|Brand||PENANG LITTLE NYONYA|
- HALAL Certified
- Authentic Taste of Penang
- All food pastes weigh 250g
- Everyone can cook easily even inexperienced
- No Preservative
- No Flavouring
- Product of PENANG, MALAYSIA
HOKKIEN PRAWN NOODLE
Also known as Hokkien Har Mee. One of the famous hawker food at Penang.
PENANG ASSAM LAKSA
A popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Indonesia, Malaysia and singapore.
A unique "Nyonya" cuisine has devoloped using typical Malay spices. It has a milder taste compare to the usual Malay or Indian curry. This curry has a distinctly Nyonya flanored of lemongrass, and kaffir lime leaves. Besides the usual steamed white rice, the dish is excellent served with Nasi Lemak too.
RENDANG is traditionally prepared by the Malaysian and Indonesian community during festive occasions such as traditional ceremonies. Rendang is rich in spices.
SAMBAL IKAN BILIS PASTE (CHILI PASTE FOR NASI LEMAK)
Nasi lemak is a fragrant rice dish cooked in coconut milk. Knotted pandan leaves are thrown into the rice while steaming to give it more fragrance.
A unique "Nyonya" cuisine as developed using typical Malay spices.
The taste of tom yum is based on sour and spicy flavors. A paste called nam prik pao is prepared as a base of the soup, to which water, herbs and meat are added. The essential ingredients of tom yum are herbs such as lemongrass, galangal, and lime leaves.
Literally sour spicy. This style of cooking is a unique blend of cuisine combining classic Chinese culinary methods with the local Malaysian spices.
A dish mixing the spices of a typical South Indian fish curry with the fish head and seafood commonly. This is one curry to definitely cook with fish head.
PENANG WHITE CURRY NOODLE
A noodle dish with a coconut milk curry gravy.
A type of vegetable pickle/salad popular in Malaysia, Singapore and Indonesia.
A dish comprising egg noodles in thick, spicy gravy. Reflecting the multiculturalism of Malaya, the dish contains spices from the Malay Peninsula. Mee rebus is one of the famous noddle dishes in Malaysia.
HAINANESE CHICKEN RICE MIX
A dish that consists of succulent steamed white chicken cut into bite-size pieces and served on fragrant rice with some light soy sauce. Hainanese chicken is one of the popular dishes in Malaysia and Singapore cuisine.
Which means "Siamese noodle", is a dish of thin rice noodles (vermicelli) in spicy, sweet and sour light gravy with various toppings.
MASTER STOCK (SOUP STOCK)
Is a savoury liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.
Known as Curry Mee in Penang. Curry laksa is a coconut-based curry soup. This is usually known as curry mee in Singapore rather than curry laksa.
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