‘Tap, tap, tap…’.
Several gentle taps on the half-boiled egg with a spoon, and the warm egg cracked open landing with a splash into a small, orange plastic dish. Adding just a dash of white pepper and soy sauce, it was ready to be eaten.
Accompanying it, I had ordered two slices of kaya toast and bubbly teh tarik. Sinking my teeth greedily into the soft toast, I could taste the thick slice of butter melting away in the mouth.
Even the loud chatter of patrons at the small, unique canteen at the Kluang Rail Coffee Shop (Railway Canteen Kluang as it also known) couldn’t distract me from appreciating this meal.
Keropok lekor, anyone?
Tasty, crunchy, fishy, yummy are likely some of the words you’ll come across by Malaysians and visitors alike, in describing the popular traditional snack, keropok lekor.
Keropok lekor, a specialty of the state of Terengganu and states situated along the east coast Peninsular Malaysia is a heavenly indulgence with its crunchy, slightly fishy taste, a popular treat among locals.
Juicy, red, succulent strawberries…ever had a craving for some?
Malaysians are very fortunate as we do not have to book the next plane ticket overseas as strawberries are grown right at our very doorsteps.
Cameron Highlands, with its cooling climate and low temperatures is the most suitable place for these strawberries to thrive.
Its low temperatures of 10 to 25 degrees Celsius, with a height of more than 1500 meters make the place suitable for the cultivation of strawberries.
“Do you know how to choose a good jambu air?”
“Here, look at its fleshy back. It must be firm and make sure it is clean.”
A bubbly, Henry Goh, our guide at the Desaru Fruit Farm, with his cowboy hat grinned widely.
Several ikat of jambu air were hanging from a pole in the clean orchard. Pink and blue plastic wrappers hung colourfully on the treetops above us.