01. Dough fritters
Deep fried dough. The dough sticks are Yu Char Kway. The puffy thing is Hum Chin Peng. The one with sticky rice in the middle is Kap Chung
These are pictures taken last year when I was in KL for a few days. We ate around Bangsar, which is a suburban neighbourhood close to the city.
Deep fried dough. The dough sticks are Yu Char Kway. The puffy thing is Hum Chin Peng. The one with sticky rice in the middle is Kap Chung
Another common breakfast item from Bangsar Wet Market. The white rice noodles are called Cheong Fun. This is accompanied by Yong Tau Foo, which is a collective term for various versions of tofu packets, tofu slabs or bean curd skin stuffed with a paste of fish and pork. The Yong Tau Foo here are handmade and not processed in some anonymous factory. Eaten drizzled with sweet bean sauce and chilli sauce.
Something to utilise some roast duck bones. The bones are cooked with mustard cress, dried chilli, black pepper seeds, tamarind peel and pork. Sweet, salty, bitter, spicy, sour.
Rice noodles from one of the stalls at Shangri-La. The blackish wedge is a piece of liver sausage.
The noodles here are pretty close to HK standard. Fine strands with a great bite and springy texture.
At the Bangsar Pasar Malam (night market). Apom are pieces of batter cooked in shallow little pans like these. The edges are crispy while the bottom are spongy as the batter pools in the base when cooking.
At the pasar malam. Four-winged beans which taste good cooked with sambal. Bitter gourds, not too bitter, and fantastic braised with a rich meat like pork ribs or roast duck.
Very bitter bitter gourds, usually cooked in soup with pork bones. Lady's finger, or okra, my favourite vegetable.
In the foreground are some jars of fermented bean curd called Nam Yee. Behind it are the yellow version called Fu-Yee.
This mobile stall sells lok-lok. The items are dipped in various sauces. Eaten communal / Russian roulette style. Dubious hygiene standard. I did not try.
