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penang prawn noodle

Penang Prawn Noodle is originated from Penang, a northern state in West Malaysia. This dish is most probably created by the Hokkien Chinese in Penang, and today it is a very popularly dish in most of the big cities in Malayasia. The prawn noodle most important ingredient is its soup, it has to be sweet and strong with prawn taste. With that in mind not many kopitiams in Kota Kinabalu that sell prawn noodle did a good job with the soup. Only a few kopitiam has good quality prawn noodle soup, and one of these kopitiams is Wong Kee Restaurant. Located on Jalan Kolombong, Inanam, Wong Kee Restaurant prawn noodle is highly recommended. The boss has eight years of experience on preparing prawn noodle. What are the ingredients included in the prawn noodle? These ingredients are prawns, fish balls,fish pastes, sliced pork meat, and egg. Note: the fish balls and fish pastes are home made, with no preservative used. (more…)

assam fish head

Walk into Sri Melaka Restaurant, immediately one will enjoy the cool air which is very much a blessing from the hot tropical weather outside. Once settled down one can look over the many delicious dishes (about 100 types) listed in the menu. Sri Melaka specialises in the fusion of Chinese, Malay and Nyonya cuisines. Traditional recipes and ingredients like assam, belacan, curry, chillies, gingers, onion, pepper, sambal and spices are used in the cooking of beef, chicken, mutton, to-fu (bean curd) and seafood. Assam fish head is by far the most popular dish. Other signature dishes include sambal prawn, curry fish head, fried cuttlefish, claypot seafood, beef rendang, to-fu salted fish and nasi lemak. Various types of soup and vegetable dishes are also available. Note: this restaurant does not serve pork. (more…)

Kota Kinabalu does not have many Indian eateries, since only a small minority of Indains live here. But if mention about tasty curry in Kota Kinabalu, many KK Lites will point the way to Krishna’s Fish Head Restaurant. Established in 1994, and located at the Grand Millennium Plaza which is about 15 minutes drive from the city, Krishna’s Fish Head Restaurant occupies two corner shops facing each other, and it also has an air-conditioned room on the first floor. As the restaurant’s name implies Curry Fish Head is the most popular dish at this eatery. If you’ve been to Krishna’s you will notice almost every table would have a bowl of curry fish head that comes in various sizes. The curry fish heads are in three different sizes, namely medium (RM 30), large (RM 35), and extra large (RM45).

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butter prawns

Baba Nyonya is a special group of people who has their origin traced back from the time when the great Admiral Cheng Ho of China sailed through the Malay penisular some six centuries ago. The inter-marriage of the Chinese sailors and the local Malay, whom we referred as Baba and Nyonya, started a new culture and heritage, and they also created the delicious Baba Nyonya cuisine. Baba Nyonya cuisine is a sort of fusion between the Chinese cuisine and the local Malay delicacy. Today the Baba Nyonya way of life can still be found in major cities like Malacca, Penang, and Singapore, which all lie on the busy Straits of Malacca. But the tasty Baba Nyonya cuisine has spread through out the region.
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