Guess what? Am back to Penang again! This time round is meant for the celebration of my nearly half-jubilee best friend, who is getting married on the 8th day of the 8th month of Chinese calendar. Having said so, am still not letting any chance flew by without tasting the local food here before I fly back to KL again, hehe.

So this time we pay a visit to an historical street called Cecil Street or fondly known as 7th street to the local folks here. There is this market that only starts operating at the peak in the afternoon, with many hawkers food ready to tantalize your palette.

One of the favorites here is this Pasembur. It seem like rojak but of Indian version without any fruit, or so I call it, hehe It comes with few disks of prawn fritters which are fried till crispy. Then with slices of juicy cucumber and fried bean curd, they are good to go with savory gravy which looks orangey. It’s not spicy, just a bit starchy with mild sweetness. The ingredients used were fresh and delectable as well. Besides, you could also find a fried flour fritters which bears the taste of meaty –like. Am not too sure what it is made of, but it’s delish though it’s a no-frills thingy. See the smooth jelly fish glazingly dipped in the sauce? ^^Even the crackers are very addictive with fried floury paste Give it a try if you happen to drop by! ^^

I never fail to go to this food court for their fried fritters whenever we drop by to get fresh vegetables and meat for home cooking. This is one of the many traditional markets found in Penang which is known fondly to the local folks here since the old days. It goes by the name Batu Lanchang Market, which is located within Batu Lanchang Complex , and also a host to varieties of delicious Penang food - all under one roof!!!

The best part is after you have done your marketing, you can retire to the hawker stalls for snacks. Among the popular hawker food you can have at this food court include the Pasembur, Char Koay Teow, Tau Sa Pia and many more. But am more interested in Yau Char Kuay and Ham Chim Peng at one of the long standing stall here. It is operated by a senior couple, which according to my aunt; the business has been passed on to him by his father. And the business just continues to grow. It can be quite a long queue, so sometimes I just opt to take away, so that I can enjoy comfortably at my home sweet home. By just looking at the uncle preparing the dough, and the wife helping with the frying, makes it such a warm lovely sight ^^The Yau Char Koay was fried just nice. It’s crispy at the outside but fluffily soft in the inside. But it can be bit oily at times, hehe. As for the Ham Chim Peng, you can choose from 3 types; original (no filling but salty), red bean or with sweet white glutinous rice. I personally prefer the third variety as it gives the dough a mild sweetness amidst some salty taste of the fried dough. Definitely one of the best snacks during tea time And did I mention that we did our groceries in the evening? Yea, it’s different from the normal market which we usually see operating in the morning. Anyway, do take note that all activities winds down after 7 pm, so make sure you don’t come too late

One would be free of headache of where to eat whenever having a short excursion in Penang. Reason being is that numerous food choice are available everywhere and you could easily find a decent place to enjoy a scrumptious meal at almost every corner of the island! Isn’t that amazing? ^^

This round journey brings us to New Dragon Phoenix Restaurant. It’s situated at Medan Angsana , Ayer Itam, one of the densely populated area in the Pearl of Orient. We enjoyed having morning breakfast here, especially the Hokkien Mee, which remains popular amongst the local.This bowl of hearty noodle is totally different from the normal Prawn Mee found vastly in KL area. Apart from its much more affordable price, one gets to taste the authentic and rich flavor of prawn mee here. At first sip of the soup, it was sweet with the prawn natural essence. According to the stall owner, they need to boil the soup with prawns for long hours in order to produce such a savory concoction. Together with slices of chicken meat and hard-boiled egg, the dish is further made delish with crunchy and juicy bean sprouts, dipped with their homemade chilly paste with some minced garlic. Trust me, this simple add-ons has helped bringing this yummy dish another level up! Thumbs up! Oh ya, you might wonder why my noodle is having dual color or some ‘yin yang’-like. That’s because I have asked for mixed soup. Local called in “Loh Cham Teng”, a.k.a. Thick soup mixed with dilute soup, hehe. I prefer it to be this way, as recommended by my dad, since my young days. This way would make the noodle more delectable as it wouldn’t be too concentrated nor too dilute. Nevertheless, there are also some people who enjoy the soup individually as they are and still taste great! So, why not you, give it a try too? ^^

Apom Jagung

Another variety is would be the apom that is sandwiching corn kernels instead. It ought to be bit moist and slight buttery, in blending the flavours of the corns with the apom dough. The apom dough is spongy, but somehow, feel that the filling is not that generous, resulting in a drier texture. From here I assume that having sweet corns as filling will fare better if we are eating normal pancake, or locally called it as ‘Mang Chang Ko’. That would taste much better alongside the nutty bites as well.

Crystal Strawberry Mousse

It was my first patron to this bakery. Usually I would just pass by but its catchy green exterior drew me in finally I would say it’s quite a decent bakehouse at this community neighborhood with varieties of fresh breads and confectionary to choose from. After just finished with morning breakfast, was thinking perhaps getting some dessert would be a good idea ^_^ .So I went back home shortly with this cutely Crystal Strawberry Mousse. The design is delicate with lovely strawberry added on the top with some chocolate stick. The first layer of the dessert was actually a light topping of strawberry-flavoured jelly. Only after that could I enjoyed the mousse. It was soft and creamy which reminds me of yogurt instead. It’s tad sour due to the berries but was nicely balanced off with the white cream, yogurt-based I suppose. It cheese was part of it, I think it would be equally awesome