Fish balls made of "ikan parang". No idea what its called in English.
Rice broth with garoupa fish. Really sweet stuff.
Pork ribs, in a unique sauce that's a little like Lea & Perrins.
Glass noodle with king prawns. The broth comes out really sweet with the tangy aftertaste of prawns.It's not healthy, but darn irresistable. This little coffee shop in Menglembe is known for it's steamed bun. Especially the large ones.
A little extra to flavour the tea... :DOf late I seemed to had acquired a taste for vegetarian food. Probably it's a result of the shocking test I took at the fitness centre. I was classified as obese! Oh well, it's on to another food discovery then...
Chicken floss & Lotus paste "heong peah". The feature of his shop, amongst others. 
*Shocked expression* "What is ghastly thing mimicking us?"
Homemade yam balls, deep fried with a tinge of salt. This would qualify for a vegetarian dish.
Half boiled eggs on toast. Now that's a first. No more messy fingers and wasted eggs...
Minced pork noodles. It's the broth that stands out.Decided to celebrate Father's birthday amongst ourselves, after that large meal held earlier. A simple steamboat dinner of fish paste and vegetables, and giving us a chance to talk a little.
60th Birthday
Truly, the more we travel, the more we learn. Seeing how traditions change from one place to another despite it being commonly similar in many ways.
It is so true that knowledge exists everywhere, that reading alone won't help. Keep travelling, keep asking, keep looking. There's so much to learn...
If you ever drive by the quaint little town of Teluk Intan, or formerly known as Anson Bay, do pop by this little wooden hut for crunchy fruit rojak and coconut juice.
The unique ingredient of this dish is the prawn crackers (albeit not much prawns detected) which made the whole eating process a crunchy affair, and jaw numbing.
Thought of getting a little adventurous by getting all our hair mohawk-like, and coloured for a friend's wedding day.
