Every single time I visit Penang, the island of awesome food, I must, must have multiple servings of the following two dishes: Cendol and Char Kuey Tiaw.
Cendol is from South East Asia but I am not entirely sure if it is from Malaysia. Nonetheless, this is a super popular sweet desert among the locals, and a treat to have especially walking around under scorching Malaysian sun. The dessert's basic ingredients are coconut milk, jelly noodles made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and palm sugar.
Char Kuey Tiaw, while readily available throughout the country, everywhere ranging from high class restaurants to roadside hawkers, somehow Penang got this dish right, and once you have tasted the Penang's Char Kuey Tiaw, you will think of other versions a little lesser. Char Kuey Tiaw literally translates to "stir-fried ricecake strips",
Cendol, high in sugar content, and the Char Kuey Tiaw, full of saturated fat content, are my two favourite dishes in Peninsular Malaysia.
