wan-tan-meeWan Tan Mee or Wanton Mee is a noodle dish served with meat dumplings wrapped in wanton skin. It can be served either dry or with clear soup.

The basic ingredients for the noodles are eggs and wheat flour and the thickness would be about 2 mm. The texture of the noodles has to be soft but springy when biting.

The dumpling is usually made from a mixture of minced pork and prawns, spiced with pepper and salt, wrapped in the wanton skin.

The dry version is served tossed with just the right amount of thick  soy sauce and lard. Both versions are served with sliced barbeque meat, shredded chicken and few strands of leafy vegetables. A bowl of soup with dumplings accompanies the dry version and for the soup version, allingredients will be placed in one bowl. Pickled green chili soaked in light soy sauce is the best combination.

A bowl of wholesome and hearty Wan Tan Mee  is around RM3.00.

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penang-mee-gorengPenang Mee Goreng is an Indian style fried noodles and is predominantly served by the Indian community.

Though it looks simple, but what set it special apart from an ordinary frired noodle dish is the way the noodles are prepared. The secret is to blanch the yellow noodles and the bean sprouts before the frying process. The fire used to heat the wok is medium strong so as not to give a burnt aroma to the noodles. Some will continue to turn the to wok clockwise or anti clockwise on the stove to get a even fry.

The ingredients consist of  spicy cuttlefish, diced boiled potatoes, fried soy bean curd, puffy flour fritters, red and green chilies.  Flavorful gravy made from chili and tomato puree is add to the noodles to make it slightly moist and eggs are optional. The dish is garnish with chopped lettuce and sprinkled with finely ground peanuts.

Another version of this dish is where the noodles are drenched in the gravy instead of frying it. This dish is called “Mee Rebus” and the same ingredients are used to garnish the dish.

Both versions are served with a piece of lime, which is squeezed on the noodles to enhance the whole dish with a tinge of sourness. A basic plate of Mee Goreng  cost around RM3.00 to RM4.00.

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chee-cheong-funChee Cheong Fun is a dish made of steamed rice flour, rolled upto about 6 inches long resembling a pig’s intestines. This is also how this dish got its name: “chee Cheong” which means “pig’s intestine” and “fun” means noodles in Cantonese. So it is actually a Cantonese dish originallly.

The Penang version of Chee Cheong Fun is different from the Hong Kong one. The rice noodles over here are unrolled, sliced and served with a mixture of cooked oil, light soy sauce, sweet sauce, shrimp paste, chili paste and sprinkled with roasted sesame seeds. The noodles can also be eaten with just a dash of light soy sauce, cooked oil and sesame seeds.

Nowadays the hawkers get their rice noodles from their supplier but make their own sauces. The shrimp paste is what most customers come for, it is a smooth black paste made of prawn stock, salt and malt sugar and has a strong fish flavor.

The rice flour in rolls will be kept warm in a steamer, it will be open up and sliced into bite size then top with the sauces of your choice when served.

A plate of Chee Cheong Fun with 3 rolls cost around RM2.00.

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penang-char-koay-teowFried Koay Teow or Char Koay Teow is probably the most popular hawker food among the locals. This dish uses flat rice nooldes of roughly 1 cm in width. The noodles are fried in an iron cast wok over very high heat. The wok is preheated for few second sover strong fire. Oil usually lard is added into the wok follow by a small amount of minced garlic and fresh prawns. The prawns are fried until half-cooked and then stir in the flat white rice nooldes and follow by dash of seasoned soy sauce, chili paste, bean sprouts, egg and chives. The last ingredients added is the cockles. The perfect Fried Koay Teow should neither too wet or too dry. The superb taste of this dish is a combination of the strong fragrance of the sauteed ingredients and the sweetness of the prawns. It is best eaten immediately when served. A basic plate should cost between RM3.50 to RM4.50 and the spiciness depends on the amount of chli paste.

*More About Penang Street Food*

Popular Penang Street Food

penang-hokkien-meeHokkien Mee, commonly known as prawn noodles or prawn mee is a dish of either yellow noodles or rice noodles (or a mixture of both) served in a thick prawn and pork soup garnished with kangkung (water spinach) and bean sprouts. It has a strong, spicy and flavorful prawn taste. A bowl of Hokkien Mee is usually served with slices of boiled eggs, small cooked shrimps, thin slices of pork,  sprinkled with crispy fried shallots and a spoonful of chili paste.

Some will add crunchy golden cubes of deep-fried  lard to jazz up the bowl of Hokkien Mee. Normally a basic bowl costs between RM2.50 to RM3.50. Some stalls offer special toppings like pork ribs, mantis prawns, fish balls and roast pork at additional charge. It is slightly spicy but you can adjust the spiciness by adding the amount of chili paste.

It is one of the most popular hawker food in Penang and you can find it in many places through out the day and night.