Char Koay Teow is a smoky, savory Penang street food made of stir-fried flat rice noodles, prawns, and Chinese sausage. Known for its bold flavors and “wok hei,” this dish balances sweet, salty, and slightly spicy notes.
Flat rice noodles, prawns, Chinese sausage, bean sprouts, chives, eggs, and a soy-based sauce for a rich flavor.
Garlic, fresh red chili, and soy-based sauce are stir-fried at high heat to create the dish’s signature smoky aroma and layered flavors.
For a vegetarian version, replace prawns and sausage with tofu or mushrooms. You can adjust the spice level to make it milder or spicier, as preferred.
Assam Laksa is a tangy, spicy Penang noodle soup made with a tamarind-based fish broth, thick rice noodles, and garnished with fresh herbs and vegetables. Its iconic sour, spicy, and savory flavor is a must-try in Penang.
Popiah is a light, fresh Malaysian spring roll filled with an assortment of cooked and raw ingredients, wrapped in a soft, thin crepe. It’s a flavorful snack or appetizer, often enjoyed during festivals and gatherings.
