Mutton Varuval

Pressure cook mutton with some turmeric and ginger-garlic paste. 

Grind a handful of coconut, garlic, ginger, cumin & fennel seeds (seeragam & perunjeeragam) and black pepper (milagu) - amount will depend on mutton - a tablespoon each for 1 kg of mutton should be sufficient)

Fry sliced onion in some oil. Add chilly halves and curry leaves.
Add cooked mutton, together with the water to this.

Next add chilly and turmeric powder and salt to taste.
Add the ground mixture above.
Bring to boil, reduce flame, cover and let it cook.

Halfway through add onion rounds and mint leaves. 

Mutton varuval is ready once the liquid is all absorbed.

Nandu (Crab) Perattal

Cook crab first in boiling water - add salt and turmeric powder.
About 10 mins would be sufficient. Set aside.

In a pan, heat oil and fry lots of sliced onion till limp.
Add finely chopped ginger and garlic.
Once fragrant, add slices of tomato and cook till mushy - add some water from the crab in between.
Add green chilly and sliced curry leaves.

Next add chilly powder, coriander powder and salt. Fry till fragrant. Add more water from the crab, if necessary. 

Finally add crabs and stir nicely, till the masala is well coated. 
Serve with rice and rasam.

Easy Bread Pudding


I keep the ends of bread loaves in the freezer - they make very good puddings!
But if you want to make with fresh bread, that's possible too.

Simply soak about 10 slices of bread in milk (UHT or Fresh) for about 30 mins.
Add 2 beaten eggs, salt & sugar to taste and mix well.
Add raisins and a few drops of vanilla essence.

Grease a baking container lightly and bake for about 15 mins. Use a fork to pierce, to see whether it's cooked. The fork should come clean.

Serve warm, either on its own or with your preferred sauce.
Leftover pudding can be kept in the fridge and served cold - delicious too!

Malaysian-style Fried Macaroni

Boil macaroni with water and stir constantly.

Drain completely before it is full cooked.

Grind/blend soaked dried chilly, tomato, garlic and small onions.

In a wok, heat some oil and pour the above sauce.

Add meat/seafood as you like. (I use chicken and prawns)

Add vegetables - frozen mixed vege (corn, carrot, peas) works the best.

Add seasoning (salt and soy sauce)

Once fragrant and the ingredients are cooked, add the macaroni and stir until the sauce is completely coated. Add scrambled egg last.

The macaroni should be served dry.

Delicious and perfect for parties.

A Quick Reference on what not to miss while in Penang - Food of course!

Note: The following recommendations are based on my opinion. Thanks.
Nasi Kandar

• Tajudin Hussain – Queen Street
• Kassim Mustafa – Chulia Street (Speciality Nasi Dalca)
• Kapitan, Campbell Street (Speciality Briyani, Garlic naan & Tandoori)
• Hameediyah at Campbell street
• Hameeda, Macalister Road (Sweet porridge after 4pm)
• Kg Melayu Flats, Block 2A – 6am–11am
• Jelutong Nasi Kandar @ Kedai Kopi Tai Min, near Jelutong Police Station up to 1pm

Banana Leaf

• Anandha Bhawan (2 at Little India and 1 at Tg. Bungah)
• Karaikudi, Komala Vilas, Sushi and many others in Little India
• Paal sangam in Dato' Keramat Road
• Jaya Caterers all over Penang

Mee Goreng & Rebus

• Jln Chan Siew Teong-JlnTg. Bungah Intersection (2pm to 6pm only)
• Dhoby Ghaut near General Hospital
• Stall near Rifle Range flats
• Dawood Restaurant
• Seng Lee Cafe, Bangkok Lane (eat-in only)
• Sultan Mee at New World Foodcourt
• Air Itam Market

Roti Canai

• Anandha Bhavan, Little India
• Restoran Roti Canai Argyll Road
• MGR Roti, Macalister Road (near Jaya Restaurant - only evenings)
• Yasmeen Restaurant Penang Road
• Kayu Restaurant, Sg. Nibong

Paal Appam

• Bayan Baru Sunshine Square - mornings only
• Stall in Swee Kong Coffee Shop, Pulau Tikus
• Stall in Chulia Street (after 8pm)
• Sidelane of Jalan Datuk Keramat

Not to be missed

• Ais Tingkap, Cucur udang at Tamil Street
• Karipap bawang Transfer Road
• Roti Bengali with half-boiled egg at Ismalia Bakery, Transfer Road

• Nyonya kuih at Anson Road market, Batu Lancang market, Rest. Hot Bowl (229, Burmah Road), Inside Komtar
• Cendol at Penang Road
• Durian icecream - Kek Seng (opp Komtar)
• ABC at Swatow Lane 

• Char Kueh Teow – Siam Road. Upper Anson cart after 8pm
• Nasi lemak bungkus at Penang Road, Sri Bahari Rd junction stall - evenings only
• Chee Cheong Fan - Lorong Macalister (behind Hong Kong Bank)

• Ayu Mee Udang, Teluk Kumbar
• Hokkien Mee (Prawn mee) Magazine Road
• Laksa at Air Itam, Farlim, Penang Road

Food Courts

• Swatow Lane New World Park
• Red Garden, Upper Penang Rd - evenings only
• Anson Road - night only
• Cecil Market Food Court 8 am to 5 pm
• Sri Weld Food Court
• Padang Kota Lama

Godhumai (Maidha) Thosai

Godhumai (Maidha) Thosai

This is a quick meal, when unexpected visitors arrive or when you really have no idea on what to cook. :)

It's very easy to make - make a smooth batter with white flour and water with salt to taste. The batter should be as thick as thosai batter. Leave it to rest for at least 30 mins.
Add chopped onions, sliced chilly, sliced curry leaves and chopped ginger, just before you make the thosai.

Cook as you would cook a thosai, except that this should be cooked on both sides. 

Serve with day-old fish curry or sardine sambal
Or if vegetarian, with any chutney.