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EVERY Ramadan for the past 18 years, caterer Rosmi Husain will suspend his catering operations for the whole of the fasting month to ply his trade at the Masjid Umar Ibnu Al-Khattab bazaar in Bayan Baru, Penang.
THE key to making a good curry is in the spices and method of cooking. Throwing in copious amounts of coconut milk is not only unhealthy but will also ruin the taste of the curry. Curries have and will always be a much sought after dish in my family, especially the ones cooked by my mother, Nisha Ibrahim, a 67-year-old retired nurse from Penang.