When we arrived at the place, almost half of the tables were occupied and we managed to get a big table near the entrance with a huge fan (it's a hot day). Thankful for that. This place is famous for its prawns. The price is also pretty reasonable.
I won't say that this is the place that is mostly visited by the locals to get their Siew Pow fix. In fact, there are many small bakeries in Seremban that is famous for this. However, these are the guys that have put Seremban on the national food map in the early 1990's and I thought that due respect had to be given to these guys. Today, this is more of a tourist stop but still, their Siew Pow's are pretty good. Not to say the best in Seremban as I had previously mentioned, nevertheless still good and value for money. Worth a stop if you have never taste Seremban Siew Pow's before.
Anyway, bought Chicken Siew Bao and Pork Siew Bao from there and ate it on the spot since it’s still freshly baked and hot. They both tasted very yummy. It’s not so awesome when it’s cold so I recommend that if you can, eat it right away, either way, heat it when you got back home.
Well fried, crispy, unoily and tasty – the qq and unsticky nian gao and the fragrant durian were seriously good. Nothing not to like about fried fritters done so well.
Fried Durian and 3-in-1 chinese cake from Wah Cai 3-in-1 Chinese Cake 华仔炸年糕
The most famous foods in this shop is the 3 in 1 fried glutinous rice cake. 3 in 1 fried glutinous cake means there is a layer of sweet potato, glutinous rice cake, taro and a thin layer of frying batter.
Along with a nice cosy ambiance to go with it. If you have not tried their desserts before, you should :)
Creamy tong-sui is showcased in the bubur cha cha, green bean sago, and the black glutinous rice, with the former cooked in coconut milk and the latter complemented by a topping of thick coconut milk.
Here's the location.
猪肉馅的味道还可以，但整体上比较干，如果再多一点肉汁就会更好了。亚洲烧包和芙蓉烧包城相比，我觉得还是后者的比较好吃。 我还试了很多人推荐的蛋挞，感觉还不错。趁热吃的饼皮很松，很有奶油的香味，蛋液带有淡淡的姜味，很有小时候的味道哦！
Many said is nicer than Seremban Siew Pau.
烧包的外皮挺酥脆的，里面的内陷也很丰满，不过内陷我觉得有点干，不像奇美的比较“多汁”，这点我还是比较喜欢奇美的内陷。 整体还是不错的。
Pretty good fried banana fritters and friend nian gao. The batter is nice, kinda special.
The fresh bananas are peeled battered on the spot, and fried at the roadside stall. We didn’t get to try the curry puff, but all fritters were great, with pisang goreng being the best of course. What makes the goreng pisang here stand out from the rest is the use of pisang raja which are firm, soft and incredibly sweet.
While I wouldn’t say these fried fritters were out of this world, they were still delicious and definitely better than those I had eaten previously. This is so far my champion of pisang goreng! 🙂
Our favourite here has to be the Red Bean Ham Chim Peng (RM1.60) due to the generous filling of red bean paste (good texture, not cloyingly sweet) and puffed pastry.
This shop sells Crispy Cakoi and many other traditional fried snacks and desserts all day! Its a local favorites store! Their Tau Fu Fa’s brown sugar has a l...
They sell tofufa (soybean curd), hong tao sui (red bean sweet soup), and many other types of tong sui; deep fried snacks such as yao char kwai (chinese cruellers), sweet "Ham Chim Peng" with red bean fillings, "Kap Choong" (the one with glutinous rice in the middle), "Ma Keok" (literally means Horse Hoof - the one with the sesame seeds on it), savoury "Ham Chim Peng" (flavoured with 5 spices); chee cheong fun, mee hoon and other light food.
While I do enjoy the popiah, I admit it was a tad sweet, and given the size, I wouldn't be surprised customers might treat it like a meal! My elder sister commented that the stall was much more generous with the crispy pork lard in the past and at RM 6.00 now, inflation had indeed hit hard.
The popiah was really juicy, crunchy and full of pork lard flavour, perhaps just a bit overly so, such that the pork lard flavour dominated.
The stall remained at the same place and price is increased to RM 6 per piece. The uniqueness of this popiah is they included pork lard on top of jicama / turnip/ yam bean, beansprout, egg with sweet sauce and chili sauce.
So, we had the cendol biasa (RM1.60) - nevertheless, it was still delicious. I found the coconut milk here to be slightly thicker, richer and the cendol strands are slightly salted, so it was a nice balance with the gula melaka syrup.
The chewy texture from the cendol itself, with the grainy texture from the red bean, an addition of sticky glutinous rice for a salty touch, accompanied by the sweet and chilly coconut water are perfect. Be sure to try them earlier as their pulut selling fast.
tapi tang rasa.... awok memang bagi harapan tinggi kat Cendol dengan Pasembor kat sini.... tapi awok hampa.... awok rasa agak kureng.... tapi masih lagi dalam kategori sedap.....
We initially ordered one poh piah (RM3) - after tasting the first one, we immediately placed an order for another one as it was so GOOD! The popiahs here are made fresh to order.
Poh Piah! An all-time favourite snack food. My parents love this so much that it’s really tough to find a good poh piah in town. Th...
我很少吃薄饼, 这次和朋友去马六甲时去了这家香薄饼食家 这可不是普通的popiah 哦, 因为里面包了一种很重要的材料 -猪油渣
How Yau Char Kwai is made.This is also known as Youtiao or Cakoi
Love the texture of yau char guai and usually I would pair it over Kopi O kau during my tea time. Love the taste of their glutinous rice where it is not to sticky, sweet where it is just perfect with mild fagrant oil taste and the crisp at the edges.
Well worth the wait, each piece is crunchy on the outside, soft inside and light. I can imagine this will be great with a bowl of piping hot soy bean milk or plain porridge. If you're a crispy dough addict, head over here as this may just be the best ones in the town.
The banana fritters had a nice, crisp batter and were soft and sweet on the inside. I was pleasantly surprised to find fried cempedak here as we don't see them often in KL these days.
PSL Goreng Pisang (PSL炸香蕉) used to operate a roadside stall, but now it has a permanent shop at Jalan Pasar, Taiping.
P.S.L. Goreng Pisang is a well known goreng pisang since 10-20 years back. Their gorend pisang is really nice and sweet. The batter is not thick but crispy. Before they moved to this shop, they fried and sell their goreng pisang at the roadside behind a building. However, they still sell their goreng pisang at roadside as well at this shop.
Nasi Lemak Curry Puff I could not detect any taste of coconut milk nor pandan. The main taste of the fillings is sambal. There are whole peanuts, pieces of anchovies, a small piece of hard boiled egg and small pieces of proper chicken meat (not reconstituted ones). It is only slightly spicy. Compared to other curry puffs, this nasi lemak curry puff has a lot more ingredients in it. Having tried it, I don't think I will buy it at the normal price though I may buy it if there is a discount because it tastes fine for a curry puff.
Must Try! 2 for MYR 7.60 and 1 for MYR 4.10 - New Curry Puffs that contain Egg, Chicken, Peanuts, Anchovies and Sambal Chili. Will you buy one or two to try?
At about MYR 3.30 per piece, the fillings are less now due to its flat shape although the piece of hard boiled egg is still there for the chicken potatoes curry puffs. Now they have added more choices such as satay chicken puffs and chicken rendang puffs among others.
No longer run by the original auntie, but the stall does have her brand name. Taste and texture wise is just average.
Frankly speaking, I have had many better muah chee at pasar malam. But ultimately, it’s more about more about supporting Madam Tang, who, in spite of her age, is still trying to make an honest living at the corner of a busy market.
Covered with a heavy layer of finely grated peanuts, the muah chee were chewy yet not sticky and the distinctive flavourings were actually pretty fragrant without appearing to be overly artificial.
只能够买红豆同火腿奶酪两种口味试一试，红豆表皮有一层粗糖，里面系厚厚嘅红豆，至于火腿奶酪有一种回味无穷，咬落去芝士会爆出来嘅感觉，两种分别超级大嘅口味，一个甜甜地，一个咸咸地，表皮一样香香脆脆，正
Taiyaki is a popular Japanese dessert where a fish-shaped "eggette" sort of pancake is filled with matcha paste. The recent craze revolving Taiyaki has been taiyaki filled with ice cream. But! The opening of Croissant Taiyaki was sure to top all the other taiyaki in the market, well, at least for me.
Of course need to try one of their classic which is Azuki Red Bean @ RM 7.50. Paste is just nice yet not too sweet. Besides that, I went another round to try out their hybrid filling which is Red Bean & Matcha Ice Cream @ RM 8.50. Turns out to be quite interesting. Feels like eating Ice Cream Roti.
Back to basic, where this was a random hunt that I brought my ex colleague back to a place that I constantly used to crave for my fried fritters or this famous Goreng Pisang. This little food truck that sits right infront of Pelita SS2, is one one of a stall that you would love to hunt for simple snacks. Being around for quite a while and now her son is assisting in continuing the business.
Of course, the main star that keeps us coming back for more are the Banana Fritters (炸香蕉). The batter on the outside has always been crunchy yet thin and the banana on the inside was sweet without a texture that is too soft. These are probably our favourite banana fritters in the Klang Valley to date!
The food price range from RM0.50 to RM 1.50
Karipap dalam tray tu semua panas2, baru angkat dari kuali. Jadi nak gigit pun kena hati2, kang melecur lidah. Isi karipap tu padat dengan inti ketul2 kentang dan isi ayam yang dicarik-carik. Rasa rempah kat inti tu agak kuat tapi sedap. Pedas sikit smpai berair idung aku masa makan. Kulit luar nyer plak perfek, tak tebal sangat, tak nipis sangat, rangup secukupnya.
Harga sebiji samada karipap atau cucur udang atau popiah adalah RM1 satu. Harganya agak mahal tapi amat berbaloi dengan keenakannya. Selain pada itu, layanan yang di beri juga memuaskan. Tuan punya kedai bernama Pak Ngah, sungguh mesra bersesuaian dengan bidang yang di ceburi.
Overall, this stall may have its loyal fans but we won’t be one of them. Thankfully, we only queued 45 minutes for this. If you fancy rojak on the (very) sweet side – this stall might be worth a visit, but we advise coming at night for a shorter queuing time. As for us, this will be our last visit.
Why is this kuih Teo Chew is so popular? Take a good look at the photo and you can see the skin is thin and translucent. The kuih also looks shiny as they glazed a layer of vegetable oil to make the skin non sticky and tastier. All the flavours and fillings are tasty, they are generous with the filing and you can taste the freshness of the ingredient. Once you eat one, you start to eat more. This kuih Teo Chew is very addictive and hence there are customers will buy many of them. If you are in Taman Muda Cheras, die die you must try this Kuih Teo Chew.
The chai kuih are made without preservatives but they tasted fine to me even after a day in the chiller. I reckon it is perfectly possible to buy in bulk and steam or fry them within a week. Since they are so greasy, you do not have to worry about them sticking to each other or drying out. There is a perpetual queue at the shop and it is common to see orders of up to 10 – 30 boxes per customer. The kuih is small and easily snapped up in one bite so if you’re in queue, just buy a minimum of 10 to make it worth your while!
Churros dengan perisa Cinnamon, cheese dan coklat RM4.90 setiap satu
For their classic, I would choose their cheese over their classic Cinnamon, add on cream cheese as it seems do not work for me. Go for their Filling Chu version.
Iced red bean (RM3.50)…with a special request for extra gula Melaka and it sure was very good.
My missus had their kampua mee (RM3.20)…which, of course, is more expensive than most around town and at best, I would say theirs is pretty all right – good enough if you do not have a lot of time in town and would like to get to eat as many of the local delights as possible.
No, I did not feel like having laksa that day and I ordered their Pattaya chicken rice (RM6.20) which is one of the items on their menu that I rather enjoy. In fact, before I retired and was teaching in the school across the road, I used to hop over to have this time and time again but I am quite sure that they would give a lot more chicken…at the time.
