotic indigo-blue mansion, with graceful, curved windows and a peaked, tiled roof, remains in the midst of Penang's modern high-rises. This rare survivor of old Penang, constructed in a Chinese-courtyard style with Western art-nouveau features, reflects the complex personality of its builder Cheong Fatt Tze. Called the "Rockefeller of the East", he was the most flamboyant of all Penang's multimillionaire towkays during the island's heyday of wealthy magnates.
This is one of my mum's favourite acars. She has been making this for as long as I can remember. It is such an appetising dish when served with a bowl of steaming white rice.
Like other Nyonya acars, this dish is a combination of sweet and mostly tart flavours. However, the other ingredients, like onions and garlic still impart their individual aromas. The deep-fried fish absorbs the gravy and becomes succulent and moist.
Besides Mullet fish, you could also opt of chunkier fish filet to make this dish.
Unwrap a parcel of otak-otak and you will catch a waft of the spicy, delicious egg-like fish custard that is usually served with other dishes common in a Nyonya household. Otak-okak can also be eaten on its own or as an appetiser or even with bread. This popular dish is available at Nyonya restaurants, some food courts and wet markets, as well as a common spread in “Economy Rice” stalls.
If you are a tourist, in Penang or Malaysia during Ramadhan, you have to add the Ramadhan bazaar onto your list of must-see places. The month-long Ramadhan bazaar offers a wide variety of Malay specialities and is an interesting market to scout for delicious treats. Among my favourite dishes is Roti Jala.
"The wooden stilts are replaced every five years or so" explained Siew Pheng as we walked around the jetty. Siew Pheng, born and raised on Chew Jetty goes on to tell us that this labour intensive task of replacing the wooden stilts is a dying trade as only a few old hands practice the skill. Many youngsters prefer not to live at the jetty, but in apartments and houses on Penang island itself, as the maintenance of these houses is backbreaking work.
Before 1985, transportation between the island and the mainland was solely dependent on the state-owned Penang Ferry Service that plies between Butterworth and George Town. For using the ferry services in Penang, motorists need to pay toll fare while heading to the island. There is no charge for leaving the island.