Jalan Solok in Tangkak is well worth a visit. Along this side street off Jalan Muar, you can find the legendary Kuang Fei Tangkak beef kway teow. And you have on this street, not one, not two, but three traditional Chinese bakeries – every one with no less than 50 years of history each.
This one simply named Tangkak Traditional Bakery is the one furthest from the main street (Jalan Muar).
As always in such set ups, the whole production process is done at the premises and the entire family chips in.
 |
| Grinding the mung bean |
 |
| The front end of the production process - preparing the dough |
 |
| Putting the water and oil based dough together - secret to a flaky crust |
 |
| Rolling and flattening the dough |
 |
| The tail end of the production process - stuffing in the fillings |
 |
| Stuffing in the fillings - the final step before putting into the oven |
The biscuits are still packed in these quaint traditional paper wrappings – each tube costs RM2.50. For Singaporeans, these reasonably priced traditional biscuits make excellent gifts which are well appreciated as freshly made ones are not easily available in Singapore
Freshness of the biscuits is assured because the turnover at this bakery is high as it is popular with locals and tourists who take away by the bagfuls.
Restaurant name: Tangkak Traditional Bakery
Address: 22-2, Jalan Solok, Tangkak, Johor
Hours:
Non Halal
Date visited: 19 Apr 2012 , 7 May 2012
Jalan Solok in Tangkak is well worth a visit. Along this side street off Jalan Muar, you can find the legendary Kuang Fei Tangkak beef kway teow. And you have on this street, not one, not two, but three traditional Chinese bakeries – every one with no less than 50 years of history each.
This one simply named Tangkak Traditional Bakery is the one furthest from the main street (Jalan Muar).
As always in such set ups, the whole production process is done at the premises and the entire family chips in.
|
| Grinding the mung bean |
|
| The front end of the production process - preparing the dough |
|
| Putting the water and oil based dough together - secret to a flaky crust |
|
| Rolling and flattening the dough |
|
| The tail end of the production process - stuffing in the fillings |
|
| Stuffing in the fillings - the final step before putting into the oven |
The biscuits are still packed in these quaint traditional paper wrappings – each tube costs RM2.50. For Singaporeans, these reasonably priced traditional biscuits make excellent gifts which are well appreciated as freshly made ones are not easily available in Singapore
Freshness of the biscuits is assured because the turnover at this bakery is high as it is popular with locals and tourists who take away by the bagfuls.
Restaurant name: Tangkak Traditional Bakery
Address: 22-2, Jalan Solok, Tangkak, Johor
Hours:
Non Halal
Date visited: 19 Apr 2012 , 7 May 2012
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