Beach Corner Cafe, Batu Ferringghi, Penang

Belacan Chicken, Dry Curry Prawn and Sambal Kangkong

Deep fried fish stomach

The Beach Corner Cafe at Batu Ferringghi is located right next to the Tar Bush Restaurant. There are ample parking space. The place has perfect view out to the sea and horizon beyond; perfect for sunset viewing. The food is great, area not so crowded and fantastic view! Recommended dishes include garlic prawn, deep friend fish stomach, dry curry prawn and spring roll. Spring roll need to be ordered one day before. We ordered deep fried fish stomach with sauce, dry curry prawn, sambal kangkong, beancurd (tau fu), deep fried belacan chicken c/w rice + drinks. Total cost for the 6 of us was RM140.

Opens everyday for lunch and dinner. Close on Wednesday.

RATINGS
Food                                           : 5/5
Service                                        : 4/5
Atmosphere                                 : 5/5
Value for money                           : 4/5
Chances of going back for more   : 5/5 
OVERALL                                    : 4.6/5

Koi @ Gurney Plaza

Koi Japanese Restaurant located on 2nd floor of Gurney Plaza New Wing (next to Sushi King) has a new set lunch menu which the availability time has been extended to 10pm everyday. I went there to try the Chicken Katsu Don for dinner. It is just a bowl of rice with deep fried chicken pieces placed on top. You have to order drinks separately and there is no side dish. Like most Japanese restaurant, the green tea can be refilled.

The environment of the place is definitely great as one of the entire wall is made up of glass window that provide fantastic view to the big Angsana tree and the neighbouring buildings.

My order arrived unexpectedly quick in about 5 minutes. I guess that they have pre-prepared the food and just heat it up. After a mouthful of the chicken and rice, my assumption was proved to be correct. The chicken doesn't taste that fresh and the rice was not warm enough. A bowl of this dish + hot green tea + other charges came down to RM12.45 which I don't think is worth it.

RATINGS
Food                                           : 3/5
Service                                        : 4/5
Atmosphere                                 : 4/5
Value for money                           : 1/5
Chances of going back for more   : 1/5 
OVERALL                                    : 2.6/5

Recipe of Hokkien Mee

Are you one of those people who have the craving for Hokkien Mee? If you are, have you ever thought about the possibility that you might not be able to eat it as and when you wish? It will happen if you are considering migrating to another country. But don't worry, if you can't get it in overseas where you live, then why not learn how to cook it yourself! Let's get your hands dirty with the following recipe:

Hokkien Mee Recipe (8-10 serving)

Stock Ingredients

• 10 dried chillies, soaked
• 10 shallots, peeled
• 2 cloves garlic, peeled
• 2-3 Table spoon cooking oil
• 500g prawn shells and heads
• 20g rock sugar
• 3 litres water
• 700g pork ribs or 1 whole chicken, cut into pieces
• 2 teaspoon salt
• 15 dried chillies, soaked to soften
• 5 fresh red chillies
• 5 shallots, peeled
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 800g yellow noodles, scalded
• 200g dried rice vermicelli, scalded
• 300g water convolvulus, scalded
• 150g bean sprouts, scalded

Toppings

• 300g lean pork, boiled and sliced thinly
• 500g prawns, cooked and shelled
• 4 eggs, hard-boiled, shelled and quartered
• 100g fried shallot crisps

Chilli paste

To prepare stock

Roughly chop the dried chillies, shallots and garlic and pound or blend to a paste. Heat oil in a wok to saute the spice paste until fragrant. Add prawn shells and heads, and fry for about 5 minutes, or until fragrant. Add rock sugar and fry for a few more minutes.

Add water and bring to a boil. Simmer over low heat for at least 15 minutes. Remove from heat. When stock has cooled slightly, pour into a blender. Liquidise the prawn heads and shells. Strain into a clean stockpot.

Add pork ribs or chicken and bring to a boil. Lower heat to simmer for 30 minutes or until meat is tender. Season to taste with salt.

To prepare chilli paste

Cut up the chillies and shallots roughly. Pound or blend to a fine paste. Heat oil and fry the ground chilli paste ingredients over low heat until fragrant. Season to taste with salt and sugar. Set aside.

To serve

Place a portion of noodles, rice vermicelli, water convolvulus and bean sprouts in a bowl. Ladle hot stock over. If desired, add a few pieces of the pork ribs. Top with the meat slices, prawns and egg, and sprinkle with shallots crisps. Serve immediately with the chilli paste. 

For other recipes; visit:-

• Recipe for Tok Tok Mee 

Hokkien Mee / Prawn Noodle Soup

One of my favorite street food of Penang is undoubtedly the spicy prawn noodle soup or more known as Hokkien Mee among the locals. There are many places around the island that sell this type of hawker food but the one that I particularly like is located in a local coffee shop in Pulau Tikus called Kedai Kopi Swee Kong. It is located along Burmah Road opposite the Pulau Tikus Police Station; hence the nickname of Balai Hokkien Mee.

The sky was still dark, the streets were deserted as I looked down from my bedroom on the 27th floor and the atmosphere was serenely peaceful. This was a very unusual sight and sound if you live around Gurney Drive or Pulau Tikus area due to the heavy traffic during the day. Oh I forget to mention that it was 4.30am in the morning when I woke up to experience this wonderful atmosphere. Driving to my favourite coffee at this hour was a breeze.

I've been to Kedai Kopi Swee Kong as early as 5am in the morning and they have already started serving my favourite hawker food. I was surprised to find that there were so many early risers. A group of cyclist gathered around one table having their breakfast before their routine ride to Batu Ferringhi on a fine Sunday morning, an old couple having their favourite coffee enjoying retirement life and people standing in front of the busy stall waiting for their takeaways. It was a hive of activities in the morning that makes you feel how wonderful it is to be alive and able to enjoy your favourite breakfast as soon as you wake up.

It was one of those days that I got too excited and woke up earlier than usual. It is indeed quite pleasant to visit at this hour as you can avoid the crowd and cut down on the waiting time tremendously. If you go after 8am, you will find yourself in the waiting list and sometime it is even difficult to find a seat! The business is so good that they usually sold out before 10am! Usually I'll order a big bowl which costs RM3. The small one which is RM2.50 each is never enough for me. It opens everyday except on Thursday.

Location: Intersection of Burmah Road and Moulmien Road, Pulau Tikus, Penang Island, Malaysia.

Cost: RM3.00 (BIG) RM2.50 (SMALL)

RATINGS

Food                                           : 5/5

Service                                        : 4/5

Atmosphere                                 : 2/5

Value for money                           : 4/5

Chances of going back for more   : 5/5 

OVERALL                                    : 4/5