This is our very first time to spend summer abroad; although Penang and Manila share similarities under one tropical sun, my family and I still miss some things about this time of the year in the Philippines – from going to Baguio or Tagaytay Cities, to our beautiful beaches, to taking a few week break from work (or for Gabby, from school) less the part of being diaphoretic of course (read : profuse sweating!).
We miss enjoying scoopful of halo-halo topped with leche flan and ube jam and spending some afternoon with dirty ice cream, carioca, turon, banana cue and camote cue from street vendors. Sarap!
To lessen our homesickness, I brought my wifey and kid to places where coolers are best served.
One of the biggest, if not the largest mall in the Island, Queensbay Mall has this kiosk in its food court on Level 3, that sells flavored shaved ice topped with slices and balls of tropical fruits in season. They call it Snow Ice Mix Fruits.
At RM 6 (PhP 84) per bowl, one is treated to a refreshing and nutritious delight that effortlessly beat the summer heat.
If you want to sample distinctly Malaysian dishes and desserts, hit the roads and find nearby hawker food stalls where one can savor unique flavors in colors…
Ais kacang (pronounced as ais ka-chang) is a Malaysian dessert. Traditionally a special ice machine is used to churn out the shaved ice used in the dessert, originally hand cranked but now more often motorized.
Formerly, it was made of only shaved ice and red beans. Today, ice kacang generally comes in bright colours, and with different fruit cocktails and dressings. In Malaysia, almost all variants now contain a large serving of attap chee (palm seed), red beans, sweet corn, grass jelly and cubes of agar agar as common ingredients. Other less common ingredients include aloe vera in one form or another (e.g. jelly) nata de coco, or ice cream in various variants of the dessert. A final topping of evaporated milk, condensed milk, or coconut milk is drizzled over the mountain of ice along with red rose syrup and sarsi syrup. To cater to the palates of the modern customer, some stalls have even introduced novelty toppings such as durian, chocolate syrup and ice cream. There are also versions that shun the multi-coloured syrup and are served with just a drizzling of gula melaka syrup (gula=sugar) instead. (Sourced from Wiki)
Cendol (pronounced /ˈtʃɛndɒl/) is a traditional dessert originating from South East Asia which is still popular in Indonesia, Malaysia, Myanmar (where it is known as Mont let saung), Singapore, Vietnam, and Southern Thailand (where it is called lortchorng singapore ลอดช่องสิงคโปร์).
The dessert’s basic ingredients consist of coconut milk, a worm-like jelly made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and palm sugar. Next to these basic recipe, other ingredients such as red beans, glutinous rice, grass jelly, creamed corn, might also be included. (Sourced from Wiki)
There are a thousand and one ways to celebrate summer and beat the heat. Ice cream and halo-halo still top my list. However we spend the season, the best is to enjoy the time being with the ones we love.
What are your best memories of summer?
Have a great ‘fruitful’ weekend, everyone!