Short note: Pardon me for the lack of updates. My finals is next week and I'm sort of struggling to cover all eleven papers in time. That explains why I will not be able to put together a proper entry within this couple of weeks. Here is a way back-dated post about my winter holiday back in Malaysia. And I guess I should resume with my studies now. Wish me luck, and to the rest who are sitting for their finals as well, all the best =)Ask any Malaccans about what food is famous in Malacca and give them these options:
- Satay celup
- Chicken rice ball
- Durian cendol
- Pineapple tarts
Which one do you think most Malaccans will choose as their answer? The truth is, all four types of food above are synonym with this historical town, that I had all four of them again when I was in her hometown. Well, I already tried all of them during my previous visit to Malacca two years ago, but I just couldn't resist the temptations of good food, hence I forced her to take me to try on those food once again.
Zao Jiuu has a bigger sign board, but look at the number of customers at the restaurant on the left.First up will be the famous Ban Lee Siang satay celup restaurant along Ong Khim Wee Road. I wonder why his parents named him like that, here is my guess: Mrs Ong gave birth to a baby, and their relatives gave them a lot of kim (gold necklace and bracelet, etc), so Mr Ong went "Wheeeee!!!!". That is how the name "Ong Khim Wee" was created. I guess I shall stop from further making fun of people's name before someone started to poke fun on mine. Back to Ban Lee Siang's satay celup, they have two shops located next to each other, but on that night we went there, only one was opened because the customers were not that many as during peak seasons like school holidays. This restaurant is so famous that people from as far as Penang and Singapore come all the way just to try their satay celup. At times when there are too many people, customers even have to stand and wait before they get a seat. There is another satay celup restaurant just right beside them; although it looked like it offers better ambiance and comfort, it will never match the number of customers who frequent Ban Lee Siang's restaurant.
Nowadays, they serve the satay in trays instead to every table and customers no longer have to walk into the shop and choose their satay from the fridge, which I find more convenient.Personally, I sometimes feel that this restaurant is over-rated. That is obvious when you get cold treatment from the people serving you. We ordered for two plates of buns and when we asked one
It's Bee Bee, not Bibik.You can count yourself lucky if you get to but directly from her when you are there, because sometimes, she doesn't sell in small quantities, especially when there is a high demand for her tarts. There was another lady there who was making orders for Chinese New Year when I was there to get my tarts, when Chinese New Year was still more than one month to go then.
One worker busy putting on the jam onto the pastry.While another worker was doing the same thing at another corner.There are two types of pineapple tarts, one is the flat one, and another one would be the rolled one. I prefer the flat one as I get to taste more pineapple jam on the pastry. Michelle prefers the tart made by this aunty because the pastry is more crunchy and it breaks into small pieces when you take a bite on them, unlike the usual ones where they are sticky and soft.zhang, which was made by Michelle's mum. Nyonya zhang is rather different from the normal zhang because partial section of the glutinous rice is blue, and it taste sweeter than normal ones. I told Michelle jokingly and asked her to tie herself specially for me, and she did that. I wasn't back until a week after she made the zhang, so they were kept in the fridge until I was back last December. That was among few of the stuff she made, that I managed to get to taste.
She did a double knot on hers, to distinguish those tied by her from her mum's one.How the zhang looks like inside.When it is made by somebody special, its taste is usually so much better.