Eating our way through Penang

After speaking to locals in Langkawi we arrived on the island of Penang armed with a list of food we  should try. Penang is renowned all over Asia as the foodie capital of Malaysia. With dishes unique to the island and a wide range of multicultural food. Georgetown, in Penang has a strong colonial history and the food is influenced by the three main cultures that reside there: Malay, Chinese and Indian. Therefore the majority of our time there was spent eating at street stalls and hawker markets.

We tried the most famous dishes: 

Laksa - a fish based broth made from poached, boned mackerel stewed with lemongrass, chillies and tarmarid served with thick rice vermicelli, ginger flower bud, sliced onions, cucumber, lettuce, red chillies, mint leaves and drizzled prawn paste.

Char Koay Teow - flat rice noodles fried in garlic, soy sauce with bean sprouts, egg, chives, prawns and cockles.

Chendul - aromatic herb dyed rice flour noodles, palm sugar, finely shaved ice andred beans soaked in a coconut milk syrup.

As well as these we ate:

Fried oysters, wan tan mee, mee goreng,  ice kacang, various dim sum, Indian sardine samosas as well as milk, ginger and coconut sweet treats.