CJWDT: Malaysia'13

After awesome 2wks in Bangkok, I decided to go to Singapore by train.  It takes 35 hours(!!)....  So I decided to cut this journey on the middle. I have 3 options for stop over, it was Hat yay(Phuket), Butterworth(Penang) and Kuala Lumpur.  I've been Kuala Lumpur for 6 nights on CJWDT'11 mini Asian tour, so I decided to pick another.  Phuket sounds fun, but CJWDT is about FOOD, and how could I miss the chance to go to Penang where is famous for food?  So I decided to swing by Penang for 3 nights.

15-20mins quick ferry ride from Butterworth, Penang is a small town(or village?), as long as sightseeing one day walking can cover all major tourist attractions.  It's not like Taipei, but Hawker street/area is spreading throughout the town.  So I would say Penang is perfect place for walking & munching every couple hours.


Munch N' Inspiration:


Ikan sambal:  Not the best quality picture, but.... as you see 'blue' rice!  This is actually one of the dishes I was recommended by Malaysian backpacker I met.(I love talking about foods with international backpackers at the hostel)   I asked him I want to eat something local he can't find outside of Malaysia and first dish he mentioned is this blue rice.  He also mentioned Hainanese chicken rice is served in rice ball shape in Malacca where he's originally from because it's easy to eat for hikers.  Interesting story to hear.

The dishe is composed by ikan sambal(steamed marinaded sea bass in banana leave), salted egg, mango salad, emping cracker and blue rice.  This blue rice is made with the jus of Bunga telang(butterfly-pea flower), the flavor is light on aroma, the volume of flavor is weak.  I see it could be used in both savory & pastry substitue to blue food coloring.  "Finally" my dish title "blue lagoon"(from the movie title) get some spotlight!???  It has been on the list more than 5 years for sure!!



Curry mee:  I love all kind of Asian soup noodle dishes.  Great Japanese ramen noodle(.... say in JAPAN) is exceptional, bowl of art... they can bring same catalysis I can get from 3 Michelin star restaurants!!  And... except all Japanese ramen noodle(Tonkotsu da BEST!!), curry mee(laksa) could be my favorite soup noodle in the world, least more than Pho!!  The first picture showing above is my final staff meal I made at Baume....  Lobster laska!!!  One word... it was the BOMB....  although owner chef fire the guy 7hrs later! / a bitter smile

The pictured curry mee(supposed to be the best on in Penang according to my research) is garnished with shrimp, bean curd, fish cake and blood pudding.  One day I want to do lakas flavor into my tripple egg concepts.


Asam laksa:  As same as pho and Japanese ramen, laksa have lots of variety by regions.  And this is Penang laksa which is completely different from Katong laksa I ate in Singapore.  Traditionally mackerel broth is flavored with tamarind, drided sour mangosteen, galangal, lemongrass, polygonum leave and chili with belacan(shrimp paste) on the spoon.  It's fishy(in good way like dashi), earthy spicy, tangy and sour...  really unique flavor.   I can't wait to make my asam laksa broth for some vegetable course.


Chicken bishop nose:  In Japan(where chicken parts have more than 15 names!!) it's called "Bonchiri", make it straight "Chicken tail/ass"  This is greasy fatty devilish beast... but I just effin' love it!!!!  It's a little nasty side of the taste, so unsophisticated and not Malaysian(laugh), but let me speak!!  It's like bone mellow, chunk of rich fat ball!!  It's like foie gras, you don't wanna eat too much, but one bite make me want to repeat.  This is one of the "WANT U" ingredients I want to use in my kitchen!! Need to find purveyor though...


Cendol:  Shaved ice with coconuts milk, palm sugar, glutinous rice , grass jelly, red bean and areca sugar syrup.  I'm huge fun of shaved ice and so is Cendol.  I remember when I was kid, I had small shaving ice machine at home and playing all the time during summer.  Shaved ice may not look sexy like quenelle of ice cream, but it's quite light and enable to put lots of different fixin's to make every bites different texture and flavor.  I call this shaved ice concept, playful and joyful to eat.  I'm applying this concept  in the dishes like "bacon, egg & potato" and "salsify cornf(l)ake".  Shaved ice rock!!!!

Penang/Malaysia culinary web links:

http://www.timeout.com/penang/50-things-to-do-in-penang/the-full-list

http://www.penang-traveltips.com/food.htm

http://www.awesomepenang.com/home/top-10-must-try-food-in-georgetown-penang/
http://www.awesomepenang.com/home/top-10-penang-hawker-food/
http://www.theguardian.com/travel/2012/jun/14/top-10-street-food-george-town-penang

http://www.tommyooi.com/penang-food/

http://rasamalaysia.com/insider-guide-to-penang-hawker-food_12/

http://www.vkeong.com/2011/11/a-48-hours-food-guide-to-eating-in-penang/

http://www.penang.ws/penang-info/food.htm
http://makanpenang.blogspot.com/

http://www.bangsarbabe.com/2013/02/top-10-food-to-eat-in-penang.html

http://goseasia.about.com/od/malaysianculturepeople/a/food-in-georgetown-malaysia.htm

http://www.capturingpenang.com/2010/10/ready-to-eat-in-george-town.html

http://theboywhoatetheworld.com/2012/04/14/penang-street-food-capital-of-the-world/

http://www.bestpenangfood.com

http://www.penang-traveltips.com/markets.htm

http://www.seat61.com/Malaysia.htm#.Ul53YWQ8owM

Go go go to Europe to Asia, Asia to Oceania, CJWDT'13 Euphoriania grand tour 26th stop, Singapore... NEXT!!!