RECIPE & INSPIRATION
Bringing Authentic
Penang Delicacies to Your Table
penang Hokkien Prawn Mee
We adopt the traditional cooking style passed down by generations before us and adhere strictly to its authentic taste.
Ingredient
8 Litres Water, Bihun, Mee, Bean Sprout, Prawn, Kangkung, Sliced Meat, Boiled Egg, Fried Onion
How To Cook
- Boil 8 litres of water, turn OFF the stove when boiled.
- Pour paste into boiled water.
- Stir until evenly mixed.
- Turn ON the stove & cook until boiled.
- Soup is ready to serve.
penang Curry mee
What more can we say? Most Malaysians know curry mee like the back of our hand. We dare say our Penang Curry taste like no other, aromatic with the right amount of spiciness. Taste it to believe it
Ingredient
6.5 Litres Water, 1.5kg Coconut Milk, Bihun Mee, Fish Cake Dried Bean Curd, Cockles, Fish Balls, Chicken Shred
How To Cook
- Boil 6.5 litres of water, turn OFF the stove when boiled.
- Pour paste into boiled water.
- Stir well & add 1.5kg coconut milk.
- Optional to add pandan/curry leaves & sear.
- Turn ON the stove & cook until boiled.
- Soup is ready to serve.
penang Asam LAksa
Rice noodles bathed in a sweet, sour and spicy fish broth is a simple way to describe asam laksa to those who have never tasted it before.
Ingredient
4 Litres Water, Laksa Noodles, Mint Leaves, Bunga Kanthan, Lettuce, Cucumber, Onions, Pineapple Slice, Cooked Fish Meat(Ikan Kembong/Canned Sardine Fish), Shrimp Paste
How To Cook
- Boil 4 litres of water, turn OFF the stove when boiled.
- Pour paste into boiled water.
- Stir until evenly mixed.
- Pour a can of sardine into the soup, cook until boiled.
- Soup is ready to serve.
penang Lor MEE
Penang Lor Mee is a noodle dish with Hokkien roots. The soup is thick and starchy, with a strong scent of five spice powder.
Normally served alongside hokkien mee (a.k.a prawn Mee) by Penang hawkers partially due to the similarities in their ingredients
Ingredient
4 Litres Water, Bihun Mee, Sliced Meat, Boiled Egg, Fried Onion, Prawns, Beansprout, Green Onion
How To Cook
- Boil 4 litres of water, turn OFF the stove when boiled.
- Pour paste into boiled water.
- Stir until evenly mixed.
- Pour 2 beaten eggs & stir at the same time.
- Turn ON the stove & cook until boiled.
- Soup is ready to serve.
penang Kuey Teow Soup
Deep fried anchovies are ground into powder to serve you the most savoury soup base with a sense of umami.
Ingredient
8 Litres Water, Keoy Teow / Mee / Bihun / Maggie, Fish Ball, Fish Case, Meat, Green Onion, Fried Onion
How To Cook
- Boil 8 litres of water, turn OFF the stove when boiled.
- Pour paste into boiled water.
- Stir until evenly mixed.
- Turn ON the stove & cook until boiled.
- Soup is ready to serve.
penang Jawa Mee
Jawa Mee is another famous dish that is hard to miss in any Penang food court. The soup is made up of thick tomato-based gravy with a tinge of spiciness and sweetness.
Ingredient
3 Litres Water, Mee, Dried Tofu, Fried Potato(Sliced), Lettuce, Ground Peanuts, Prawn Fritters (Cucuk Udang)
How To Cook
- 1. Boil 3 litres of water, turn OFF the stove when boiled.
- Pour paste into boiled water.
- Stir until evenly mixed.
- Turn ON stove and cook until boiled.
- Soup is ready to serve.
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