The Malaysian Chinese Curry!The Chinese curry of Malaysia is usually milder compared to their Malay and Indian counterpart. But thanks to the smorgasbord of culinary influences in this multiethnic country, some varieties of the Chinese curry have taken a big leap in the spiciness rating, and are often a far-spicier reinvention of classic Mainland Chinese dishes. In fact, many of the dishes created by the ethnic Chinese in Malaysia cannot be found in China. The penchant of the local Chinese to infuse their dishes with a bit of fiery spice make the dishes unique to Malaysia. A good example would be the country's famous Chili Crab dish - a delicious meal of Crabs which is served in a thick, sweet-spicy sauce - which you can find across the causeway in Singapore as well.
Penang is called "The Pearl of the Orient" and is a hot-spot destination for millions of tourists around the world. And it's also known as the 'Food Capital' or 'Gourmand's Paradise' of Maysia and even Malaysians from other states come here to savour some of the greatest food in Malaysia - great tasting food, for an unbelievably affordable price.
Another popular Penang noodle soup dish is Penang Curry Noodles It is sometimes mistakenly referred to as Curry Laksa - which is a totally different dish, because Curry Laksa is known in Penang as Laksa Lemak or sometimes Laksa Siam. Penang Curry Noodles is a dish which combines yellow egg noodles (Chow Mein) with thin rice vermicelli (Mei Fun or Beehoon), served in a spicy coconut curry soup along with fresh cockles, shrimp, cuttlefish, pig's blood cake (also known as pig's blood sausage), deep fried tofu, bean sprouts and the aforemention spicy pan-roasted chili sauce. So...are you getting a little hungry? Go Back To from Chinese Curry to Malaysian Curry OR Return to Home Page |
