Glossary H
Hokkien Mee refers to one of the popular hawker foods found in Penang. Aside from Asam Laksa, Hokkien Mee is also one of the foods that should not be missed while in Penang,
Hokkien Mee is made with a mixture of scalded yellow noodles, beehoon, bean sprouts and kangkong which is served in spicy prawn soup and is garnished with sliced prawns, sliced pork, hard -boiled egg and fried onion flakes.
Hokkien Mee is brought in Malaysia by immigrants from the Fujian province in China. However, Penang’s version of Hokkien Mee (prawn noodle) is unique. Unlike in Kuala Lumpur and Singapore where the yellow noodles are fried, the Penang version is cooked in tasty orange-red prawn stock. For another extra taste, Hokkein Mee can also be served witk pork ribs and intestines. But only for the adventurous types who want to taste it all, no matter how foreign the food is.
Penang is a state in Malaysia. The food in Penang is widely regarded as the best in Malaysia.
Ham Chim Peng refers to a sweet flat and round dough made of flour and yeast. Ham Chim Peng is available in two (2) varieties - plain without filling and with a filling or stuffing made of glutinous rice and red bean paste. Ham Chim Peng is deep fried until golden brown and puffy with a hollow center, which shrinks when cooled. It is best eaten when still crispy and hot
Ham Chim Peng is one of the hawker foods found in Penang, Malaysia.
Hu-Hu Grubs refers to New Zealand's native larvae of the huhu beetle which can be found in rotting logs and eaten raw or cooked. Connoisseurs describe the grubs as tasting nutty or chicken-like.