Little Penang Trip, Part 2

The entry before was before we reached Penang. This one is for those who were waiting for the Penang post. Everytime when we go to Penang, there are a few must stops. First up is the Prawn Mee, runner up, Char Qwey Teow and lastly Chendol! And yes all in one day!

This trip we did not quite managed to eat the same Prawn Mee as we always do but this restaurant came quite close. The newly found Prawn Mee shop is called the T & T shop. I do not know what both the T's stand for but feel free to find out and let me know ;) After trying this one out I actually prefer this one better then the normal stall we go to. You will understand why in a minute or two.

This is how the outside of the store looks like. Looks can be deceiving let me tell you that. In this case, VERY deceiving.

This is how the inside looks like. I personally really like the setting. It looks as if it was set back in the 70s where the older generation come by in the morning and have their morning coffee. And I appreciate that they kept the original structure.

This was where we sat. I love marble tables, it just give out an authentic feel.

This was my bowl of Prawn Mee. Why I prefer the ones served here than other place is because of the soup. Any expert Prawn Mee customer will also confirm this to you which is the soup makes all the difference. It is in the soup where you taste the hours of boiling and amount of herbs and ingredients they put in, not to mention time. I really enjoyed this as you can see, the soup base is dark brown. They used pork ribs and prawns as the stock base. Saying the soup is flavorful does not do it justice. The flavor is so intense and flavorful that you can't help but to finish the soup! Well, at least I did!

Oh before I forget, thie T & T restaurant is located at...

Next stop, Char Quey Teow!! My all time favourite!!!

This has been my ALL time favorite restaurant! I really do not know where it is but if you ask any local, it is the only restaurant/stall that used duck egg for the dish. I have now concluded that for a CharQuey Teow to be lipsmakingly good, all it needs is for it to be piping hot when consumed. And this theory has been proven right time and time again. But this is still the best stall :p

Final stop, dessert. The famous Chendol. It's just along Lebug Keng Kwee. If you find this road, the stall is pretty hard to miss. You will see a crowd around the store and have to literally push your way in to place an order. But it takes just second for your dessert to be served.

The very famous Chendol. Chendol (which is the green stuff) is made out of gelatine and herbal remedies. This dish is made up of Chendol and Gula Melacca ( Palm Sugar) and coconut milk. This is the best dessert you can get I promise you. The palm sugar is so rich and thick that when it melts and mixes with the coconut milk it is like heaven in your mouth.

 The lady owner who serves customers at the lightning speed. No really she does.

That pretty much puts an end to my little Penang food trip. Hope you guys had as much fun as I did! Until next time!

Little Penang Trip

Last weekend we decided to take a spontaneous trip to Penang. It actually is not that hard for us as my dad's family are all still living in Butterworth. So we basically just crash by their place :) They are really lovely lovely people. On the way to Butterworth, we decided to stop by this restaurant for dinner. It was my first time there but my family have been there a couple of times. The food there was pretty good. You will expect your typical Chinese cuisine. As yours truly here does not remember how to get there I took the decency to find out the address. Actually I just googled it! haha

It actually is this little narrow restaurant. but clean! haha

This fried rice is seriously the bomb! This is the second best fried rice I have had in my life. First in Taipei second this. The final product of the rice does not stick together like some cheap restaurant do. The rice if you can see is individual! And the ingredients they use just work really well together and it is not too oily as well.

Their signature tofu. Nothing spectacular to be honest. Don't know why it's their signature tofu! haha

This is the best dish of the meal! Beansprout! But wait, it is cooked with salted fish. So you get your juicy beansprout and one in a while a little explosion of sweetness and saltiness from the fish. Omg it is so so good!

This is the salted fish. I could have happily finished the whole dish!

Kedai Makan Choy Kee

No. 35, Jalan Besar Sungkai

Sungkai, Perak 35600

the cupcake attempt

After getting myself the piping bag and other items I attempted to bake my own cupcake with actually good quality icing. Not much to say so I'm gonna show you guys some pictures now :) I took the decency to take pictures as I went just so you know how cupcakes are made.

Ingredients needed. But of course not all are mandatory, for example, hundreds of thousands and the silver beads are just for decorative purposes :) Let us begin!

Remember to use free-range eggs!!! Although it is a little bit more expensive but at least the chickens are happier and healthier!!

I have a huge smile across my face every time I reach this stage. Just because I can taste the mixture!!!! Yummm..

If you're feeling rather adventurous like me, add some chocolate chip dots!

Now, spoon mixture into the cupcake tray. Don't you guys just love spooning? ;) I know I do!

Tadahhhhh!! Oh, side note, if anyone knows how to bake cupcakes that are flat on top, could you please leave a comment?? I really want them just so I can put proper icing on them!!

These are me second batches!

So for those people out there who would like to try this recipe out, it's below. I actually is really really simple and the ingredients are easily available. Have fun and leave me a comment and let me know how you guys went!

Makes

12

Ingredients

• 2 cups self-raising flour, sifted
• 3/4 cup caster sugar
• 3/4 cup milk
• 125g butter, melted, cooled
• 2 x 59g eggs, beaten
• 1 teaspoon Queen Natural Vanilla Essence
• Sprinkles and lollies, to decorate

• Icing

• 1 1/2 cups pure icing sugar
• Pink food colouring, optional
• 1 to 1 1/2 tablespoons water

Method

1. Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre.
2. Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.
3. Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
4. Make icing: Sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles and lollies.

I found this recipe on taste.com.au

I actually really like this site as the recipes are simple and even yummier!

Have fun!