Do Not Miss Out The Best Local Food When You Visit Ipoh}

Do not miss out the best local food when you visit Ipoh

by

Hau Young

Ipoh is the state capital of Perak, on the west coast of peninsular Malaysia.

Ipoh developed into one of Malaysia’s main cities due to the booming tin mining industry around the turn of the 19th century. During the British colonial era, Ipoh was Malaysia’s second city for administration purposes. There are several notable buildings from the British Colonial era such as the railway station and the town hall. The population of Ipoh is about 70% of Chinese origin These days Ipoh is perhaps best known for its excellent restaurants, hawkers, and famous local dishes.Famoust dishes in Ipoh* Bean Sprouts Chicken (Cantonese nga choy kai ), – This consists of chicken meat, assorted chicken innards and beansprouts boiled in water and served with soy sauce and sesame oil.* Hainanese chicken rice (Cantonese Hoi lam kai fan )* Chee cheong fun (Cantonese) – This is a breakfast dish which consists of large flat pieces of flat rice noodles rolled up and served with sweet or spicy sauce. Unlike the chee cheong fun in Kuala Lumpur, Ipoh has it with minced pork sauce and mushrooms, topped with preserved green chilli, a sprinkle of deep-fried shallots and sesame seeds.* Dim sum, is also widely enjoyed in Ipoh. Several famous Ipoh dim sum restaurants are located at Jalan Leong Sin Nam.* Ipoh “Hor Fun” (from Cantonese hor fun ) – These are flat rice noodles prepared in the hard water. There are two varieties. Sar hor fun – is served in a clear chicken and prawn soup with chicken shreds, prawns and spring onions. Chau hor fun is fried with a little dark gravy, as opposed to Penang char kway teow which has no gravy but is fried with egg, prawns and cockles. It is also different from Cantonese-style wat tan ho which is completely immersed in clear, egg-starch gravy.* Fried cuttlefish vegetables (Cantonese yau yee oong choy) – This is a dish of cuttlefish with kangkung and sweet and spicy sauce on top.* Hakka Mee is a type of noodles – It is yellow in color, normally served in soup and with meat such as pork or chicken fillet. Hakka Mee originated from the town of Seremban further south.* Ipoh laksa (Malay: Laksa Ipoh) – Laksa in Ipoh tastes sour and spicy, . The noodle soup contains prawn paste.* Salt-steamed Chicken (Yim gouk kai) – This dish is prepared by using paper to wrap one whole chicken together with salt and certain Chinese herbs and double-steamed for several hours. With this cooking technique, the meat will not lose its tenderness and the essence of chicken can be preserved as well. The combination of salt and herbs gives the meat a unique flavor.* Claypot chicken rice (Chinese) – This kind of chicken rice differ from the HaiNan Chicken Rice, this is served in a claypot and mostly cooked with charcoal. Most of the time salted fish is added in the rice but sometimes is not according to one’s preference. The most famous ones come from Bercham, the popularity spread throughout Malaysia including famous tourist destination Genting Highlands.* Sate (also written as satay) is meat served on a skewer, served with peanut sauce. The Ipoh satay is similar to satay served elsewhere in Malaysia.* Tempoyak is a popular Malay delicacy. It is durian extract which is preserved and kept in an urn. Commonly eaten with chillis and other dishes; it is well known due to the popularity of its key ingredient, durian, among the locals.Accomodation in Ipoh, Budget Hotel in Ipoh

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Do not miss out the best local food when you visit Ipoh}