Penang Asam Laksa and Cendol Food Truck in Taman Ungku Tun Aminah (TUTA), Johor Bahru, Malaysia

 

 

Mdm Wong and her husband started their first food truck in 2006 and today, through sheer hard work and dedication, they have 3 food trucks selling Penang Asam Laksa and Cendol around the TUTA and Skudai area.

We paid Mdm Wong a visit recently to try her Penang Asam Laksa and cendol.

Mdm Wong's food truck is located along this back lane in Taman Ungku Tun Aminah from 11:00am to 6:30pm daily. It is tucked in the narrow back lane behind Jalan Pahlawan 1 and between two rows of shophouses. Personally, I found back lane dining charming though it may not appeal to everyone. 

The asam laksa broth was made with tamarind, spices and fish. Mdm Wong said it takes many hours to brew this broth to the right taste and flavour. There was enough fish in the broth which blended well with the tamarind and spices. The broth was subtly tangy, sweet from the fish meat, with hints of spiciness and perkiness from chillies. At the more average Asam Laksa stalls which use little fish, the tamarind sourness is the dominant taste, which I do not appreciate.

In addition to the fish used to make the broth, Mdm Wong scooped a spoonful of fish flakes into each bowl of her Penang Asam Laksa just  before serving. This gives her Penang Asam Laksa broth additional fresh fish flavours and mouth feel. 

For a reasonable RM4 we get a bowl of tasty Penang Asam Laksa loaded with spices, fish flakes and fresh garnishings.

The indispensable prawn sauce for Penang Asam Laksa. Mdm Wong got the basic sauce from a supplier and then blends it herself. Neither overly salty nor too sweet, it was just nice and well balanced. Add in a dash to raise the umami quotient of the broth.

This cendol for RM1.50

Mdm Wong also serves a good cendol. Like the Penang Asam Laksa everything is homemade by Mdm Wong's family.

The green pandan "worms" which takes a few hours to make.

That same evening (Weds), we dropped by the pasar malam at TUTA and who did we find busy selling Penang Asam Laksa and cendol? Mdm Wong and her husband! They worked so hard and so long hours!

Restaurant name: No name food truck (if vehicle plate number is a name, look out for JEA 9218)
Address: Back lane off Jalan Pahlawan 1, Taman Ungku Tun Aminah, Johor Bahru
Map: http://goo.gl/maps/CzfqC
GPS: 1.521277,103.662748
Hours: 11:00am to 6:00pm daily. Also operates at the pasar malam in the TUTA and Skudai areas.
Non Halal

Date visited: 5 Dec 2012

 

 

Mdm Wong and her husband started their first food truck in 2006 and today, through sheer hard work and dedication, they have 3 food trucks selling Penang Asam Laksa and Cendol around the TUTA and Skudai area.

We paid Mdm Wong a visit recently to try her Penang Asam Laksa and cendol.

Mdm Wong's food truck is located along this back lane in Taman Ungku Tun Aminah from 11:00am to 6:30pm daily. It is tucked in the narrow back lane behind Jalan Pahlawan 1 and between two rows of shophouses. Personally, I found back lane dining charming though it may not appeal to everyone. 

The asam laksa broth was made with tamarind, spices and fish. Mdm Wong said it takes many hours to brew this broth to the right taste and flavour. There was enough fish in the broth which blended well with the tamarind and spices. The broth was subtly tangy, sweet from the fish meat, with hints of spiciness and perkiness from chillies. At the more average Asam Laksa stalls which use little fish, the tamarind sourness is the dominant taste, which I do not appreciate.

In addition to the fish used to make the broth, Mdm Wong scooped a spoonful of fish flakes into each bowl of her Penang Asam Laksa just  before serving. This gives her Penang Asam Laksa broth additional fresh fish flavours and mouth feel. 

For a reasonable RM4 we get a bowl of tasty Penang Asam Laksa loaded with spices, fish flakes and fresh garnishings.

The indispensable prawn sauce for Penang Asam Laksa. Mdm Wong got the basic sauce from a supplier and then blends it herself. Neither overly salty nor too sweet, it was just nice and well balanced. Add in a dash to raise the umami quotient of the broth.

This cendol for RM1.50

Mdm Wong also serves a good cendol. Like the Penang Asam Laksa everything is homemade by Mdm Wong's family.

The green pandan "worms" which takes a few hours to make.

That same evening (Weds), we dropped by the pasar malam at TUTA and who did we find busy selling Penang Asam Laksa and cendol? Mdm Wong and her husband! They worked so hard and so long hours!

Restaurant name: No name food truck (if vehicle plate number is a name, look out for JEA 9218)
Address: Back lane off Jalan Pahlawan 1, Taman Ungku Tun Aminah, Johor Bahru
Map: http://goo.gl/maps/CzfqC
GPS: 1.521277,103.662748
Hours: 11:00am to 6:00pm daily. Also operates at the pasar malam in the TUTA and Skudai areas.
Non Halal

Date visited: 5 Dec 2012

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Cendol House in Kampung Malayu, Johor Bahru, Malaysia

I first came to Cendol House in Kampung Malayu with my foodie friend Joe who knows a lot about Johor food. Joe who used to live in nearby Taman Suria, wanted to show me Cendol House's cendol and nasi ambang. Cendol House left a favourable impression and I had been back a few more times.

At lunchtime, Cendol House is usually packed with office workers and local residents.

The dining area in Cendol House felt rustic, breezy and cool as it is shielded from the hot afternoon sun by being slightly below street level and under an attap roof. Cendol House's owner Enche Mafiz also kept his eatery, which is attached to his own house (at the back), very clean and cosy.

We've tried Cendol House's cendol, nasi ambang and mee siam, and liked them all.

 

We can taste the delightful difference of Cendol House's cendol with that first smooth (coconut) milky scoop. It had just the right balance of sweetness and savouriness.

 

 

Everything in Cendol House's cendol was made from fresh ingredients from the pandan "worms" to the sweet corn and read beans. No wonder Cendol House's cendol tasted different from average stalls that often use work saving canned sweetened corn and beans.

 

When we unwrapped Cendol House's nasi ambang from its brown paper cone, the colours and aroma were enough to make us drool.

 

Taste wise, the interesting combination of plain steamed rice with spicy fried noodles was a very clever innovation by whoever invented nasi ambang (in Indonesia). The steamed rice and spicy noodles brought their own textures and tastes.

 

Packed with a generous assortment of accompanying sides such chicken, beef, salted fish and vegetables, and we have nasi ambang, a tasty wholesome staple. If this nasi ambang was a little less greasy, it would have been just perfect for me :)

We also tried Cendol House's mee siam which was good too.

Cendol House is definitely worth a visit for the above and its wide range of local snacks including tapai and pisang goreng.

Restaurant name: Cendol House
Address: Along Jalan Rahmat near the junction of Jalan Merdeka and Jalan Berlian
Map: http://goo.gl/maps/cKPPp
GPS: 1.510579,103.753273
Hours: 11:00am to 7:00pm (Closed on Monday)
Halal

Dates visited: 2 Oct 2012, 19 Nov 2012

I first came to Cendol House in Kampung Malayu with my foodie friend Joe who knows a lot about Johor food. Joe who used to live in nearby Taman Suria, wanted to show me Cendol House's cendol and nasi ambang. Cendol House left a favourable impression and I had been back a few more times.

At lunchtime, Cendol House is usually packed with office workers and local residents.

The dining area in Cendol House felt rustic, breezy and cool as it is shielded from the hot afternoon sun by being slightly below street level and under an attap roof. Cendol House's owner Enche Mafiz also kept his eatery, which is attached to his own house (at the back), very clean and cosy.

We've tried Cendol House's cendol, nasi ambang and mee siam, and liked them all.

 

We can taste the delightful difference of Cendol House's cendol with that first smooth (coconut) milky scoop. It had just the right balance of sweetness and savouriness.

 

 

Everything in Cendol House's cendol was made from fresh ingredients from the pandan "worms" to the sweet corn and read beans. No wonder Cendol House's cendol tasted different from average stalls that often use work saving canned sweetened corn and beans.

 

When we unwrapped Cendol House's nasi ambang from its brown paper cone, the colours and aroma were enough to make us drool.

 

Taste wise, the interesting combination of plain steamed rice with spicy fried noodles was a very clever innovation by whoever invented nasi ambang (in Indonesia). The steamed rice and spicy noodles brought their own textures and tastes.

 

Packed with a generous assortment of accompanying sides such chicken, beef, salted fish and vegetables, and we have nasi ambang, a tasty wholesome staple. If this nasi ambang was a little less greasy, it would have been just perfect for me :)

We also tried Cendol House's mee siam which was good too.

Cendol House is definitely worth a visit for the above and its wide range of local snacks including tapai and pisang goreng.

Restaurant name: Cendol House
Address: Along Jalan Rahmat near the junction of Jalan Merdeka and Jalan Berlian
Map: http://goo.gl/maps/cKPPp
GPS: 1.510579,103.753273
Hours: 11:00am to 7:00pm (Closed on Monday)
Halal

Dates visited: 2 Oct 2012, 19 Nov 2012

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Cendol and Coconut Juice Stall in Taman Daya, Johor Bahru, Malaysia

Most residents of Taman Daya would know about these mobile cendol and fresh coconut juice stalls at the junction of Jalan Sagu 9 and Sagu 10. Suppiah had been running the stalls for 19 years at this street corner and his son Mani joined him.

The two stalls open at 9:00am and close at 7:00pm everyday. I was there on a Friday afternoon and there was a constant stream of customers of all races and ages. Most were regulars as they chatted with Suppiah and Mani like old friends.

Some ate the cendol and drank their fresh coconut on plastic stools along the five foot way. Many took away to enjoy the cendol and coconut juice at home.

 

Suppiah now runs the coconut juice stall.

 



Suppiah is very swift with that chopper. Three or four quick slashes, and the coconut is ready to serve!

 

This refreshing fresh young coconut for RM3.

Gentle scraping with the spoon shaved the tender coconut flesh off the inside of the green coconut. Delicious natural flavours, nothing more, nothing less, nothing added. Perfect.

 

A Chinese regular customer drove by and passed Suppiah a baby milk bottle which the latter promptly filled up with fresh coconut juice. When the customer was paying Suppiah, the latter responded "Free for your baby." It was such a everyday, matter of fact, pure and simple heartwarming gesture.

I asked the customer curiously "Can babies drink this?" as I thought that coconut juice is "too cooling". The gentleman replied that all his three children drank coconut juice since they were a year old. Coconut juice is good for digestion and strengthens the immune system, he added, before quickly getting back into his car with his children inside.

Mani runs the cendol stall. Mani hand shaves the ice block with a traditional ice shaving machine, something very few cendol stalls do nowadays.

 

Mani ladles in a cupful of syrupy gula Melaka.

 

Then a scoopful of coconut milk and pandan jelly "worms".

The green pandan jelly "worms" that cendol lovers love.

The take away version has a mix of shaved ice and ice cubes to keep the cup of cendol cold for a longer time. The usual "dine in" version served in a small bowl was similar to those in other cendol stalls.

Ice cold cendol and fresh coconut juice, the perfect combination to chase away the tropical afternoon heat.

Restaurant name: No name mobile street corner cendol and coconut juice stalls
Address: At the junction of Jalan Sagu 9 and Jalan Sagu 10 in Taman Daya, Johor Bahru
Map: http://goo.gl/maps/K5vEN
GPS: 1.544180,103.764139
Hours: 9:00am to 7:00pm daily
Halal

Date visited: 9 Nov 2012

Most residents of Taman Daya would know about these mobile cendol and fresh coconut juice stalls at the junction of Jalan Sagu 9 and Sagu 10. Suppiah had been running the stalls for 19 years at this street corner and his son Mani joined him.

The two stalls open at 9:00am and close at 7:00pm everyday. I was there on a Friday afternoon and there was a constant stream of customers of all races and ages. Most were regulars as they chatted with Suppiah and Mani like old friends.

Some ate the cendol and drank their fresh coconut on plastic stools along the five foot way. Many took away to enjoy the cendol and coconut juice at home.

 

Suppiah now runs the coconut juice stall.

 



Suppiah is very swift with that chopper. Three or four quick slashes, and the coconut is ready to serve!

 

This refreshing fresh young coconut for RM3.

Gentle scraping with the spoon shaved the tender coconut flesh off the inside of the green coconut. Delicious natural flavours, nothing more, nothing less, nothing added. Perfect.

 

A Chinese regular customer drove by and passed Suppiah a baby milk bottle which the latter promptly filled up with fresh coconut juice. When the customer was paying Suppiah, the latter responded "Free for your baby." It was such a everyday, matter of fact, pure and simple heartwarming gesture.

I asked the customer curiously "Can babies drink this?" as I thought that coconut juice is "too cooling". The gentleman replied that all his three children drank coconut juice since they were a year old. Coconut juice is good for digestion and strengthens the immune system, he added, before quickly getting back into his car with his children inside.

Mani runs the cendol stall. Mani hand shaves the ice block with a traditional ice shaving machine, something very few cendol stalls do nowadays.

 

Mani ladles in a cupful of syrupy gula Melaka.

 

Then a scoopful of coconut milk and pandan jelly "worms".

The green pandan jelly "worms" that cendol lovers love.

The take away version has a mix of shaved ice and ice cubes to keep the cup of cendol cold for a longer time. The usual "dine in" version served in a small bowl was similar to those in other cendol stalls.

Ice cold cendol and fresh coconut juice, the perfect combination to chase away the tropical afternoon heat.

Restaurant name: No name mobile street corner cendol and coconut juice stalls
Address: At the junction of Jalan Sagu 9 and Jalan Sagu 10 in Taman Daya, Johor Bahru
Map: http://goo.gl/maps/K5vEN
GPS: 1.544180,103.764139
Hours: 9:00am to 7:00pm daily
Halal

Date visited: 9 Nov 2012

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Cendol at Yan @ Md Zain Cendol in Taman Melodies in Johor Bahru, Malaysia

Few things can beat the relief from the stifling heat on a typical sunny day in Johor than a good cendol.

 

Shaving ice

 

Adding gula Melaka

 

Adding the pandan jelly "worms"

And, the cendol of Yan @ Md Zain on a typical mobile cendol stall just outside the Maybank Branch along Jalan Tebrau in Taman Melody is a hot local favourite. Everyone who lives or works around here knows about Yan @ Md Zain cendol.

 

This cendol made of pandan jelly "worms", mashed boiled red beans, sweet corn, gula Melaka (palm sugar) and shaved ice in creamy coconut milk is smooth and delicious. Despite all the sweet ingredients, it was actually not overly sugary, hence its attraction.

 

Enjoying ice cold cendol, sitting on a row of plastic stools along a five foot way together with friends, taking cover from the blazing sun behind that narrow strip of shadow is a kind of blissful bonding, did you realize, my friends?

 

Restaurant name: Yan @ Md Zain Cendol
Address: Jalan Meranti Merah, off the Tebrau Highway, just outside the Maybank Branch Tebrau
Map: http://goo.gl/maps/VZMjG
GPS: 1.494003,103.766159
Hours: 10:00am to 6:00pm (closed on public holidays)
Halal

Date visited: 23 Oct 2012

Few things can beat the relief from the stifling heat on a typical sunny day in Johor than a good cendol.

 

Shaving ice

 

Adding gula Melaka

 

Adding the pandan jelly "worms"

And, the cendol of Yan @ Md Zain on a typical mobile cendol stall just outside the Maybank Branch along Jalan Tebrau in Taman Melody is a hot local favourite. Everyone who lives or works around here knows about Yan @ Md Zain cendol.

 

This cendol made of pandan jelly "worms", mashed boiled red beans, sweet corn, gula Melaka (palm sugar) and shaved ice in creamy coconut milk is smooth and delicious. Despite all the sweet ingredients, it was actually not overly sugary, hence its attraction.

 

Enjoying ice cold cendol, sitting on a row of plastic stools along a five foot way together with friends, taking cover from the blazing sun behind that narrow strip of shadow is a kind of blissful bonding, did you realize, my friends?

 

Restaurant name: Yan @ Md Zain Cendol
Address: Jalan Meranti Merah, off the Tebrau Highway, just outside the Maybank Branch Tebrau
Map: http://goo.gl/maps/VZMjG
GPS: 1.494003,103.766159
Hours: 10:00am to 6:00pm (closed on public holidays)
Halal

Date visited: 23 Oct 2012

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Cendol at Adham @ Md. Zain in Taman Pelangi, Johor Bahru

I chanced upon this popular mobile cendol stall which is just beside the Maybank branch in Taman Pelangi along Jalan Pingai in Johor Bahru.

This stall, run by a cheerful young couple, does a brisk business serving office workers in the area who need a delicious cold dessert on sizzling hot days. I saw customers ordering cendols to take away by bundles of sixes or sevens.

What impressed me, besides the cheerfulness and inspiring pride of the stall holders, was that the ice was hand shaved. Something that is rather uncommon these days.

In my opinion, ice shaved by hand with a manual ice shaver has a texture and therefore taste that motorised shavers cannot match. Eating a cendol with hand shaved ice also triggers fond memories of the best times of my childhood. This certainly makes the food more tasty and enjoyable for me ☻

The coconut milk was smooth (of course) and so were the ingredients comprising green "worm" jelly (made from rice flour and fragrant pandan paste), boiled red beans and gula Melaka (sago palm sugar). The cendol was a good balance of flavours and it was not overly sweet.

If you or your family want a taste of old time cendol with hand shaved ice, now you know where. The stall is just beside the Maybank branch in along Jalan Pingai in Taman Pelangi☻

If you are game to try this at home, this cendol recipe by Anncoo shows you the way beautifully.

Restaurant name: Adham @ Md. Zain (mobile stall)

Address: Jalan Pingai (beside Maybank branch)

Map: http://g.co/maps/9b9qp

GPS: 1.482259,103.772746
Hours: 11am to 4pm (Closed on Saturdays and Sundays)

Halal

Date visited: 1 March 2012

I chanced upon this popular mobile cendol stall which is just beside the Maybank branch in Taman Pelangi along Jalan Pingai in Johor Bahru.

This stall, run by a cheerful young couple, does a brisk business serving office workers in the area who need a delicious cold dessert on sizzling hot days. I saw customers ordering cendols to take away by bundles of sixes or sevens.

What impressed me, besides the cheerfulness and inspiring pride of the stall holders, was that the ice was hand shaved. Something that is rather uncommon these days.

In my opinion, ice shaved by hand with a manual ice shaver has a texture and therefore taste that motorised shavers cannot match. Eating a cendol with hand shaved ice also triggers fond memories of the best times of my childhood. This certainly makes the food more tasty and enjoyable for me ☻

The coconut milk was smooth (of course) and so were the ingredients comprising green "worm" jelly (made from rice flour and fragrant pandan paste), boiled red beans and gula Melaka (sago palm sugar). The cendol was a good balance of flavours and it was not overly sweet.

If you or your family want a taste of old time cendol with hand shaved ice, now you know where. The stall is just beside the Maybank branch in along Jalan Pingai in Taman Pelangi☻

If you are game to try this at home, this cendol recipe by Anncoo shows you the way beautifully.

Restaurant name: Adham @ Md. Zain (mobile stall)

Address: Jalan Pingai (beside Maybank branch)

Map: http://g.co/maps/9b9qp

GPS: 1.482259,103.772746
Hours: 11am to 4pm (Closed on Saturdays and Sundays)

Halal

Date visited: 1 March 2012

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