MORE than 50 people showed up for a cooking demonstration by Penang Heritage Food author Dr Ong Jin Teong at the Penang Chinese Association and were rewarded with special tips on making koay pai ti, roti jala and pulut hitam (black glutinous rice).
“Cooking differs for every household, especially in Penang which had received numerous influence of the Malay, Hokkien, Hainanese, Indian and Thai.
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