Air Itam Assam Laksa, located near the Kek Lok Si temple, was originally founded in 1955 and is still run by the same man (known as “uncle”) who began cooking at this roadside stall over 50 years ago. Unlike the coconut-base laksa more commonly found in Singapore, the Assam Laksa of Penang has a tamarind and mackerel broth and is mixed with chilies and shrimp paste to create a perfect blend of sweet, spicy and sour. Air Itam Assam Laksa’s dish is perhaps of one the most famed in Penang; in fact, it was even featured on Anthony Bourdain’s television show, No Reservations.
“If you’re a food adventurer and want to try some delicious bites, Penang is a great destination that will definitely satisfy your taste buds.”
It was amazing to watch the staff of Air Itam Assam Laksa work; they operated like a well-oiled machine. Bowls were constantly being lined up and filled with rice noodles, fresh herbs and vegetables before being passed to the large boiling pot of tamarind fish broth. The process from then on was incredible to watch: Uncle poured a ladle of broth into the bowl; then, the bowl was tipped so that the liquid trickled back into the master pot. The cycle was repeated twice before the bowl was eventually filled to the brim. As we understood it, this helps to cook the noodles and veggies, and also brings flavor back into the broth itself. The end result is a hearty soup layered with flavors.
How can such a simple noodle dish create such a dedicated following? The taste is superb, and part of the wonderful flavoring comes from the wok hei, or the smoky fragrance created from the high heat of the charcoal fire beneath the wok. Uncle masterfully controls the heat with a straw fan as he stir-fries the Char Koay Teow. The result is a dish that can hardly be replicated in any home kitchen. It is so good, you might even want to order two plates for yourself (I’m not ashamed to admit that I did!).
If you’re a food adventurer and want to try some delicious bites, Penang is a great destination that will definitely satisfy your taste buds. There’s a reason why this island in Malaysia has garnered such a reputation as a foodie’s retreat: the ingredients are fresh, and the people who prepare them spend a lifetime perfecting their dishes.
We had our first food stall gastronomic feast on Penang last night, thanks to Chun and Jason. We just headed to some stalls, about 30 of them, in a little “hawker mall” that were crying out our names. We started with satays and cold Tiger beerS, plural. We had some other rather unusual starters, like a sausage wrapped in tofu skin, noodles, duck, and some local items whose names escape me. Then, along came the main dishes, each of us going for different foods.
I got a barbecued sea bass, along with a four vegetable stir fry, and some rice. The table was covered with great food from all of the Malay cultures. We tried them all, until we just had to stop, and the beer ran dry. We had to save room for dessert.
We drove all over town, but many of their favorite places were already closed. Boo hoo!!! No ABC, otherwise known as ice kacang, the local favorite, would have to wait until Wednesday.
So, instead of the familiar, we went to a place serving dessert rotis. Prepared very thinly, into a foot long shape, drizzled with sweet milk, and crispy. I must say, it was a treat, though somewhat too sweet for me. It required us to wash our hands periodically since it was so sweet and messy. But fun!
Also, we are going with Plan B today. Mike and Matt want to stay at a beach side resort, instead of this downtown hotel. I thought they wanted the city life, and I was wrong!! They want a beautiful resort, so here we go.
We are checking out, and headed to the fabulous Rasa Sayang Hotel (Rasa wing) in Batu Ferringhi, about 20 minutes away, on the other side of the island. Having stayed there twice before, it might be one of the best places we have ever visited. Pool time, beach time, spa, High Tea, cocktail hour = Great visit!!!!!!
Off we go. And it was, even for just one day and night!