This is my final post documenting our family’s Meleka Food Trail. I hope you enjoyed discovering all the food that we’ve grown to enjoy over the generations. But the fun won’t end here. Next, we will go back my old stomping grounds, Singapore, to get fat and fatter with more local cuisine!
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Tauhu Halia
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| This is the original road-side stall as linked on google maps above. Friendly vendor, he tells us they also serve this at his son’s cafe (address given at the end of this post). I love how food vendors are so family-owned here. |
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| Tua koh, enjoying her mid-afternoon hot dessert. |
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| Grandma holding up her bowl for me to snap a pic. She’s caught my enthusiasm in documenting food that we all love as a family. |
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Muah Chee
Lo Han Kuo
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Whenever I’m in a hot tropical country, I’m always on a search for refreshing and thirst quenching drinks and desserts. In Singapore it’s 100 Plus and cheng tng, in Thailand it’s gotta be the fresh young coconut and fruit smoothies, in Saigon it would be soda chanh. For Melaka, cendol is a tad on the rich side to qualify as thirst quenching, but I think this bowl of Lo Han Kuo herbal drink stands as a good contender. The vendor was just down the road from our hotel in Bunga Raya.
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| Mom tells me the actual Lo Han Kuo fruit is boiled with water to make this drink. |
I’ve only tried tinned Luo Han Guo in the past. They’re quite sweet with mildly herbal rounded tones and never did satisfy me as a liang (cooling) drink. I’d preferentially choose barley water, chrysanthemum tea or wintermelon tea instead if I needed something cooling. But this bowl of genuine Lo Han Kuo tastes much nicer and with all that ice, it really did hit the spot on a hot and muggy Malaccan afternoon. Better still, they had pieces of dried mata kuching inside. I’ll speak about mata kuching (catseye fruit) in the near future when I blog about Singapore’s ‘best’ cheng tng.
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| Pieces of mata kuching |