Once upon a time other itinerant vendors of Indian foods could be seen around the island. Nasi kandar, rice served with various meat and vegetable curries, is a holdover from the days when strong men carried kandar, or shoulder poles, with baskets of rice and curry suspended from either end. At George Town, coffee shop Toon Leong (on the corner of Jalan Transfer and Jalan Argyle), an unassuming vendor of nasi kandar carries on the more than century-old tradition, serving rice and wonderfully tender beef – one among many curries – made with recipes handed down from his grandfather, an immigrant from Tamil Nadu. Likewise Shahul Hameed, a serious-faced Mamak (Indian Muslim) and talented cook of mee goreng working out of the food court next to Fort Cornwallis. This isn’t just any any mee goreng, but a carrot-hued nest of noodles cradling a tangle of squid simmered in a fiery blood red sauce made by Hameed himself from dried, roasted and ground red chillies. When you place a forkful of his gloriously sloppy, utterly scrumptious noodles into your mouth, you’re tasting a dish passed from father – who began selling mee goreng from a stall at Penang’s old port in 1942 when the island was under Japanese occupation – to son. A family’s, and an island’s, history on a plate. You’re tasting the essence of what makes Penang such a uniquely wonderful place to eat.
THESIS STATEMENT:THE VARIETY TYPES OF FOOD THAT HAVE IN PENANG

TOPIC SENTENCE:THE VARIETY TYPES OF FOOD THAT POPULAR IN PENANG AND THE HISTORY OF THE FOODS