Lor Mee is a yellow noodle dish, served with prawns, half boiled egg and some shredded chicken.

The specialty of this dish is the thick gluey gravy. Tapioca flour is used to maintain a starchy consistency.

Ask for a spoonful of garlic and chilly sauce and go ga ga with this meal. I love

This popular Spicy rice noodle is called Assam Laksa is not to be miss when you are in Penang.

A hot and sour tamarind fish based gravy is topped with a variety of aromatic fresh herbs. Gravy is simmered with many fresh herbs found in Malaysia.

Lettuce, cucumber, pineapple and chilies strips are garnishes for this colorful dish. More...

A yellow noodle is fried using specially prepared thick gravy of sweet potatoes and fresh tomatoes.

And the taste is further enhanced with the addition of fried bean curd, boiled potatoes and cuttlefish.

The aroma is intoxicating awesome! Honestly I love it with pickled chillies. A real treat for you. More...

Hawker Food Photos : Chee Cheong Fun

A simple dish of Steamed rice rolls is what we called Chee Cheong Fun in Penang.

Drizzled it with aromatic shallot oil, sweet sauce (tee Cheow), shrimp paste (Hae Koe), gives it a characteristic pungency.

A sprinkling of toasted sesame seeds and for those liking it hotter, a spoonful of chilly sauce.

I never unroll my Chee Cheong Fun. But my sister unroll, mixes all the sauces before she eats.

Curry Mee is a coconut cream (santan) based soupy dish. Braised bean spouts are first placed in the bowl, followed by braised yellow noodle.

The toppings are steamed prawns, half cooked cockles, bean curd puffs, cuttlefish with dashes of mint.

However the chilly paste is specially prepared and cooked in lemon grass which taste very refreshing. In Penang we called it Curry Mee. We cannot understand how this can be called Laksa in other parts of Malaysia.

Hawker Food Photos : Char Koay Teow

Flat Rice Noodle stir fired in high heat is Penang Char Koay Teow.

It is an art to see them frying the noodle with bean sprouts, egg, prawns, Chinese sausage, cockles and chilies.

The sequence of placing ingredients seems an art. Most of them swear they did something to make the prawns crunchy.

A special request popular Penang specialty can cost you RM5 a plate if there is crab meat or "extras".

I love mine with chives. It smells extra good when it is served on a banana leaf.

Hawker Food Photos : Fried Oyster

Succulently fried to the right texture neither dry nor soggy, and right flavor is what makes or kills this dish.

In a big flat griddle, using the correct amount of oil from an old hand, pouring enough watery tapioca starch batter before adding chives and a couple of eggs.

How they scramble the egg yolk and added a secret ingredient chai po (salted radish), that is an added value to us who are not worried about high cholesterol.

So fried Oyster is food for the brave heart!

Hawker Food Photos : Otak Otak

Otak Otak is found in many food cafes or hawker around Penang. But as it is Nyonya food, not many people make them anymore.

A few leaves of daun gado (wild vine), bits of golden snapper, mixes of fresh herbs or spices makes into a spicy fish custard makes you ask for more.

One can actually smell the goodness oozing out from the banana leaf.

The Thai version is called "hor mok"