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Penang/Kedah/Perlis: Pasembur
Pasembur
, otherwise known as
rojak
in other parts of the country, is a north
Malaysian specialty. It is basically a salad
mix consisting of shredded cucumber,
boiled potatoes, beancurd, turnip, bean
sprouts, fried chicken, prawn fritters,
spicy fried crab, fried octopus or other
seafood. The mashup is then drizzled
with a sweet and spicy nut sauce. The
crunchiness of the fried seafood mix and
fresh vegetable makes
pasembur
a special
treat for in-between meals or to be shared
with a group of friends.
Perak: Mee Udang
Noodles are one of the most predomi-
nantly used ingredients in Malaysian
cuisine.
Mee Udang
(Prawn Noodles)
in Perak stands out from other similar
prawn noodles dishes in other parts of
the country due to the of fresh big prawns
that are used. Mostly found in Taiping,
which is the second largest town in Perak,
Mee Udang Taiping
is reasonably priced
considering the size of the prawns that
sit atop of the bowl looking irresistibly
delicious. The flavourful soup is made
from seafood-rich broth.
Malacca: Ayam Pongteh
Local dishes in Malacca are heavily
infused with Peranakan elements, from
the cooking methods to ingredients used.
Ayam Pongteh
is one of them.
Pongteh
literally means meat tea in English as
eating meat with tea is a very common
practice in the Peranakan community.
The dish is chicken (or pork) stew
cooked with a preserved bean sauce
called
taucheo
. The rich brown gravy is
thick and is used to cover the chicken,
potatoes and mushrooms.
Ayam Pongteh
actually tastes better when left overnight
and can be enjoyed over the course of
several days.