More than fireflies in Kuala Selangor
Sri Shakti Dhevasthanam Temple was originally founded more than 100 years ago.
Further ahead, another man shines a torchlight to illuminate a path up a metal floating ramp. Heels clang against iron as we make our way to a boat waiting for us on the river. It is dark all around us. A third man shines a beam of light repeatedly from the ramp to our boat.
Everyone climbs aboard safely and a motor whirrs softly.
As we start to move away from the river bank to head for the other side, cool air envelops my face.
A while later, the boatman turns down the motor. I hear only a soft hum coming from it.
“Everybody, please keep quiet,” the boatman announces, “and note that flash photography is not allowed.”
Soon, I see the dark silhouettes of mangrove trees with blinking lights. “Oohh’s” and “aahh’s” emanate from the lips of several passengers.
The boat continues to glide silently on the surface of the water, passing one cluster of blinking lights after another, which have turned the mangroves into Christmas trees.
Thirty minutes later, after passing more lighted mangrove trees, we head back to the jetty. I stroll back to my car parked outside the compound of the resort and drive to Pasir Penambang for dinner.
In Pasir Penambang, I enter Sin Hai Ping Seafood Restaurant, just two doors away from Tornadoes Karaoke Lounge.
Brightly lit, the restaurant is furnished with plastic chairs and Altingsburg Lighthouse was built in 1907.
white tables. Floor-to-ceiling white tiles on two walls give the place a neat appearance.
A waitress rattles off her recommendations and I order two dishes.
Minutes later, a plate of oyster omelette arrives at my table. It’s sizzling hot and looks like a pizza topped with shrimps. Every bite is a symphony of the briny flavour of oysters, the mild sweetness of the shrimps and the silky-buttery taste of the omelette.
Next, crab vermicelli, the restaurant’s signature dish, is served. The flavoured with oyster sauce and other savoury seasonings. The meat is fresh and meaty.
After my meal which I rate as 4/5, I drive back to Firefly Park Resort to call it a night.
THE DAY IT WAS
Earlier in the day, I arrived at Kuala Selangor and stopped at Mak Engku Steamboat and Grill in Taman Bendahara for lunch. Luck was not with me as steamboat is only available in the evening.
So I settled for an assam pedas set which came with rice plus vegetablesand half a salted egg.
The dense stingray meat was drenched in tangy gravy, with a strong scent of tamarind. I gave this dish a 4/5 thumbs-up.
For dessert, I headed for the famous Cendol Bakar at Kg Assam Jawa.
Several cars crawled bumper-to-bumper at the drive-through beside a wooden hut. I noticed a separate sitting section consisting of rows of thatched shelters furnished with wooden benches and tables.
Having parked my car at the road shoulder, I joined the queue at a self-service counter and bought bowls of and
The caramel-like flavour of the palm sugar exuded a mild scorched aroma, and it danced a graceful joget with the soft custard-like durian.
Further down the road was a stall called Karipap King Kong. Displayed in a glass case were curry puffs each measuring about12cm by 10cm. Both chicken and beef were available.
When I sank my teeth into a chicken curry puff, its pastry crumbled like a wafer and the soft fillings burst with the aroma of kurma powder. I decided to buy two more for tea later in my room.