Hawker food at local shops and markets in Kuala Lumpur


My niece and sister took me to to experience the hawker food found in markets and local shops.
This is a photo taken at one of the local markets that serve your daily snacks and breakfast.
This kind of eatery is not for the faint hearted  🙂

We had”chee cheung fun”(rice noodles), laksa with pig skin and hot soya bean drink.

Hot chilli sauce and small limes for the laksa.
I did not have any of these as they were not covered and left on the table for everyone to help themselves. The amazing thing is there were no flies around the place.
     

We went to a local shop that served  “yong tau foo“.
The dish originated in the early 1960s in a restaurant as tofu stuffed with a meat paste of fish and pork, thereby earning the dish its name “Yong Tau Foo,” which means “stuffed bean curd.” Since then all variety of vegetables and even fried fritters have been similarly stuffed, and the name Yong Tau Foo has been used liberally to apply to foods prepared by cooking briefly in boiling broth. It is served either in the broth as soup or with the broth in a separate bowl.
Uncooked stuffed okra and bean curd skins
         

Deep fried stuffed beancurd skins and aubergine

Okra, tofu and chillies in soup

The owner of the shop told me that everything was made in house…even the fish paste. I checked the kitchen and everything was clean.

Next we headed for a taste of rojak and chendol. I was told that Rojak and Chendol goes hand in hand. So if you find a van that sells mamak rojak, they sell chendol too.
In Malaysia, mamak rojak contains fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts, yam bean, cuttlefish and cucumber mixed with a sweet thick, spicy peanut sauce.
Traditionally,Tamil Muslim(mamak)  rojak vendors used modified sidecars motorcycles as preparation counters and to peddle their rojak. These mobile vendors now use modified mini trucks.
   

ROJAK

Chendol:The dessert’s basic ingredients are coconut milk, a worm-like jelly made from rice flour with green food colouring, usually derived from the juice of pandan leaf but these days they have taken the shortcut of food coloring, shaved ice and palm sugar.  Next to these basic recipe, other ingredients such as red beans, grass jelly or creamed corn may be added.

These snacks are cheap and quick.
Some snaps of people enjoying their break of chendol and rojak

See next post for more food in Malaysia

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