Do you know that the original Penang White Curry Noodle is actually “white” in colour and served together with ingredients such as tau pok (beancurd puff), cockles, cuttlefish and beansprouts. On top of that, there is also an accompany chilli paste on each table where the customers can top up any amount accordingly to their preferences to flavour the overall taste of the noodles.
So here is my version of Penang White Curry Noodle whipped up from the instant noodle pack which I bought recently.
First of all, this is a very over due post which I have no time to finish after my last two posts(here) on our 6 days Voyager Of The Seas Cruise Trip during June school holiday. Along the journey there were 3 ports of call whereby we stopover at Port Klang, Penang (Malaysia) And Phuket(Thailand). Since on board I am very excited to visit Penang as I have heard and read a lot of good reviews on their food especially Penang Laska, Cha Kway Teow and Bak Kut Teh.
In this post, I would like to share with you some of the places and food that we tried during our Penang stopover.