Tseanduran:

Glad you joined us. I was in Malaysia in 1992. I was only there for one day, so I didn't get to see very much. Spent a little more time in Singapore. Loved the food.

[ 02-17-2001: Message edited by: Crudeau ]

This is Citytel , a 3 star hotel in town , cheap room rate , food quality assume average, but compare with US must be low, i think. Its located in Penang Road , the hit place for tourist,.... and this is a red light place where "Body Got Price"......

But its still the buzy place, lots of hawker food ( roadside light food like noodles) restaurants ( jap food , chinse restaurant) hotels, motels.. karaoke, pubs and discos...

Actually My shop is nextto this Road ,

named as Transfer Road.

[kuan]

The Penang restaurants in the US are quite authentic. (you can smell the belacan from across the street) There is one in Chicago's Chinatown. Many people go in there thinking it's a Chinese restaurant and are surprised at the kind of smells in that place. I've seen people make funny faces and cringe when the ikan panggang comes out to the next table. There's some Chinese stuff there, but the good stuff is the Malaysian food. They have almost every good thing there from the roti canai to excellent Char Kuay Teow. Nothing like the real Penang stuff of course, and without the cockles.

Kuan

[Papa]

Dear TseandUran:

Thank you so much for joining the Chaf Talk cafe! I have learned so much already by reading your posts!

Welcome to the Chef Talk Cafe!

[Pastachef]

Tseanduran, your posts are a great adventure. The recipes sound wonderful! I am going to print them and try them out at the sorority house.

Sorry sorry sorry , for never online so long,

Hi there ,

I was in trouble for months , my restraunt was forced to move , so I m kind of working hard within the dateline. we'll move to our shop's opposite which only have 70% of space to compare with the one we r using.

Kind of worry , planning new budgeted menu for new shop....

and the cooking competition is coming close......there is actually no special traing except the daily cooking in my shop... WORRY~!!

ERGHHhhhhh

[cape chef]

Welcome back my freind....

I wish you nothing but good fortunes in your endeavers. I am sure after reading your recipes you will be hard to beat.

Like any thing in life,It's what you learn from your expereances that really matter.
cc

Yeah , I really agree with you .

see you soon~! gtg , nites

[Risa]

Tse: You asked about Penang restaurants in the US. There's actually a smallish chain (about 7 restaurants or so) in the United States called Penang. The Malaysian woman I work with likes to go to the one in Chicago whenever she is homesick and doesn't feel like cooking at home. A friend who works in NYC tried a Penang restaurant there about 2 months ago and has eaten there about 8 times already I think. Must be good food!

Is there any vacancy for me?

I need to get some exposure , ahahh ( I m laughing , but I m serious)

Actually I was planned to further my studies in this area, but after some financial prbs, I couldn't able to afford to enroll to CIA or J&W in US , everybody has their dream house or dream car , I would say , they are my DREAM PLACE to learn. After that I was thinking of industrial traning in overseas, but I dont know whether is there a chance for me ,and I dont have anybody who I know , could tell me or help me about my prob.

so if Cape Chef or who else in chef talk , need one who can make chinese , malay , indian , ( Asian Cuisine ) well . Pls tell me, or who else are planning to open a restaurant like " Penang " that you all know well, I can help in your kitchen, except all those kitchen design and management things, BECAUSE you all are definately STRONGER and have MORE experience than me, but I m very confident in my Aisan Cooking.

Sorry that I talk like boasting, but its the true words, you can laugh loudly when you see this post. But , I will be very grateful if you guys can send me back your opinion

See ya ,

Tsean Duran