Kozue Japanese Restaurant, Gurney Plaza Penang

There are numerous ways of preparing Tofu and Kozue did a great Agedashi Tofu @RM5 (4pcs). The deep fried hot tofu is served in a savory Japanese soy sauce mixture and garnished with chopped spring onions and bonito flakes. This dish also happens to be a favorite dish for my blogger friend, Sarah Lim

There are numerous ways of preparing Tofu and Kozue did a great Agedashi Tofu @RM5 (4pcs). The deep fried hot tofu is served in a savory Japanese soy sauce mixture and garnished with chopped spring onions and bonito flakes. This dish also happens to be a favorite dish for my blogger friend, Sarah Lim.

Pot Filled with Treasure @Goh Huat Seng Restaurant

Beautiful spread of dishes, ready for the steamboat!
Plenty of other food outlets offer a great variety of soup base; however Goh Huat Seng has stuck strictly to traditions passed down through generations. Their soup base is always the clear chicken soup, boiled to a flavorful taste. The whole metal steamboat when served piping hot on the table includes some of the soup ingredients such as chicken pieces, fried fish maw and Chinese cabbage.

Malaysian Kueh - Penang Nyonya Kuih

Kuih Talam has two layers, green and white. The bottom green layer is made of green pea flour with fresh pandan juice. The topping is a white layer of rice flour and fresh santan (coconut milk). The combination of the sweet green layer and the white coconut layer is just perfect…sweetish and slightly salty

Malaysian Kueh - Penang Nyonya Kuih

They were preparing several kuihs on that day and it was indeed a privilege for me to see the making process. Most of the item is steamed but this Kuih Bengka is baked. The liquid mixture is stirred continuously by an electric mixer under a fire. Once the batter is smooth and thickens, it is poured into a metal tin lined with banana leaves for baking. The finished product has a surrounding burnt crust.

Penang Coconut Jelly

Out of curiosity, I bought some home. The coconut can be open up easily as the top was already cut open for the convenience of the customers. Inside, you will get the yummy coconut flesh but with less coconut water as some of it has formed into jelly. You will be surprise to find a large amount of smooth jelly in there. The coconut flesh can be easily removed from the shell using a spoon.

Penang Food - Seafood Beehoon and Pork Porridge @Lam Kei

As for the noodles, you can choose among the thin beehoon (yew), the thick beehoon (cho), mee sua and cintan mee. This bowl of beehoon with combination of white fish and mince meat is very flavourful and tasty

Penang Food - Seafood Beehoon and Pork Porridge @Lam Kei

The owners spend more than seven hours daily in preparing all the ingredients to ensure its freshness. The soup is boiled with pork bones for three hours.