This mangrove nut with blackish flesh inside, when mixed with tamarind paste and other spices make a very unique local Singaporean dish. Cooked with chicken, pork or even duck meat. Sour sweet taste with a little pungent overtunes, makes it a very exotic dish to try. [20/01, 13:12] Colin Tan: Where did you buy the mangrove nuts from to make the buah keluak? [20/01, 20:04] Lee JERRY: Little India mkt. At the back near stairs going down to bus stop. Be careful , a lot are empty nuts. Sgd 10 per packet. Boil then break the lips [20/01, 20:18] Lee JERRY: Tekka Wet Market
Warrens of Gastronomic delights in Kinta Valley, Ipoh. Lee Heng Lye ,Jerry . On my trip back to JB from Perlis during my Jan 2021 trip , I decided to break the journey at Ipoh because I wanted to see Ipoh as well as to get a good night rest. I told the taxi driver at Amanjaya Bus Interchange in Ipoh to bring me to a hotel smack in the centre of the best restaurants in Ipoh. He lamented that this is not his job but I threatened not to pay him if he brought me to a bad location. He brought me to Jalan Seenivasagam in Ipoh. True , there were many Chinese restaurants there and Excelsior Hotel stood majestically at the end of the road. Opposite it is the famed, Overseas Chinese Restaurant. I couldn’t get a room at Excelsior so I checked in at Belmorris Greentown Hotel. I crossed the road and took in my dinner at Restaurant Soon Fatt.The ambience was not superb but the service was immaculate. Every customer is precious to them . I ordered ...
Almond Longan Tofu My favourite dessert is Almond Longan Tofu chilled.The Almond Longan Toufu is actually Soya Bean Milk with gelatine boiled together with sugar syrup to produce the Tofu when frozen. Almond essence is added or some fresh Almond powder may also be added. Almond has a very strange smell. Some think it is almost like the smell emitted from cockroach egg cases. It is an acquired taste that only creative beings like me like. When served chilled with the peeled fruits of longans or together with shaved ice, it makes a most wonderful dish in hot and humid Singapore.
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