Penang has so much to see that a visitor will never get enough of time to see all of what she has to offer. So if you coming in to Penang for the first time the best place to start is in George Town itself, which is given the status of the World ...
Just mention the word Penang, and many thoughts come to mind. Either it’s the great beaches and seaside or heritage and historical elements; however the ultimate thing that would strike anyone’s mind would be the great Penang ...
Penang, the food haven of Malaysia, has added another feather to her hat as according to statistics, Penang has become the leading medical tourism hub of ...
George Town was founded and built by the British as a free port in the 18th century. This attracts not only traders and merchants but a lot of settlers from the neighbouring region to come to this island to seek ...
Organised by the Penang State Tourism Development & Culture, Esplanade In Action showcases a series of programmes on the first Saturday of every month at historical Esplanade in providing an insight to the culture of Penang through performances and ...
| Hokkien Mee |
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| Written by Administrator II |
| Sunday, 05 April 2009 08:37 |
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Beautiful Sunday: Oh Hokkien Me!
Hokkien Mee, aka HKM, is one of the most famous dishes from Penang. Locals eat this noodles-in-a-bowl any time of day – for breakfast, lunch, tea, dinner and even supper. Down south, it is known as Mee Yoke or Har Meen (Prawn Noodles) so please don’t make the mistake of ordering Hokkien Mee as what you will get put in front of you is a plate of thick fat noodles fried with dark soya sauce and eaten with sambal belacan. We call that Hokkien Char. Confused? Don’t blame you, but don’t worry - you’ll soon get the hang of it! Making the soup is quite a laborious task which involves a lot of fresh prawns which are cooked then shelled. However, the shells (particularly the shrimp heads) are not discarded: water is added to them, then they are blended and sieved, to ensure every last drop of essence is extracted. This is usually boiled up with tua kut (large pork bones), although pork-free versions are made with chicken or beef stock, and extra seafood like dried shrimp and cuttle fish to give it added taste. Like the other famous Penang favourites, Hokkien Mee is available at practically every coffee shop or street corner, restaurant or food court. The subject of which stall serves the best HKM can get quite emotional at times, as everyone has their own favourite. In one of my first columns for Star’s Sunday Metro I naively wrote about what I thought was the best in Penang, fully expecting either poison pen letters or a bullet in an envelope, and indeed it roused some heated responses, some writing in to concur, others to lambast me. In Penang you don’t just get good food – it makes a great topic for discussion!
Helen Ong is a self-confessed foodie who loves to hunt down the best of Penang. She is the author of the book Great Dining in Penang. Check out her blog on www.helenong.com |
| Last Updated on Monday, 13 April 2009 02:01 |
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