Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore, and to a lesser extent Indonesia.

Penang laksa (Malay: Laksa Pulau Pinang), also known as asam laksa from the Malay for tamarind, comes from the Malaysian island of Penang. It is made with mackerel (ikan kembung) soup and its main distinguishing feature is the asam or tamarind which gives the soup a sour taste. The fish is poached and then flaked. Other ingredients that give Penang laksa its distinctive flavour include lemongrass, galangal (lengkuas) and chilli. Typical garnishes include mint, pineapple slices, thinly sliced onion, hε-ko, a thick sweet prawn paste and use of torch ginger flower. This, and not 'curry mee' is the usual 'laksa' one gets in Penang.

Sumber dipetik daripada wikipedia...perghh, x sangka seyh....lam wiki pun ada maklumat pasal laksa penang, siap in english language lagi..(mood=bangga diri)
haha =p
Bukan apa, cuma 2 ari lepas mak aku masak laksa..terubat sudah rindu kat makanan penang. Sedapnya sehingga menjilat sudu..haha.
3-4 kali gak la aku angkut mangkuk laksa tu seharian, x yah makan nasik pun x pa...

Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Indonesia, Brunei and Singapore. The dish was (and still is in some places in Malaysia and Singapore) typically prepared at hawker stalls especially in Penang, Malaysia.

It is made from flat rice noodles (河粉 hé fěn in Mandarin Chinese) of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled cockles, bean sprouts and chopped Chinese chives. The dish may commonly be stir-fried with egg, slices of Chinese sausage and fishcake, and less commonly with other ingredients. 

Char kway teow has a reputation of being unhealthful due to its high saturated fat content. However, when the dish was first invented, it was mainly served to labourers. The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of energy and nutrients. When the dish was first served, it was often sold by fishermen, farmers and cockle-gatherers who doubled as char kway teow pedlars in the evening to supplement their income.

This is also from wikipedia, char kway teow is another popular dishes kat penang...sumpah, kalu korang carik benda alah ni kat mana2 pun, penang is the best. Kalau korang jumpa kat Shah alam ke kajang ke Terengganu ke...cuba check tukang masak dia. Mesti Penang mali ooo...X caya, cuba arr buat experiment.. =p

Pasal unhealthy issue ni..hurmm. Makanan sedap memang la byk risiko kan, bak kata orang..yang manis itu racun, yang pahit itu x? kalu dh gian sgt nk makan benda ni, sekali skala tu ok lah kan. kalu dh slalu..x dpt la eden nk nolong ehh..

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