Cen­dol.

Time Out Malaysia Eating and Drinking Guide - - MAKING BACON IS A WEEK-LONG PROCESS. IKKY SHOWS US -

In­stantly greeted with big smiles by the owner, I joined a group of peo­ple un­der the tree and or­dered cen­dol ka­cang. It was served in a me­tal bowl, filled to the brim with the green worm­like rice flour jelly, co­conut milk, shaved ice, palm sugar and red beans. No fan­cyschmancy ad­di­tions like

or creamed corn here, it’s just the old-fash­ioned taste that’s loved by the lo­cals. The in­gre­di­ents were gen­er­ous and pleas­ing and within min­utes, I had pol­ished off one sat­is­fy­ing bowl. Re­ju­ve­nated, I set off all ready to con­tinue my mis­sion only to re­alise that I for­got to pay for my cen­dol, which sent me sheep­ishly run­ning back to the stall. The owner laughed about it and ac­cepted my cash with­out a gri­mace while serv­ing up more bowls of

to a line of peo­ple that had ap­peared out of nowhere. Once again, talk to lo­cals and skip the blogs.

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