Braised Pork Belly aka Tau Iu Bak

Sometimes the best kind of food are the simple ones that taste like home.

Tau Iu Bak literally translates to dark soy sauce braised pork belly. This is a staple dish back in Penang. Every household would cook this dish at least once a week. It's such an easy and versatile dish to cook, appetising for both kids and adults.

Choux Pastry aka creme puff

Creme puff and I go way way back. My first ever creme puff was from a local bakery in Penang. I remember clearly why I got to taste it too...let's just say choosing school shoes was a rather difficult task for little hungry Michelle. Mum had to go next door and grab whatever she could find from the bakery and literally shove it in my mouth hah!.. I can imagine her pain now that I'm a mother of two.

Ki Ka Ku - Pink steamed buns

Growing up, I would spend a lot of time at my god-mum's house.  If by chance my god-grandma was up from Muar, I would be a happy girl as she would make these delicious steamed buns. Slightly different from the standard fluffy buns, these were sweet, chewy as well as the fluffiness you would expect from steamed buns.
  
The Hakka called it Xi Ban and the Hokkiens call it the Ki Ka Ku. Don't ask me why I only know it as my god grandma's specialty.  You can find these in the local stall selling kuih in wet markets. 

Penang Sar Hor Fun

Isn't it interesting as to how food can evolve and there can be many name variations for what is essentially the same thing? It's also interesting how different cultures can adapt dishes to suit their needs or ingredients and still be as delicious as the original.  With this particular dish, there are so many name variations, but ultimately refer to this very delicious saucy rice noodle dish.