We traveled from Kuching to KL to spend time with family over the Chinese New Year holidays. We ate (a LOT) of course, but also brought back lots of goodies from Penang and KL. Here’s a sample of our haul:
Bak Kwa – Sweet Pork Jerky
Thin sheets of pork meat, covered in a sweet glaze and lightly grilled. One of my favorite snacks; they won’t last long!
Lup Chong – Chinese Sausage
Perfect for making fried rice or char kway teow.
Belacan – Shrimp Paste
Good shrimp paste is essential to making sambal belacan, for frying with veggies such as midin or kangkong, and for seasoning belacan fried chicken.
Bushels of Biscuits
During Chinese New Year, you see a lot of different kinds of biscuits being sold.
Him Heang Tau Sar Piah
One of the most popular biscuits sold in Penang are “tau sar piah”, a flaky pastry filled with sweet, green bean paste. And one of the most popular bakeries that makes these biscuits is Him Heang.
Hock Lock Siew Tau Sar Piah
Hock Lock Siew is another bakery which makes these biscuits. But they come in different flavors, such as a pandan-flavored one and a biscuit with a spicy shrimp filling.
Hock Lock Siew Pong Piah
Beh Teh Sor
There are other kinds of filled biscuits, such as “pong piah” – biscuit with a sweet molasses filling – and “beh teh sor" – biscuit with a caramelized shallot filling. Of the two, I like the beh teh sor the best.
This may be called a “biscuit” but it’s more like sweet, fried won ton strips. The skins are slit in the middle, folded into itself, and then fried crispy. Very hard to stop eating!
Cookies and Chips and Treats, Oh My!
Made from green pea flour.
More like a thumbprint cookie than our own Chinese Almond Cookies.
Chocolate Chip Cookies
Annie’s aunt in Penang made these crisp, chocolatey morsels.
Kuih Kapit – Love Letters
These are ple
asantly sweet, coconut-flavored wafers, so thin and crispy they shatter, then melt in your mouth.
Shat Kek Ma
This one is new to me. Think Rice Krispies treats, except they use fried won ton pieces instead of Rice Krispies, and molasses instead of melted marshmallows. Picked these up in Ipoh. Very nice!
Seedless Li Hing Mui
Also picked up in Ipoh. A big bag of seedless li hing mui (dried, salted plum). I am seriously addicted to this stuff. I think it’ll last at least 2 months! ;-P
And last but not least: durian chips. Courtesy Annie’s sister-in-law from Thailand. These thin crisps have the faintest touch of durian flavor to them. I don’t know exactly what kind of starchy vegetable is thinly sliced then fried to serve as a crispy vehicle for that flavor. But it is extremely difficult to stop eating them!
This was just a sampling of the stuff we brought back. Most of it will be distributed out amongst our Kuching friends. But some of it will not pass back through the doors of our house 😉
Stay tuned! we’ve got a couple of posts coming which talk about the foods we actually *ate* there in West Malaysia!
14 thoughts on “I Went to West Malaysia and All I Got Was…”
What a haul! I put on weight just reading about everything! You do realize that being addicted to all these num-nums is simply God's way of testing your self-discipline?!? I'm totally jealous. Enjoy!
Nate & Annie,
I am actually sad looking at your goodies… sad because I don't have any 😉
Seriously, they're all yummy looking stuff. I am sure that the belachan is better than the ones available in the US.
Can't wait to see more pictures from you.
Tuty @ Scentofspice
Wow. That all looks delicious – takes me back to my school days, when the girls at my school would come back at the beginning of the year laden down with goodies from Hong Kong and Malaysia. Nom nom nom!
Nice haul, you guys have enough biscuits to last until next new year! Funny to see the li hing mui (my mouth watering while typing) but nowadays all those crackseed stuff from Hawaii are made in Southeast Asia.
Annie – where is this hock lock siew? Penang? Penang belecan really rocks. Got two blocks from my sis when she came. Have been cooking up a storm with them. I love beh teh soh so much.
Is Bak Kwa like bacon candy? It looks good, as do a lot of those biscuits.
ohhh the ba kwa looks soooo good. my mom is from penang.
oh, also the ribbon cookies. if only i could get over the heat, i'd vist malaysia more often!
Drooling at all the yummy food you've got there!
Hey Nate & Annie. That's quite a good harvest there ! Are you sure you can finish all of it ? I'm sure there are lots of "friends" willing to help.
@all – thanks for your comments!
@Sharlene – heheh. I'm not really going Lent this year…
@Tuty – awww, sorry!
@Katja – nom indeed!
@Single Guy Ben – I thought the seeds were made in China / Taiwan.
@Rasa Malaysia – Hock Lock Siew is in Penang. Criz brought us there:
@Bob – same concept, but the pork is thicker than bacon, and it isn't cured or smoked first.
@Tia – honestly, the heat in Malaysia is hard to take any time of the year. So come anytime!
@Blessed Homemaker – thanks!
@BorneoBoy – you got our number; give us a jingle!
I ate some of the best meals of my life in KL and Penang, so I cannot wait to read more from your visit. Love the goodies you brought home, too.
Wah, there are a lot of goodies ler, and all I like too.
Are we allow to bring Bakwa into US?
as far as I know, no you are not allowed to bring bak kwa into the US. If that has changed, I’d love to hear it!
It *is* however, allowed to bring bak kwa from West Malaysia to East Malaysia. 🙂