[Malacca] On par being our greatest takeaway, you find 烧包(chicken/char siew) that according to my aunts are almost extinct in Singapore. They are not to be confused with regular char siew pastry! These charsiew/chicken baked goods look exactly like handmade paos but baked with a golden brown exterior. I had no stomach for this but my aunt loved it so much she brought back a whole box, she said they reminded her of the 烧包 she used to eat when she was young from a stall opposite her tanglin house! See her so satisfied made me very happy. Will be back very soon to try it for myself, especially after making acquaintance with the lady boss #traveltreasures
Finally tried lok lok! It's just the same as satay celup though, but over here you can get to choose your own sauce, sweet, satay or chili sauce.
Honestly, I've never seen so much beansprouts in fried carrot cake in Singapore! It added a fresh crunch into this dish, doesn't taste oily either! YUMS!
One of my favorite street food but I'm unwilling to pay for the price sold in Singapore. Made my order without much consideration. With cheese of course. Made up part of our dinner.
16RM for 4. Too afraid to try fresh oysters on the rocks. Too much marination on oysters defeats the purpose of eating it as well. Anyway, it's just street food.
We no longer can find this in Singapore! Can you believe we bought this everyday while we were here? Too bad it's not served hot.
The type of springy noodles laden with lard and onion oil. Nondescript dark looking kopitiams serve the best food.
You can actually watch the elderly Peranakan lady boss and her team of assistants make each of these soft, chewy balls by hand. The little globules are then cooked in boiling Pandan-flavoured water before being rolled in freshly grated coconut.
What's especially awesome about these ambrosial snacks is the way the oozy "gula melaka" (or coconut sugar) in the middle of each "onde onde" still has a little crunch. And also how the butter-caramel sweetness of the "gula melaka" is perfectly offset by the salt-enhanced grated coconut. Absolute perfection in every bite!
Address: 23 Jalan Hang Kasturi, Jongker Street.
Another pleasing discovery in Jongker Street area. This stall called "Botak Fried Kway Teow" cooks what I'd describe as a blend of Singapore and Penang styles of fried "kway teow". Tastiness level was definitely high as it packed loads of smoky "wok hei" aroma and fat, crunchy beansprouts. I had to however, repeat myself a few times to make sure the assistant taking orders, understood I wanted extra chilli in mine.
Our eyes lit up when we spotted this hawker. Just the thing to quench our thirst after walking around in the sweltering heat. The drink was every bit as piquantly refreshing as we'd fantasised.
msian roadside fried carrot cake. why can't Singapore hawkers cook with duck egg. duck egg with our local dishes would be mouth watering
Cheap and delicious wan tan mee - I ordered another bowl of wan tan.
A weekend trip down to Malacca resulted in a bowl of lovely #cendol! Finely shaved ice with gula Melaka (palm sugar), red bean and coconut milk. 😍 Bowl of happiness no matter ☔or☀
Pork satay! Succulent chunks of marinated pork all caramelised and grilled to perfection, served with spicy peanut sauce with chunks of pineapple 😍
