Ying and Niq's Niche

Fri, 8-Jul-2011. We were back in Menglembu for a long weekend (Penang Governer’s Birthday). For a change we made a family outing to Tanjung Tualang for lunch. It was quite a while since. Tanjung Tualang is famous for none other than “udang galah” (Malay) or freshwater prawns. There are many seafood restaurants in the town and all of them have a good standard. Well, seafood is not the main course but rather “freshwater-food”. Other than prawns, another favorite is the “pak sou gong” (Cantonese), a kind of catfish. I browsed the internet for the correct name for the fish. Some call it Patin (Malay), some others Baung (Malay). So, I’d appreciate any biologist out there to enlighten me. Usually we’d eat at Lung Seng Seafood Restaurant. This time we tried Yew Kee Seafood Restaurant along Jalan Pasar. We had steamed pak sou gong, steamed prawn and claypot tofu. The fish was a bit too “hanyir” (Malay for smelly) for Gabriel, but the adults were accustomed to the taste. I like the prawns steamed – with ginger and a bit of rice wine – and with the chilli dip.

Steamed Pak Sou Gong

Steamed Freshwater Prawn