Tang Yuan 汤圆

Tang Yuan is a kind of dessert, they are traditionally eaten during Winter Solstice Festival or Chinese Wedding day. We usually call it “sweet soup ball” in English.

“Gang Kou Tang Yuan”(港口汤圆) is a famous stall in Klang which sells sweet soup ball for years. Originally, they sell sweet soup ball in Port Klang, but now they have branch in different places and it is still very tasty.

21122012259

The soup base of sweet soup ball is ginger. There are large tangyuan fulfill with peanut, small tangyuan and mochi.

26112012210

26112012212You can choose either you want the big sweet soup balls which fulfill with peanut and sugar or small sweet balls without any filling or you can mix both! Majority will choose the mixture sweet soup balls.

Address 1: 112,Jalan Pekan Baru, Kawasan 17,Off Jalan Meru, Klang, 41050, Klang, Selangor, 41150
016-229 3710Address 2: Restaurant HoBee, Bandar Bukit Tinggi 2, 41200 Klang.

Business Hours: 8pm-1030pm (except Sunday)

 

 

 

Advertisements

Rojak & Cendol

When we talk about Malaysian food, we never resort to restaurants. The gem is usually found in street food, places the rakyat visits frequently, what they consume regularly.

One of such street food is Rojak and Cendol. Allow me to provide some sort of insight on these two cuisines. Rojak contains fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts, cuttlefish and cucumber mixed with a sweet thick, spicy peanut sauce. Traditionally, Tamil Muslim (Mamak) rojak vendors used modified sidecar motorcycles as preparation counters and to peddle their rojak. These mobile vendors now use modified mini trucks.

Cendol on the other hand is a traditional dessert originating from Southeast Asia. The dessert’s basic ingredients are coconut milk, jelly noodles made from rice flour with green food coloring (usually derived from pandan leaf), shaved ice and palm sugar. Other ingredients such as red beans, glutinous rice, grass jelly, creamed corn, might also be included.

These two cuisines go hand-in-hand. In Malaysia, these two cuisines are sold in mobile trucks (as mentioned), and one of the best Rojak and Cendol in town may be found in Section 17, Rojak Mustaffa (Jalan 17/41A, off Jalan 17/21, Petaling Jaya). Here is the place where you’ll find the most positive reviews on food in the country. The Rojak is just spot on! The kuah was amazing! And that is perhaps the secret to a perfect Rojak. Kuah is the main ingredient here

wpid-wp-1414780098494.jpeg

Rojak Telur Sotong that tasted like heaven!

wpid-wp-1414780090790.jpeg

wpid-wp-1414780075686.jpeg

Cendol that was just perfect on a hot afternoon

wpid-wp-1414780151359.jpeg

Sebagai pinang dibelah dua

wpid-wp-1414780056802.jpeg

The price of the selections

wpid-wp-1414780034524.jpeg

Price of the cendol. Customers having their meal on the ‘mock’ table of the truck

wpid-wp-1414780022007.jpeg

One thing about this place: The people never stopped! The line was never-ending, and people who can’t get seats are contented standing around having their meal!

wpid-wp-1414780028396.jpeg

The Cendol maker busy at work!

wpid-wp-1414780039306.jpeg

These two proud Malaysians were one of the many customers at the truck stalls. They were aware of the MFD agents taking pictures for the website, and gave their honest opinion that this Rojak and Cendol should be promoted, and encouraged the work of MFD!

While having the gorgeous meal, our MFD agent noticed that not only the business was going very fast, (Rojak maker never stopped at all), the line never seemed to end, the customers that came to eat were from different cross-sections of the country. All races, whether it was the Malays, the Chinese, the Indians or the Lain-lains just comfortably, unconsciously, and as if it was just the right thing to do, converge at this very stall, right under the shady tree. It truly seemed like everyone belonged here. What was even more touching to the MFD agent is that the cars that parked along the road (belonging to the customers) were cars of all types. Expensive cars along with simple old cars were parked at the same (illegal) area, and all who got down from their cars came to this very place and ordered their (extra besar Rojak Sotong) and left contented. Our agent concludes, and is agreed upon among the members of MFD, that food truly brings us together, that our different background has no significance here, that it is our identity as Malaysians, (who have an eternal love for good food) that truly matters.

Bak Kut Teh 肉骨茶

This time our MFD agents visited Klang. If there is one thing that Klang is most famous for, besides its port, it is Bak Kut Teh! We are proud to mention that Bak Kut Teh is a cuisine that originates from Malaya, despite the fact that it is a Chinese cuisine (where there is a misconception that it comes from China).

“The name literally translates as “meat bone tea”, and at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices for hours. Despite its name, there is in fact no tea in the dish itself; the name refers to a strong oolong Chinese tea which is usually served alongside the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.” -Wikipedia

Our agents took an hour and a half long drive after a evening class all the way to Klang for this. (It is rather common in this country for the rakyat to travel about an hour or more by car to find for the best food around town, and travel the same distance back. That shows our foodie spirit!) And we were not in the least regretful of that decision, even though we were dead tired after!

Here are the pictures:

wpid-wp-1413822877189.jpeg

Teapots to brew our own tea. There is a basket of tea provided with many varieties of Chinese tea. We’ve particularly chosen “Guan Ying”

wpid-wp-1413822863586.jpeg

Around every tables, there is a gas stove with a kettle boiling hot with water for customers to brew their tea. Ingenious if you ask me!

wpid-wp-1413822853067.jpeg

We apologize for the ampere amount of pictures regarding tea. Typicially, the utensils are submerged in hot water for awhile, to ensure it is clean! 🙂

And then the food we ordered arrived!

wpid-wp-1413822830040.jpeg

A typical Bak Kut Teh meal: soup based (top right) and dry kinds (left), with vegetables cooked with soy sauce! You may choose which parts of the pork you would prefer in your dish. Some likes the innards, others prefer the lean meat. These are depending on each person’s preference. We’ve tried the lean meat, and it is at the degree of melting tenderness!

wpid-wp-1413822796412.jpeg

Here’s another to make you drool!

wpid-wp-1413822842686.jpeg

Bak Kut Teh dry: it was the first time one of our MFD agents heard about this. Instead of the usual pork served in delicious soup, this was served with thick sauce. And it tasted surprisingly good!

wpid-wp-1413822815426.jpeg

The rice was special as well: It is cooked with fried shallots! The taste blended perfectly! Seconds please!

wpid-wp-1413822775810.jpeg

Here is the ‘yao zha guai’, sort of like a breadstick, also known as Chinese crullers. Typically eaten by submerging it into the soup first before submerging it into the depths of your taste buds!

wpid-wp-1413822787194.jpeg

Our extremely satisfying meal reduced to cleanliness! This MFD agent dare say I’m going back again for more soon!

This particular restaurant that we feasted in is called Restaurant Kee Heong @ Taman Eng Ann, which has been operating for over 30 years and has become a childhood memory for many adults who live in the area. Restaurant Kee Heong is loved for the aromatic herbal fragrance in its Bak Kut Teh broth. This is one scrumptious Bak Kut Teh broth that you can’t stop slurping, the perfect companion for Chinese crullers.

Fruit Salad-“Rojak”

The term “rojak” has come to mean “mixed”, a reference to the many different types of fruit and vegetables that can be tossed into the salad. It’s also referred as “rojak nation” would be one with a plural society of multi-ethnic, multi-cultural people. That’s us, folks.
When we gather, we do speak a language which comes to be known as “bahasa rojak” or rojak language that has combined with all Malays, mandarin and English elements. But surprisingly, people have no problem understanding. That’s the reason why “rojak” should be upheld as a nation dish.

However, there are some variation of rojak due to the influential effects in different states.

Here’s a Penang rojak

image

It is similar to fruit rojak, but adds jambu air, guava, squid fritters and honey to the mixture.
The sauce used for the rojak is tended to be thicker as compared to other rojak.

Fruit Rojak

image

Fruit rojak consists typically of cucumber,pineapple, benkoang (jicama), bean sprouts, taupok (puffy, deep-fried tofu) and youtiao(cut-up Chinese-style fritters) mixing up with water, belacan (shrimp paste), sugar, chili, and lime juice .However, normally the ingredients will be varied from different vendors .
Most of the ingredients are cut into smaller bite-sized portions which are easier to be eaten with a stick.

Indian/ Mamak Rojak

image

It contains fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts, cuttlefish and cucumber mixed with a sweet thick, spicy peanut sauce .
So, it is sweet and sour taste which can irritate your taste bud with fresh fruity smell.

Recommended places for having rojak :
1. Hock Seng Rojak @ Macallum Flat on Cecil Street, Penang
2. Restoran Gurney Delight, Kota Kemuning ,shah alam, selangor.
3. Bukit Cina, Malacca, Melaka, Malaysia

Images from:
http://www.karangkraf.com
http://www.mbg.com.my