Lebih 20 tahun cendol Pak Akob telah beroperasi di Seksyen 16, Shah Alam ini. Bermula dengan hanya berniaga di gerai di hentian bas, kini cendol pak akob tel...
Pinggan akak tentulah bendi rebus jadi pilihan.. Isyh sedap weh... ingat sikit harinikan puasa.... Yang best dapat makan telur sotong alamak memang ehm makan pejam2 mata tau.. Lain kali nak makan telur ikan pulak.... nak masak sendiri akak tak berani.
Next visit if any will be their crab, mutton, and perhaps cow heart as well; till next time.
The dish is oily, does not look appetizing but the taste really was quite good.
All in, an interesting experience of this famous cuisine from the state of Kedah.
Overall, an interesting introduction to "Minang cooking" today!
It offers the original cendol, cendol pulut, cendol tapai, and cendol jagung, or mixtures.
Worth mentioning is the "non-spicy" sambal with lots of onion taste to it, and the coconut rice is just the right fragrant for me; not too wet nor dry.
Fuh, penat juga beratur. 40minit juga Tu beratur. Naik cramp gak urat keting mama hihi.. Akhirnya kami bejaya menapau nasi pukul 6.40ptg.
Of course, you can also mix & match from the above “extra” ingredients as you wish. My favorite is tapai, the fermented glutinous rice that carries a slightly sourish taste that matches really well with the sweet nature of cendol.