3 weeks back, I was in Penang to shoot pre wedding photographs for m..." /> Balik Pulau Sungai Pinang Home Cook Asam Laksa and Fresh Durians - Food Point of Interest

PENANG no image

Published on September 6th, 2010 | by email2me

11

Balik Pulau Sungai Pinang Home Cook Asam Laksa and Fresh Durians

3 weeks back, I was in Penang to shoot pre wedding photographs for my best buddy. We almost round the whole Penang island to look for some nice spots to shoot the photos. Balik Pulau is one of it where the nature environment there are untainted with developments.

On the way coming down from Teluk Bahang to Balik Pulau we pass by a tourist spot called Titi Kerawang waterfall which famous for tourist to buy fruits and picnic up there. We didn’t stop by and just pass by. Then we saw a few newly put up sign boards for LAKSA …. Yum yum …. the crave all of sudden mingle in my mind. Straight away I follow the signboard and end up with this place.

A well maintained wooden house with big gardens which act as a parking lot. The owner of this place is a durian farmer and also he’s trying to convert this house into an antique shop which sell some old stuffs. To cut the story short, we all are here for the laksa and durians. Seriously speaking in KL, there are NO asam laksa stall which are edible. Most of them can’t even beat a single stall in Penang. Asam laksa in Penang I would say should be listed side by side with Char Koay Teow to promote it.

dsc_7131

dsc_7139

Antique lantern

dsc_7140

Nice water bowl to wash hand

dsc_7129

Clean and cozy environment. Can get a little warm during afternoon. The place also patron by some muslim customers and love their asam laksa so much.

dsc_7124

The noodle used here are home made using rice flour. It has a rougher texture compared to the one commercially used by Air Itam Laksa and the rest. This one Malay called it laksa beras which is my favorite.

dsc_7120

Standard condiments of asam laksa …. peppermint leaves, spinach, cucumber, pineapple and onions.

dsc_7123

dsc_7126

Blanching the noodle and vegetables with the boiling soup

dsc_7127

Scoop some fish meats

dsc_7133

Sprinkle some bunga kantan and pour some shrimp paste.

dsc_7134

Eat while it is still hot!

dsc_7137

Not to forget to grab some durians here. Checkout my durian kunyit …. Oooohhh la la!

Way to get here :

From Titi Kerawang waterfall, drive down as usual towards Balik Pulau town. You will definitely pass by here. This place only open for weekends during lunch till sold out. Each bowl cost from RM3 to RM4 for big ones.

GPS : N5 23.727 E100 12.998


About the Author

A GPS Friendly food blogs featuring foods from backstreet to fine dining. Food POI does not do much in depth review on the foods but we provide sufficient info and details on what to order so that it won't spoil your dining appetite.



11 Responses to Balik Pulau Sungai Pinang Home Cook Asam Laksa and Fresh Durians

  1. ph3 says:

    Ken

    GPS coordinates please (“,)

  2. ck lam says:

    The assam laksa looks good. Thanks to your gps coordinates, it will be a breeze finding this place 🙂

  3. Another hidden gems! Both the durian & assam laksa make me hungry now lor!

  4. taufulou says:

    woah..damm good eh..seeing those small pices of fish meat!
    will go hunt next week liau since its lunch till sold out~

  5. mimid3vils says:

    generous with fish meat, love it!

  6. kwpang says:

    this is definitely one of the better looking laksa, thanks for the coordinate.

  7. iamthewitch says:

    Ahh I miss assam laksa!!

  8. Mohd. Iqbal Marican says:

    For your information, i know this guy the so called durian farmer for about 20 years. He is actually a man with F & B background and he knows what he is doing. That is why his recipe is always the best.Keep it up EK

  9. Jun says:

    I have been here before, & yes this place has really good Penang Laksa. I had the nutmeg juice too. Yum 😉 The owner lady was sweet too. Please try this place out when you are on the other side of the island.

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to Top ↑