My trip to Malaysia would not be complete without a visit to an evening market. Considering the sweltering heat during the day, it’s no wonder the evening markets are so popular in Asia; it is a much better alternative to walking on melting asphalt and sweating like there is no tomorrow during the day.
Evening markets are a melting pot of cultures, where you can find food and drink from Malay, Chinese, Indian, and other ethnic groups that populate Malaysia. You get to interact with friendly vendors and taste a great variety of new foods (my favorites were satay and smoked duck).
Here I would like to share with you some of the pictures I took that evening.
Jackfruit is the largest tree fruit in the world. It can weigh up to 100 lbs. It is believed to originate from India but is quite popular in Asia. Its flesh is white or yellowish, full of large seeds. The flavor is comparable to a combination of tropical fruit like pineapple, mango and persimmon.
Dragonfruit has either pink or white flesh sprinkled with small black seeds. The taste and texture of the fruit are comparable to kiwi.
Delicious mangoes and papayas.
Silkie (Silky) is a breed of chicken named for its unusually fluffy plumage, which is said to feel like silk. Besides that it has black skin and bones, blue earlobes, and five toes on each foot. As far as the taste goes Silkie is gamier then caged chicken due to its free range life style.
Satay, very popular street food in Asia, is cubes of beef, pork, chicken, and seafood marinated in a spiced sauce, and then skewered on bamboo sticks, cooked over charcoals, and served with a peanut sauce.
Satay vendor taking a break in his van.
Among other popular street foods are smoked meats, especially duck, pork, and chicken feet.
Steamed Pork Buns (Cha siu bao) is a Cantonese dish in which buns are filled with barbecue-flavored pork. Cha siu bao is considered a type of dim sum.
Lots of fried food.
The white balls on skewers are called Fish Balls. They are made with fish paste, flour, and salt. The golden rectangles on skewers are tofu, and to the left of them are satay.
Apam Balik, turnover pancake has been declared the heritage food of Malaysia. Coconut milk is added to the batter, and it is cooked on the griddle brushed with palm oil. The inside usually is sprinkled with peanuts, sesame seeds and cheese.
Pandan Cake is sponge cake; its green color comes from the juice of the pandan leaves.
Made on the spot, sugarcane juice is very sweet.
Bean Curd (Tofu).
So if you are in Malaysia, put evening markets on the list of places to visit. Happy travels!