Penang Passion presents
Foodfriends' Gourmets Secrets
ESBI’s expats making a difference
Many of you will know Maggie Territt who worked for 17 years in various functions including Portlaoise District, Distribution Dept., Civil Works, ESB International and Materials Dept. Maggie’s father worked for 40 years in Portlaoise while her brother-in-law is with ESB Networks.
As Maggie’s husband Eugene O’Neill is a member of staff with ESB International, she has spent the last few years living in Freetown, Sierra Leone, the Gambia, India and in recent times in Penang, Malaysia.
You many be aware that the expat staff from ESBI is a very strong and thriving community and forms all kinds of innovative groups in their adopted homelands, for whatever period of time that may be. We are regularly regaled with amazing stories from far flung destinations as to how they use their free time. In the case of partners who find themselves in new communities the transition has proved to be very fruitful in a lot of cases.
Maggie Territt is one of these and is recognised by all that know her as a ‘can do person’. Everywhere she has lived she has taken an active role in the community and flown the flag for ESB. In Penang she has served on the Board of the International Woman's Association for six years, two of which as President. She started the Penang Irish Association and now with two colleagues she has just published a book Penang Passion presents Foodfriends' Gourmets Secrets.
It all began with the setting up of a group called ‘FoodFriends’ in early 2007, now an active and growing group with a passion for food and its associated pleasures like wine and friendship. Inspired by the success of FoodFriends, they decided to write this book, the objective of which is to encourage all things culinary, help new expats and to widen the experience of the foods scene in Penang.
The full colour book, of 144 pages, will provide newly arriving expatriates or Malaysians posted to Penang, residents, casual visitors and many more readers with a comprehensive guide on eating, entertaining, cooking and sourcing the very best food that Penang and Malaysia has to offer. The book was launched in the E&O Hotel on Tuesday 23rd October by Y.B Teng Chang Yeow, Penang State Executive Councillor, Tourism Development and Environment and Datut Koay Huah, Chairman of the State Public Works, Utilities and Transportation Committee.
The book brings together experiences, recipes and festivals from 15 different ethnic origins, along with tips and advice on all things related to food and its enjoyment.
"As we have many friends in ESB we would like to let them know of our venture," Maggie told EM.
If you are interested in a copy of the book contact: maggiet@pd.jaring.my Book costs €10 plus €4 for posting.
3 tablespoons olive oil
3 tablespoons lime juice
1 tablespoon fish sauce
2 teaspoons castor sugar
1-2 finely chopped seeded red chillies
(depending on how hot the salad is to be)
1 kg gm cooked prawns, peeled and deveined
1/2 kg chopped papaya, discarding seeds
2-3 roughly chopped mangoes
1 small red onion, finely sliced
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh coriander
- Combine olive oil, lime juice, fish sauce, sugar and chillies in a large mixing bowl – mix well.
- Just before serving, add prawns, papaya, mangoes, onion, mint and coriander.
- Use spoons to gently combine together.
