Later, when I visited Penang for a personal food trip, I managed to have for a tour guide a true-blue Peranakan who introduced me to other Peranakan delights as assam laksa
(the tangy and spicy fish noodle soup) and a variety of bite-sized, glutinous rice-based snacks called kueh (which this time reminded me of our kakanin).
Penang Assam laksa
is thick rice vermicelli topped with finely sliced onions, cucumber, red chilies, lettuce, pineapple, mint and torch ginger (bunga kantan).
Meanwhile, the airlines First Class, Enrich Platinum and Oneworld Emerald guests will have the opportunity to taste the newly introduced Laksa Bar featuring four famous varieties of Malaysian Laksa; Curry Laksa, Laksa Johor, Penang Assam Laksa
and Sarawak Laksa served exclusively at our Golden Lounge.
In Penang you will find assam laksa
(hot, sour fish broth with noodles), nasi kandar (rice and curry), mee yoke (spicy prawn soup) and telur bungkus (spicy beef wrapped in an omelette), while kway teow (noodles and bean sprouts) is the dish of choice in Perak.
As the diners lapped up food demos by Peter Lloyd from the UK and William Wongso from Indonesia, and listened to bands and DJs as they kept the entertainment flowing at the event, they also took note of other worthy dishes, among them: Penang assam laksa
by Wan Dao Tou of Malaysia; banh xeo crispy seafood pancake from Bahn Can 38 of Vietnam; Chocolate murtabak pancake pie topped with eight types of chocolates and sprinkles from Indonesia; and churro sundae from Churros Locos US.
From Malaysia, Wan Dao Tou will serve Penang Assam Laksa
, a tangy-fiery noodle soup with fresh mackerel in savory laksa broth with tamarind-infused sambal, topped with a dollop of hae ko, or sweet prawn paste, and some mint leaves.