We found the spice trade in Penang.
Okay, it was an accident, but you never know what you are going to find in Little India. When we passed a bustling little shop called, Mohamed Meera Sahib, I turned right around when the smell of spices hit me.
I was searching for chickpea flour for a pancake recipe I wanted to make. The flour was only the beginning as we entered this amazing spice shop.
There is something special about seeing sacks and sacks of colorful spices, seeds, flours, beans, rice, nuts, dahl, curry mixtures and the rest of the indispensable ingredients for our diverse Malaysian dishes. It is a thrill that is sadly lacking in the modern-day grocery store.
I started by making chickpea flour pancakes and spiced it up with a topping of turmeric chicken (following my mom's pandan chicken recipe without the pandan), green capsicum, tomatoes, coriander, and a squeeze of lemon. We wanted extra flavour, so I whipped up a simple sauce made with tomatoes, onion, garlic & bay leaf.
Instead of olive oil, you can try ghee, to give a different taste to the chickpea flour pancakes. Pictured here, shelves of ghee (clarified butter) line the walls of Mohammed Meera Sahib. It’s a must have ingredient in Indian cooking as the delicious, toasted flavor is a great substitute for cooking oil.
Spice Route in Penang...
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