Kulim's Kilang Lama Asam Laksa

The ever Malaysian favorite, the Asam Laksa, with the spicy sourish taste of tamarind pulps (Asam) with the fish based soup, mint and bunga kantan (torch ginger) never fails in seducing the locals and foreigners alike with its exotic scent filling the air wherever it is found.
This local street delight is available in most places around the country, with Penang being hailed as one of the more popular version of Asam Laksa with the many places on the island serving this.

There is another famous Asam Laksa up north; all the way in the now-booming industrialized town of Kulim. From their humble beginnings and their expansion of their stalls in Kulim and Bukit Mertajam, this family run business was made famous with their flagship stall in the Kilang Lama food court (located at the junction) frequented by the locals and the nearby industrial zone workers; hence earning their brand as the Kilang Lama Asam Laksa.

Their lesser known (probably only known to the locals) place of operation is none other than their humble abode in a quiet neighborhood in Kulim.









The compound of the house was converted into their place of business; with plastic tables and chairs set up to accommodate their crowds during the peak hours of operations.

The bowl of Asam Laksa, served piping hot is indeed a comfort on a rainy day which was exactly the mode of the weather when we visited the place.





The shrimp paste sauce (Heh Go in Hokkien, a popular delicacy among the northern population) is served in a plastic squeeze bottle where one can add to their bowl of thick rice noodles to their preference.





The other unique part about this Kulim Asam Laksa, which differentiates it from the usual Penang Asam Laksa; giving it that extra edge to its identity is the addition of the crackers to the thick and spicy sourish  broth.
(The crackers are all in the plastic containers placed on each table; for the customers to add to their heart's content)



How to enjoy the cracker?
Do it either way, to your liking; either you dip the whole piece into the broth or break them into pieces the way you do with cream crackers and let them immerse in the soup along with the noodles.
Which way do you prefer?





While you are there, don't forget to try out a bowl of Ice Kacang (ABC) - always my favorite wherever I go :-)



While I am not really a big fan of laksa, I was excited with the way their business is doing so well since I first came to Kulim a few years ago for work and their reputation has certainly established well over the years.

Prices are clearly stated on the menu board



It is not exactly easy to locate this place, if I had not been led here but that's probably because I am not that familiar with the neighborhood and tend to stick to the industrial zone?
(Do a quick Google search, and the reliable maps would point you to the place directly and accurately :-)



(Heavy downpour when I was leaving the place)



P.S: The neighboring house is reputed to serve great Chai Kueh (Vegetable crystal dumplings), and unfortunately they were closed at the time of my visit. I will leave it in a separate post, another time then.

It's a Malaysian Affair @ Pappa Rich

When one thinks of the local Malaysian fare, one would associate with the wide array of selection made colorful by the different ethnicities we have in the country.
The Malaysians are also a bunch of down-to-earth folks and they do not mind crouching on small chairs by the side of the roads, taking in the food from the makeshift stalls, never mind the scorching heat we have in the country and still frequent middle to high end restaurants from time to time.
These are the typical scenes of a Malaysian lifestyle, and you can tell that we are definitely a versatile lot, ready to adapt to any type of environment when it comes to food.

Food is definitely a big part of the average Malaysian life, with eateries spawning everywhere in the country. From small road stalls, to marketplace, to cafes, food courts, fine dining, restaurants, hotels and even from carts pushed around, there is just food to be found everywhere and those are definitely signs of Malaysians' love for food. There is just no limit to the time or types of food which are available throughout the country, it is just part and parcel of the local culture.

The local Malaysian delights are what makes up the unique culture of the country and they are easily found, at affordable prices too, and Malaysians would go to even the remotest of places to hunt for famous food, and yes, to the extent of tolerating the crazy high temperatures we have here on most days. (*Sweats*)

Now, think of having all the Malaysian delights consolidated in one place, and in a decent environment (without having to crouch by the roadside or in remote villages) with ceiling fans or air-conditioning, along with retro marble tables and chairs for one to sit on and big leather-bound menus showcasing all the varieties of food and drinks.

Sounds like an ideal setting and a dream come true?

Well, think no further than the popular Pappa Rich, which promises the above concept and a portal for all the Malaysian food that you can think of under one roof in a comfortable dining environment.



Established in the year 2005; the Malaysian-themed cafe/restaurant had wooed the hearts of the majority of the local population with its wonderful variety of local Malaysian delights in its almost one decade of operation.

Striving to promote the local Malaysian food and culture to the likes of international brands like Starbucks, Pappa Rich is indeed determined to bring out the best of the country to the local market and also worldwide and is an admirable ambition; which is now a reality with the growth and expansion of the business, as we see the increasing numbers of the Pappa Rich outlets popping out all over the country.

The thick leather bound menu, with endless options of Malaysian delights to tempt you and you just feel like you wanted to order almost everything at a go.


Start off to cool the heat of the day with a glass of Cold/Iced Cendol mixed with Red Bean (MYR7.90)


Enjoy the taste of the delicious red beans, which were cooked in a traditional method, as it is blended with the smooth strips of cendol with milk. It is a taste which will make you crave for more.



It is not easy to find a good blend of iced red bean, and some may turn out too milky for my liking, but Pappa Rich has definitely gotten it right with this, and to give it a local Malaysian kick, the addition of cendol was perfect.


The Malaysians would definitely enjoy a good bowl of Ice Kacang anytime of the day, or we call it ABC too (Ais Batu Campur; which translates to Mixed Shaved Ice - and the ABC also gives the idea that it is a mix of everything).
The sweet savory dessert loved by Malaysians were also given a signature style; while preserving its original taste in this version by Pappa Rich.

Pappa ABC (MYR6.90)

A generous mix of grass jelly (cincau), red beans, sweet corn, cendol, peanuts atop shaved ice drenched with the sweet and fragrant Gula Melaka syrup, was just a delightful local dessert, adored by all Malaysians.



Savor the all-time Malaysian favorite; which is one versatile option for a meal at any time of the day.
From breakfast to dinner, the Nasi Lemak (steamed rice in coconut milk served with sides of spicy chili paste (sambal), deep fried anchovies, kacang putih (roasted groundnuts), half of a boiled egg and with other additions of choice) is just about the most loved Malaysian delight with its alluring aroma of panda leaves on which the rice combination is often placed upon or wrapped in.

Pappa Nasi Lemak (MYR11.90)
A rich aroma of steamed coconut rice with generous amounts of sambal paste and the ingredients, along with a curry chicken drumstick was the secret of seduction used by Pappa Rich in their own version of this famous delight.


For side orders, the Fried Fish Cake (MYR6.90) would be a good option.
Chewy and definitely tasty with the rich texture and aroma of the ground fish paste deep fried to a golden brown, one bite would make one's fork head for another.
(It will be slightly oily, but it was not too bad and the fish cakes were best eaten when it's hot).
I didn't know why they would serve the chili sauce in packets, as the other outlets I have gone to usually serve them in little saucer plates.


For a taste of local Malaysian cake, the Steamed Gula Melaka cake (MYR4.90) was a surprisingly enjoyable treat with its soft and fluffy texture of the steamed cake.
The fragrant aroma of the rich brown Gula Melaka immersed in the cake and served when it's just steamed from the kitchen just makes this so appealing when one bites into the pillowy soft fluff.




Prices may appear as steep for the local Malaysian street fare at a glance, but the portions and generosity of the ingredients, along with the comfortable environment, cleanliness and attentive service of the waiters do make up part of the equation.

The operating hours differ for the different outlets; though generally they are open throughout the day from 8.30am until midnight.
(Some of the outlets may be open until 2am, or even 24 hours).

They have outlets all over Malaysia and they can also be found in prominent shopping malls.

(Below: outlet in E-Gate, Penang)


There is no other that can say it better than Pappa Rich, serving local Malaysian delights and the all-time favorites, all day long~

An Afternoon Affair with Genting Cafe

Whenever my family is here for a visit, it means I will have to move into the local-tourist-guide mode and whip out my list of places which I have visited, and can't wait to share (proudly, sort of showing off ) while keeping their preferences in check. Of course, there are also places where we would love to explore together, away from the usual touristy crowds flocking to Penang during the holidays season.
My family is no stranger to the island, having visited them a few times a year ever since I was a child (I used to travel along with them before I ended up being a resident here, not that I am complaining ;-) and therefore, places which scream tourism and on the radar of the over-publicity are definitely known to them and perhaps less appealing following their visits in the past (with an exception of a few local favorites which still maintained their qualities and the owner's demeanor in the rising popularity of Penang as a tourism hub).

We have been wanting to check out the reputable Genting Chee Cheong Fun in Island Glades, but when we arrived (probably between 3-4pm on Saturday), it was already sold out, bummer.
The crowd at the coffee shop, however did beckon to us to check out the offerings from the resident stalls which were the usual display of the close to home hawker fare.

Popiah (MYR2.50) is a familiar wrap of stir-fried jicama with curd (tau kua) and french beans, with an occasional toss of fried shallots on the turf of fresh lettuce leaves.

A far more humble version here sans the seafood inclusion of crab meat or prawns, and with that the unmistakable tinge of sweetness from a dab of sweet sauce on the outer wrap.



Wantan Mee (MYR3.50); tossed egg noodles with black soy sauce served with shredded chicken, char siew (bbq pork slices) and vegetables. As its name suggests, it would typically come with a serving of the little wraps of wantons (dumplings) and this came with the fried version served along with the noodles; deviating from the usual soup dumplings.



Lor Bak, always refers to the familiar sight of minced pork roll wrapped with the brownish fried bean curd sheets (foo chook) which is a home favorite familiar to most Penangites (or at least, most of them).
However, the Lor Bak doesn't always come alone as it will always be accompanied by its co-stars offered by the stalls, providing more variety for that plateful of treat and the usual fare might include (though not limited to) fried prawn fritters, fried fish cakes, century eggs, or braised eggs (like the following) and lots of cucumber by the side (a remedy for the heat from all those fried stuffs maybe?)



Of course, the most important part of this platter is always the in the accompanying sauce; which comes in two variants, from the starchy and slightly sweet sauce (not too sweet, just a hint) and the usual spicy chili sauce.
Dip your pick from the platter into both sauce and then into your mouth.
Yes, that's how the locals do it!





Assam Laksa is the aromatic (or may be pungent to some) broth of tamarind pulp cooked with fish to create that sourish taste and then served with thin rice noodles and the famous shrimp paste (which is the culprit to the mixed response to its aroma, though generally most Penangites love and are proud of its tastes).






This version is unique; where it came with an accompanying fried popiah to dip into the broth.
(The other version similar to this can be found in the mainland; Bukit Mertajam or further up north in Kulim).







We came here to hunt for the famous Chee Cheong Fun, but we walked away with a mouthful and discovered another gem of a local Muar Chee, which was located right outside this shop.



Sometimes, the good things do come when you're not looking?

A Taste of the famous Sate Kajang Hj. Samsuri

Tucked in the eastern region of the state of Selangor, Kajang is a local neighborhood town and also named the district capital of Hulu Langat. There are many things that this town is famous for; food, local attractions, higher institutions of learning, industrialization, and it also recently received its moment of fame with its by-election.

When one hears of Kajang, the first thing that comes to mind is the famous Kajang Satay. 

Yes, it is always, always about the food, and when you talk about a town located in an approximation of 21 kilometers away from the metropolitan capital city, Kuala Lumpur, the attraction to draw the city dwellers to this place has got to be first and foremost, the food.

If you drive around Kajang Town, you will find that there are restaurants or shops with signs of "Satay Kajang" in almost every corner of the town. That is a testament to the popularity of this local delight here, and it is little to wonder that this town is also informally/fondly known as the "Satay Town".

Sate, or Satay, is a local Malaysian food in the form of barbecued meat (usually chicken, beef, mutton) on a skewer.

One of the famous places for this local delight; is Sate Kajang Hj. Samsuri.

It is not hard to get to this place; which is a full complex located right in the center of the town.



They have been very successful with the fame of their satay, that they have more than 10 branches around Malaysia; and even in R&Rs along the highways.

The entire complex, headquartered in Kajang belongs to them and the place is fully air-conditioned.
The place is well-organized with the tables neatly lined for their customers, and ceiling fans affixed to provide more ventilation. There are counter booths designated for the preparation of drinks and the gravy, condiments.
There is a separate section for the barbecuing of the satay/sate; which was an advantage and also a considerate move on their part as not many would enjoy walking away after their meal with a strong scent of barbecued meat lingering in their hair or clothes to remind them of their meal.





There is also a dedicated section for the ordering to be made at the counter, and payment is made on the spot upon order placement.

The place is also well-decorated with their collection of antiques from the past; from ancient shelf memorabilia to ice shaving machines.








First to arrive is the usual condiments for the satay; the peanut sauce gravy along with the sambal (spicy chili paste) and also side orders of the ketupat (stuffed rice dumpling in a woven palm leaf pouch) and cucumbers.





A closer look at the peanut gravy used to dip the satay in





The satay platter; a mix of Chicken Satay and Fish Satay.



Chicken Satay



The fairer in the golden shade is the unique fish satay; which is one of the unique flavor used in satay compared to the usual meaty fare of chicken, beef, or mutton.
The fish satay was succulent and the honeyed flesh was tender and delightful with every bite.




The stuffed rice dumpling




A refreshing treat from the taste of barbecue is the cold shaved ice from a bowl of Ice Kacang (Ais Kacang in Malay).





We should have ordered it in ABC; or Ais Batu Campur (Mixed Shaved ice) which would probably come with more ingredients as this was filled with red kidney beans, sweet corn and grounded nuts in heavy syrup. The usual fare would also include cendol and grass jelly, which would complete it.
Well, I must make a mental note of it the next time.

Overall, the food here was quite good, and the prices were reasonable too.
Price for the chicken satay and fish satay: MYR0.80/stick
There are also other drinks and beverages available; from lime juice to watermelon juice (by glass or by a whole jug), the prices are reasonably ranged from MYR2.50-MYR7.00.

There are also ample parking spaces and as the place is air-conditioned, it is an advantage.
In all, the place was well thought in planning to cater to the needs of the customers and the owners have also maintained it well to ensure the maximum comfort of everyone.
There is no reason not to make this part of my itinerary the next time I am home~

Location: Medan Sate, Kajang, Selangor
Branches: Check the list here
Website: Sate Kajang Hj Samsuri