Kacang Pool @ Kacang Pool Haji, Johor Bahru
(Kacang Pool apparently is originally a mideastern dish. The Johorean innovation here is having it with a thick toast that is slathered with margarine and grilled, and adding minced beef to the broad bean stew, and a slice of the local lime. This particular stalls does only kacang pool and does it with eggs done sunny side up and raw green chillis & onions.)
Pisang Cheese @ Tumis, Kuching.
(sarawak needs some explaining to do: deep-fried banana fritters with sweetened condensed milk and mounds of shredded cheese.)
(tumis reputedly has the best one. all i know is: no regrets)
Sarawak Laksa, somewhere along the Sarawak River.
(What is a sarawak laksa? What is a laksa? It’s a soupy noodle dish, and it could be spicy, sour-spicy, or creamy. It can be curry-based, tamarind-based, meat-based, fish-based, coconut-based. It can have rice noodles, egg noodles, rice flour strips or even spaghetti (waddup Johoreans). There’s even a handy laksapedia chart to get you up to speed.)
(the sarawak one is pretty off the charts in terms of protein - you’ve got omelette strips, chicken strips, prawns, beancurd in that coconuty curry broth with thin vermicelli rice noodles.)
There is no feeling quite like picking up a fresh dumpling on the verge of bursting out of its semi-transluscent skin and nibbling a small hole in the skin to suck out the devilishly good filling: orgasmic. And while it’s a big wide world of dumplings out there, the crabby goodness of 小笼包 (xiǎolóngbāo) is surely king in the dumpling stakes.
Literally “small steaming basket buns”, xiǎolóngbāo is not your average dumpling. This type of bun bears the typical characteristics of Jiangnan (immediate south of the lower reaches of Yangtze River) cuisine, boasting intricate folds, a delicate size, the softest yet juicy texture, and an incredible explosion of salacious flavors. Whether it’s pork, bamboo shoots, or shrimp, the filling is always minced to ensure softness and saturation, epitomizing the Jiangnan taste.
A Japanese bakery, Kinseiken Seika, is cooking up a storm and it’s getting all over the world wide web.
The dessert they are cooking up is the mizu shingen mochi and it is a rice cake that is made out of… you guessed it water from the Japanese Alps.
A Tweet from a customer said that the dessert “has a pleasant natural sweetness… (and) goes incredibly smoothly down your throat.”
Water Cake-As Requested