Yummy Siew Pau

Am not a really huge fan of ‘Siew Pau’, but after getting the taste of it from Ban Heang, it somehow changed my mind and I think they are pretty awesome! Hehe.The pau pastries is very fluffy and soft as it’s freshly baked from the oven daily. There is also a tinge of sesame fragrance on the tip of the pastry too. As for the meaty filling, they are equally fantastic for I would say the minced meat is very solid and very well-marinated. Most importantly, they are not much fatty portions to be noticed and that actually spruce me up with a better appetite

Yaki Udon

It’s not common for me to try cuisine from the place of The Rising Sun in Penang, which is famous for hawker food. But I guess no harm to tickle the taste bud once awhile with other flavors available. I am pretty amused to have found Yaki Udon (instead of the usual Yaki Soba) in a humble food court at Sri Weld, near Beach Street. Thus, without hesitating, I gave it a go amusingly Albeit the simple presentation with the garnishment of julienned cabbages, the noodles itself was dished up pretty decently. There is a distinctive taste of mild piquancy in the eggy gravy used to cooked the noodles. It isn’t spicy but a subtle taste of Jawa Noodle’s sauce kind of thing, hehe. Not bad, and I think it’s quite nice to have this once awhile other than the ubiquitous Char Koay Teow, hehe.

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!