Craving For Curry Noodles?

When in this part of the world, one is always pondering about what culinary delight will be the highlight of the next meal (possible even as early as one day before).

It is akin to being a ‘national pastime’ – particularly when one realizes that tasty local fare abounds in Penang. A reputation that has spread far and wide, well beyond its geographical borders.

Whether in often uninteresting looking restaurants or from the hawker stalls, there is always a particular restaurant or vendor whose stall is more well-patronised than others. Such is the case with the ‘curry noodles’ or ‘curry mee’ in Penang.

As recent as mid-November, these sisters were publicised in the local daily for their famous curry noodle dish. Please click here to read all about it…

Another curry mee stall that we have been faithfully going to over the years is probably one of the city’s most well-kept secrets, though it has enough of a following at the Hillside, Tanjong Bungah area where it is located. To share this vendor’s location, here is the photo of the curry noodle stall and the chef himself… it is along the Jalan Sungei Kelian Road. Open for lunch, except on Thursdays.

Curry mee shop in Tg Bungah, Pg

We are thankfully fortunate to be in Penang where we enjoy easy access to these famous curry mee vendors….but what of our faraway friends who live in places that do not have such simple culinary joys of life within reach?

Then perhaps one might like to think of whipping it up in your own kitchen, the instant noodles way! The latest brand – MyKuali Penang White Curry Noodles – is said to be currently one of the best options available in a package. Try it if you can….. it is pretty good, if we may say so ourselves!

My Kuali Curry Noodles

Toodles for now….

 

Mary

 

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Penang: #1 Foodie Destination In The World

Penang #1 Foodie DestinationIn the festive flurry of the last few months, our gatherings with friends and relatives were made more memorable with the abundance of good food – Penang style.  For that, we graciously thank the good Lord for His blessings.

In Penang, the local fare has long been labeled as ‘the best’ in Malaysia. Now the reputation has spread far and wide, thanks to Robin Barton of Lonely Planet who placed Penang in the #1 spot of foodie destinations worldwide.

Click on the following news links to read all about it:

The Independent UK

The Star Malaysia

Time Out Penang  

As Robin Barton noted…. the most commonly heard phrase in this part of the world is…. “Have you eaten yet?”  which inevitably leads to… “join us for (a meal)….” or “let’s go for (a meal)….”. Hence, sussing out the best places that serve the tastiest local cuisine is a daily affair and practically a national pastime.

Until the next post, it is time to prepare some goodies from Mary’s Kitchen for tea.

Mary

Fuss-Free Fish Floss

Fish Floss with breadWe grew up enjoying pork, chicken or fish floss sprinkled on a slice of buttered bread, either for breakfast or as a yummy snack. Not only is it the ideal sandwich filler, it adds a different flavor to rice porridge or some rice dishes too. Be warned, it can get quite addictive….

In Malaysia, Singapore or Hong Kong, it is easily available, and there are some well-known Singaporean brands that have captured the mainland Chinese market over the last few years.

However, if like many a Malaysian living abroad, perhaps the easiest way to get hold of some delectable meat or fish floss, is to prepare it in your own kitchen. That way, at least you know what went into its making!

Once again, cousin Pauline in the UK, who has mastered the art of whipping up local Malaysian specialities, shares this recipe which she simplified and fine-tuned from one obtained online.

FISH FLOSS (This amount yields a Chinese bowl-full)

Ingredients
I small tin tuna ( approx. 185 gm) in oil is best
1 dessert spoon light soya sauce
2 tablespoons sugar
Sprinkling of white pepper
Sprinkling of 5 spice powder
A few drops of chilli oil
A sprinkling of chicken powder (optional)
Salt as needed

Method
Drain some of the oil from the tin.
Put the fish in a non-stick frying pan over medium heat and mash and fry. Add the rest of the ingredients and continue to mix and fry over low heat now, until mixture becomes floss-like and golden brown in colour.  It takes approx 20 mins. Adjust seasoning. Remove from heat and allow floss to dry further as it cools. Enjoy!

We are always thankful for such simple pleasures in life. Amen.

Mary

Hot Out of the Oven…..

Apple-Rosette Cupcakes for tea timeRecently, we were inspired by a recipe based on thinly sliced apples laid out on pastry strips, and rolled into rosette shapes…but before we could say ‘jack-in-the-box’, our cousin Pauline had come up with a pretty variation of the ‘apple rosettes’.

They turned out to be such lovely to look at, and oh so tasty tea-time bakes. Most of all, so easy to put together. Here we share Pauline’s ‘how-to’….. please click on Apple Rosette Cupcakes for more details.

Enjoy…and thank the good Lord for simple pleasures.

Mary

“Going Green” with Banana Leaf Dining?

Banana LeafBeing typical Malaysians with a love for multi-cultural cuisine, the family anticipated with relish, a friend’s invitation to a banana leaf dinner this evening.

For the uninitiated, eating a hot meal off a freshly cleaned banana leaf, is said to be a naturally flavourful experience. While the bright green leaf ‘plate’ places one in a relaxed mood, it also feeds the imagination with other ways in which to apply the banana leaf to good culinary use.

Categorised as South Indian, banana leaf cuisine is usually found in a no-frills restaurant, without air-conditioning, just with whirring fans to keep its diners cool amidst servings of hot curries. We marvelled at how devoid of embellishments that particular restaurant was, yet judging by the good number of patrons within, it was obviously a matter of ‘quality food’ over the ‘decor’ that worked in this equation.

As they say, ‘our eyes were hungrier than our tummies’. Each of us eagerly nodded to one too many ladles of parboiled rice, scooped onto the clean rectangle shaped banana leaf, laid out neatly with the spine of the leaf nearer to the edge of the formica-topped table.

Next, spoonsful of chutney, cabbage and brinjal cooked to vegetarian perfection, were served on our green leafy ‘plates’.  And always, a few pieces of papadum placed on the side.

They then plonked down on the table, three aluminium buckets, each containing a different curry – chicken, fish and vegetable. Self service being the order of the day with the curry buckets, they came complete with huge soup ladles. A word of advice: do not dally over which curry you prefer, lest the buckets are swung off the table before you are done helping yourself to one of its spicy contents.  It must be explained that the trio of curry buckets are to be shared with other tables in turn too. Additional side orders of delectable dishes complemented the vegetables and curries.Helping oneself to the curry in the bucket.

At the end of the tastefully satisfying banana leaf rice meal, we observed the etiquette of folding the empty leaf into half, with the outer edges facing you….thus  signifying that the meal was well-appreciated.

To wash down the heavy meal, some diners prefer to drink an aluminium cup of ‘rasam’ which only suits some palates due to its tart tanginess….while some, like us, chose to down frothy concoctions of ‘teh tarik’ or ‘pulled tea’.

We count our blessings for every meal, and  hope you enjoy yours too. No matter what ends up on your plate, be thankful for it, as many in the world have nothing to eat! For the less fortunate, let us always say a prayer for their well-being.

Amen.

Mary

THANK YOU to EVERYONE!

Thank you for 2012After a few weeks of distractions, we must excuse ourselves profusely for not being more active online.  Almost in the same breath, we wish to express our heartfelt thanks and appreciation to everyone of our viewers from 89 countries, who helped chalk up a total of 13,000 views in the last 12 months.

A considerable number, by our standards… do you agree? Of course without the wonderfully innovative and efficient team at wordpress, we would have never been able to ‘blog’ with such ease.

On a fresh note, we start the New Year with a deeper appreciation of the fact that faith can move mountains, and that when the Lord closes one door on us, he is leading us to a different but better door. All we need to do is believe, have implicit faith that all is on a positive track and it will be so.

Until the next post, let us make a small resolution of being nice to each other, and to start and end each day with thanks and praise for daily blessings.

Amen

Party Menu Planning

In this part of the world, there are festive occasions where home parties or open-houses are called for, and menu planning and food preparation are either done at home, or partly (sometimes fully) catered affairs.

There are also any-reason-for-a-gathering occasions whereby like-minded friends who just love bonding over good food at one another’s home in turn, for a few hours of camaraderie and cosy togetherness.

While the right mix of guests ensures a jovial mood amidst lots of laughter and fun, the hostess inevitably ends up having to prepare the right amount of food and drinks for the occasion…

In Malaysia, the food types at most gatherings might differ from western meal choices…but we came across this blog link that has a guide on ‘how much to serve at a party’. It is in an easy to read chart format and should be a good gauge as to how many portions to be served per person.

If anyone out there has suggestions on party portions where our local dishes are concerned and wish to share with the others, you are most welcome to do so.

To whet the appetite of guests at our home parties, our family artist usually prepares a creative menu, unique to the celebrant and theme of the day, like in the menu above. After all, a shared meal should be a feast for all the senses…(on that note, look out for more sharing of ideas….)

Cheers and happy party-planning!

Mary