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Local time: 9:38 PM, Wednesday, Feb 8th 2012
Famous Food in Kampar
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Chicken Bread
Kampar is also credited for the invention of `chicken in a bread'. `Min pau kei', literally `chicken bread' in Cantonese, is so sought after at one time that tourist buses are known to make a bee line to Kampar just to savour the delicacy. |
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Fishball Noodle
Fishball Noodles is a very popular dish in Kampar. Some visitor get to know Kampar thru this eateries. It is served either dry (if you want it with chilli or tomato sauce), with soup on the side, or with the soup already in. Fishball Noodles as the name implies, is noodles served with fishballs. The magic of the dish lies in the fishballs which are made from a mixture of fish (normally parrot fish) and flour. The fishballs should be springy and slightly crunchy to the bite, with a strong clean flavour of fresh fish meat. If it has a fishy smell or flavour, this is an indication that the fish was not fresh. For the dry version, the noodles (your choice) are served separately. They are cooked and mixed with oil, soya sauce and chilli or tomato ketchup. The soup come in to taste, either is simple plain or hot spice curry favour. |
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Beef Tripe Noodle (Ngou Lum Min)
The noodles is serve with dark soya sauce gravy, accompanied by a bowl of beef tripe in radish soup |
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Claypot Chicken Rice
Claypot Chicken Rice is usually a dinner dish in Kampar. It is typically served with Chinese sausage and vegetables. More often than not, the rice is cooked in the claypot first and cooked ingredients like diced chicken and chinese sausage are added in later. Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. It's also serve it with dark soya sauce and also dried salted fish. Salted fish enhances the taste of the claypot chicken rice, depending on the diner's preference. Due to the time-consuming method of preparation and slow-cooking in a claypot, customers might have to wait a period of time (typically 15-30 minutes) before the dish is ready. |
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