A set of Indian Banana Leaf Rice at Sri Ananda Bahwan restaurtant in Penang Street, George Town.
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.
Balik Pulau‘s rural and natural landscape provide scenic views of the western countryside region of Penang island as well as many cycling routes that one can try on to experience a different side of the island.
Located within the green colored Sky Hotel building at Chulia Street, George Town, the old Wai Kee food stall is popular locally with its ‘char siew’ or barbeque pork. It usually starts its business at around 11am and by 2pm, the food will be sold out. Besides ‘char siew’, it also serves roasted pork, steamed chicken and roasted duck.
Nasi Kerabu (or Kerabu Rice) is a type of Malay rice dish originated from the east coast states of Peninsular Malaysia such as Kelantan and Terengganu. The blue-coloured rice (the color being a result of petals of clitoria ternatea flowers used in cooking it) is often eaten with dried fish or fried chicken, crackers, pickles and other salads.