A Quick Malaysia trip: Ipoh, Pangkor Island, Teluk Batik, Kuala Lumpur and Malacca

I spent all of my first 16 years in Malaysia. I never knew how unique Malaysian cuisine is be it by the road side, food courts or restaurants and even bakeries until I was away from her.

My sisters and I yearn for the food every now and then.Thankfully my loving dad always try to satisfy our craving for M’sian food during weekends or on auspicious days. The following travel picture diaries were from 2004 to 2006 from the angle of new appreciation for M’sian food.

Let’s introduce the most famous hawker food in M’sian and S’pore. Char Keow Tiao (Hokkien pronunciation if I’m not mistaken) .
An ubiquitous dish seen in M’sia especially in Penang Island. It is stir fried flat noodles with eggs,clams & soy sauce, topped with Chinese chives and beansprouts. How delicious it is depends on the skills of the cook to bring the ‘wok hei’ (in Canto means breath of the wok) around.

Penang Char Keow Tiao

Another phenomenal Ipoh dish is  ‘Nga Choy Gai‘ (Cantonese pronunciation meaning Beansprouts Chicken) – It includes a plate of steamed chicken (choice of whole or half chicken), a plate of steamed & seasoned beansprouts alongside with a bowl of flat noodle in soup (the most slippery and smoothest version I found is in Ipoh). This shot is taken from the pioneering shop (Lou Wong) in Ipoh.

'Nga Choy Gai'

A set of stir fried flat rice noodles smothered in egg gravy from Tuck Gei shop in Ipoh.

Chao Meen (Cantonese)

King of fruits, let's introduce durians!

Petronas Twin Tower in Kuala Lumpur - well, it was first tallest in the world, then second, then...any idea?


Sea side at Teluk Batik, Perak.

Hornbill seen in Pangkor Island.

My all time favourite
Assam Laksa – hot and sour soup made of tamarind &  fresh mackarel wth noodles and various fresh toppings. This version is from Ipoh. You could see the stuffed and fried soya bean skins served aside. Gorgeous! Salivating now…

Ipoh's version of Assam Laksa (at Falim,Ipoh). Hope the make shift stall is still around. Only open on Sunday from 11am-3pm

‘Steamboat’ (called Celup, it’s like spicy crushed peanut based fondue, thick texture) with many fresh ingredients to be cooked in the deep pot. A popular touristy dish in Malacca, click here
for a better introduction from a fellow M’sian blogger.

Malacca celup-celup, a must-eat

A type of Malay snack in steamer - Kuih Tutu

Of course, the ones shown above are just a few out of the million M’sian food and sceneries. My entry wouldn’t be able to do any justification. Perhaps, look at the bloggers from Malaysia for their culinary adventure. You will be amazed.


2 thoughts on “A Quick Malaysia trip: Ipoh, Pangkor Island, Teluk Batik, Kuala Lumpur and Malacca

  1. Wowww….you make me salivating as well, the name of the Malacca steamboat is better known as celup-celup. :-)

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