Batu Ferringi Penang  

Posted by Jack's Blog in

De hoofdstraat.....

The road and walkway along Batu Ferringi.

Introduction
Batu Ferringhi has a several large resort, like Rasa Sayang, Golden Sands, Park Royal, Bayview etc. It looks like a new village, but it's very old. It used to be a kampong with a little fishing village. If you want to see a part of this old village you have to turn right when you have passed the Park Royal. Here you'll find the backpackers guesthouses of Ah Beng, Baba's, and the best place, Ali's, which has a relaxing open-air cafe and garden, and better rooms than the other ones. The guesthouses are facing the sea.
The main road runs more or less straight along the coast for 3km, on which all the hotels, tourist shop, internet cafe's, motorcycle rental offices and restaurants (House of Kampong, Deep Sea or The Last Drop e.o.), are lined up side by side. In the centre you'll find the Telekom office, post office, police station and clinic.
You can get to Batu Ferringhi by taxi, car or bus. It takes a thirty-minute bus ride west of Georgetown on Transitlink #202 or Transitlink air-con #93.
There is no bus straight from the airport (Bayan Lepas) to Batu Ferringhi. A taxi ride will cost you RM60.- You'll have to buy a coupon for the taxi when leave the arrival hall after collecting your luggage.


The beach itself is quite good, thought not up there with Malaysia's best and the water is not of the tropically clear variety you might expect. The beach is kept clean, even on weekends when hordes of day-trippers visit.
Bathing areas are often cordoned off by floating buoys to protect swimmers from speeding jet-skis and water-skiers. Jellyfish, particularly at rainy times, can be a problem.

Batu Ferringhi can be crowded and much of the greenery has been replaced by concrete, but also the advantages (plenty of restaurants, watering holes and recreation facilities). It has quite a lively resort feel, and there is a good night markets on the main road selling trinkets.
The big hotels offer good deals at times and cheaper accommodation is available if you want a few days by the beach.

At the corner: Nando
Restaurants, shops and KFC...

Batu Ferringhi has a few small shops selling souvenirs and beach necessities, in addition to several money changers and pushy Indian tailors. Stalls selling a variety of goods set up along the road at night. If you're looking for cheap clothes, fabrics, souvenirs, electronic items, watches, DVDs, CDs and more? Then the Pasar Malam along the road is the place for you.
A wider selection of articles and some sophistication at several air-conditioned shopping complexes in George Town. A taxi ride to the centre (Komtar, Pranging Mall - shopping complexes in George Town) will cost you RM25.-. A ticket for the local bus will cost you RM2.-


The rate of the hotels in Batu Ferringhi are expensive. There are some hawker centres in Batu Ferringhi, like Global Bay. This is a noisy Hawker centre with a big screen tv. It has a roof, but it's very noisy.
The cheap hotels are in Tanjong Bungah: Tanjong Bungah (Crown Prince, Copthorne Orchid, Paradise Sandy Bay, Tanjong Bunga Beach). These hotels have great offers (RM 100.- per room), but for night life you'll have to go to Batu Ferringhi of George Town.



The Rasa Sayang Garden *****

The Bayview Beach Hotel is the last one in Batu Ferringhi. If you're going out at night, you'll have to walk a while (quarter of an hour) before you're in the centre of the village: the pasar malam. Perhaps that's the reason, why this hotel has great offers!

Golden Sands




The Golden Sands*****

The Golden Sands is a family hotel. It has a social activity program and several swimming pools. They have a wonderful restaurant ""Sigi's at the sea", but if you don't like a hotel restaurant, there's a hawker centre opposite of the hotel (Global Bay). Beside the hotel is a narrow street, where you can lunch or let yourself a suit fit by a tailor.
The sister hotel Rasa Sayang is under renovation at the moment.




The Largest Temple in Penang -Kek Lok Si  

Posted by Jack's Blog in

De Keke Lok Si in Air Itam.

The Buddhist temple of Kek Lok Si is situated in (H)Air Itam, a suburb of Georgetown. You can make that by local bus from the Komtar, but you can also make it by taxi. I prefer taxi, because the taxi takes me up the hill (the Kek Lok Si is halfway on a hill). I like to walk down, but not to walk up the hill in a tropical climate.
Taxi ride from the KOmtar in Georgetown will cost you about RM20.-

The temple was begun in 1890 and, from all appearances, construction really hasn't ever stopped. And it's still going on! The temple is supposedly the largest in Malaysia.
The Kek Lok Si project was inspired by the chief monk of the Goddess of Mercy Temple of Pitt Street. With the support of the consular representative of China in Penang, the project received the sanction of the Manchu Emperor Kuang Hsi, who bestowed a tablet and gift of 70,000 volumes of the Imperial Edition of the Buddhist Sutras.


Without doubt the largest and best known temple in Penang, the Temple of Supreme Bliss, better known as Kek Lok Si, staggered on the hillside overlooking the town of Ayer Itam.
Since the olden days, the hills of Ayer Itam are regarded as important geomantically. Known as He San, or Crane Hill, they are recommended as a retreat for Taoist practitioners striving for immortality.


Construction of the temple started in 1893, but it was only in 1930 that the Pagoda of Rama VI, named after the Thai king who laid the foundation stone, but better known as the Pagoda of 10,000 Buddha's, was completed.
This pagoda combines a Chinese octagonal base with a middle tier of Thai design, and a Burmese crown, reflecting the temple's embrace of both Mahayana and Theravada Buddhism.


The latest addition to the temple complex is the 30.2m bronze statue of the Avalokitesvara - Goddess of Mercy or Kuan Yin - on the hillside above the pagoda.
This statue was completed and open to the public at the end of 2002.

If you want to get a close-up look of the Kuan Yin statue, then go left as you get to the furthest hall, which is also the largest and look for the signs for the 'incline lift' to the goddess.

The incline lift is more of a tram -- an elevator-sized glass box mounted on rails which goes up to the terrace above the existing temple where the goddess stands.
Use of the lift costs RM 2 each way.

Allemaal Boeddha's!

The route up to the 'main' prayer hall of the Kek Lok Si and the pagoda is on the other side of the large prayer hall. From the 'incline lift' you need to cross the hall and go through the souvenir stands to find the desk where you must pay a 'voluntary' donation of another RM 2 to go up to the new prayer hall and the pagoda. Don't worry: you'll receive a ticket!

If you haven't visited the "Goddess of Mercy", then this is the moment to do it now!

De grote klokkenbel.
If you have done some charity, then you may ring the bell.

Op het plein bij de "Main Prayer Hall".

De Kek Lok Si

The Kek Lok Si project was mooted by the chief monk of the Goddess of Mercy Temple of Pitt Street. With the support of the consular representative of China in Penang, the project received the sanction of the Manchu Emperor Kuang Hsi, who bestowed a tablet and gift of 70,000 volumes of the Imperial Edition of the Buddhist Sutras.

Construction of the temple started in 1893, but it was only in 1930 that the Pagoda of Rama VI, named after the Thai king who laid the foundation stone, but better known as the Pagoda of 10,000 Buddhas, was completed. This pagoda combines a Chinese octagonal base with a middle tier of Thai design, and a Burmese crown, reflecting the temple's embrace of both Mahayana and Theravada Buddhism

Reputedly the largest Buddhist temple in Southeast Asia, situated close to the bustling Air Hitam market. The temple's enclave including a pagoda and a huge statue of the Goddess Kuan Yin is prominent. Besides the monastery, a seven-storey pagoda of 10,000 Buddha images displays the essence of an eclectic mix of Chinese, Thai and Burmese architecture. The main hall has colourful souvenir shops. A shrine filled with statues and a courtyard where a large pond full of carp and the tortoises are main attractions. Here a pathway that leads to a stairway will take you to the Pagoda.



the Goddess of Mercy

Nyonya food list  

Posted by Jack's Blog in ,

Ayam Pongteh

Its translated as Miso Soy Chicken. The chicken is cooked with preserved soy beans (Miso), dark soy sauce, sugar and other ingredients. This slightly sweet, chili-free dish is a hit with kids and made daily in some Nyonya households. This recipe is also made with pork Babi Pongteh.


Bubur Cha Cha

It's a dessert dish with sweet potato, banana, yam, black and red beans, boiled tapioca jelly, sago & coconut milk. Made fragrant with pandan leaves and is eaten hot or cold.


Cendol

Chendol or cendol is a popular type of dessert and drink. Its ingredients usually consist of white coconut milk, thin worm-like, pandan-flavoured, green-coloured pea flour noodles and palm sugar (gula melaka). Red beans, pieces of glutinous rice, grass jelly and shaved ice are optional additions.


Curry Kapitan

This curry is a distinctly Nyonya flavored chicken curry using tamarind juice, candlenut, fresh turmeric root and belacan (also spelt belachan or blacan), a shrimp paste, among other ingredients. Besides the usual steamed white rice, this dish is excellent served with Roti Jala.


Laksa ( Penang Asam Laksa)

The main ingredients for assam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillis, pineapple, lettuce, common mint, "daun kesom" (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Assam laksa is normally served with either thick rice noodles.


Nyonya Kuih (Nyonya Cakes)

There is a lot variety of Nyonya cakes. They include kuih talam, kuih lapis, thor tau kuih, ondek-ondek, kuih koay see and koay beng kang. They are available in most of local market around Penang especially morning market.


Otak-otak

Otak-otak is made by mixing fish paste (usually mackerel) with a mixture of spices including chillies, garlic, shallots, turmeric, lemon grass and coconut milk. The mixture is then wrapped in a leaf (usually a banana leaf) that has been softened by steaming, then grilled or steamed.


Rojak

It consists typically of cucumber, pineapple, taupok (puffed soya bean cake), youtiao (fried dough fritters), jambu air (Water apple), squid fritters and honey. The dressing is made up of water, belacan (shrimp paste), sugar, chili, and lime juice. The ingredients are cut into bite-sized portions and tossed in a bowl with the dressing and topped with chopped peanuts.

Malay food list  

Posted by Jack's Blog in ,

Ayam Masak Merah

It is translated as Red-Cooked Chicken. It is similar to the Italian famous dish Chicken Cacciatore except for it spicy hotness. Pieces of chicken are first pan-fried to a golden brown then slowly simmered in a spicy tomato sauce. This popular Malay dish is especially scrumptious with nasi tomato (tomato rice).


Beef Rendang

It is translated as Malay Spiced Coconut Beef. This hot, dry spiced dish of tenderly simmered meat offers the typical Malaysian taste of coconut, balanced with robust, tangy spices. Rendang is a must-have on special occasions such as Malay weddings or Malay New Year, ideally served with nasi kunyit (turmeric rice].


Ikan Bakar

It is translated as BBQ Fish. “Ikan Panggang” is a general term meaning grilled or barbecued fish. A popular local fish for grilling is Ikan Kembong (chubb mackerel, also called Indian mackerel). The fish, kept whole is marinated in spices, coconut milk, and sometimes stuffed with sambal, then wrapped in fresh banana leaves and grilled over hot charcoals.


Nasi Lemak

Nasi Lemak's rice is soaked in rich coconut cream and screwpine (pandan). The mixture then steamed. Traditionally, this comes as a platter with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, stir fried water convolvulus (kangkong), hard boiled egg, pickled vegetables (achar) and hot spicy sauce (sambal).


Roti Jala

It is translated as 'Net' Bread or Crepe. It is a net-like or lacy type of crepe made from a flour batter. A special cup or mould with small holes, is used to form a lacy crepe cooked on a hot griddle. Roti Jala, an alternative to rice, is an ideal accompaniment to variety of curries.


Satay

Satay generally consists of chunks or slices of meat on bamboo or coconut leaf spine skewers, which are grilled over a wood or charcoal fire. Meats used include beef, pork, venison, fish, shrimp and chicken. It may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat.

Indian Food list  

Posted by Jack's Blog in ,

Banana Leaf Rice

White rice served on banana leaf with assortment of vegetables, papedom and curried meat to choose from. Best eaten with hands. A sumptuous meal for any big eater on a budget. Don't forget to ask for yogurt. It goes well with the meal.


Chapati

It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs. Often, the finished chapatis are brushed with ghee (clarified butter). It has a delightful flavour and chewy texture.


Mee Goreng

It is made with thin yellow noodles. The dish is fried with onion, fried tofu, chili, vegetables, tomatoes and egg, and is available commonly at Mamak stalls. The addition of certain spices is what gives this fried noodle dish a distinctly unique Indian flavor!


Mee Rebus

The dish is made of yellow egg noodles with spicy slightly sweet curry-like gravy. The gravy is made from potatoes, curry powder, water, salted soya beans, dried shrimps, and peanuts. The dish is garnished with a hard boiled egg, calamansi limes, spring onions, Chinese celery, green chilies, fried firm tofu ( tau kwa ), fried shallots and bean sprouts.


Murtabak

It is made from thin dough filled with minced meat, usually mutton, and fried on a griddle until it turns golden brown. The fillings also include garlic, egg and onion. Murtabak is served with slices of cucumber and onion, and a bowl of curry sauce.


Naan

Soft bread made from whole wheat flour. The dough is rolled out and then slapped on the inside of the tandoor or clay oven, near the top where it cooks very quickly in the fierce heat. It is sometimes sprinkled with chopped garlic; Garlic Naan.


Nasi Biryani

The spices and condiments used in biryani are what primarily contribute to the taste; these are generally cloves, cardamom, cinnamon, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions, garlic and yoghurt. The premium varieties include saffron.


Nasi Kandar

It is a meal of steamed rice which can be plain or mildly flavored, and served with a variety of curries and side dishes. A mixture of curry sauces is then poured on the rice. Nasi kandar is always served with its side dishes on a single plate. Nowadays, small melamine bowls are used for the side dishes. Nevertheless, the curry sauce mix is always poured directly onto the rice.


Pasembur

Pasembur is Malaysian Indian salad, the food comprised of shredded cucumber, turnip, potatoes, bean curd, bean sprouts, prawn fritters, spicy fried crab, fried octopus, etc. Serve with sweet & spicy nutty sauce.


Roti Canai

The dish is composed of dough containing copious amounts of ghee (clarified butter), egg, flour and water. The entire mixture is kneaded thoroughly, flattened, oiled and folded repeatedly. Later, flattening the dough ball, coating it with oil and then cooking on a flat iron skillet with a lot of oil. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside.


Tandoori Chicken

The chicken is marinated in a yogurt seasoned with garam masala - garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. It is traditionally moderately hot. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill.


Thosai

Its also called Dosai. It is wafer thin pancakes made from black gram (black lentils), rice flour and rice soaked in water for several hours or overnight - for it's sourdough taste. Thosai batter is then ladled in small amounts onto a flat, preheated pan, where it is allowed to spread out into a circular shape and is fried with edible oil or ghee until golden brown.

Chinese Food List  

Posted by Jack's Blog in ,

Bak Chang

A tetrahedral dumpling made of glutinous rice, pork, mushrooms, dried prawns, salted egg yolk, chestnuts, etc., wrapped in bamboo or reed leaves. This oily and high cholesterol delight which is a speciality and traditionally eaten during the Dragon Boat Festival (fifth moon of the Chinese calendar).



Bak Kut Teh

Generally it is cooked in a clay pot with various parts of the pig, varieties of mushroom, lettuce, and dried tofu sheets or pieces. The soup itself is a broth which consists of several herbs and boiled together with pork bones for hours. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant.



Char Kway Teow

It is made from flat rice noodles fried over very high heat with light and dark soy sauce, chilli, prawns, cockles, egg, bean sprouts and Chinese chives. Sometimes slices of Chinese sausages and fish cakes are added. It is fried in pork fat, with crisp croutons of pork lard, which give it its characteristic taste.



Chee Cheong Fun

The sheets are made from a viscous mixture of rice flour and water. This liquid is poured onto a specially-made flat pan in which it is steamed to produce the square rice sheets. Chee cheong fun is normally served with one kind of black sweet sauce called "timzheong"(sweet sauce). Some other prefers specially-made chilli sauce or mix two kind of sauce together.



Ching Pu Leang / Thang Sui / Dessert

Ching pu leang thang shui means a cooling and rejuvenating dessert. Most people simply call it ching pu leang. It is a type of healthy dessert consisting of sweet potatoes, red beans, jelly, white fungus, sago, atapchi, longan, ginkgo, winter melon, rambutan and many more. The soup of the ching pu leang is made from longan and sugar.



Curry Mee

Curry Mee is usually made up of thin yellow egg noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg and mint leaves. However, what makes Curry Mee is a special chilli/sambal and pig's blood. The pig's blood is usually coagulated, and in cubes, but can be omitted by choice.



Dim Sum

Dim sum includes various types of steamed buns such as char siew bao, dumplings and rice rolls, which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge and other soups.



Dumpling / Baozi

A baozi also known as bao or bau, is a type of steamed, filled bun or bread- like item in Chinese cuisine. In its bun-like aspect it is very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian fillings. It can be eaten at any meal in Chinese culture, and is often eaten for breakfast.



Hokkien Mee

It is a dish of egg noodles and rice noodles in a fragrant stock, which is made from fresh shrimp and dried prawns, as well as pork or chicken. It is garnished with prawns, fish cake, leafy greens, pork ribs, squid, vegetables, crisp deep-fried shallots, spring onions and fresh lime. The dish is served with sliced red chili, light soy sauce and sambal.



Jawa Mee

The Jawa Mee is cooked individually with ingredients like beancurd, potato, cutter fish, chicken soup with tomato soup, big prawns, vegetable (Chai Sim), yellow noodle, bean sprout and garnished with egg, tomato, fried onions and lime.



Koay Teow Thng

Flat rice noodles (koay teow) cooked in a clear soup and topped with shredded chicken and pork, fish balls, fish cake, golden brown garlic bits and chopped lettuce.



Oyster Omelet

The dish consists of an omelet with a filling primarily composed of small oyster plus plain flour, tapioca, eggs. It is then fried to perfection with a spoonful of chili paste. Dip this delicacy into the special chili sauce mixed with diced garlic.



Sar Hor Fun / Shahe Fen

Shahe fen noodles are white in color, broad, and somewhat slippery. Their texture is elastic and a bit chewy. Prawns, pork and vegetables in a thick cornstarch gravy is poured over the charred noodles and served with green pickled chilies.



Wan Tan Mee

Cantonese egg noodle served with soup or “dry”. Garnished with barbecued pork (char siew, strips of sweet grilled pork meat), wan tan – shrimp balls wrapped in thin dough, vegetables and dried mushrooms. Try the green preserved chili. It goes well with the noodles.