This is my mother's recipe. Simple, quick and easy fish recipe cooked with fermented soybean to give the fish a salty, umami taste with the flavours of ginger, garlic, spring onions, coriander and chilli sauce
A popular Penang street food with the locals, somewhat similar to Char Koay Teow, but lesser known among the tourists is a smoky, fragrantly aromatic rice cakes called "char koay kak". The rice cakes are cut into cubes and then stir-fry with garlic and chillies, and a distinctive umami flavour crunchiness of preserved turnip locally known as "chai por"
A heart-warming, healthy herbal soup brewed for a long time in a concoction of Chinese medicinal herbs, spices and pork bones with an all-rounded rich flavours and aroma that is distinctively "bak kut teh"
This soy chicken slowly poached in master stock is tenderly juicy and succulently moist. Eat with rice cooked with the aromatic stock and serve with a spicy garlicky sauce contrast that with a fresh gingery mild pungency of spring onions sauce
This dish is healthy and light with a subtle, delicate and natural sweet flavour from the jicama vegetable. A slight hint of garlicky aroma and the freshness of prawns gives this dish an irresistible taste that matches well with a stronger flavoured dish by its side with a bowl of steamed rice
This chicken curry is uniquely Penang that is an interplay on different spices, herbs resulting in an intense, complex flavour that is slightly sour, sweet, fragrantly aromatic and tangy with a splash of fresh lime
Inspired by a popular Vietnamese street food is my own home made Vietnamese sandwich called "bahn mi" filled with healthy pickled carrots and daikon salad and deliciously tasty grilled lemongrass chicken!
How to make shredded beef Szechuan style. Fragrantly aromatic, sweet, salty and spicy with a umami flavour from the Szechuan broad bean chilli paste "doubanjiang" and Chinese sweet bean paste "tianmianjiang"