I believe each state in Malaysia has its own version of rojak. Over here in Penang, the typical rojak has the followings as main ingredients:
Some sticky, smelly sauce
Chili powder
Grounded, roasted peanuts
Belacan powder
Fruits and vege consist of guava, jambu air, pineapple, green mango, turnip (sengkuang), cucumber and sometimes, jelly fish, tau kua and err…I don’t [...]
Who can resist a nice plate of oysters fried in eggs and some tapioca flour? And then, dipped in some special cili sauce.
Or chien is another food that must rank very good or it tastes yuckky. To know if the or chien is good, I think I would judge it by [...]
Many types of foods had sort of disappeared from our preference but I am glad that the roti benggali is still around. A loaf of freshly made roti benggali is great accompaniment to curries and soup. Or eaten with seri kaya. The roti man that comes around my apartment still sell roti [...]
We were at the mamak stall yesterday. Not really a mamak stall but one of those nasi kandar chains found throughout Malaysia. Where a plate of rice with 3 dishes cost more than RM6 minimum and can go as high as RM10. And what is worse is - the price depends on the [...]
A not so appetising photo of the Chinese version of pasembur. It is suppose to come with cucumber, turnips, potatoes and soya bean cake (taukua) but since I hate these, they are not included. What can be seen are the jelly fish and two types of fritters only. One is the crispy [...]
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