Archive for Malaysia
October 16, 2007 at 12:44 pm · Filed under Food, Malaysia
Since it wasn’t holiday season and most young Ipoh girls are probably in school or working in KL, I couldn’t test the water theory.
BUT I must say that the water here is doing something magical to the chicken, bean sprouts and Ho Fun (trans: flat rice noodles).
Sidenote – Say hello to my auntie and uncle on the left.
Ipoh’s water is very hard, saturated with minerals after filtering through many layers of limestone. Boiling chickens in this water is apparently what gives them their super smooth and springy texture. I can personally vouch for the Ho Fun, they are exceptionally smooth and springy too.
Look closely at the size and shape of those super healthy Ipoh bean sprouts ! They’re like tiny white carrots !!!
October 15, 2007 at 7:47 pm · Filed under Malaysia
Ipoh’s old glorious colonial presence is undeniable but many say it’s past its time and turning into a retirement town. My auntie’s conversations seem to always describe shops closing down or moving away. Rather disconcerting.
This former tin-mining town is also commonly associated with beautiful girls with emphasis on their smooth and fair skin. The drinking water is cited as the reason, having filtered through the underground limestone strata. Ponder that next time you see Michelle Yeoh on the big screen.
As for the beautiful chickens?
Wait for the next post. 
October 15, 2007 at 7:46 pm · Filed under Malaysia, Photography
October 13, 2007 at 10:09 pm · Filed under Food, Malaysia
The locals seemed inclined to only mention Pineapple Tart when asked where to get the best nyonya kuih. I tried it, it’s good. But where are the rest of the nyonya kuihs ???
Chendol however, is really legendary. Stays solid enough in the sultry weather but still melts in your mouth, just sweet enough to actually quench your thirst instead making you order more water.
October 13, 2007 at 10:03 pm · Filed under Food, Malaysia
There are times when you can find more authentic cuisine of particular cultures in smaller places, and I believe this is one of those instances.
We heard about this place a lot called Teo Soon Leong, a tiny half-shop in the middle of old town Malacca that requires reservations but doesn’t even have a backdoor. We’re constantly reminded that there’s no real way to escape if the kitchen catches fire.
Anyone familiar with Teochew cuisine will immediately recognise the dishes, Orh Mee (trans: oyster noodles), Lou Ngap (trans: Soy Seasoned Duck), Koh Gua Pai Kut (trans: Pork Ribs with Bitter Gourd) and the essential Steamed Pomfret. In fact we only had to choose the ingredients, the cook determines the style.
To be honest, I wasn’t blown away until I tried the Oh Ni (trans: Mashed Yam).
THIS … is completely mind-blowing. Obscenely fulfilling, normally you can’t get pass the first two spoonfuls after being knocked dead from sugar or oil overdose, but this one – I lapped the whole bowl clean. Do make an effort to sample this if you pass Malacca.
October 5, 2007 at 1:32 pm · Filed under Architecture, Malaysia, UNESCO
Can’t help but notice it’s many times REDDER than impression (from school textbooks), but it’s clearly excessively painted this year for Visit Malaysia 2007.
Thankfully across Dutch Square and Melaka river, original shophouses from the colonial days are still intact. Beautiful, would return to sketch given time.
Midway through the old city, we met a rambling old man. Very very educated with perfect English rambling about his paintings and reciting crazy bits of trivia perfectly, like postcodes from Sydney suburbs and all the Presidents of the United States.
Can you spot me ?
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