Eight popular items to look out for.
THIS month, stalls have sprung up selling all sorts of foodstuff for those looking for interesting snacks or dinner for the break of fast.
This street food bazaar is a huge attraction for both locals and tourists. Whole streets are cordoned off for the Ramadan bazaars, and vendors sometimes start setting up their stalls from as early as 4pm and close at around 7pm.
If you happen to be around when the vendors are rushing home, you might even get a good discount!
Besides the usual rice dishes, grilled fish, burgers and kuih-muih (traditional Malay cakes), you may even get unusual offerings such as sata (traditional Terengganu fish cake dish wrapped in banana leaves), Nasi Ambing and pecal (Indonesian specialities) and Japanese takoyaki.
Here are some of the delicacies you can find at a bazaar near you.
Murtabak. — Filepic
1. Murtabak
A type of crepe stuffed with beaten egg, onions and meat in the centre.
In Malaysia, murtabak was originally sold at mamak (Indian Muslim ) restaurants and stalls which offer roti canai.
The version sold at bazaars, however, are smaller-sized; variations include chicken, beef or mutton.
It is normally eaten with gravy and pickled onions.
A well-made piece of murtabak should be generously filled with meat, slightly crisp at the edges and not too oily.
It can be considered a snack or even a meal by itself as it is quite filling.
2. Roti John
This sandwich consists of a piece of French baguette that is placed on top of an egg beaten together with minced meat, onions and other condiments, and grilled over a flat pan.
Then, it is topped with chilli sauce and mayonnaise.
These days, vendors up their game by adding all sorts of sauces and ingredients such as barbecue sauce, cheese, cucumber, tomato, cabbage, crabstick and chicken floss, among others.
The story goes that this street food originally started in Singapore, possibly in the 1960s or ’70s. The name probably came about during the colonial days when the first English name that usually came to mind was John.
3. Bubur Lambuk
A kind of savoury rice porridge, bubur lambuk contains pieces of meat, a whole bunch of aromatic spices and santan (coconut milk). A lovely comfort food after a long day of fasting, this dish is a staple during Ramadan as it nourishes the body and soothes the stomach. Different states have their own versions, for example Bubur Lambuk Pahang uses fish with daun selasih (sweet basil leaves), daun kesum (polygonum leaves) and daun kemangi (Thai basil) while the one in Kedah has shallots, garlic, ginger, lemongrass, diced beef and shrimps.
4. Ayam Golek
This is essentially grilled chicken marinated with herbs and spices. Also, chicken wings, deep-fried chicken, ayam percik and ayam penyet are some of the other types of chicken commonly found at the bazaar. Nowadays, there is also Korean-style fried chicken in assorted flavours. After all, a good piece of chicken is always popular.
5. Satay
Skewered meat, be it chicken, beef or lamb that has been marinated, is set upon an open charcoal grill which is how it gets its lovely charred flavour. Said to have originated from Jawa in Indonesia, Malaysian satay has come into its own, acquiring its own flavour and form, and normally eaten with a mildly spicy peanut sauce. Thailand also has its version of skewered meat, but apparently, satay is an evolution of the Middle Eastern kebab brought to our part of the world by Muslim traders. While it is easily found in coffeeshops around the country, during bazaar season its smoky aroma permeates the air and helps in drawing customers.
6. Nasi Biryani
An aromatic rice dish often tinged yellow as it’s cooked with spices and herbs, and sometimes there are raisins and cashew nuts in it as well. It goes well with beef rendang, chicken or mutton curry, and often comes with a side helping of acar (vegetable pickles), accompanied by curry gravy. Stemming from the Indian sub-continent, these days, nasi briyani is popular with both the Indian and Malay communities, and every family has their own version with different flavour profiles.
7. Kuih Pelita
A double-layered rice flour “cake”, this sweet traditional Malay snack seems to be especially popular during Ramadan season and every other stall has it on sale. The bottom layer is green, coloured by pandan leaves, while the top is soft and custardy, slightly savoury, made from coconut milk. The whole ensemble is wrapped in banana leaves, shaped into small squares akin to mini sampan (row boats). These sweet treats don’t last long in warm temperatures and are meant to be eaten quickly!
8. Sup Tulang
There’s nothing quite like a good bowl of steaming hot soup to warm up your insides! Look out for sup tulang (beef bone or mutton bone soup), a fragrant soup boiled for hours together with spices like coriander, cinnamon, aniseed, cloves, ginger, onions and garlic, topped with spring onions. The soup itself has medium consistency and is savoury and peppery at the same time. It is great with a plate of rice or on its own.
