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3/12/2009
KK visited Chicago a week ago, who was a friend of Tze's back in Minneapolis. I joined him and his friends for a Malaysian dinner at Penang restaurant in Schaumburg IL. The food was awesome! Definitely much better than the old Penang in Chinatown.
From the restaurant website: http://www.penangarlington.com/
Malaysian culinary style is mainly influenced by its four major Asian groups - Malay, Thai, Chinese, & Indian. The basic style of Malay cooking lies in the preparation of "wet" spices (ex: lemongrass, shallots, ginger, garlic, fresh chilies & turmeric) as well as "dry" spices (eg: coriander, cumin, aniseed, cloves, cinnamon, & cardamom). Malaysian curries are delicately flavored with various herbs and leaves such as galangal, fragrant lime or coriander.
This traditional cooking style at Penang restaurant was inherited by Chef Lim from his grandmother who started the first PENANG restaurant in America. The name "Penang" itself is acquired from one of the thirteen states of Malaysia. Located in the South China Sea, Malaysia, was a major international sea port for mercenaries and traders from the East and West.
The Prawn Mee was my favorite!
Too bad that KK and the girl are not from Chicago and Nick has to return to Malaysia for a few months, otherwise I will have more friends to hang out with.
Just a week later when Tze finally got back from London, I took him to the restaurant right after picking him up at the airport. We had Prawn Mee and Asan Laksa and Murtabak , a kind of Indian flat bread stuffed with chicken and egg. Prawn Mee is still my favorite. Murtabak is a bit too heavy for us. Next time, I will go for just Roti Canai, Indian flat bread only, without the stuffing. Yummy...yummy!
KK visited Chicago a week ago, who was a friend of Tze's back in Minneapolis. I joined him and his friends for a Malaysian dinner at Penang restaurant in Schaumburg IL. The food was awesome! Definitely much better than the old Penang in Chinatown.
From the restaurant website: http://www.penangarlington.com/
Malaysian culinary style is mainly influenced by its four major Asian groups - Malay, Thai, Chinese, & Indian. The basic style of Malay cooking lies in the preparation of "wet" spices (ex: lemongrass, shallots, ginger, garlic, fresh chilies & turmeric) as well as "dry" spices (eg: coriander, cumin, aniseed, cloves, cinnamon, & cardamom). Malaysian curries are delicately flavored with various herbs and leaves such as galangal, fragrant lime or coriander.
This traditional cooking style at Penang restaurant was inherited by Chef Lim from his grandmother who started the first PENANG restaurant in America. The name "Penang" itself is acquired from one of the thirteen states of Malaysia. Located in the South China Sea, Malaysia, was a major international sea port for mercenaries and traders from the East and West.
The Prawn Mee was my favorite!
Too bad that KK and the girl are not from Chicago and Nick has to return to Malaysia for a few months, otherwise I will have more friends to hang out with.
Just a week later when Tze finally got back from London, I took him to the restaurant right after picking him up at the airport. We had Prawn Mee and Asan Laksa and Murtabak , a kind of Indian flat bread stuffed with chicken and egg. Prawn Mee is still my favorite. Murtabak is a bit too heavy for us. Next time, I will go for just Roti Canai, Indian flat bread only, without the stuffing. Yummy...yummy!
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