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Penang Hawker Food

Penang is called "Hawker's Paradise" for several reasons. The hawker are strongly supported by Penangites, who mostly find it easier and cheaper to eat out any time of the day or night .The ubiquitous ness of hawkers along the streets of Penang has been a delight for food lovers and a big headache for the municipal authorities for over a hundred years. It has begun in 19^th century when Penang had a large transient male population from India, China and elsewhere in the archipelago. Penang has become so renowned for its hawker food that “Penang Hokkien Mee , Laksa , Char Koay Teow , Sar Hor Fun” and  the like are sold all over the region, especially in Singapore and Kuala Lumpur’s satellite town where there are colonies of penangites.

Curry Mee is a dish that is unique to Malaysia, usually made up of thin yellow egg noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg and mint leaves. However, what makes Curry Mee is a special chilli/sambal and edible pig's blood.

Loh Mee, rice and egg noodles in broth thickened with corn starch and beaten eggs, served with eggs (some feature duck eggs), meat slices and bean sprouts.

Koay Teow Th'ng (Chinese: 粿条汤), fresh flat rice noodles are served in a clear soup broth, topped with fish balls, slices of pork, chicken, golden brown garlic bits and chopped scallions. A condiment of sliced fresh red chilies in soy-vinegar usually accompanies the dish.

Wan Than Mee (Chinese: 云吞面), also known as Tok-tok Mee from the sound of knocking bamboo sticks made by the vendors in former times to draw attention to their food, of a dish of egg noodles and wontons with sliced barbecued pork and vegetables. It is served either dry with soya sauce and sesame oil, or in a clear pork stock. In Penang, many spellings exist for "Wonton", some examples being "Wan Thun", "Wan Tan", "One Ton", and so on. (Cantonese as: 馄饨面), Penang Wan Than Mee or Tok-tok Mee is also a spin off from Hong Kong, but Hong Kong style is served with dumplings (馄饨) or either with sliced barbecued pork (叉烧).

Bak Chang. Chinese Rice Dumpling made from glutinuos rice wrapped in leaf along with pork, Shiitake mushrooms, nut and yolk of a duck's egg.

Chinese deep fried batter-dipped seafood and vegetables. The batter is made of cold water, flour, and eggs (or egg yolks). Small dry bite-sized pieces of food are dipped in flour, then in batter, and then deep fried for 2-3 minutes.

Duck soup noodles or Duck leg noodles (Chinese: 鸭腿麺线) is a style of serving noodles famous in Malaysia, in particular at Penang hawker centres. Known locally as ak-twee-mee-sua (literally, duck soup noodles), it consists of ingredients such as duck meat in hot soup with mixed herbs and slim white noodles known as mee-sua.

Satay, the famous meat-on-a-stick, is a traditional Malay food typically made from marinated meat - chicken, mutton or beef, skewered onto bamboo sticks and grilled over hot charcoals. Chinese hawkers serve a variant of satay made from pork. A fresh salad of cucumbers & onions are served together with a spicy-sweet peanut dipping sauce for dipping. Ketupat, a Malay rice cake, is sometimes served together with satay.

Hokkien mee refers to fried noodles cooked in Hokkien (Fujian) style. Hokkien mee is served in Malaysia and Singapore and was brought there by immigrants from Fujian Province in southeastern China.

Ban mian (Simplified Chinese: 板面; Traditional Chinese: 辦麵; Pinyin: bǎnmiàn) is a Hokkien-style egg noodle soup common in parts of Fujian province in the China, and also in other parts of the world such as Singapore and Malaysia, although the dish itself may vary significantly. Some forms of Ban mian, for instance, comprises hand-kneaded pieces of dough, while others use regular strips of noodles. Ban mian (literally "board noodles") is so named due to the characteristic flat shape of its noodles

Laksa (Chinese: 叻沙; Pinyin: lèshā) is a popular spicy noodle soup from Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore. The name may originate from the Sanskrit word laksha (लक्ष), meaning "many" and referring to the soup's many ingredients; the word is also the origin of the Hindi term lakh.

Rojak (Chinese: 囉喏; Pinyin: luōrĕ) is a fruit and vegetable salad dish commonly found in Malaysia, Singapore and Indonesia (where it is called Rujak). The term "Rojak" is Malay for mixture, is also used as a colloquial expression for an eclectic mix, and in particular is often used to describe the multi-ethnic character of Malaysian and Singaporean society.

Char kway teow, literally "fried flat noodles", is a popular noodle dish in Malaysia and Singapore. It is made from flat rice noodles (called Shāhé fěn or hé fěn in Chinese), approximately 1 cm or slightly narrower in width, fried over very high heat with light and dark soy sauce, chilli, prawns, cockles, egg, bean sprouts and Chinese chives. Sometimes slices of Chinese sausage and fish cake are added. It is fried in pork fat, with crisp croutons of pork lard, which give it its characteristic taste.

Dim sum is the name of the Chinese cuisine involving a light meal served with Chinese tea. Dim sum cuisine consists of a wide spectrum of choices. It includes combinations of meat, seafood, vegetables, as well as desserts and fruit. The various items are usually served in a small steamer basket or on a small plate. Yum cha (literally "tea drinking") is the actual term used to describe the dining session, especially in contemporary Cantonese.