PenangTime.com: Recipe Guide
LENG CHEE KANG
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Base: 1.5 liters Water, Rock Sugar, Pandan leaves.
- Ingredients: Dried Longan, Lotus Seeds (remove bitter germ), Gingko Nuts, Barley, Malva Nut (Kembang Semangkuk - soaked), White Fungus.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Boil: Simmer water with pandan, dried longan, barley, and lotus seeds for 45 mins until ingredients are soft.
- Sweeten: Add rock sugar.
- Finish: Add gingko nuts and white fungus. Simmer 10 more mins. Add soaked malva nut flesh at the end.
- Serve: Warm or with ice.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The Malva Nut expands massively; soak only 1 or 2 pods.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Leng Chee Kang in Penang and compare flavour profiles.