Dec 17, 2010

I Love Perak!


What is in Perak


The king of all Malaysian fruits, durian, is well known for its odour (which is hard to describe). Where, it may not be a pleasant smell to Westerners, but the taste is creamy and luscious.

The durian is a tall tree towering as high as 40m in the jungle rainforest or in semi-orchard. Seed trees may take 8-10 years to fruit. A grafted durian tree grows to 15 - 20m tall. The fruit is green to yellowish brown in colour, pendulous, round to oblong in shape almost roughly like a foot ball and is completely covered with strong sharp thorns which is usually opened by a large knife or a machete.

durian.jpgThis fruit which can be split into five parts when ripe where each segment contains brown seeds covered with thick, custard like yellow pulp where you can eat it plain, mixed with rice or coconut cream and even made into ice cream.


Laksa Kuala

Laksa is the quintessential coffee shop dish. You walk into a typical coffee shop, approach the lady whose stall bears the word laksa, and ask for "laksa big" or "laksa special."

What transpires next is a minor miracle of culinary simplicity. The laksa stall comprises two enormous metal vats, one containing boiling water for cooking the noodles, and one containing gallons of bubbling laksa. The noodles are dunked in the boiling water for a few seconds, along with a handful of large, fresh beansprouts. They are then retrieved and placed in a large soup bowl, into which about half a pint of laksa gravy is poured.

Subtle fragrances of candle nut, lemon grass, sour tamarind and garlic blend together with a sharply flavoured curry-like spice mix and lashings of santan to form a liquid that seems to posses a hundred different flavours simultaneously. The taste – delightfully hot.


petai.jpgParkia speciosa or better known as Petai, is a flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell.

Petai tree is a native of the Malay Peninsula, growing wild in lowland forests, often cultivated in Malay kampungs. The pods taste like garlic and leaves a very strong odour in your breath. The immature seeds young leaves and fresh parts of the flower stalks can be eaten raw. Half-ripe pods are pickled in salt. Petai are commonly cook with tumis sambal or eaten raw with belacan. Old folks believe Petai is said to be good for health, these beans contain natural sugars and fibers, which gives you almost instant energy and brainpower.

According to medical research, these beans can also prevent certain ailments and sickness like Depression, Premenstrual Syndrome (PMS), Blood Pressure, constipation and even smoking.

Rendang Tok
rendang_tok1.jpgRendang is a dish which originated from the Minangkabau people of Indonesia. It is one of the characteristic foods of the Minangkabau culture, and it is served at ceremonial occasions and to honor guests. Being also popular in Malaysia, rendang is traditionally prepared by the Malay community during festive occasions.

The delicious rendang tok in Perak is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rending however is nothing like a curry and doesn't contain curry powder.

rendang_tok2.jpgRendang is made from beef or occasionally chicken, mutton, water buffalo meat or vegetables like jackfruit or cassava, slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, leaving the meat coated in the spicy condiments. It is commonly eaten with rice.

Rojak Tanjung

rojak_tanjung.jpgRojak means a mixture of many different things. It is the same as the salad you can find in Western countries. This dish has been very much appreciated by Malaysian. There are many types of rojak as well just like Rojak Tanjung in Perak; Malay rojak, Indian rojak, Penang Rojak, Fruits rojak, Rojak with cuttlefish and others.

In Malay rojak, ingredients used are yau cha kway, pieces of turnip, cucumber and pineapples are mixed with sweet gravy with peanuts. Chicken meat and chili could be added in as well. Likewise there are many different style in preparing rojak, depending on the cultural background in a particular state.

Rojak could be easily found in hawker centers and food courts. The price is reasonable. Therefore, it is a great value for your money.

Ais Kacang

ais_kacang.jpgThe King of Desserts! Also known as ABC (Air Batu Campur), this mountain of delight is the best solution to a hot day or after a spicy meal. This famous dessert can be found at Medan Selera Stadium Perak or any hawker centres in Ipoh. Ais kacang if literally translated means iced beans but it contains more than that. It is a concoction of shaved ice, sweet corn, red beans, cendol, jelly and sago topped with evaporated milk and rose syrup. Ice cream and fruits like banana and raisins are alternative choices of toppings.

ais_kacang2.jpgThis dessert is so fulfilling and so easy to eat, there are no rules on where to dip your spoon in first, but beware of "brainfreez" if you decide to take it in all at one go! . It is a dessert that never fails to quench your thirst and also fill the tummy with all the juicy items thrown in altogether. One word sums it up - SATISFACTION!

via : peraktourism



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