Nasi Kerabu is a local delicacy originated from the east coast states of Peninsular Malaysia such as Kelantan and Terengganu. It is basically a Malay cuisine and comprises of blue-coloured rice served with dried fish or fried chicken, crackers, pickles and other salads. The blue color of the rice comes from the petals of Clitoria ternatea (butterfly-pea) flowers. Now, some Malay stalls in Penang also serve this due to its popularity.
Usually sold by Indians on a bicycle or motorcycle cart, this street food combines both ‘Poh Piah’ (or fried spring rolls) with laksa soup and is unique to Penang.
The Maggi Goreng is a street food style consists of fried instant noodles (usually the Maggi noodles) which is common in Malaysia. It is commonly served at Indian Muslim food stalls or usually called ‘mamak stalls’ locally. The noodles are fried and often served with eggs and fried chicken. Maggi Goreng is a Malay phrase which can be translated as “Fried Maggi”.
A plate of Chinese fried rice served at the Eng Loh Kopitiam at Bishop Street, George Town.
One of the more common and popular street food, satay can be found in a number of coffeeshops or hawker food centers in Penang. Originally a traditional Malay food, it has since gained popularity among the locals and tourists.
Tan Jetty, George Town.
Every year usually during the month of March or April, Chinese locals will be paying respect to their ancestors during the Qingming Festival (also known as Tomb Sweeping Day and Clear Bright Festival). Qingming Festival is also commonly known as Cheng Beng by the local Hokkiens in Penang.
A Chinese tradition, the Qingming Festival is an opportunity for members of a family to remember and honour their ancestors at grave sites. Young and old pray before the ancestors, sweep the tombs and offer food, tea, wine, chopsticks, joss paper accessories, and/or libations to the ancestors.
Penang Chinese Chamber of Commerce building at Light Street, George Town.