Special Cendol (Cendol Istimewa) - Best Cendol in Kulim

Imagine a bowl of icy cold palm syrup and coconut milk in light brown color tone filled with shaved ice, red beans and green jelly strips, in your hand.

That is the image of the popular traditional dessert; Cendol.

Cendol refers to the short noodle strips flavored and owing its color to the green pandan leaves crushed for its juices found in the dessert, but this main ingredient is often highlighted as the star of the dessert that the name of the dessert itself takes after this green noodle/worm-like jelly substance.

A good bowl of cendol is always welcomed by the locals and can be easily found on the streets.

It is a dessert fare favored by the local folks in the region.

I am not a fan of cendol; never was and still is not.

The wriggly worm-like texture of the rice flour concoction which come in short-length strips just suppress my mind of thoughts to associate it with anything edible and it is not hard to figure why.

It is though, personal judgments aside, a popular ingredient found commonly in desserts especially in the regions of Southeast Asia; such as Indonesia, Malaysia, Thailand, Cambodia, Vietnam, Singapore, Brunei and Myanmar.

The term cendol is believed to originate from the term ‘jendol’; of Indonesian origin, or as widely believed in Indonesia as it strongly resembles the green-colored worm-like rice flour jelly which appears to be bulging or swollen in shape.
Interestingly too, the term “jendol” itself is a word for swollen, bulge, or a bump in the local languages of the Indonesian, Javanese and Sundanese.

(Source: Wikipedia)

It is a perfectly logical reference to the cendol we know; in its ultimate squiggly form as it is made out from the rice flour dough immersed with that green dye, which obtains its color from the natural pandan juice squeezed from the pandan leaves themselves (or sometimes just the pandan essence).
The pandan leaves itself too could be included in the preparation of this dessert, to lend that pleasantly natural aroma to the bowl of dessert.

The rice flour dough is pressed through a sieve as it is warm to fall into its wriggly strips in a container filled with cold water; to maintain the natural bounce yet firm nature of the strips, as described in the process of the making of these dessert favorites.

It is not too difficult to make these green wormy strips, as it was made out to be.

Due to its rice flour origin which is purely the dough paste, the cendol is bland in taste (rice flour) and is seldom used on its own but rather as the complement in the desserts where it is usually one of the ingredients. The cendol is often given its taste with the sweet soup; along with ice and milk or coconut milk to create that exotic taste familiar to the Asian taste buds.

The variations of the cendol are almost similar to each other; as it is served in the different countries and one can simply be prepared to enjoy that same cendol when one travels to the countries mentioned above where cendol is almost synonymous to that part of their local delicacies.

In Malaysia, cendol is also associated with the notion of desserts and can be found in its sweet relishing variations almost everywhere in the region. From street stalls (most common) to cafes and restaurants, it is not too difficult to find a version of this in the dessert sections of most menus though it remains in its popularity as one of the street food.

The cendol in Malaysia has much to owe to the Peranakan origins and is a popular favorite in the sweet soup of palm sugar (Gula Melaka) further thickened with the fragrant coconut milk.

Throw in the red beans and shaved ice, and you have got yourself one of the most popular desserts favored by the local Malaysians.

Cendol is usually served in bowl as described above, or one can also opt for the drink which is still the same formula as above sans the red bean (or even with the red beans for those who are fans of the protein-packed buddies).

The popularity of cendol has been the source of inspiration for the business owners who have incorporated the very concept of cendol recipes and serving mouth-watering cendol-themed desserts to the food savvy locals in the country.

Creativity is always inspiring but in the case of cendol, creativity could step aside for the convention wins this time where the traditional way of plain serving cendol with the concoction of palm sugar syrup laden soup mixed with coconut milk, shaved ice and red beans is just the way to go.

Nothing could top that and there are many stalls found by the roadside and even in markets selling just that exact version.

Ask for cendol, and you will be presented with a bowl of dessert as depicted.

To date, the most famous cendol stalls are found in both Penang and Melaka; the two sister straits states which also share the Peranakan heritage in their legacy.

Mention Penang Road Cendol which is purportedly a Teochew styled-version and the Melaka’s Jonker Street Cendol, and you will have many approving nods with smiles on their faces.

Now, onto the highlight of this post, the discovery of an existing popular gem in the heart of the town of Lunas, Kulim.

Best Cendol in Kulim: Cendol Istimewa

Little did we know that there is another gem hidden all the way up north; in the humble dainty town of Kulim, now on the rise with the settlement of industrialization on its land since almost a decade ago.

(Perhaps there are even more hidden gems which we are probably unaware all around the country; in places less explored).

I was not a fan of cendol to begin with, and therefore this is definitely an unbiased commentary based on my own experience.

It would be rather hard to even entice me to take just a taste, and I am just that stubborn skeptic who could just sit there while someone enjoys mouthfuls of sweet dessert and watch.

Yes, I will not take even a tiny spoonful even if you make me, if I really do not want to, especially when it comes to food that I have made up my mind not to like.

I just am that picky.

Cendol is unfortunately on that list, but the very publication of this post is proof that I have taken that unimaginable step to taste the dessert this time round, just to justify for the much-acclaimed popularity.

I was not surprised, and it is a move that I did not regret.

I have tried cendol before (a very very long time ago, and perhaps only once in a blue moon – almost close to never) and most of them are just the usual with its sweet taste overwhelmed by the palm sugar syrup.

(I am already not a fan of sweet stuffs to begin with, so most of them did not catch my fancy after just one taste).
(I am sorry that I am such a picky eater, read that blog name).

This version; did just the unexpected.

I was pleasantly surprised by the mild sweetness yet enticing flavorful taste of the palm sugar syrup concoction diluted with the perfect amount of shaved ice to even the sugary taste and also the light barely-there coconut milk.

I am not exactly friendly with dairy products and coconut milk is one ground that I thread on with extreme care due to the rejection and intolerance issues, but this was quite mild and I really mean light.

Pulut or sticky glutinous rice is used in this version; an addition to the usual suspects of cendol and red bean and in thick coagulated lumps found in the dessert. The pulut enhances the flavor of the cendol and lends its savory taste to even out the congregation of its other companions in the combination.

Pulut lovers would be delighted to see the generous amount of the glutinous rice which also helps with that silky smooth taste of the soup and chunks of the pulut would definitely make a serving filling for even the adventurous eaters.

The star is however, the Cendol itself; the theme of where the entire combination is centered upon and rightfully so, for it is called Cendol for a reason and this particular version nodded to its existence.

The cendol is not forgettable; evident from its delicate and ultra smooth texture which just seems to slip through the tongue and straight into the throat as one takes a bite.

Imagine a spoonful of these slinky babies and you won’t even know they were there; they were just that slippery smooth.

I was amazed by the slick nature of these handmade rice flour strips; for most could still remind one of its rice flour origins with its taste but these were just perfect, or almost.

I can’t imagine myself proclaiming my love for these slimy stuffs which I never even liked in the first place, but I am a convert.

This truly gives a brand new definition to cendol, and it made quite an impression.

I was told that this is the second branch of the Kulim Cendol; where they originally run a small stall right outside their house along the Kulim main road.

They are open for only two hours daily (previously in the original and first stall); for their cendol sells faster than hot cakes out of the oven.

Their success is attributed to the hordes of cendol fans from the local population and of course, the industrial folks.

It is not hard to see why and I am glad that they have since expanded their business to their second outlet; which has just begun its operations early this year in this shoplot located in the quaint little town of Lunas which is famous for their duck rice (the duck rice shop is located right opposite this row of shophouses).





Opening Hours
Now they are open daily, except on Mondays
Operating Hours: Not stated on the time they open (TBD), but they should be there by 12 noon and until 6.30pm

Prices: 
Per Bowl: MYR2.00
Takeaway in packet: MYR2.50
Serving in cup with spoon: MYR2.20

They do sell some snacks such as the Cucur Udang (fried prawn fritters) which could go fairly well with the icy cold dessert.
I did not get to try this out, so I can't comment much.

Cendol Istimewa (translated as Special Cendol) is truly worthy of its name, and I say they deserve every bit the crown of being the Best Cendol in Kulim; or maybe even in the northern region.

This is truly one special Cendol one has got to try, thumbs-up!

*Take this from a non-Cendol fan*

I think it needs no further justification for the Cendol being declared as a Malaysian heritage food by our very own Malaysian Department of National Heritage.

Kulim's Kilang Lama Asam Laksa

The ever Malaysian favorite, the Asam Laksa, with the spicy sourish taste of tamarind pulps (Asam) with the fish based soup, mint and bunga kantan (torch ginger) never fails in seducing the locals and foreigners alike with its exotic scent filling the air wherever it is found.
This local street delight is available in most places around the country, with Penang being hailed as one of the more popular version of Asam Laksa with the many places on the island serving this.

There is another famous Asam Laksa up north; all the way in the now-booming industrialized town of Kulim. From their humble beginnings and their expansion of their stalls in Kulim and Bukit Mertajam, this family run business was made famous with their flagship stall in the Kilang Lama food court (located at the junction) frequented by the locals and the nearby industrial zone workers; hence earning their brand as the Kilang Lama Asam Laksa.

Their lesser known (probably only known to the locals) place of operation is none other than their humble abode in a quiet neighborhood in Kulim.









The compound of the house was converted into their place of business; with plastic tables and chairs set up to accommodate their crowds during the peak hours of operations.

The bowl of Asam Laksa, served piping hot is indeed a comfort on a rainy day which was exactly the mode of the weather when we visited the place.





The shrimp paste sauce (Heh Go in Hokkien, a popular delicacy among the northern population) is served in a plastic squeeze bottle where one can add to their bowl of thick rice noodles to their preference.





The other unique part about this Kulim Asam Laksa, which differentiates it from the usual Penang Asam Laksa; giving it that extra edge to its identity is the addition of the crackers to the thick and spicy sourish  broth.
(The crackers are all in the plastic containers placed on each table; for the customers to add to their heart's content)



How to enjoy the cracker?
Do it either way, to your liking; either you dip the whole piece into the broth or break them into pieces the way you do with cream crackers and let them immerse in the soup along with the noodles.
Which way do you prefer?





While you are there, don't forget to try out a bowl of Ice Kacang (ABC) - always my favorite wherever I go :-)



While I am not really a big fan of laksa, I was excited with the way their business is doing so well since I first came to Kulim a few years ago for work and their reputation has certainly established well over the years.

Prices are clearly stated on the menu board



It is not exactly easy to locate this place, if I had not been led here but that's probably because I am not that familiar with the neighborhood and tend to stick to the industrial zone?
(Do a quick Google search, and the reliable maps would point you to the place directly and accurately :-)



(Heavy downpour when I was leaving the place)



P.S: The neighboring house is reputed to serve great Chai Kueh (Vegetable crystal dumplings), and unfortunately they were closed at the time of my visit. I will leave it in a separate post, another time then.

It's a Malaysian Affair @ Pappa Rich

When one thinks of the local Malaysian fare, one would associate with the wide array of selection made colorful by the different ethnicities we have in the country.
The Malaysians are also a bunch of down-to-earth folks and they do not mind crouching on small chairs by the side of the roads, taking in the food from the makeshift stalls, never mind the scorching heat we have in the country and still frequent middle to high end restaurants from time to time.
These are the typical scenes of a Malaysian lifestyle, and you can tell that we are definitely a versatile lot, ready to adapt to any type of environment when it comes to food.

Food is definitely a big part of the average Malaysian life, with eateries spawning everywhere in the country. From small road stalls, to marketplace, to cafes, food courts, fine dining, restaurants, hotels and even from carts pushed around, there is just food to be found everywhere and those are definitely signs of Malaysians' love for food. There is just no limit to the time or types of food which are available throughout the country, it is just part and parcel of the local culture.

The local Malaysian delights are what makes up the unique culture of the country and they are easily found, at affordable prices too, and Malaysians would go to even the remotest of places to hunt for famous food, and yes, to the extent of tolerating the crazy high temperatures we have here on most days. (*Sweats*)

Now, think of having all the Malaysian delights consolidated in one place, and in a decent environment (without having to crouch by the roadside or in remote villages) with ceiling fans or air-conditioning, along with retro marble tables and chairs for one to sit on and big leather-bound menus showcasing all the varieties of food and drinks.

Sounds like an ideal setting and a dream come true?

Well, think no further than the popular Pappa Rich, which promises the above concept and a portal for all the Malaysian food that you can think of under one roof in a comfortable dining environment.



Established in the year 2005; the Malaysian-themed cafe/restaurant had wooed the hearts of the majority of the local population with its wonderful variety of local Malaysian delights in its almost one decade of operation.

Striving to promote the local Malaysian food and culture to the likes of international brands like Starbucks, Pappa Rich is indeed determined to bring out the best of the country to the local market and also worldwide and is an admirable ambition; which is now a reality with the growth and expansion of the business, as we see the increasing numbers of the Pappa Rich outlets popping out all over the country.

The thick leather bound menu, with endless options of Malaysian delights to tempt you and you just feel like you wanted to order almost everything at a go.


Start off to cool the heat of the day with a glass of Cold/Iced Cendol mixed with Red Bean (MYR7.90)


Enjoy the taste of the delicious red beans, which were cooked in a traditional method, as it is blended with the smooth strips of cendol with milk. It is a taste which will make you crave for more.



It is not easy to find a good blend of iced red bean, and some may turn out too milky for my liking, but Pappa Rich has definitely gotten it right with this, and to give it a local Malaysian kick, the addition of cendol was perfect.


The Malaysians would definitely enjoy a good bowl of Ice Kacang anytime of the day, or we call it ABC too (Ais Batu Campur; which translates to Mixed Shaved Ice - and the ABC also gives the idea that it is a mix of everything).
The sweet savory dessert loved by Malaysians were also given a signature style; while preserving its original taste in this version by Pappa Rich.

Pappa ABC (MYR6.90)

A generous mix of grass jelly (cincau), red beans, sweet corn, cendol, peanuts atop shaved ice drenched with the sweet and fragrant Gula Melaka syrup, was just a delightful local dessert, adored by all Malaysians.



Savor the all-time Malaysian favorite; which is one versatile option for a meal at any time of the day.
From breakfast to dinner, the Nasi Lemak (steamed rice in coconut milk served with sides of spicy chili paste (sambal), deep fried anchovies, kacang putih (roasted groundnuts), half of a boiled egg and with other additions of choice) is just about the most loved Malaysian delight with its alluring aroma of panda leaves on which the rice combination is often placed upon or wrapped in.

Pappa Nasi Lemak (MYR11.90)
A rich aroma of steamed coconut rice with generous amounts of sambal paste and the ingredients, along with a curry chicken drumstick was the secret of seduction used by Pappa Rich in their own version of this famous delight.


For side orders, the Fried Fish Cake (MYR6.90) would be a good option.
Chewy and definitely tasty with the rich texture and aroma of the ground fish paste deep fried to a golden brown, one bite would make one's fork head for another.
(It will be slightly oily, but it was not too bad and the fish cakes were best eaten when it's hot).
I didn't know why they would serve the chili sauce in packets, as the other outlets I have gone to usually serve them in little saucer plates.


For a taste of local Malaysian cake, the Steamed Gula Melaka cake (MYR4.90) was a surprisingly enjoyable treat with its soft and fluffy texture of the steamed cake.
The fragrant aroma of the rich brown Gula Melaka immersed in the cake and served when it's just steamed from the kitchen just makes this so appealing when one bites into the pillowy soft fluff.




Prices may appear as steep for the local Malaysian street fare at a glance, but the portions and generosity of the ingredients, along with the comfortable environment, cleanliness and attentive service of the waiters do make up part of the equation.

The operating hours differ for the different outlets; though generally they are open throughout the day from 8.30am until midnight.
(Some of the outlets may be open until 2am, or even 24 hours).

They have outlets all over Malaysia and they can also be found in prominent shopping malls.

(Below: outlet in E-Gate, Penang)


There is no other that can say it better than Pappa Rich, serving local Malaysian delights and the all-time favorites, all day long~