Penang a food of paradise island

In Penang as most people call a food of paradise island. You can find many kinds of variety of local food, nyonya food, hawkers food, malays food and indian food with other Asian food. Once you step in to a food court you will be wondering what to eat and orders as the aroma of most food will not resist your stomach that can hold inside. The very popular hawker food are Laksa, Penang prawn mee soup, fried koay teow, fried oyster and the indian parsembur. The price is quite reasonable in many places but some place are selling more expensive because of its location and its popularity to many local and tourist. In most food court you can find thirty to forty types of hawker food. Others famous hawker food are fried la la, chicken claypot rice, curry fish head, this item is served with rice and its good for three to four person depending on the size. Malay famous for its nasi lemak, pulut udang, tom yam mee (a thai spicy gravy)and for the Indian the nasi kandar, mee goreng, roti chandai, capati or apong. Alots of my friends and relatives likes to visits very often in Penang because of its local and hawkers food. whenever they go back to Singapore they will complain that they putting on weight because of their non stop eating.

steamed fish with mushroom and salted vegetable

Try steamed fish with mushroom and salted vegetable one of the most popular Asian food. The ingredent, one whole fish, white promfret or garoupa about 600gm to 700gm well clean. 70gm of salted vege soated and sheredded, three dried black mushroom soaked and shredded, two tin of sliced button mushroom, four sliced of young ginger. two pieces pickle sour plum,a red chilli sliced two straw of spring onion and a stalk of lemon grass. Seansoning half teaspoon of soya sauce, pepper powder, sugar, one teaspoon of sesame oil and four tea spoon of water. For the fish cut in diagonal style and marinate with salt and pepper. Place the fish on a heatproof dish and spread salted vegetable and then follow with both types of mushroom, ginger, red chilli, lemon grass and sour plum. Steam the fish over rapidly boiling water for about ten minutes, then pour soya sause and sesame oil over the fish and resteamed again for about another six minutes. Now the fish is ready to be served before you do spread the spring onion on the top of the cooked fish.