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Wednesday, March 23, 2011

A walk through a wet market in Kuala Lumpur.

Follow me through a typical wet market. I love going places where I don't recognise all the food/vegetables/fruit/sweets on offer. Here in KL, I don't even have to go to a wet market, the supermarkets have tons of vegetables and sauces and noodles that I wouldn't have a clue what to do with. So here we go, a gentle beginning with some apples and pears:


How about some Durian: king of all fruits? The customer looks like a Durian stock broker on the phone with her client! Buy, buy, buy....   Sorry this is actually Jack fruit (Thanks Hannah for the correction!)





How about some flowers for your meal?  As a side dish, not for the vase!

Banana flowers:

or some pink flowers. I thought these were lotus flowers but I am sure I am wrong. Can anybody tell me what these are?




How about some dried fish and some fresh chicken?





I thought it was "The giant/Jack and the beanstalk and not "The Giant Beanstalk"? Does anyone know how to cook these enormous things?



And round it all off with "Hoof " on the barbeque!



There is much much more but will let you digest these first before posting more!

Wishing you an adventurous journey into the world of exotic food!

7 comments:

  1. Thought I should point out, that isn't durian! It's jackfruit :)

    ReplyDelete
  2. Thanks Hannah,
    Do you by any chance know what the pink flowers are?

    Cheers,
    Erika

    ReplyDelete
  3. Nice stuff. Good to meet you at payangan.
    I write at tra-well.blogspot.com
    And paint at smilingstrokes.blogspot.com

    Keep in touch
    Sneha

    ReplyDelete
  4. Hey Sneha,
    Enjoy your time in wonderful Bali and will check out your blogs.
    Was wonderful to meet you and see you soon!!

    Ciao,
    Erika

    ReplyDelete
  5. That pink flower is torch ginger (english), bunga kantan (malay) or kecombrang (indonesian). Very aromatic. You can slice it thinly and mix it other veggies for coleslaw type salad; use in in laksa; mix with onion, oil, lemongrass for some sort of dipping sauce (balinese sambal matah); pound it into paste for stew and curry, etc.

    Btw, nice blog you have here.

    ReplyDelete
  6. Thank you so much B. Now I will buy some torch ginger and try it out. I love such exotic ingredients; your description of it sounds delicious and so divine!!

    Thank you too for your feedback.
    Have a nice day!

    ReplyDelete
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    ReplyDelete

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