Although I am not a rojak fan now, I used to have it weekly. She has been selling here for years, if not mistaken, since primary.
I am sure with wikipedia everyone knows what is Rojak so no need to explain for that. For me, I like to dip apple slices with rojak sauce :D
Yupz, those are tubs of fresh prawn paste and sweet bean paste. Besides here, she also sells at SMK Air Itam on alternate days but its uncertain which day is for which place.
These are regular rojak ingredients i.e. cucumber, mengkuang, pineapple, jambu batu, sour mangoes and cuttle fish (in the red pail). The aunty uses a plastic sheet to cover the fruits to avoid flies hovering over them.
When you stand beside the aunty's stall, you would see that her rojak sauce ingredients are kept in a steel case. There would be sweet bean paste, prawn paste, grinded roasted peanuts, chilli and grinded charcoal roasted belacan. Yupz, belacan (dried shrimp paste).
Normally we would ask rojak aunty to separate the sauce from the fruits so we can keep the leftover sauce and dip in our own fruit cuts.
So thick, smooth and rich. Her rojak is okay. Well at least nicer than the ones I've tried at other places. Shrimp paste and sweet bean paste was well cooked, thus both do not have raw smell lingering around. Its not so much on the sweet taste but it also has the salty belacan bits and shrimp paste (har kou) to balance it.
Loads of peanuts. Back then, I used to add another 50 sen worth of peanuts into it :P I like to munch on roasted peanuts and it adds more fragrance to the rojak sauce.
Location: Beside 7D, Lebuhraya Thean Teik, Desa Intan, Farlim. Desa Intan has blue colour flats and situated beside Farlim Police Station / opposite Farlim Wet Market. The stall is just a few steps away from Farlim Post Office.
Sometimes she sells in front of SMK Air Itam in the hot afternoons.
On Friday, I went back to dad's hometown instead of joining the makan geng at Hot Wok (Nyonya restaurant) :P It's been more than half a year since I gone back. Dad's home town is not really very far (half hour away from Lenggong where Perak Man was found), about 2+ hours drive if we keep accelerating at 100kmph XD hehehe. However, its still a quite a distance so we stop over at Bukit Merah rest area.
I guess munching on snacks during a long hour drive is something most people do isn't it? Whenever we stop there, mom would walk over to the shops and grab some snacks. Kuih Siput would be her favourite. Priced at RM4 for a box, pretty reasonable.
Although the ingredients stated only flour, marjerin, eggs and salt, we swore that the kuih siput had dried prawn sambal taste (but not spicy). Its different from the regular ones which is fried with curry leaves.
The more you pop them into your mouth, the tastier it gets :D
Out station snacks are ALWAYS better than the ones available in Penang. Hands down.
It was the end of May and Te Chang You Tiao (特长油条) would be the last invited review to wrap up the month. Thanks to Criz, I get to try variety of good food XD On top of that, I finally get to meet up with CK Lam, Lingzie, Malaysia Food Promotions and All About Penang Food :D
I used to attend my tuition classes at Paya Terubong but I didn't really notice Te Chang You Tiao (特长油条) stall's existance :P All I know was Lao Fu Tze Bak Kut Teh (老夫子肉骨茶) is located opposite Pantai Timur Cafe (东海岸茶室).
For those who are not really familiar with Paya Terubong, Te Chang You Tiao (特长油条) is actually very near to Desa Permata and SJK Kong Min Cawangan Kedua (公民第二分校) is just a few steps away from the stall.
We were fortunate enough that Mr. TH Tan was willing to take picture with his creations :D His Chinese Crullers or You Tiao (油条) is the longest in Malaysia if not mistaken.
All the process of making the chinese crullers took place behind this stall. When I was there, they were frying Black & White Sesame Twins (some call Ma Keok, 马脚 / 'horse leg' in Cantonese). They are priced at RM2 each.
Freshly fried sesame twins. The shape resembles a little of the horse leg issn't it?
Below is a video of the process of making you tiao.
After viewing the video, I realised the oil was clean and there were less smoke compare to other stalls during the frying process.
The texture was definitely different from the Chinese Crullers which was slightly denser but soft with some crispy parts (nearer to the edge).
The sesame smell didn't overwhelmed the fried dough stick which is good.
After starting off with some sesame twins, we also had glasses of Black Soya Bean Milk (黑豆奶, RM1 per glass) The soy milk consistency was slightly thicker than regular soy drink from hawker stalls. However, it was a bit too sweet as I normally take soy drink without sugar :P
The soy milk is available in hot or cold. We can request to contain the soy milk in a bowl instead, so it would be easier to dip our crullers into the soy milk. Unfortunately, I didn't manage to try because there were just too many you tiao served :S
After sitting for a while, almost all the bloggers flocked to capture the you tiao making process. Hahaha!
I think that was my first time looking at a stainless steel roller pin XD Probably, a heavier roller pin would roll out the dough more evenly. Its also more hygenic as the roller pin cleans easier compare to wood ones.
Look at the beautiful doughs. They seem well rested and not dry, right?. Later, the owner cut a piece of dough for us to have a closer look. Indeed the dough was cottony soft and the surface did not stick on my fingers. However, the moist is still there if you pinch deeper.
The lumps of dough contained more air than the usual you tiao dough.
With more air contained in the dough, the outcome would be loose-crispy chinese crullers. A close competition would be chinese crullers from People's Court, Campbell street. I remembered that my gums always hurt/bleed after eating chinese crullers bought from Campbell Street. Their you tiao are slightly tougher (still crispy) than Te Chang You Tiao. But it was nice to munch those plain Campbell Street you tiao as they are savoury by themselves.
On top of that, the 14 inches long Te Chang you tiao does not get as tough as other you tiaos when it is set aside for some time. They are selling at RM 1 each.
Back then, you tiao often appear as the perfect match with Kopi-O, Bak Kut Teh, Porridge & soya drink. Now, Te Chang You Tiao had came up with several creative pairings of the chinese crullers.
Here are the you tiao pairings they ;)
The moment those you tiaos were set on the table, almost every blogger swooshed to them with Cariso being the fastest. I was just about to grab my camera and there she was, snapping away XD
First stop, Chicken Floss & Mayonaise You Tiao (RM 2.50 each).
Actually, I had tried this before. My uncle tar pao for me when he was having bak kut teh beside Te Chang You Tiao. The taste was kind of special for a weird combo of mayo and chicken floss. Savoury, sweet and crispy all at once.
Next, Kaya & Butter You Tiao (RM2 each).
I never thought about having coconut jam with chinese crullers!
Honey & Butter You Tiao (RM2 each) is also another variety offered. Some mentioned they couldn't taste the honey.
I think it must be the butter (in their case, Planta) taste that had overwhelmed the honey smell.
They also serve Peanut Butter You Tiao (RM2 each). Marjerin and peanut butter would be spread on the you tiao.
The sweet peanut butter and its smell complements the you tiao pretty well.
Tuna & Mayonaise You Tiau (RM2.50 each) would be ideal for those who prefer to take the you tiao as a main meal. The portion is quite a lot for a person.
I did pick up hints of tuna smell. So far no sign of tuna fish flakes :P Instead, the filling contains a lot of chopped carrots, cabbages and onions.
Sausage & Mayonaise You Tiao (RM 3 each) is also part of their menu.
Cariso complained that the sausages aren't long enough hahaha. I suggest that the owner should split the sausages into half so there would be equal portions of sausage in every small piece of you tiao after cutting.
Finally CK Lam suggested that all of us should try the plain you tiao to get hold on the original taste. Seriously speaking, I never had so many you tiao in one shot for my entire life :S When I got home, I had rashes on my hands and legs XD
All in all, my favourites would be the chicken floss you tiao and peanut butter you tiao. As all of us were digging in, Steven and FoOd PaRaDiSe mentioned crazy ideas like banana split with you tiao or you tiao chocolate fondue. Haha!
So many of us and yet we had 2 plates of leftover you tiao. As their assigned MPPP, I had to tar pao balik the leftover you tiao that had been mixed with honey, peanut butter and kaya. Hahaha! Wan jiong ....
I have been coming to Kampung Melayu since I was small. This is a place well known for nasi kandar . Their Nasi Kandar is so good (not sure cuz I am not really a fan of nasi kandar) that it would be sold out in the morning. In the hot afternoons, there is mee goreng next to the Nasi Kandar stall but I don't really like it, too wet :P There would also be a mamak tricycle stall selling delicious classic popiah near the kedai stor (mini classic Malaysian style convenience store). The popiah comes with sweet soupy kuah :D However I haven't seen him lately...
When the day eases to the evening, you can spot a makcik kneeding dough or frying the puffs (if you are lucky) among the makeshift stilts. It is a new addition to this little quiet place. A karipap stall. Karipap is a Malay term for curry puffs. One of Malaysian's favourite afternoon tea snack.
The aunty had just started her business not long ago and her karipaps were selling like hot cakes. She starts selling after 3pm but sometimes the times are uncertain. Once she started to kneed the dough at 4pm. Sometimes, sells nasi lemak instead :P
Maybe the size of the karipap is not very clear but its priced at RM1 each. Its slightly larger than normal curry puffs. As you can see, the pastry is layered :D Very crispy when eaten hot and still crispy even you'd left it aside for a few hours.
I find the taste quite similar to USM's curry puffs but this is much better with loads of onions, chicken bits and potato. I am not sure but I do noticed some traces of spring onion in it.
Haha looks messy but I think its best to let you all see what's inside :) See? It really has chicken bits in it unlike some curry puffs, name is karipap ayam but no ayam (chicken in Malay) inside :S
Yummie!
Location: Kampung Melayu Flats (Ayer Itam or Kampung Baru?), Penang.
Operational Hour: Not sure but mostly 3pm onwards. Not sure when she takes a day off as well.
Whenever Chinese New Year's coming to town, everyone starts buying cookies and biscuits which are only available during this particular festive season.
Last year, I featured Kuih Kapit with pork floss. This year, its not something unusual anymore. Haha. You can buy it anywhere.
I am sure most of you have heard about sambal mini spring rolls however this container below are not mini spring rolls with sambal filling. Instead, each of them are filled with pork floss.
The container was initially filled to the brim but I happily chew them all... well almost...wahahaha!
They taste good and each of them are packed with pork floss. The size and amount of filling used to be more standardize. Now you can find a fat one bursting with pork floss and some minimally filled. Nevertheless they are very crispy.
The aunty selling this lives very near to my home. However, she doesn't sells it at her home. If we want to buy, we would have to call her. Well, it doesn't really matter as sometimes I see her in the evening. She sells kuih kapit with pork floss too at a whopping RM25. I am not sure she has stalls but she will be around Lorong Selamat and another location which I forgot :P Giving her a call will be best. Her number is in the picture below.
A small container of this already cost RM16. Finished within 2 days by 2 person (mom and I). Another person's mini spring roll that has similar taste to the ones I had are selling at one of Pulau Tikus coffee shops (the one nearer to the church). They were once partners before they went separate ways.
This snack is available all year round, 365 days *evil grin*
Last year, my aunt came back from her Hong Kong holiday. It was a blast listening to her travel experience especially the part where she and lil cousin bro get to meet Bosco and another Miss Hong Kong actress. Lucky fellow! He must be grinning from ear to ear while meeting a beautiful lady :S
Of course, when a person travels to Hong Kong, he or she cannot miss bringing back Lou Por Peng (Wife Biscuit) as souvenirs.
It's really small isn't it? Can you imagine every single piece of this cost RM2? But of course, when you vacuum packed it and put it in some fancy box, that's the kind of price you will get.
Wing Wah bakery store was trying to revamp the biscuit's taste and outlook. This biscuit is totally different from its predecessor. Buttery flaky pastry layer with its jelly like winter melon filling. Pastry was good but I am not too sure about the filling. It doesn't feel like eating Lou Por Peng anymore :(
I still prefer the old lard pastry filled with minimal sweetish winter melon filling.
Okay it may look a bit battered but its b-lard-y good.
I still remember the day when my friend told me Big Apple was coming to town. I was thrilled and couldn't wait for Missy Donuts' days to be over.
I still enjoy their Californian Almond donuts and I never bought another Missy Donuts after my first try. Yes, it was that horrible.
One afternoon, I was at Big Apple to grab some donuts and they happen to have some sacks of flour delivered to the outlet. Apparently, the flour is Cap Bunga Mawar, some local brand flour lol. But of course its the best flour around since the colonial era. Imported flour from Australia perhaps?
Now the question is, if the flour from JCo is from USA when JCo and Big Apple donuts technically have the same texture?
Yupz, those are tubs of fresh prawn paste and sweet bean paste. Besides here, she also sells at SMK Air Itam on alternate days but its uncertain which day is for which place.
These are regular rojak ingredients i.e. cucumber, mengkuang, pineapple, jambu batu, sour mangoes and cuttle fish (in the red pail). The aunty uses a plastic sheet to cover the fruits to avoid flies hovering over them.
When you stand beside the aunty's stall, you would see that her rojak sauce ingredients are kept in a steel case. There would be sweet bean paste, prawn paste, grinded roasted peanuts, chilli and grinded charcoal roasted belacan. Yupz, belacan (dried shrimp paste).
Normally we would ask rojak aunty to separate the sauce from the fruits so we can keep the leftover sauce and dip in our own fruit cuts.
So thick, smooth and rich. Her rojak is okay. Well at least nicer than the ones I've tried at other places. Shrimp paste and sweet bean paste was well cooked, thus both do not have raw smell lingering around. Its not so much on the sweet taste but it also has the salty belacan bits and shrimp paste (har kou) to balance it.
