A two-hour drive on the North-South Highway from Kuala Lumpur, Malacca offers a myriad of activities that is so uniquely Malaysian. From the culture to the historical buildings and a multitude of cuisines, the former bustling trading port Â is an ideal place for families and budget travellers alike to sink their teeth into the smorgasbord of delicious food!
Here, we round up the top 7 Malaccan essentials that will sure to tantalize your tastebuds!
1. Assam Pedas
Plainly translated to ‘sour and spicy fish broth’, the dish is anything but true to its moniker. To make the dish, tamarind pulp is squeezed into a pot with fragrant chilli paste and boiled along with your fish of choice– usually stingray– and dump in fresh okras, tomatoes and aubergine. The finished gravy can then be garnished with sliced ginger torch flower for that extra ‘oomph’. Another variation of the assam pedas is substituting the fish with meat, which is also very scrummy when paired with piping-hot steamed rice, boiled salted egg and sambal belacan.
Look out for these places: Amy Heritage Nyonya Cuisine, Asam Pedas Claypot and Cottage Spices Nyonya Restaurant.
2. Satay Celup
An array of semi-cooked or fully raw seafood dunked in fragrant peanut sauce, much like a steamboat. Combining the best of both worlds, the specialty is unique to the Peranakan Chinese culture that has shaped the Malaccan society since the days of yore. The long queue may put you off, but honestly it’s well worth the wait. Don’t get too excited when choosing your seafood though, some giant prawns may set you back a whopping RM60 per piece!
Look out for these places: Capitol Satay and McQuek Satay Celup.
3. Traditional Satay
Satay or sate is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, mutton, beef, offal meat and even cockles, the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Good consistency on the peanut sauce and the taste is just right without being overly sweet.
Look out for these places: Restoran Lineclear and Sun May Hiong Satay House.
4. Klebang Coconut Shake
A concoction of coconut water and flesh blended with ice-cream and ice cubes, the drink is a popular thirst quencher to cool off the sweltering beachside heat of Klebang. Though the best place to get the drink is at Alai Coconut Shake, a few more places offers a decent one and easily obtainable near the city centre (a bonus for the budget traveller).
Look out for these places:Â Klebang Original Coconut Shake andÂ Batu Berendam Coconut Shake.
5. Chicken Rice Ball
We claim it as Malaysian as nasi lemak, while Singaporeans fights tooth and nail insisting it’s theirs. But overall, the dish speaks for itself. A Hainanese creation of chicken boiled in its own juices and rice shaped into delightful tennis ball-sized globes, it is exceptionally scrumptious paired with chilli-ginger sauce and light soy sauce. The rice is a bit squishy and chewy, but still delicious when eaten with the perfectly-cooked chicken. Expect a long queue, again.
Look out for these places:Â Huang Chang Chicken Rice Restaurant andÂ Kedai Kopi Chung Hwa.
Koreans have their bingsu, the eskimo has their own version made with seal fat, mixed berries and snow called akutaqÂ but the Malaccans’ pride and joy will always be the sinfully addictive cendol.
This traditional dessert made from shaved ice, coconut milk, green starched noodles with screwpine (pandan) flavouring and pal sugar molasses. Other ingredients such as red beans, glutinous rice, grass jelly, creamed corn, might also be included. Each spoonful leaves behind a lingering sweetness and a creamy aftertaste from the fresh coconut milk. Such a good day to be alive.
Look out for these places: Clock Tower Cendol,Â Jeta Groves Melaka Nyonya Delights and Jonker 88.
7. Nyonya Kuih
Long before there were Western-influenced desserts, there were Nyonya kuih.Nyonya kuih is a delectable selection of sweet and savoury bite-sized cakes that is served as breakfast or tea, or at any time, really. All of the cakes are made with natural ingredients and colourings using palm sugar, pandan and pea flower juices, which gives the desserts an appealing bright green and blue appearance. The most famous variations are ondeh-ondeh (glutinous rice flour balls coloured with pandan juice with a syrupy centre and rolled with dessicated coconut) and pulut tai-tai (blue-coloured glutinous rice served alongside homemade palm sugar custard spread or sangkaya).
Look out for these places: Nancy’s Kitchen and Baba Charlie’s Nyonya Kuih.-MYNEWSHUB.CC