This entry is about the dinner we had on the first night we reached Penang. We had originally wanted to go to New Lane for dinner but unfortunately it was closed for the day hence we ended up going to Rangoon Road where it is another collection of hawker stalls. There were about 30 stalls selling a variety of local dishes.
The below are the pictures of the dishes that we had.
The first picture is the Penang Char Koay Teow which is one of the most famous local dish. It is a different version from the one commonly found in Singapore. The Penang style is fried without a sweet sauce and it is fried till it is dry.
The one that I had over there did not disappoint. The prawn was very succulent and the koay teow was very tasty.
The next dish is the satay. We ordered two different meat. The satay on the left side is the pork satay and on the right is the chicken satay.Both types of satay were very tender.
The below is the Penang style Ngoh Hiang. There is actually quite a lot of different items that you can select. My personal favourite is the loh bak, prawn fritters and the steamed octopus.You can have the items with either the chilli sauce or the other sauce shown below.
The below is the cuttle fish with kang kong. It was ok but did not really standout as compared to the other dishes we had over there.
Next is the Hokkien Mee. It is actually prawn noodles as can be seen below. The soup base is a mixture of prawns and pork ribs. It is accompanied with prawns, meat and the pig skin which is shown on the bottom left hand side of the bowl.
The below is the cuttle fish with kang kong. It was ok but did not really standout as compared to the other dishes we had over there.
Next is the Hokkien Mee. It is actually prawn noodles as can be seen below. The soup base is a mixture of prawns and pork ribs. It is accompanied with prawns, meat and the pig skin which is shown on the bottom left hand side of the bowl.It is one of my must have dish when I am in Penang.
The following is the Koay Teow Ting. It is a clear soup base which could either be based on a chicken stock or duck stock based. For the one, I had over there, the soup was very refreshing and it went well with the koay teow. The fishball that is generally offered is usually smaller than the ones you can get in Singapore.
The last dish is the Penang curry mee. It comprises of pig blood, prawns, tao pow and cockles in a thick soup based. It is quite different from the one in Singapore.
The following is the Koay Teow Ting. It is a clear soup base which could either be based on a chicken stock or duck stock based. For the one, I had over there, the soup was very refreshing and it went well with the koay teow. The fishball that is generally offered is usually smaller than the ones you can get in Singapore.
The last dish is the Penang curry mee. It comprises of pig blood, prawns, tao pow and cockles in a thick soup based. It is quite different from the one in Singapore.It was also very yummy.
It was a lovely dinner on my first day on arrival in Penang and was looking forward to enjoying the local delights for the rest of the trip.
It was a lovely dinner on my first day on arrival in Penang and was looking forward to enjoying the local delights for the rest of the trip.
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