Wan tan mee
Koay chiap (that's pigs ears, intestines, giblets, tongue and blood to you)
Si koh soup with red bean, longan, gingko, lotus seed. Chinese crullers and almond soup. I don't know what the real names for these actually are.
"We know your taste better"
Chee cheong fun: rice noodle roll, Penang's version has shrimp paste in addition to the black, sweet chee cheong fun sauce.
Fried oysters
Nyonya kuah (and a nonya).
These sweets were all over the board but had a lot of coconut and pandan flavoring. Yum.
Why can't Google invent a way to send tastes electronically?
ReplyDeleteYum--those cheung fun (with shrimp paste--that's fantastic!) look wonderful. Is the sweet chee cheong fun sauce the same thing as hoisin sauce?
ReplyDeleteNo, it's called 'tnee cheow' apparently.
ReplyDeleteMy favorite memory of Penang were those pretty little regrigerated food carts, with glass boxes showing fresh watermelon, pineapple and magenta and orange papaya slices.
ReplyDelete