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Penang cuisine is the cuisine of the multicultural society of Penang, Malaysia. Most of these cuisine are sold at road-side stalls, known as "hawker food". Penang has the reputation as being the "food paradise" in the region as it offers a diverse and exotic mix of Malay, Chinese and Indian cuisine, which reflects the multicultural mix of the city. It is popular among locals and tourists alike. Local Penangites mostly find these hawker fares cheaper and easier to eat out at any time of the day due to the ubiquitousness of the hawker stalls all around Penang island. On February 22, 2013, Penang was ranked by CNN Travel as one of the top ten street food cities in Asia. Penang has also been voted by Lonely Planet as the top culinary destination in 2014. Made from coffee beans specially roasted with palm oil margarine, Penang white coffee is arguably Penang's most famous export, and the drink is endemic to the Penang White Coffee. ==Snacks== * Apom - Indian styled pancake with a thin skin. It is crispy on the side while it is soft and thick in the middle. Unlike apom balik (Ban Chean Kuih), it has no fillings. * Apom balik - Nyonya style crispy, fold-over pancake made from flour and egg and topped with bananas, sweet corn and a sprinkling of sugar. The Chinese variation of an apom balik is called ''Ban Chean Kuih'' (Chinese: 曼煎糕), a pancake with a harder crust and filled with sweetened ground peanuts. * Beh Teh Saw (Chinese: 马蹄酥) - Chinese pastry made from gooey melted molasses known as ''bah leh ko'' filled in flaky outer skin topped with sesame seeds by kneading the dough in many layers, usually sold along with ''Tau Sar Pneah'' (Chinese: 豆沙饼) in popular biscuits shop found near streets such as Macalister Road and Burma Road. * Chai kuih (Chinese: 菜粿) - Steamed vegetable dumplings consists of a stuffed vegetable filling which is usually turnip, carrots or chives wrapped in a transparent skin. * Eu Char Kuih (Chinese: 油炸糕) - Chinese style deep fried bread sticks usually eaten with congee or almond cream. * Heo Pheah (Chinese: 香饼) - Chinese pastry with brown sugar filling usually sold in Chinese biscuits shop. * Hum Chin Peng (咸煎饼) - Deep fried yeast dough traditionally eaten during supper or breakfast. Also known as the Chinese doughnut, hum chin peng comes in two varieties, the salted version without any filling, and the one with red bean paste filling. * Jiu Hoo Eng Chai (Chinese: 鱿鱼蕹菜) - Cuttlefish and water convulous mixed in a spicy shrimp paste. * Lok-lok (Chinese: 乐乐) is a variant of the steamboat/hotpot meal, except that the food served is skewered and the skewered food is dipped into a hot boiling pot of water to be cooked. This is then dipped into a variety of sauces provided for you. A wide selection of food is served, ranging from seafood and meats to vegetables. The food is eaten off the skewer. * Lor Bak (卤肉) - Marinated minced pork, then roll in thin soybean sheets and then deep fried. Usually served with small bowl of Loh (a thick broth thickened with corn starch and beaten eggs) and chili sauce. * Or Kuih (Chinese: 芋粿) - Savoury yam cake topped with dried shrimp, fried shallots, spring onion and sliced red chilli. * Otak-otak - fresh fish fillets are blended with light spices, coconut milk, kaffir lime leaves and other aromatic herbs, into a sort of fish mousse. The fish mousse is wrapped in banana leaves and steamed or grilled. It is stated that the dish originated from Johor. * Phong Pneah (Chinese: 清糖饼) - Chinese light brown pastry filled with melted white sugar. * Popiah (Chinese: 薄饼) - Teochew style spring roll with a filling which consists of turnip, beancurd, egg bits and a dash of chilli paste and sweet sauce.〔(Penang Hawker Food )〕 * Tau Sar Pheah (Chinese: 豆沙饼) - Chinese pastry filled with wheat flour, sugar, green bean paste, fried onions, lard and salt. It is a famous Penang delicacy which is also an ideal gift bought by Penangites whenever they visit relatives and friends from other states. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Penang cuisine」の詳細全文を読む スポンサード リンク
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