Egg Tart

When having breakfast at Medan Angsana the next day after I reached Penang, I came across this new bakery shop that goes by the name of “Bread Top’. At some point, it does reminds me of the many mushrooming bakeries in town that also start with “Bread”. Am pretty sure you guys could name a few in a jiffy Well, the egg tart here is pretty normal, with the pastry used is more floury and solid as compared to those Portuguese flaky type. The egg tart filling is quite silky and smooth, not too sweet, but it would be good if there is more eggy taste.

Wo hoo! It was definitely one of my best food enjoyment moment with this unique coconut! At first I thought it was just another ordinary coconut drink, which later turned out to be mind-boggling to me! And the best part is, I had it in KL, haha.
Thanks to a friend who just got back from Penang and kept this treasures in the ice cooler container. So I had it instantly in the car while joining the traffic folks at the Golden Triangle.What amused me the most was the hidden silky jewel inside the shell, Coconut Jelly! It was so cooling and addictive you know. I just can’t get enough with one, haha. The flesh of the coconut bears the rich coconut taste whilst the jelly is so smooth and densed with sweetness scent of coconut. I really enjoy it very much!

Still hovering around Farlim area, hehe. Like I shared much earlier, there are numerous hawkers food around, each with its own uniqueness, keke. The Wan Tan Mee by this stall was moderate I think. Noodles are simmered in hot water till springy, then mixed evenly with the seasoning like dark soya sauce, garlic oil, and some pepper to taste. The accompanied Char Siew is delish with the less reddish appearance we normally see. I think is must be due to different marinade I guess. But the chilly sauce is tad spicy to my level, haha. Luckily there is this ‘wan tan’ soup to help ease out the ‘hotness’ The ‘wan tan’ is savory and the meaty filling is also fresh, albeit smaller portion, haha. Anyway, the delicate dumpling skin wrapping it was great to be enjoyed with some sprinkles of fragrant scallions.

This ain’t the ordinary Koay Teow Th’ng you usually find in KL. Thanks to some of its pretty unique combo, hehe. First and foremost, the noodles are so silkily smooth and nicely immersed in the clear but flavoured broth. There are these additions of chicken breast slices which help to soak up the soup and enjoyed with the noodles together. Also joining to whet your palate are chewy fish balls and also meat balls. One of the side dishes that fascinates me is the ball which is made of chicken leg tendon. Sounds intriguing now? Hehe.. Worry not, it’s not as horrified as it may projects, at least not like the Duck Leg Parcel to me, keke. This particular creation is far more tangy and bouncy. It’s also nicely flavoured with ginger and soya sauce to taste.

‘Mak Chang Go’ in Cantonese or so called Pancake, is vastly available on the Penang Island. It’s quite a ubiquitous street food that are finger-lickingly good too when you enjoy it in the late evening, with some coffee, hehe.I have always enjoyed the sweet corn which is usually part of the ingredients for this local kueh. Of course, it can be excluded if you want to, but I think without this little jewels, taste would be less great. As you sink your teeth into this baked pancake on medium heat, you would enjoy different layers of textures. Hidden beneath the soft warm skin of the puff, lies the bed of chunky groundnuts which has been pounded earlier. They are very nice and aromatic especially after butter was added on it and then melted evenly on the bed of corns and peanuts! Yum yum!