Ice Kacang with Fruits

This in my opinion is the best Ice Kacang in Penang, in Swatau lane. The speciality is the extra fruits you can add in ... jackfruit (nangka), papaya(paw paw), bananas, etc. Really hits the spot on a hot day.The top picture is without the fruits, the bottom one has fruits covering the already plentiful ingredients. Please don't think the stuff you eat at the hotel is a real ice kacang till you have tried this! And it costs only 3 ringgit for the works!

Mooncake Festival

It's the mooncake festival time here, also in conjunction with the Chinese month of the Hungry Ghost.

"THE Mooncake Festival, also known as Mid-Autumn Festival, falls on the 15th day of the eighth lunar month which is Sept 24 this year. Historically, it was a harvest festival for farmers but traditionally, womenfolk worshipped Chang-Er, the moon goddess.
Mooncakes are also known as ``reunion cakes'' as family members gather to partake of the sweet confectionery.
Mooncakes are eaten throughout the month before the actual festival day. They make meaningful gifts for kith and kin.
In the evenings, children gleefully carry lanterns of all shapes and sizes. The bearing of lanterns and the origin of mooncakes date back to a 14th century revolt by the Chinese against the Mongols.
In 1376, the Chinese overthrew the Yuan (Mongol) dynasty (1280-1376) in an uprising brilliantly hatched by lantern-bearing messengers who delivered mooncakes with hidden messages.
Legend has it that the time and place of the revolution were concealed in the mooncakes sent to friends and relatives. The midnight massacre of the Mongols was led by Liu Bowen.
Today, altars are set up outside the house facing the full moon on the night of the festival. The ``harvest moon'' is at its brightest and roundest this time of the year.
Offerings of mooncakes, mini yams and water caltrops are laid out for Chang-Er, also known as the Moon Lady. Round fruits are offered as the shape symbolises the fullness of the moon and family harmony."

As for me, I think they taste real good...yum yum! The orange middle part is the yolk of a salted egg...the best part of all!

Lok Lok

Another authentic hawker dish ...dishesI might say. The center of the tin table houses a boiling pot of water in which you dip your skewered food in. There is a variety of food from cuttlefish, prawns, vegetables, meatballs, cow stomach and intestines, quails eggs etc...Just dip it in for a few minutes and you're good to go!

Yu Char Koay and Peanut Soup

This is a sort of savoury sweet dish with a type of fried bread called Yew Char Koay that is a slightly salty. The soup is a sweet peant based soup. Actually the bread can be dipped in anything from hot black coffee to porridge...and yes it's yummy!

Curry Mee

Curry mee ...very spicy but very tasty! It's a combination of noodles in a coconut-milk curry with chilly, shellfish, prawns, mint leaves and congealed pork blood. Erm...if you are a bit squemish, ask them to leave out the congealed blood and sea cockles!

Coconuts at Abu Siti Lane

Coconuts at Abu Siti Lane
Originally uploaded by penangdoc.

One of the best places to quench your thirst is at Abu Siti Lane in Georgetown. Here you can have a fresh coconut skillfully shaved and opened with a machette. After you enjoy the sweet juice, you can eat the flesh.