Chef Samuel's Penang Hokkien Mee

 - Prawn Bisque Noodle and where else would one want to learn this dish but here on the beautiful island of Penang with its gorgeous old buildings.

As well as the local corner store where you do the washing up on the street.

Here was a new ingredient that us dry country kids have not had the chance to see or use, the ginger flower bud.

Now from a ... well, from my taste point of view its in the

 REAL “bitter” range.

This, as Chef Samuel explained on his trusty white board is needed for the 5 components for Malaysian food balance and apparently the Malay love it!

OK so for my taste buds I would describe it in the citric acid realm, or if as a kid your grandmother was to put out a sweet cake on the bench and the ants had discovered it before you and when you sneaked a bite without grandma noticing, you take that said bite and the flavour of the ants sends a very bitter taste into your mouth that lasts for several minute…. Well it’s just like that!!!!!

 But somehow in this noodle soup it all works, its a food miracle and one I’m please I’ve had the chance to try in a local’s home.