Later, when I visited Penang for a personal food trip, I managed to have for a tour guide a true-blue Peranakan who introduced me to other Peranakan delights as
assam laksa (the tangy and spicy fish noodle soup) and a variety of bite-sized, glutinous rice-based snacks called kueh (which this time reminded me of our kakanin).
Penang
Assam laksa is thick rice vermicelli topped with finely sliced onions, cucumber, red chilies, lettuce, pineapple, mint and torch ginger (bunga kantan).
As the diners lapped up food demos by Peter Lloyd from the UK and William Wongso from Indonesia, and listened to bands and DJs as they kept the entertainment flowing at the event, they also took note of other worthy dishes, among them: Penang
assam laksa by Wan Dao Tou of Malaysia; banh xeo crispy seafood pancake from Bahn Can 38 of Vietnam; Chocolate murtabak pancake pie topped with eight types of chocolates and sprinkles from Indonesia; and churro sundae from Churros Locos US.
From Malaysia, Wan Dao Tou will serve Penang
Assam Laksa, a tangy-fiery noodle soup with fresh mackerel in savory laksa broth with tamarind-infused sambal, topped with a dollop of hae ko, or sweet prawn paste, and some mint leaves.