Malacca Street Food - Part 2 - Ivan Teh

Malacca Street Food - Part 2

More Malacca Street Food that I've tried during other visits to Malacca, Malaysia, continuing from Part 1.

Ikan Cili Garam / Fried Fish With Chili Paste

This list includes dishes not listed in Malacca Street Food - Part 1. Cuisine is mostly Chinese, British, Indian, Malay, American, Korean, and Peranakan.

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The Ayam Pongteh / Stewed Chicken & Potato In Salted Bean Sauce is a Peranakan stew, made with chicken chunks, garlic, fermented bean sauce, dark soy sauce, light soy sauce, palm sugar / gula melaka, potato, shiitake mushroom, salt, water, and shallots. The chicken, potatoes, and mushrooms become incredibly moist and tender, and are infused with bold earthy salty savoury flavour. Best paired with white rice.

Ayam Pongteh / Stewed Chicken & Potato In Salted Bean Sauce

The Chinese Hokkien Braised Ee-Fu Noodles In Soy Sauce has slippery longevity ee-fu noodles in a bold savoury salty gravy of light soy sauce, dark soy sauce, oyster sauce, sugar, corn starch, garlic, and pepper. Garnished with crunchy kai-lan / Chinese kale / Chinese broccoli, tender fish cake, and crisp pork lard. The version here is lighter in taste than the versions up north, and the gravy is thinner.

Braised Ee-Fu Noodles In Soy Sauce

The Char Kway Teow / Fried Noodles from Malacca, Central Malacca, Malaysia, still has kway teow / flat rice noodles and yellow egg noodles stir-fried in pork lard over high heat, with light soy sauce, dark sweet soy sauce, eggs, sambal belacan / fermented shrimp paste chili, bean sprouts, shelled cockles, and fried pork lard cracklings. However, it differs from the Singaporean version due to the omission of lup cheong / sliced chinese pork sausage, fish cake, and garlic chives. An optional fried egg drizzled with dark sweet soy sauce can be added. It still has that lovely slippery chewy crunchy texture, with a bold smoky aroma of wok hei / breath of the wok, and good sweet salty savoury flavour. Super decadent.

Char Kway Teow / Fried Noodles

Char Kway Teow / Fried Noodles With Egg

Char Kway Teow / Fried Noodles With Egg

The Ginger & Spring Onion Crab from Malacca, Central Malacca, Malaysia. Fresh, large, meaty crab, with a lovely sweet flavour, complemented by the herbal sweet spice savoury flavour of the ginger and spring onion gravy. Rather unusual for a crab dish, but it works well enough.

Ginger & Spring Onion Crab

The Ikan Cili Garam / Fried Fish With Chili Paste is a typical Baba-Nyonya dish, made with a whole, deep-fried barramundi fish, coated in a fiery spicy gravy of fresh red chili, shallots, salt, and vegetable oil. The chili gravy complements the natural sweet savoury flavour of the tender, moist, flaky barramundi fish. Suitable for sharing as part of a meal.

Ikan Cili Garam / Fried Fish With Chili Paste

The Chinese Hainanese style of Kaya Roti Panggang / Coconut Jam Toast has a slices of thin, buttered and toasted white bread, with a lovely smoky bready flavour, spread with a thick gloopy kaya / coconut jam paste. This gives it a delicate floral earthy sweet flavour. Depending on the skill of the kitchen team, this could turn out decent, or dry and hard.

Kaya Roti Panggang / Coconut Jam Toast

Kaya Roti Panggang / Coconut Jam Toast

The Kuih Pie Tee, also known as Kueh Pie Tee, is a classic, traditional Peranakan snack / appetizer. It features a thin, crisp, pastry tart shell, shaped like a top hat, filled with a mixture of thinly sliced Chinese turnip stewed with pork lard, carrots, eggs, and prawns. Garnished with crushed peanuts, chili, and parsley. The satisfying crunch of the shell gives way to the piping hot, tender, and moist fillings, coating the palate with vegetal sweet savoury earthy spicy flavours.

Kuih Pie Tee

Kuih Pie Tee

Kuih Pie Tee

The Lentil Crackers are a popular snack, made from mashed red lentils, water, salt, corn starch, baking powder, cumin, sesame oil, and paprika. It has a crisp, crunchy texture, with a delicate earthy sweet flavour. Very addictive and tasty.

Lentil Crackers

Bowls of steamed Nasi / White Rice accompany meals here. Best eaten when hot, the fragrant grainy aroma piques the appetite.

Nasi / White Rice

The Otah, also known as Otak-Otak, is a popular snack / side dish. A flat cake made from mashed spanish mackerel fish meat, mixed with water, salt, chili, shallots, ginger, garlic, oil, corn flour / rice flour / tapioca starch, powdered turmeric, curry powder, sugar, kaffir lime leaves, belacan / fermented shrimp paste, lemongrass, and coconut milk. It's then wrapped in a banana leaf and steamed or grilled. Has a savoury fishy spicy flavour, and can be eaten on its own as a snack, or as a side dish to accompany a meal.

Otah

A simple dish to accompany a meal, the Stir-Fried Cabbage With Dried Shrimp consists of fresh crunchy white cabbage leaves, stir-fried with dried shrimp, garlic, and vegetable oil. It has a fragrant spice aroma, with vegetal sweet savoury flavour.

Stir-Fried Cabbage With Dried Shrimp

The Telur Chinchalok / Egg Omelette With Fermented Shrimp Sauce consists of a fluffy soft egg omelette, topped with chinchalok / fermented shrimp sauce. The pungent savoury spice flavours of the sauce complement the eggy sweet taste of the egg omelette. Top with sambal belacan / fermented shrimp paste chili for added kick.

Telur Chinchalok / Egg Omelette With Fermented Shrimp Sauce

A unique dish in Malacca, Central Malacca, Malaysia. The Tofu Beancurd Rojak features tender tofu beancurd cubes, juicy pineapple pieces, soft fish cake slices, crisp dried tofu beancurd skin sheets, and crunchy cucumber chunks, all generously coated in rojak sauce. The rojak sauce / gravy is thick, gloopy, and rich, made from belacan / fermented shrimp paste, hei gor / roasted black fermented shrimp paste, lime juice, water, sugar, taramind juice, roasted ground peanuts, and chili. It has a robust earthy sweet salty savoury sour bitter spicy flavour, complex but delicious.