Penang's most famous specialties, it is a noodle soup with yellow and rice noodles immersed in an aromatic stock made from prawns and pork (chicken for halal versions), and garnished with a boiled egg, poached prawns, chopped kangkung and a dollop of spicy sambal. Hokkien char mee, a dish of thick yellow noodles braised, fried with thick black soy sauce and added with crispy lardons, is more commonly served in the Klang Valley. It was originally developed in Kuala Lumpur. Thus, within the central region of Peninsular Malaysia, the term Hokkien mee refers to this particular version. Ipoh white coffee . A popular coffee drink which originated in Ipoh. Unlike the robust dark roast used for typical Malaysian-style black coffee ("Kopi-O"), "white" coffee is produced with only palm oil margarine and without any sugar and wheat, resulting in a significantly lighter roast. It is typically enriched with condensed milk prior to serving. This drink inspired the OldTown White Coffee restaurant chain, and instant beverage versions are widely available throughout Malaysia and even in international markets. Kam Heong - literally "golden fragrance" in English, Kam Heong is a method of cooking developed in Malaysia, and is a good example of the country's culinary style of mixing cultures. The tempering of aromatics with bird's eye chillies, curry leaves, crushed dried shrimp, curry powder, oyster sauce and various other seasonings yields a versatile stir-fry sauce that goes well with chicken, clams, crabs, prawns, and squid. Kway chap . Teochew dish of rice noodle sheets in a dark soy sauce gravy, served with pork pieces, pig offal, tofu products and boiled eggs. Lor mee. A bowl of thick yellow noodles served in a thickened gravy made from eggs, starch and pork stock. Marmite chicken - a unique dish of marinated fried chicken pieces glazed in a syrupy sauce made from marmite, soy sauce, maltose and honey. This dish may also be prepared with other ingredients like pork ribs and prawns. Ngah Po Fan or Sha Po Fan - seasoned rice cooked in a claypot with secondary ingredients, and finished with soy sauce. A typical example is rice cooked with chicken, Chinese sausage, and vegetables. Claypots are also used for braising noodles, meat dishes and reducing soups. One of the most famous and common one is: Claypot chicken rice - chicken rice served in a claypot, traditionally cooked with charcoal. Typical additions include salted fish