Fermented Food: A Plate of Penang’s Rich Story

By Liani MK

October 2024 FEATURE
main image
Advertisement
DO YOU REMEMBER your first taste of tosai? It is an entire experience. A sleepy daybreak sojourn into a nondescript kedai under an ageing tree. Uncle offers you a toasty, paper-like piece that overflows from a stainless steel tray with two thick coconut chutneys of white and brown hues, and a liquid-gold dhal or lentil sambar stew as a gentle sidekick to balance the other textures. Sometimes, if you are lucky, you get the green mint chutney. You sink your...

Subscribe to our e-archive to read our older articles.

Subscribe Now
Liani MK

is an independent writer, journalist and artist whose works span areas of language, film, culture, indigeneity and migration in Southeast Asia.

Previous Article Back to Issue Next Article
Advertisement

Trending Now

A Red-light District Worthy of a Vibrant Port

Anecdotal Accounts of Chinese Women Migrants to Southeast Asia

The Japanese Conquest of Penang: Part One

The British-Siamese Boundary Stone: A Momentous Relic in Seberang Perai

A Brief History of 123 Macalister

Subscribe today to access over 2,000 articles in our e-Archive for RM150 a year, and get the 2nd year free.
Support Us

As Penang Monthly continues to evolve, we aim to deliver better quality reads. At present, our three current issues are free for public access. But we need your financial support as we endeavour to be the voice of Penang and an inspiring read for the curious Malaysian.

Every RM100 contribution from individuals (or RM1,000 for corporations) will be entitled to tax exemption receipt.
`