12-Sep~ Claypot Paddy Chicken Porridge
For Chinese, we were normally being called as freak for eating all sorts of strange foods, and also odd animals. We ate raw century eggs, we ate all sorts of the inner organ of an animal and even all sorts of insects. But my dad theory was: Whatever animal where their rear facing the sky, there’s where you are allowed to feast them!!
Today we are going to share about some of this. In the end, I will have you have the call to call them as Freaky Froggy or Yummy Chicky!!
After the new Sunshine Farlim, just go straight. This place is just situated at the shop houses beneath the main road, next to one of the neighborhood 24hours grocery shop, the 7-11.
This place is called Ah Nam Claypot Paddy Chicken Porridge.
This typical Kopitiam was decorated neatly with chairs and tables. Along the wall, they hang some pictures, some sort like the below:
And I managed to snap a photo of the look of the Kopitiam..LOL 
Well, this type of Kopitiam too serve some snack for us while waiting for our foodies.
Stewed peanuts for RM1.50 per plate.
My drinks of the day: Crushed Nutmeg Juice
And here comes our 1st freaky dish: Claypot Paddy Chicken Porridge. Tin Kai is what we called in Chinese. Similar like the froggy, but they were totally safe to be taken if compare the real froggy.
This paddy chicken were cleaned and sliced into bitten size. When the broth is almost done, pour in the paddy chicken and simmer till cooked. Be aware not to overcook them as the meat will lost its juice and tenderness. The paddy chicken here is cooked just nicely!! And guess what it really tastes like chicken, but juicier and more tender!!
Next freaky dish will be this: Claypot Unagi Porridge. Instead of using paddy chicken, now they throw in some bite-sized of Unagi and boiled them till tender.
Look at this, and I can guarantee you will be drooling!
Closer look!! Hahahahaha
We also ordered some Fried eggs with pickles, a.k.a Choy Po. The texture of the egg as well as the pickles was damn good where you can even bite on, on its own!!
The next to serve was this another type of the freaky froggy. Stir fried paddy chicken with dried chili, or better known as Kong Poh style!! These paddy chicken is stir fried with some dried chili, sliced onions and sliced ginger. Not to forget the spring onion as well. I think that they do put some Chinese wine to enhance the flavors!! You can end up eating 2-3bowls of rice just with the sauce alone...but beware, as this dish can burn your tongue as it is REALLY HOT.... The ‘chicken’…. LOVE IT!!
If you love paddy chicken, don’t miss out the chance to savor this on as it taste as good as it looks! And for those who still thinks they were the freaky froggy, well… just treat them as the baby chicken. That’s the lie I told myself when my mum cooked these for the very 1st time.
So, is it still Freaky Froggy or the Yummy Chicky??
You made the call!!
For Chinese, we were normally being called as freak for eating all sorts of strange foods, and also odd animals. We ate raw century eggs, we ate all sorts of the inner organ of an animal and even all sorts of insects. But my dad theory was: Whatever animal where their rear facing the sky, there’s where you are allowed to feast them!!
Today we are going to share about some of this. In the end, I will have you have the call to call them as Freaky Froggy or Yummy Chicky!!
After the new Sunshine Farlim, just go straight. This place is just situated at the shop houses beneath the main road, next to one of the neighborhood 24hours grocery shop, the 7-11.
This place is called Ah Nam Claypot Paddy Chicken Porridge.
This typical Kopitiam was decorated neatly with chairs and tables. Along the wall, they hang some pictures, some sort like the below:And I managed to snap a photo of the look of the Kopitiam..LOL Well, this type of Kopitiam too serve some snack for us while waiting for our foodies.Stewed peanuts for RM1.50 per plate.
My drinks of the day: Crushed Nutmeg JuiceAnd here comes our 1st freaky dish: Claypot Paddy Chicken Porridge. Tin Kai is what we called in Chinese. Similar like the froggy, but they were totally safe to be taken if compare the real froggy.This paddy chicken were cleaned and sliced into bitten size. When the broth is almost done, pour in the paddy chicken and simmer till cooked. Be aware not to overcook them as the meat will lost its juice and tenderness. The paddy chicken here is cooked just nicely!! And guess what it really tastes like chicken, but juicier and more tender!!Next freaky dish will be this: Claypot Unagi Porridge. Instead of using paddy chicken, now they throw in some bite-sized of Unagi and boiled them till tender.
Look at this, and I can guarantee you will be drooling!
Closer look!! HahahahahaWe also ordered some Fried eggs with pickles, a.k.a Choy Po. The texture of the egg as well as the pickles was damn good where you can even bite on, on its own!!The next to serve was this another type of the freaky froggy. Stir fried paddy chicken with dried chili, or better known as Kong Poh style!! These paddy chicken is stir fried with some dried chili, sliced onions and sliced ginger. Not to forget the spring onion as well. I think that they do put some Chinese wine to enhance the flavors!! You can end up eating 2-3bowls of rice just with the sauce alone...but beware, as this dish can burn your tongue as it is REALLY HOT.... The ‘chicken’…. LOVE IT!!If you love paddy chicken, don’t miss out the chance to savor this on as it taste as good as it looks! And for those who still thinks they were the freaky froggy, well… just treat them as the baby chicken. That’s the lie I told myself when my mum cooked these for the very 1st time.So, is it still Freaky Froggy or the Yummy Chicky??
You made the call!!
Here comes the entrée, my superb entrée I ever had. Just look at the pictures and you will see how tempting this can be??
They put some butterheads as the garnishing vegetable and some boiled cauliflower, some tomatoes and cucumber. On top of the vege, they layered 2 piece of smoke salmon thinly shredded. On top of the salmon, they put a flat piece of grilled unagi. To add up the pool, they even garnished the salad with 2 huge poached crunchy prawns….
My choice of soup will be the spicy tomato seafood soup.
This soup was heavenly as it did muddle up finely on the spiciness and the tomatoes itself. As for the seafood, they set for some prawns, clams and bites of fish.
And that night, I could only have the fish as my main course as my ulcer is really killing me… I am afraid the chicken will deteriorate my wound… here’s this Panfried Seabass fillet with stir fried potato. 
The fillets were panfried and lay on top of some stir fried potato with some sliced onions. Some steamed broccoli and some tomato salsa as salad. Lastly, they put some sour cream for taste. But I found the fillets are quite disappointing as they were over grilled.
As for the dessert, we had a few choices. From left, we had some freshly cut fruits, like mango, kiwi, strawberry and a fresh cheery, served with some strawberry sauce. In the center, was the vanilla ice cream and on the right was the lemon cheese cake.
Lastly, we had some coffee and tea.
Each of us was served with a porcelain plate and set of chopstick and a pack of wet towel. As a starter, we were given these stewed peanuts with five spices. 
Each table had a small table full of vinegar, soy sauce, a bottle of XO sauce and a miniature that contains toothpick. Those vinegar is to serve with shredded ginger. Remember to tried on the XO sauce, Double YUM YUM for that!!
For kids, they do come with a set of kiddy serving, especially for my Ceejay
First to serve was this Tangy Type, La Mien in Hot and Sour soup. This La Mien was instantly prepared by the chief. They formed the mixture of the flour and water into these long stripped of noodle with their pair of hands. This La Mien was served in this Szechuan, hot and sour soup. They put lots of Szechuan pickles which flavors out the tanginess within. RM12.9 per bowl.
Next was this, the Original type, La Mien Clear soup. RM8 per bowl. Using the same La Mien, now they served them in crystal clear soup. This clear soup itself already rich in taste as I believed they must had boiled them for long. This bowl of mee does not need any garnishing as the soup itself already had it all!! 
The final type of La Mien to come, Shanghai Fried La Mien.
They stirred fried the La Mien with some cabbages and some chicken bites and fried till fragrant with lots of soy sauce. Yum Yum for RM15.
The best thing of this Siew Long Pau compare to other typical pau we have ever taken, the meat within somehow will ‘create their very own soup’ The Juice will eventually oozed out when you take a bite.
Then was this, Fried Rice with Ham and Chicken. And the picture says it all!! 
The secret of a good plate of Fried rice is enough of oil where the rice were not dried at all...but when you eat it, you do not feel oily AT ALL....and secondly, to control the temperature when fried.
Overall, we had a good meal when in Dragon-i. No doubt the menu was a little too pricey, but still they are worth for the food and the environment.
In this crowded neighborhood Kopitiam, the hawker food there’s really not bad at all, but my all-time-sweetheart will be the Chee Cheong Fun and Fried Bihun and Mee. And this is how it looks.
This is vermicelli paste was made of rice and steamed for perfection. Then this cooked vermicelli paste will be rolled up and shapes like the colon-alike and this explained why it was called ‘Cheong Fun’. The secret recipe to the mouth-watering Chee Cheong Fun was in the sauce.
This plate of Bihun was fried and I believe they do add some cubes of fried pork fats when into it. The pork fat really enhances the taste of the fried bihun… Yummy!! Only RM1.2 per plate.
From Gelugor, go straight. You will passed through this Y-junction where on the left is to Jalan Perak. On the right is Jalan Jelutong. Take the turning to Jalan Perak. Go straight and keep to the left and and look carefully where you will see Joo Huat Kopitiam 
Loh Mee is a bowl of mihun and yellow mee with thick gravy served as the soup. The soups were stewed from chicken and thicken with some starch made of corn flour. To garnish, they served the mee with some slices of meat, halves of egos, and some stewed chicken feets. Add more chili paste and some onion paste and here goes the a good bowl of Loh Mee…Only RM2.3 per bowl
If you would like to have non-spicy food as breakfast to go, do drop by to this Wan Tan Mee at Chowrasta Market. RM2.5 for dried or soup version. 
These noodles was cooked in the boiled water and put back on the big bowl of cold water to keep the springiness’ of the noodle. Then, the cooked noodles were served in the soup and some dumplings a.k.a Wan Tan. Wan Tan was the minced pork wrapped in the dumpling skin. Some sliced BBQ pork or Char Siew and some poached green vegetables were garnished on the serving of mee. My Mum’s favorite.
If you just can’t defy the bread and the butter in the morning, you may as well opt to Roti Bakar (toasted bread) where it was nearby the Chowrasta Market. From Penang Road, go straight till the traffic light as below in the picture. When you reached the traffic lights, turn into the Lebuh Campell. This Kopitiam is just on the left located on the small ‘lorong’.
They served excellent local Kopi Ais with the very ‘Kau’ feeling.
Of course, the toasted bread is very deadly without the other darling….the half boiled eggs…
If you can’t help it to have some rice in the morning, they do have some ready ready-packed Nasi Lemak, coconut rice with curry sambal and a fried fish wrapped in the banana leaf. 
So much about the breakfast and now we moving on with my others dearest for my lunch…
Over here in the market, you will find all sorts of goodies for snack or heavy meal as well. One of the favorite will be the Mee Goreng.
Mee Goreng was the yellow noodles stirred fried in the Indian way. They used some sauce made from stewed squid. The put lots chili paste and other ingredient like the stewed squid, boiled potato, some taukua (beancurd) and some cucur (deep fried flour fritters). To garnish, they put some crushed peanut, some lettuce, some fried shallots and a half serving lime for the kick to go… RM2.7 per plate.
The next darling will be this Pasembur or also known as Gado-Gado or Rojak. 
This pasembur is very much different with those served by the Malays. Over here, they add some Jelly fish on top for the extra crunchiness. As usual, they do have others ingredients like the poached potatoes, some shredded Mengkuang and cucumber, taukua, some cucur and also some crispy prawn fritters. These ingredients were served with some peanut gravy with some chili paste on it…
Kway Teow was the noodles made of rice flour as well. They do have other option such as the yellow noodles, the Lo Shu Fen or Mee Suah. My choice for that day was this Lo Shu Fen. 
These smooth Lo Shu Fen were cooked and served with the chicken soup. They garnished with some green lettuce, some fish ball, and some minced pork and of course some spring onion to tag along.
And now it’s time for some afternoon break. From Pragin Mall, heads straight where you will reach to the traffic lights. If you were to follow the traffic lights, it will leads you to this Jelutong Express Highway. Turn to the left into Carnavon Street and go straight. The Kedai Kopi Seng Thor is just next to the Lebuh Campell. Here’s where you will find the fried oyster. 
Firstly, poured the beaten eggs and some corn flour mixture onto the boiling pan. Add some chives and chili paste. When the mixture is almost done, put the oyster as they do not want to overcook the princess. The fried oyster was served with some special chili sauce made of chili, garlic and some vinegar. Price range from RM8-RM15
Next, we head to the other side of Penang, Balik Pulau. From Relau, follow the path up to the hill. If go straight, you will be going to Paya Terubung. As you arrived at the junction, turn to the left into another series of hills before we can reach to Balik Pulau. Don’t forget to have a look at the surrounding and you will eventually overlook the dizziness. As you finish the curvy roads, you will reach the traffic lights… Turn into the right and you will find the new market of Balik Pulau.
And here comes everybody's honey pie…. 
Laksa is our Penang signature dish. If you do not have them, then your journey is not completed. This thick vermicelli flour was served with spicy and sour soup. They used chunks of sardine fish as the soup base. Lastly, they garnished with some shredded onions, cucumber and pineapple and spoonful of shrimp paste.
Balik Pulau is famous for its nutmeg. Over here, they blended the nutmeg in whole and served with crushed ice. And this is how nutmeg looks like...
And here’s the nutmeg juice served with a sour plum.
Over here, you can’t miss their Pasembur as well. The preparation and the ingredients are almost the same just that they mixed some peanut butter in the gravy.
