Ipoh Cuisines ! Yum ! In Perak, there are many different types of food people can enjoy, ranging from spicy Indian food, to even Chinese noodles (Kampua, or Kolo Mee). Here we are going to share out what food you can eat and enjoy when you're going to Perak.
Introduction
The city of Ipoh is the administrative capital of the Malaysian state of Perak and is famous for its cuisine.[1] Its food culture is driven by its majority Chinese population who are largely of Cantonese and Hakka descent. There is also excellent Malay and Indian food in Ipoh; the nasi kandar served by a prominent local Mamak stall (in continuous operation since the 1950s) is nicknamed nasi ganja due to it supposed addictive properties.[2] Specialty foods from neighbouring towns are also available in Ipoh.
Putu Perak !
Putu Perak is a kind of
traditional Kueh in Malaysia. It is originated from Perak and is highly
recognized among the locals. However, it is hard to spot Putu Perak nowadays
even in rural village areas as it is not as popular as before among the new
generations. Besides, Putu Perak is also known as “Putu Cawan” or “Putu
Mangkuk” which means cup or bowl in Malay language as how it is shaped. Putu
Perak is made from finely ground rice mixed with rice flour and glutinous rice
flour. A bit of grated coconut and sugar is added as the filling before it is
shaped and steamed in a special mould. This pure attractive white colour rice
cake with a fluffy texture is able to catch the eye balls of the people to take
a bite of it and leaves a mouth-watering sweet sensation in the mouth after
swallowing it.Popiah !
Popiah, which is also
known as spring roll, is made from paper-thin flour crepe filled with a variety
of ingredients and before it is rolled into a cylindrical shape. Popiah in
Perak is filled with mainly Jicama which is known as Sengkuang in Malay,
lettuce, fried shallots and topped with plenty of finely chopped peanuts or
peanut powders. However, there are also other variations of filling which
includes pork, shrimp or even crab meat. Popiah is normally eat along with
sweet sauce such as bean sauce, a blended of soy sauce or oyster sauce or
shrimp paste sauce with or without hot chili to have a better taste.
Sar Hor Fun!
Sar Hor Fun is a dish
consisting of flat white noodles made from rice flour with a silky smooth
texture. For several decades, Sar Hor Fun in Ipoh, Perak remained to be one of
the must-try delicacies. The local unfiltered spring water in Ipoh which is
used to prepare the Sar Hor Fun is what makes it iconic. There are usually 2
different varieties which are the “Kai See Hor Fun” and “Char Hor Fun”. “Kai
See Hor Fun” is served in a clear chicken or prawn soup with chicken shreds,
prawns, garnished with spring onions and chopped chilies in soy sauce on the
side while on the other hand “Char Hor Fun” is stir fried until it is a bit
burnt in a hot work before it is topped with a little dark starchy gravy with
or without eggs.
Bean Sprouts Chicken!
Bean Sprouts chicken
which is also known as “Taugeh Chicken” or “Nga Choy Kai” by the locals is one
of Ipoh’s famed dishes. There is a say goes, “if you never try Bean Sprouts
Chicken, you have never been to Ipoh”. The specialty of this Bean Sprouts
Chicken is the chicken is poached in a water bath before it is quickly dunk
into cold water to stop the cooking process which is a similar technique as the
“Hainanese” Chicken. By doing this, the chicken’s juicy smooth texture is
retained. As for the bean sprouts, it is only need to be blanched within a
period less than 10 seconds before it is drizzle with sesame oil, soy sauce and
a smidge of white pepper before serving. Bean Sprouts in Ipoh are tend to be
plump and crunchier due to Ipoh’s rich soil and fresh clean mountain water as
it is surrounded by limestone hills and rivers. “Lou Wong” and “Onn Kee” are
among the two most famous restaurants which sells Bean Sprouts Chicken in Ipoh.Rendang Tok !
Rendang Tok is a
traditional Malay dish proudly originating from Kampung Pisang Batu Gajah,
Perak. Rendang Tok is cooked from a combination of herbs, spices and coconut
milk until it is dry and blackish in colour. The trick of getting a right
Rendang Tok is to cook the rending until it is dry and a lovely glaze of oil
appears. This flavourful dish goes perfectly with Lemang or Ketupat.
Laksa !
Laksa is a popular
spice-laden noodle dish which is a combination of Chinese and Malay cuisine.
The leaf in the Laksa is the key ingredient in which gives the Laksa its unique
flavour and aroma. Laksa Ipoh and Laksa Kuala Kangsar are among the two types of
Laksa that are famous in Perak. Laksa Ipoh contains prawn paste and has a
sourer taste rather than sweet when compared with a normal common Laksa. On the
other hand, Laksa Kuala Kangsar has a lighter soup taste and smell. Another
reason which makes Laksa Kuala Kangsar an attractive food is the thin, soft
texture rice noodles in a broth rich with fresh sardines plus a
Kaya Toast !
Kaya Toast is a popular
breakfast or tea break staple in Perak. The lightly toasted, thin mouth-watering
slice of bread with a rich Kaya filling is the reason why Kaya Toast is one of
the most ordered snacks in Ipoh. Kaya Toast is prepared with Kaya, a topping of
sugar, coconut milk and eggs, “pandan” (A Malaysian jam using coconut and eggs)
and some margarine or butter on the slices of bread. It can also be consumed by
dipping into soft boiled egg or with a cup of tea or coffee.
8. Ipoh White Coffee
Ipoh White Coffee is a
popular beverage which originated from Ipoh, Perak. The coffee beans are
roasted with palm-oil margarine. The fresh brewed coffee is then served with
condensed milk. “Nam Cheong” is one of the most famous restaurants in Ipoh
which serve good quality white coffee.
