Cheong Fatt Tze eh Choo
Cheong Fatt Tze eh Choo means the Mansion of Mr. Cheong Fatt Tze but in Hokkien of Penang. For this person's mansion, I need not introduce too much because already too many peoples wrote about it. I don't want this kind of competition. So please enjoy my photo of Cheong Fatt Tze eh Choo.
What to do in Georgetown Penang
Georgetown is the best place to stay in Penang. You can find historical and cultural things arround this area eventhough by walking.
And dont forget to try the foods. Penang has many variety of food there.
In Georgetown, you can find also many hawker foods.
Take some tourism brochures about Penang. It helps you too.
Long stay in Penang
The historic city of George Town is my favorite place of getting around in Penang. I am tired of skyscrapers and tipping those bell boys in star hotels. Here in George Town, Penang, I can live for a month spending less cash with greater experiences. The uncles and aunties who take care of me in those old shophouses are sooooo nice and friendly. Great time talking with them. I fell in love in front of Kapital Keling Mosque close to Little India. Penang is my second home.
Delicious BBQ Chicken Wing
There is a stall in a coffee shop opposite Penang Chinese Girl School, Bagan Jermal selling bbq chicken wings which worth to try if u are visiting Penang Island. The price is cheap and the chicken wing is very delicious espeacially the chili souce.
How could you miss the ever famous local Penang dish,Laksa. Penang Laksa is a sour, fish-based soup dish. It’s made up of specially prepared white Laksa noodles, shredded mackerel, finely sliced vegetables like cucumber, chillies, onions, pineapple, lettuce, mint leaves and ginger buds.
This all time authentic local dish can be found all over Penang in most hawker centers.You’ll sure to love it.
500 gm fresh laksa (rice noodles)
heiko (black prawn paste mixed with boiled water to flowing consistency)
1 kg ikan kembong (mackerel)
1 bunga kantan (ginger flower) - cut into halves
6 stalks daun kesum (Thai basil leaves)
2 cups tamarind juice
2 tsp salt
1 tsp oil
1 tsp sugar
3 stalks serai (lemon grass)
3 cm piece lengkuas (galangal)
250 gm shallots
12 dried chillies - soaked
1 cm piece turmeric
1/2 cm piece belacan (shrimp paste)
1 small cucumber
1 stock lettuce
100 gm mint leaves
3 fresh chillies - sliced
1 onion - finely sliced
Put fish, salt and 5 cups of water in a pan and bring it to boil
When fish is cooked, remove bones and keep fish aside
Simmer bones for at least 30 minutes
Add ground ingredients to fish stock and bring to boil
Add tamarind juice, daun kesum, ginger flower, sugar, fish meat and oil
Simmer for 20 minutes
Gravy should be kept warm till serving time
Put the laksa in a bowl and garnish the laksa with shredded vegetables. Ladle gravy over it and add a little heiko sauce on top. Best eaten when it's hot.