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« Where to Eat, Caffeinate and Stay in George Town, Penang: An Opinionated List | Main

2014.08.11

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Comments

Ana

Interesting read, thanks! And Dave's photos are as always fantastic!

Albert

Did you trademark that?

kristina

beautiful and I wish I could taste all of those!!!

Chris

Love picking up muruku and other treats @ Little India in Pg. Have you read "a Hundred Foot Journey"? There is a recipe for onion bhajis in the back; have to try that one day when I feel like deep frying!

Preeta Samarasan

Hey Robyn! Lovely post. All these treats are actually equally common among Malaysian Indians of Tamil descent -- usually during the Deepavali season, but you can get them at other times as well. My late aunt used to make all these from scratch, but, as in India, few Malaysian Indians make them at home nowadays. Athirasam is my mum's favourite too ;-) . And of course the South Indian fried snacks are the ancestor of Malaysian "kacang puteh."

Preeta Samarasan

P.S. Maavu urundai is more commonly known by its other name, neyyi urundai, in Malaysia, but people should know both terms if you go looking for them in Penang. Those used to be my very favourite when I was a kid -- I've lost much of my sweet tooth now, but I might still be able to eat those out of nostalgia!

Preeta Samarasan

Eek, I'm feeling a bit neurotic posting a third comment here (especially after so many months not commenting!), but I'm clearly a little obsessed with this post ;-) . I just wanted to point out: while achu murukku are sweet, "achu" doesn't mean sweet. "Achu" is the mould or form used in the preparation of those murukku (you probably saw it?).

Zoe Perrett (@TheSpiceScribe)

Love this! Lucky to live near a store run by Iyers in North London so I can pick up some of these when the craving strikes (which, thanks to this post, it now! ;) )

Lisa

Wonderful post, to join your many many other wonderful posts. I usually don't comment, but have been following your blog faithfully and with great delight for years; your writing is consistently luminous and 1st class. Please keep writing - you are truly in a class of your own. And thank you, really, thank you, for your care with research, your thoughtful work, wonderful photos, outstanding writing.

Robyn

Lisa, thank you for the lovely comment -- it made my day!
I will continue writing, of course ... trying to balance book research and writing for the book and traveling with keeping up the blog has been a challenge but I'm trying to get back to it. EatingAsia will not fade away. At least for the foreseeable future, so please stay tuned.
:-)

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