Pearl of the Orient

This blog is inspired by the rich cluture and food found in Penang, an island in Malaysia known as the Pearl of the Orient. The author of this blog is Japanese influenced and she enjoys travelling, cooking and ofcourse, eating.

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Name:
Location: Penang, Malaysia

I'm a little plump rabbit who lives in Penang. I hop around with a camera round my neck snapping photos of Penang and foodstuffs. If you meet a rabbit like that in Penang, that should be me ; )

Friday, September 30, 2005

IMBB 19 "I can't believe I ate Vegan": Thai style

Thank you Sam of Becks&Posh for hosting this time's IMBB. "I can't believe I ate vegan" was such a challenging theme. I never had such a hard time thinking of what to cook and how to trick my carnivorous siblings into eating my vegan dishes!

These few days, I attempted cooking up a few vegan dishes and got much demoralizing comments from my fussy eating siblings. They weren't really happy when they found out there was no meat in the dishes. Yesterday night, one of them told me straight in the face "I HATE VEGAN!!!" after being tricked into eating vegan curry macaroni au gratin (sorry, no pix for this one).

And yet, with all these rotten feedback, I was determined to try it once more when it suddenly struck me to cook it Thai style. Thai food uses a lot of herbs and spices. The food is mostly sweet, sour and spicy... and I thought this would be a good disguise for vegan dishes. Hehe..

I came up with 4 dishes (mango salad, pineapple fried rice, vege spring roll and lychee agar-agar) and a refreshment (rose and lemon drink) and what do you know... to my surprise, my siblings did not complain as much as I thought they would. They ate it rather peacfully and gave decent ratings for the food (6 or 7 over a scale of 10). They liked the vege spring roll most of all. Here's goes the recipe. Reminder: please use ingredients that are vegan. I read that vegans are picky about their sugar too ;p...

Thai Mango Salad
Ingredients
(Makes approx 4 servings):

3 medium sized unripe mango grated into thin strips *Correction note: Use 3 mangoes instead of 1. Sorry.
4-5 shallots sliced thinly
2 tablespoon chopped ginger flower (bunga kantan)
2 tablespoon chopped kaffir lime leaves (daun limau purut)
1 lemon grass sliced thinly (use only the bulb part)
1 tablespoon sugar (or according to taste)
juice of 2 small limes
few bird eye chillies chopped (becareful this is spicy!)
salt to taste

Method:
In a salad bowl, toss all ingredients together and serve.

***********
Pineapple Fried Rice
Ingredients:
(Makes approx 2 servings)
2 1/2 cup of cooked rice
4 shallots thinly sliced
1 teaspoon grated ginger
1 teaspoon chopped garlic
1 tablespoon tumeric powder
1/2 cup frozen mixed vegetables (peas, corn and carrot bits)

1 cup chopped fresh pineapples (use sweet ones)
salt to taste
sultanas and nuts for garnish

Method:
In a pan, fry the shallots in oil until brown and crispy. Take it out and leave aside for garnish later. Usin the shallot oil in the pan, saute garlic and ginger and add in the tumeric. Add in the rice and stir until coated with tumeric. Lastly add in the pineapples, mixed vegetables and stir a little more until cooked. Season to taste. Serve warm with fried shallots, sultanas and nuts as garnish.

**********
Vege Spring Roll
Ingredients:
(Makes approx 1 dozen)
3 cups of thinly sliced cabbage
5 snow peas thinly sliced
3 shiitake mushrooms soaked and thinly sliced
1 small carrot shredded
handful of mung bean thread (tang hoon) soaked in water and drained
1 tablespoon chopped garlic
1 tablespoon sesame oil
1 tablespoon soya sauce
salt and pepper according to taste
spring roll wrappers (for extra crunch, use 2 wrapper for 1 roll)

Method:
In a pan, heat some olive oil and sesame oil. Saute the mushrooms then add in the cabbage and fry until soft. Add in the carrots, snowpeas and mung bean thread. Add in soya sauce and season according to taste. Wrap the fried vegetables in spring roll wrappers and deep fry. Serve warm with sweet Thai chilli sauce.

**********
Lychee Agar-agar
Ingredients:
(Makes approx 2 dozen)
12 gram agar-agar strips
1 liter water
1/3 cup sugar (or according to taste)
1 can of whole lychees in syrup
1/3 Thick coconut milk for additional flavour
Pink colouring or rose syrup

Method:

In a pot, boil agar-agar and water until dissolved. Add in sugar and a bit of lychee syrup. Lift the agar-agar from stove, add thick coconut milk and colouring. Arrange lychees in mould and pour agar-agar into mould. Keep in the refrigerator until set. Serve chilled.

*********
Rose and Lemon Drink
Rose syrup with water and a twist of lemon. Serve in a glass with lots of ice-cubes and a slice of lemon as decor.

For your info, the recipe originally calls for lime. It's truly a refreshing drink!



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Thursday, September 29, 2005

Ebay opens restaurant in Penang?!

“Golden what restaurant?!” were the words I heard echoing from one colleague to another when we received an invitation to a department lunch today. It’s been quite a while since we had our last department lunch. This time, it’ll be at a place called Golden Ebay restaurant at Sungai Nibong.

Everybody knows that Ebay is the famous auction site on the Internet. Some of my colleagues refuse to believe that Golden Ebay was the real name of the restaurant. Instead, they thought the invitation had a typo. Furthermore, the restaurant serves Thai and Chinese cuisine. There was no ‘funky’ element to suggest why the restaurant would be called Ebay. The name would be absurd.

But when we got there, the restaurant’s signboard read “Golden Ebay Restaurant” loud and clear. Boy! that cleared away all the disbelief we had…

Lunch was a Chinese course dinner style with a combination of Thai and Chinese dishes. The service was bit too slow but I was really impressed with the elegant presentation of the dishes.

Coming back to the office I asked my colleague, Mr L’s opinion about lunch and asked him to rate it on a scale of 1 to 10. His rated the food as less than 5 and added that it was a bit too pricey – to which I agree…

I didn’t take any photos of the great looking food today. I’ve decided that it would not be such a good idea to take photographs of each dish in front of my bosses. Anyway, I was happy to take home some leftovers of the Kao Pad Gai (Chicken Fried Rice)...

Kao Pad Gai (Chicken Fried Rice) re-heated and garnished for dinner ;p...

Monday, September 26, 2005

Meet Pohpiah's sister... Pie-tee

Hi. I’d like you to meet a friend of mine. Her name is Pie-tee and she’s a sister of Pohpiah. She’s prettier than her sister don’t you think so?

It’s amazing how both sisters being brought up in the same Nonya family and made out of the same ingredients can have two different personalities. Anyway, I think Pie-tee has a better fashion sense than her sister.

I prefer Pie-tee’s delicate crispy skirt to her sister’s crunchy sarong outfit. Pie-tee is the feminine type. She loves to make herself pretty all the time. You can tell by the way she decorates herself with bits of crab, omelette, tofu, fried shallots and chili sauce…

But don’t get me wrong here. I’m not putting Pohpiah down. She’s pretty too. She’s got her own beauty, her own style and she’s an athlete. You should see the way she swims in hot oil. It’s really impressive…

Between the two sisters, both are great and it is hard to say which is better. It’s a matter of personal taste actually…


Pie-tee's wardrobe of delicate crispy skirts made out of moulded
fried batter which takes a lot of skill to make...

Sunday, September 25, 2005

Deep Fried Spring Rolls at Air Itam

‘Pohpiah’ or spring rolls is originally a Nonya ‘kuih’ or snack. The filling is basically made of shredded Chinese turnip (jicama), carrots, mushrooms, meat and prawn all stir fried and then simmered until tender.

Fried pohpiahs, peeping out the shelf window and calling out to passing customers..."Buy me!"

There are actually 2 styles of pohpiah. One is the deep fried type and the other the ‘wet’ type. If you order pohpiah at a hawker stall in Penang, you are most likely to get the wet type. Fried pohpiah are harder to find but they should be available at kuih, vegetarian and ‘lor-bak’ stalls or at specialty stalls selling deep fried pohpiah like the one in Air Itam.

The pohpiah stall at Air Itam is located at the market area, right beside the ‘famous’ Air Itam laksa. In my opinion, the deep fried pohpiah there is one of the best in Penang.

Deep fried pohpiah stall at Air Itam...

Pohpiah and her other deep fried friends cooling off on a wire rack...

The pohpiah is served with a specially made chilli sauce and they also have other deep fried stuffs like tofu, lor-bak, fish ball, crab ball and century egg to go with it…

I have a sister who adores deep fried pohpiah. The mere mention of the word pohpiah can send her drooling. I bet she’ll like this post very much!

Saturday, September 24, 2005

Recipe: Curried Potato Spring Rolls

I seriously wanted to participate in IMBB #19 "I can't believe I ate vegan?" and I already had this recipe (minus the meat) in mind. Then I had to spoil everything by asking my siblings, "How bout if I make it vegan, would you still like to eat it?". After saying this, they gave me an are you kidding and I won't touch it look if you cook vegan. *Sighs* my big mouth...

I truly regretted asking them this question. I should have just surprised them with the dish, but I didn't want to take the chance. It is not uncommon that my cooking went down the bin every now and then and this is a very demoralizing experience!

Among my fussy eating siblings, I do have one 'chinchai' (Hokkien word for simple, not picky or fussy)eating brother but he seem to be putting on a great deal of weight lately. This is because we often feed him with leftovers as not to be guilty of wasting good food (since people in Ethiopia are actually starving...).

Then again, it is not healthy for anyone to get fat and I certainly don't want my brother to be obese. So, taking all these into consideration, I just made the decision to join IMBB next time...

~* Dear vegans out there, you can just omit the meat from this recipe and it'll be a fine dish! *~

A little background about this recipe. I used to eat spring rolls stuffed with curried potatoes during as a snack during my college days. I do come across'kuih' (Malay word for snacks or dessert) sellers selling triangular shaped ones and they call it 'samosa'. Yes, you can turn this recipe into samosa by just changing the wrapping style! Cool huh?

The curried potato filling is similar to the ones found in currypuffs. Originally, the currypuff filling recipe calls for potatoes but because potatoes generally more expensive, kuih sellers opt for sweet potatoes as substitue (which is relatively cheaper) in order to gain more profit. Some people complain about not getting their money's worth. But to me, this is not something bad because I like the sweetness of the sweet potatoes. It just makes the whole thing taste better.

This recipe makes about approx 2 dozen...

Ingredients:
2 small sweet potatoes
1 medium sized potato
1 medium sized bombay onion (minced)
1/2 cup of mince chicken or prawn *optional for the vegan*
4-5 tablespoon of curry powder (the more the spicier)
1/4 cup thick coconut milk
1 tablespoon of sugar
Salt, according to taste
1 packet of spring roll skins (choose the small type, 5 x 5 inch with 50 peices)
Peanut oil for deep frying

Method:
Peel, cube and boil both type of potatoes in a pot until cooked (but not to soft). Drain the water and set aside.

Potatoes, all peel, cubed, boiled and drained...

In a pan, saute the onions (with 3-4 tablespoon of oil) until translucent. Add in the mince chicken or prawn and fry until almost cooked. Next, stir in the curry powder and add the cooked potatoes. Slowly add in the coconut milk bit by bit but becareful not to make the filling to soggy. Finally add in sugar and salt to taste. The filling should be soft but not too mashy.

Use 2 peices of spring roll skin in one for wrapping (for crunchy effect). You can wrap it as spring roll or samosa. Once done, heat up the oil and fry until crispy and golden. Drain any access oil with paper towel and serve while it's hot.

Deep frying the spring rolls. Make sure your oil is very hot, or you'll get soggy ones..

Out of the pan and draining access oil...

The verdict? My fussy siblings enjoyed the spring rolls. They gave it 7.5 marks (and a bit more with mayonnaise as a dipping...) out of a 1 to 10 scale. Not bad, not a bad effort at all....

Tuesday, September 20, 2005

So dissapointed....

I went to a cooking show held at Sunshine Square, Bayan Baru this evening to see a famous Malaysian cook in action. I was hoping to snap some nice photographs of her but all I got was a few lousy shots that even Photoshop can't help... I think it's time to change my camera...

Can you tell who she is?

Sushi King RM 2 Promo Report

Last Monday, I went for sushi at Sushi King. I went because my colleague, Mr L (the guy who said moon cake festival is like Valentine’s day) informed me that there was a promo going on for Sushi King members, only RM 2 for every plate of sushi.

So, after work that day, my siblings and I drove to the branch at E-Gate (nearby Tesco). We choose the E-Gate outlet because it had just opened. From a far off, we already saw people lining up outside the restaurant. In the restaurant itself was crowded and full of people too. But I wasn’t too surprised about this cos Mr L had already warned me earlier about this…

We then decided try our luck at the Sushi King outlet at Bukit Jambul. When we got there, some people just left and we had good seats!!! Spent an hour an half there eating. It was nice sushi but my brother kept complaining that there were not much variety that day. I noticed this as well, there were not much variety during the promo.

From top left, tuna mayo sushi, ebi (prawn) sushi, futomaki (thick roll sushi), california roll, potato salad sushi (with edamame on top-cute!) and sake (salmon) sushi...mmmm

Every now and then, they would put out a few of the purple and red plate on the kaiten belt. We were lucky enough to get 2 plates of unagi (RM 6 - purple plate) and 1 plate of smoked salmon sushi (RM 5 – red plate). The rest we had were mostly pink (RM 4) and beige plates (RM 3).

The precious purple plate unagi sushi!!!

The red plate smoked salmon sushi. This is a bit too salty for my liking...

There were also blue plates (RM 2) but no one would take blue plates cos not promo price. The Malaysian mentality is always eat to ‘untung’ (Malay word for profit) and not to ‘rugi’ (lost) you know…; )

At the end of the dinner, I was a little disappointed cos we didn’t manage to get more of the unagi sushi. But just have to understand that this is a promo and if everyone gets unagi sushi, Sushi King will become bankrupt. At that moment in my heart I thought, next time I’ll go to Equatorial Japanese buffet and eat ‘puas-puas’ (eat all the sushi I want). They may not have unagi there but they have salmon skin sushi which is just as yummy!!!

Sunday, September 18, 2005

Recipe: Glutton Rabbit's Inari Tuna Mayo Sushi

I had a good time playing Iron Chef with myself this afternoon. I call this sushi, Glutton Rabbit's Inari Tuna Mayo Sushi!!! The judges, my finicky eating siblings, gave the verdict as.... Tasty. This is pretty good rating cos they'll usually tell me straight in the face if it doesn't taste good and they don't give good ratings that often you know...

So want to try to make this? Don't worry It is quite easy. There's 3 parts. Part 1: How to make sushi rice, Part 2: Preparing tuna mayo filling and Part 3: Assembling the sushi. Let's start making! Yoshi!!!

Part 1: How to make sushi rice
a) Cooking rice
Ingredients:
1 cup calrose or short-grained rice
1 and 1/2 cup water

Method:

Wash rice grain and soak for 30 minutes. Place the rice and water in a small rice-cooker and cook until done. Once done,turn off the power but leave the rice in the rice-cooker for 15 minutes before using it. This is to further steam the rice so that it does not stick to sides of the rice-cooker. Warning: Don't behave like Pandora and open the lid!!! You will regret it if you do!!! (this is a sushi making taboo of mine)...

b) Making sushi rice
Ingredients:
Hot rice (as prepared above)
1/3 cup sushi vinegar pre-mix (Daisho or Mitsukan brand or even powder mix)


Method:
In a large bowl, mix hot rice with sushi vinegar iwith a rice paddle (or wooden spoon) in fluffing motion. Fan the rice while you mix so that the vinegar evaporates and the rice becomes glossy and sticky...


Part 2: Preparing tuna mayo filling
Ingredients:
1 can (185 gram) tuna flakes in oil, drained
2 tbps mayonaise
pinch of salt and monosodium glutamate according to taste

Method:
In a bowl, just mix everything together...

Part 3: Assembling the sushi
Ingredients:
sushi rice (Part 1)
tuna mayo filling (Part 2)
1 packet Misuzu Inarisan seasoned inari (1 packet contains 16 peices)
shredded carrot and blanch sweet peas for decor

Method:
Wet your hands with a little water mix with vinegar. Place a large tablespoon of rice onto your palm and shape it into a long ball (like a nigiri sushi). Do this until you make 16 balls.

Pat the inari (like a little puppy and say "good inari..."... haha, just kidding) and open it like a pouch and place the rice ball inside. Fill the top of the rice with a little tuna filling and decorate with shredded carrot and sweet peas and... Itadakimasu! The sushi is ready to eat...

Please send me your feedback if you like my sushi recipe!!

Oinari the Japanese 'tau-fu pok'

I bought this packet (Misuzu Oinarisan) of readily seasoned oinari or inari from Meijiya at Kelawei road. It contains 16 peices of inari and I plan to make inari sushi out of this.

Inari is beancurd skin similar to the 'tau-fu pok' you find in your curry noodles (curry mee). Japanese usually season it by boiling it in a sweet mixture made of soya sauce, sweet rice wine and bonito stock then use it for making inari sushi. They also add inari into noodle dishes such as kitsune udon or soba whereby the inari is cut into triangles similar to the ear of a fox (kitsune means fox).

I love inari. It get's it flavour from the stock that it is cooked in. It also have a very subtle taste and aroma. But not everyone likes it. Some people describe inari as tasteless. Well, but I don't agree with them. I think it is really tasty. I also think that if you like 'tau-fu pok', you should like inari too...

Saturday, September 17, 2005

Moon cake packaging trend

For every four moon cakes you buy, you get an elegant casing or box for free! Now I sound like a moon cake promoter...

I've been observing moon cake packaging for the past few years and I must say that the design is moving towards Japanese style and motives. This is good because, Japanese place a lot of emphasis on the packaging of their products and the presentation is usually very impressive. How impressive you may ask? Well, they can make you buy ordinary tasting biscuits just by looking at the box...

Four moon cakes in a box with Japanese or Chinese like painting. To me, the colour and display of the font's suggest Japanese flavour...

Oversea brand moon cakes are presented in a tin box with design and motives that suggest a Chinese taste...

Moon cake box made out of wooden material with dandelion motives. The arch or fan thing in on the box, gives it a Japanese feeling...

Japanese loves dandelions...

Story of mid autumn festival

I purposely tested a Chinese colleague of mine if he knew the history of mid autumn festival. To my surprise, he replied, "Yes, it's a 'couple' kind of day...". What he meant was, mid autumn festival was something like Valentine's day and he wasn't trying to be funny. I just burst out laughing at his reply...

Mid autumn festival is a Chinese thing. Baed on the Chinese calendar, it is celebrated on every 15th day of the 8th month. The celebration is to remember how the Chinese overthrowed the Mongolians by communicating through messages hidden inside in a special cake (which was the moon cake).

Moon cakes can be very sweet. It is made of a thin pastry on the outside with some kind of filling inside. The traditional filling are like red bean paste (yes, like Japanese anko), lotus sead paste or white bean paste. In each moon cake there is a duck egg yolk inside. It looks like a moon when you slice the moon cake. Nowadays, there are so many types of filling to choose from such as durian, chocolate, green tea, mochi, cream cheese and you can even find savoury stuffs like curry chicken and pork floss!

Home made moon cakes on display at a bakery in Air Itam

One moon cake is usually cut into slices like a little birthday cake and served. One or two slices is enough to make me 'jelak' ('jelak' is a Malay word. But Hokkien use it as a slang to describe a feeling when you eat something that is too sweet or over powering).

I like the moon cake is from Oversea brand called 'Jade Starlight'. The filling is green tea flavoured lotus seed paste with a layer of white bean paste wrapped around a duck egg. Anyway... honestly, I'm not really a fan of moon cake. But, I do know people who are just crazy about moon cakes and act like they've never eaten moon cakes before. I know a lady who could just gobble up a whole moon cake without slicing like she was just eating a bun. She told me that moon cake is one of her most favourite food.... it was really interesting, because I've never known anyone who could eat moon cakes that way!

I think mid autumn festival is one of the most fun day a kid a kid can wish for. Not only do they get to eat sweet stuffs, they also get to play with lanterns at night... I truly envy them. Yeah, adults can play lanterns too but don't you think we'll look rather silly doing so? Especially if we play with all those cartoon type of lanterns...

Traditional style lanterns in various cartoon motives for children to light up (with a candle) and play with at night during the festival. Pokemon! Powerpuff Girl! Garfield! Superman! You name it we've got it!

There are other also foods with moon cake day such as pomelo, sun flower or melon seeds, small yam, ground nuts, buffallo horns (a kind of water chestnut). Pomelo is which is a large yellowish green citrus fruit...

The traditional red bean paste moon cake...

Shanghai style moon cake with lotus seed paste. The egg yolk looks like a moon....

Thursday, September 15, 2005

Cakes from the night market

Last Sunday, my mother bought some orange jelly cakes and roll cakes from a cake stall at the 'pasar malalm' or night market. The stall sells many types of cakes including pandan jelly, butter, marble, sugee, moist chocolate and Indonesian layered cake at very affordable prices. One box (containing 5 - 6 peices) just cost around RM 2.50 to RM 4.00. The cakes are cut and packaged on the spot and they are really selling like hot cakes!

Orenji zeri keki the orange jelly cake...

Roru keki the roll cake...

Monday, September 12, 2005

Going nuts about wasabi nuts

I'm really nuts about wasabi nuts. Kasugai's wasabi peas and broad beans are the best. I'm sure many people will agree with me on this.

You can get wasabi nuts supermarkets carrying Japanese products like Giant in Penang Plaza or Prangin Mall, Gama, Cold Storage at Gurney Plaza or Meijiya (previously known as Fujiya) a specialty shop located at Jalan Kelawei (beside a petrol station) selling various types of Japanese products.

Wasabi is Japanese horseradish. It's the green paste that's usually mixed in shoyu and taken with sushi. For beginners, please be careful... wasabi is known to be very spicy. It's not the hot chillies kind of spicy but a different type of spicy that kinda of hurt your nose. If you eat too much of it at one go, it'll make you feel like a dragon, you know... breathing fire through your nose.

But I like this stuff, it has a certain nice aroma and it's very Japanese. I always keep a tube of wasabi in my fridge incase it need it. You don't have to always eat it with sushi. You can try mixing it into mayonaise for a great dipping for fried foods...

Sunday, September 11, 2005

Old time kopi-tiam at Cintra street

I saw an old time 'kopi-tiam' (coffee shop) at Cintra Street while buying 'bak-chang' glutinous rice dumpling on the opposite side of the road. Took a photo of it and used Adobe Photoshop to turn the photo into grey scale. Love the effect... the kopi-tiam photo looks really antique...

Kopi-tiam is actually the Coffee Bean or Starbucks of yesteryears. You may laugh at this remark but it is true. Today, kopi-tiam is mostly popular among the old folks. The younger generation would prefer a more modern and classy place to have their coffee...

Kopi-tiam in black and white...

Kopi-tiam in full colour...

Taking a spin around Penang's tallest building...

KOMTAR is Penang's tallest building. The is 232 meters high structure is located in the heart of Georgetown, the Penang town center. The complex consist mosltly of shoplots, foodcourts and offices and it is adjoined to the Prangin shopping mall. The photos were taken through my car windscreen while driving...

Rattan craft shop outside KOMTAR...

Driving from Penang Road, approaching KOMTAR...

Passing by the Campbell Street arch...

Getting closer to KOMTAR...

Prangin Mall, KOMTAR. Please excuse the smiling Doraemon. It was a reflection of my anti-slip mat ; )...

Cooling down with agar-agar jelly

The weather had been rather warm lately. It was so hot that I think it was possible to fry an egg by the sidewalk. During this weather, it is always best to cool down by drinking lots of water and taking lots of fruits. Another fun way to cool down is to eat 'agar-agar' jelly! I took these photos at a little stall in Relau selling cut fruits and jellies...

Various types of jellies covered and cooled in crushed ice...

Cut fruits sold in packets cooled in crushed ice...

Saturday, September 10, 2005

Kingyo-yaki the little grilled goldfish

These goldfish shaped cakes are called 'kuih bahulu'. It is a kind of grilled Malay cake made mostly out of eggs. The cake reminds me of the Japanese grilled sea bream cake with red bean filling called 'taiyaki'. I bought these goldfishes from my hometown Alor Setar at the Malay market called Pekan Rabu, which a place where Malaysia's former Prime Minister, Datuk Seri Dr Mahathir used to sell 'kuih' or snacks when he was a little boy...

Pekan Rabu also known as Che Det mall...

Local snacks and biscuits...

Visiting my hometown and eating...

Whenever I go back to Alor Setar (in the Kedah state), I would definitely stop by Star Parade to have a little feast at Wah Tua Guan, a very good Chinese fast-food style outlet. The shop serves a variety of favourite local dishes to chinese herbal soups like bird's nest and ginseng soups. I guess this is my most favourite eating outlet in Alor Setar. The environment of the shop is very clean and brightly lit. Kinda reminds me of a fast-food restaurant and the food is really nice too, I really like it...

'Kai-si mee' or shredded chicken with noodles. This taste something like wonton noodles...

Fried wonton served with pickles. The pickles are rather similar to a certain type of Japanese tsukemono made out of carrots, cucumber and vinegar...

I also had 'laksa' Kedah. The broth or soup of the Kedah style laksa is thinner than Penang style laksa. Also, laksa Kedah is usually served with a slice of boiled egg...

This mountain is called 'ais-kacang' or 'abc'. It is literally translated as ice with beans. It is basically shaved ice served with syrup, coconut or evaporated milk, red beans, cream corn, agar-agar cubles, green strings, 'atap-chi' and if you like, ice-cream. Eh? Sounds like mitsumame no?

This is 'cendol'. It is shaved ice served with palm sugar syrup, coconut milk, red beans and green strings. The green strings are referred to as cendol. There is a famous cendol stall at Penang Street, I will do a write up about it some day...