The popiah in Padang Brown is perhaps one of the best popiahs in Penang. I watched as the hoisin sweet sauce and chilli sauce were placed on the popiah skin followed by a piece of lettuce. Then the vege filling was placed on top followed by the crab meat, fried beancurd (minced finely), fried egg, and fried shallots. It was then wrapped. You may request for the sauce from the vegetable filling to be poured on top of the finished popiah, but if you like it dry, you may want to request for the uncle to skip this step. Padang Brown is located at the junction of Perak Road and Anson Road, opposite Convent Dato Kramat School. Besides popiah, this place is also popular for lok-lok, pasembur and sup kambing (available at night). Other hawker stalls are also available such as char koay teow and fried oysters, and they open in the afternoons until late evening at about 6-7pm.

Lingzie
Lingzie loves food, chocolate, desserts, baking, kittens, puppies, rainbows, Lee Hom, dancing, karaoke, going to the movies, 30 rock, Grey’s Anatomy, and Boston Legal.

http://www.lingzie.com

Taiwan sausages would come in at number 3. A flash dip into a cauldron of bubbling oil starts off the process to seal flavors from the outside. They are then burnt slowly over embers of coal and intermittently basked with sweet soy sauce. The moment the corners turn crisp brown, the sticks are quickly coated with chilli powder before it’s handed to you hot, piping, and oh so amazingly aromatic.

BBQ sticks are to be enjoyed slowly, letting the crunchy corners crackle in your mouth while the sweet meaty juices coat your tongue as you sink in your teeth. A bite into the inter-spersed cubes of capsicum will add a zesty twang before you chomp them all down in heavenly transport. Good satay sauce is also available for that extra oomph.

Y.Y. YAP, MD
‘Yoke Yeow is an ear, nose, throat surgeon with a passion for seeking out authentic Malaysian gustatory delights. http://salivate.blogspot.com

He says: This is reputedly THE BEST Oh Chien (Oyster Omelette) in Penang. It really is fantastic – crispy at the corners, soft and squishy oysters in the center, and spicy. A real delight if you can ignore the oil spill after you finish!

Y.Y. YAP, MD
‘Yoke Yeow is an ear, nose, throat surgeon with a passion for seeking out authentic Malaysian gustatory delights. http://salivate.blogspot.com

If ambience is important to you: tungsten light bulbs give a touch of old-town charm, a constant roar of gurgling soup pots and the whirring of a generator near by can be quite hypnotic as well.

Y.Y. YAP, MD
Yoke Yeow is an ear, nose, throat surgeon with a passion for seeking out authentic Malaysian gustatory delights. http://salivate.blogspot.com

Kelvin goes on a chow tau fu search in a Pasar Malam in Ampang; Looking at the queue I can tell that people are crazy for the bean curd at this stall. The stall next to it sells the same thing, but it wasn’t smelly enough to attract the same crowd. I must say the smell was strong and I followed the crowd.

After lining up for thirty minutes this is what i get, the taste is no different from any other deep fried tofu apart from the tinge of sourness in it. It comes with cabbage and chili sauce. The cabbage is a little bit sweet and spicy, just enough to cover the smell.

Kelvin Keong
Kelvin Keong calls himself an average joe who enjoys life. http://onlyfoods.blogspot.com/

Oyster omelette can be found at the Pavilion Food Court for RM8. The serving looked pretty large and the oysters looked juicy.

V Keong says:
The portion was huge and looked delicious. I did not have high expectations but at RM8, the oyster omelette was pretty good and filled with big fresh oysters.

Lum V Keong
V Keong’s favourite pastime is to chill in front of the TV with his family in Bukit Mertajam watching any of Gordon Ramsay’s programmes. His other interests include photography, games, television series, traveling, blogging and food and he aspires to own his own restaurant one day. www.vkeong.com ]]> http://my.bestfoodjunction.com/communitys-blurb/lets-hit-the-streets/not-so-much-the-streets%e2%80%a6/feed/ 0 http://my.bestfoodjunction.com/communitys-blurb/lets-hit-the-streets/famous-hon-kee-porridge-petaling-street/ http://my.bestfoodjunction.com/communitys-blurb/lets-hit-the-streets/famous-hon-kee-porridge-petaling-street/#comments Wed, 24 Jun 2009 15:02:11 +0000 BFJ http://my.bestfoodjunction.com/?p=8211
 
I had a bowl of minced meat porridge with century egg, which is also known as ‘Pei Dan Sau Yuk Zhuk’ in Cantonese. The ginger adds a touch of spice while the chives add some sweetness and pleasantness to the porridge. And of course, you can’t go wrong enjoying porridge with yau zhar guai. Simply one of the best combinations!

For Sang Yu Zhuk (raw fish porridge), the raw fish slices come in a separate plate topped with parsley. As soon as they are added into the hot porridge, they are cooked instantly. This is brilliant as cooking a big pot of fish porridge would cause the fish meat to overcook and crumble. And by adding them fresh, you get the best flavour too. Although both tasted great, the fish porridge was the nicer one. The easiest way to find Hon Kee is to look for Hong Leong Bank in Petaling Street.

Hon Kee is directly opposite the bank. If you happen to take a bus from Pudu bus station in the morning, do try the porridge there for breakfast. Highly recommended.

Lum V Keong
V Keong’s favourite pastime is to chill in front of the TV with his family in Bukit Mertajam watching any of
Gordon Ramsay’s programmes. His other interests include photography, games, television series, traveling, blogging and food and he aspires to own his own restaurant one day.
www.vkeong.com