Northern delights
Perlis, the northernmost tiny peninsular state offers seafood temptations at medan ikan bakar (local seafood restaurants that are run by fishermen augmenting their fishing activities). Its other speciality is the Thai inspired laksa Perlis, a light, fish based soup with julienned herbs and translucent noodles. The limestone nature of this state also encourages sugar cane, a main crop of Perlis.
Kedah’s cuisine is spicier, largely due to the early influence of Indians during the spice trade. Traditional favourites are gulai nangka (curried jackfruit), sayur keladi (yam leaves), nasi ulam (herbal rice), tapai pulut (fermented glutinous rice) and laksa (rice noodles in soup).
Penang or pulau pinang is a Hawkers’ Paradise. Over 200 years ago, the early settlers from Thailand, Burma, Sumatra, Java, India and South China brought their culinary styles. Over the years, intermarriages and cross cultures resulted in hybrid cuisines. Popular hawker fare includes pasembur (seafood salad with peanut sauce), char kway teow (rice noodles), asam laksa (noodle soup), mamak mee (Indian Muslim noodles), soto ayam (rice noodles in chicken stock), Hokkien mee (Chinese style noodles) and tauhu bakar (grilled stuffed Soya cakes). Hawker centres are located at Bayan Baru, MacAlister Road, Anson Road, Burma Road and Pulau Tikus. Gurney Drive, on the northeastern coast of the island.
Perak’s food specialities are unique because they are largely the results of 19th century immigrant Chinese tin miners. Of mainly Cantonese, Hakka and Foochow descent, they developed culinary traditions, which are sought after by gourmands. Ipoh restaurants will unashamedly boast that they have the smoothest kway teow (flat noodles) silkiest Soya bean curd and the freshest bean sprouts. Certain localities in Perak, too, are associated with their specialities. Bidor is famous for its luscious guavas; Menglembu for its groundnuts; Kampar for its ‘chicken biscuits’; Bagon Datoh for its freshwater prawns; Tapah for its eels and so on. Of the Perak Malay ( melayu ) cuisine, rending tok ranks top. The spicy beef dish is cooked slowly with cloves, cinnamon, turmeric, onions, garlic, chilli paste and lemongrass, and lastly strips of young coconut flesh are added to impart the characteristic sweetish bite to the dish Popular food areas are Tun Abdul Razak Food Centre in Medan Kidd, Jalan Dato Tahwil Azhar Food Centre, Greentown Food Centre at Jalan Hospital, Perak Stadium Food Centre and Anika Selera in Taman Ipoh.
