I wasn’t a huge fan of sweet sugary food, I would say I won’t choose a slice of cake over a pizza or burger! But, I came from a state which is so synonym with sugar. People would never set apart Kelantan from sweet food. Normally, it gives the bad impression of my hometown. Not that it’s too bad, just it’s not good for one’s health.
When I was studying in Kedah & Sarawak, my friends would always question me, ‘Why you aren’t like the typical Kelantanese?’ It wasn’t a bad question, but I’m so tired of answering the irrational question? Do you get me?
Trust me, not every family in Kelantan favors sweet food. We’re brought up differently. We’re all Malaysian, but not all of us aren’t time conscious. Isn’t it? Same goes to Kelantanese. My parents are both Kelantanese, they didn’t prefer sweet food, even if when my mom made tradisional ‘Kuih‘, the taste weren’t overly sweet, it didn’t make me drinking while eating.
I’m not considered as a fussy eater because I eat anything, however when it comes to sweet food – kuih, cakes, puddings, cookies, pastries, or ice-cream; my tongue can’t tolerate too much sweetness. Some people like me can’t stand it. Still, once in a while who could say NO to sugar?
My BFF popped out a question about ‘Which kuih I love to eat the most’? I believe, no matter how far we go, how urban we are, how young we are, we’ll always have at least one favorite kuih! Growing up in a very small town introduced me to how delectable the tradisional kuih.
When my mom was younger, she used to sell kuih. She would prepare variety of kuih early in the morning and delivered them to the nearest school and stall. I don’t really remember all the kuihs’ names but it’s okay, I’m waiting for my older siblings to reply my text. Just so you know, I’m eating a kuih now, kuih bingka labu!
If you happen to drive around Shah Alam, Seksyen 13, you’ll right away notice a huge sign board named ‘KUEH‘ on the front of black colour restaurant. Omg, you should visit the place. You won’t regret.
At first, I was like, ‘Normally there’re FEW hipster cafes/ restaurants that serve tasteless food. Look aren’t really everything! Numerous hipster cafes out there tried too hard to be the most hipster cafes. Yes, they have gone viral but how long will they stay in the industry with such lack of quality food?
Insatiable craving for kuih so badly made me asked my siblings where could I get extremely exquisite tradisional kuih. No one gave the answer when I was asking whether there’s any famous street stall owns by an elderly. Sometimes, I’m skeptical of the young owners. Not that I don’t think they’re a good cook. I’m so immersed with the idea that elderly knows how to cook basically everything.
See, the thing about believe is that, sometimes, it’s never right. As a first-timer, if I went there again the next day, means KUEH is a success. The taste was impeccable, like you went back to 1990’s. The best part is, they’re not too sweet, it’s brilliant, because to cater for the people from different states and countries, one’s ought to improvise the sweetness.
I’ve never thought that someone would go all out to commercialise tradisional Malaysian Kuih in the world of insta-worthy food. The kuihs may not look like any insta-worthy food to look down upon, but they’re the definition of the real drool-worthy. They prove that they don’t have to look any different to win your tummy. Hats off to the owner!
Now, let’s see the 20 kuih that I’ll be forever in love with *drumroll*
2. Kuih Topi
4. Kuih Bom
6. Kuih Ketayap
7. Kuih Keria
10. Kuih Cara Manis
11. Nek Bak
12. Kuih Koci
13. Lompat Tikam
15. Kuih Peria
17. Putu Mayam
18. Kuih Kosui
19. Kuih Sagu
20. Kuih Kura-kura
So, what’s your favorite Malaysian kuihs? You can find most of above kuihs at KUEH. These what I had for the first time I went there – The green-white layers is Puteri Ayu, the ball look alike is Kuih Bom, The white in banana leaf is Tepung Pelita, the huge one is Kuih Topi (it looks like hat) and I don’t know the name of the kuih covered with sugar. Lol.
Yesterday, I went there again due to the traffic was very congested. I chose to hang out at KUEH instead of any cafe that has WIFI. At least, I was able to finish up some works. I bought Kuih Peria (the red one), Kuih Puteri Ayu again, Kuih Kura-Kura (the yellow one), Kuih cara Berlauk (with the meat-stuffed), and kuih kasturi.
How I wish I know how to describe the ‘kuih-making’! Basically, I can differentiate between the fried or steamed kuih. I can describe the texture; it’s either fluffy, chewy, powdery… And I might know what are the ingredients; it could be grated coconut, red beans, dark palm sugar (gula melaka)… But if you ask me, what kind of flour to use to make the dough, I’m doomed. Or how to prepare the kuih, I’m doomed again. Instead of indulging the kuih, I have to learn how to make the kuih.
At some point, I was thinking, we shouldn’t leave the traditional kuih behind. So, my latest mission would be learning how to make kuih. My sisters aren’t constantly making them these days but I believe they know how to make it.
And it’s funny how I’m talking about kuih now. When I first started this blog, I was only into giving my two cents on the concerning issue in Malaysia. Come to think of it, I love writing too much to waste it. That’s why I just craft any write-up regardless of the topic.