This is possibly the best panggang ‘kum heong’ sotong. It is neither too burnt nor too moist. What goes into this grilled squids are lots of dried prawns, chillies, lime juices, shallots, curry leaves and some other secret ingredients. The stall grill (or rather fry) the squids on a banana leaves, giving it an extra aroma.
Next, the panggang stingray. Stingray is grilled in a mixture of tumeric and spices. Then, dipped into the special sauce made of lime juice, chilies, prawn paste and shallots.
We can easily get foods like these from the neighbourhood. If you are in Penang, you do not need to travel far to get nice and cheap seafoods like these. These are bought from a coffee shop in Jalan Boundary (turning into Rifle Range). From East Coast Seafood.
Am I glad to be a Penangite! (Sorry, guys and gals from overseas, you need to drool until you return home to Malaysia.)