Although the fluffy white siew pao is usually steamed, you can also find ones with a crispy baked exterior filled with savoury meat filling of either pork and chicken seasoned with oyster sauce, dark soya sauce and 5-spice powder. Additionally, there are sweet flavours available such as red bean and kaya.
Often incorporating the smooth yet springy lai fun noodles, the beef noodles sold here come with slices of juicy beef with either the tendon, tripe or lean parts as well as thick, mildly spicy gravy. Whether you choose the dry or soup version, it is topped with crunchy peanuts, pickled or salted vegetables and sesame seeds.
Using thin mee hoon or rice vermicelli, mee hoon sotong is a noodle dish drenched in a cuttlefish-flavoured broth and accompanied by slices of cuttlefish, braised pork and mustard greens as well as chili sauce for extra heat.
Simple yet hearty, Hakka mee is essentially flat yellow noodles that are tossed in a mixture of fish sauce, soy sauce and garlic sauce before it is sprinkled with a generous helping of fried minced pork and chopped scallions.
Incorporating thick noodles that have been greased in lard, Yi Poh mee is then tossed into a pool of thick, dark soy sauce. After that, it is topped with fried minced pork and barbeque pork slices or char siew before served with a small bowl of soup and sambal.
While you may already be familiar with our nationally famous nasi lemak, the moderately spicy nasi lemak ikan sembilang includes an extra ingredient of fish, specifically the sambal fried ikan sembilang also known as ikan keli.
Literally translating to ‘cook with coconut milk with bird’s eye chillies’, the Minang-originated masak lemak cili padi is essentially a base sauce that is then added with more filling ingredients such as meat, fish, eggs or even just vegetables. Sometimes, pineapple is even added for a touch of sweetness.
Made from shredded potato shoots (pucuk ubi) or cassava leaves, sambal tempoyak daun kayu is a side dish that is cooked with fermented durian (tempoyak), santan, lemongrass, garlic, shallots, petai, cili padi and turmeric.
Using the Minangkabau method of cooking, the Negeri Sembilan-style rendang uses less spice but more ginger, lemongrass, galangal and santan. As opposed to the traditional rendang that adds chicken or beef, this version uses the more unconventional fern, duck and cassava shoots.
As a staple condiment used in most traditional state dishes, sambal gesek involves several ingredients such as fried anchovies, onions, cili padi and garlic being grounded together before the red paste is fried until an aromatic smell is formed.
Be prepared for the unconventional dish of kari kepala kambing, quite literally translating to “goat’s head curry”. This traditional delicacy is roasted and charred before it is accompanied by potatoes, sambal belacan and eggplant.
As there are many durian orchards in Mantin, be sure to get a taste of the various types of durian sold there such as durian kampung, D24, D101, and the most popular, Musang King.
Formerly known as ‘apam daun rambai’, apam johol is a sweet fluffy cake made from wheat or rice flour and brown sugar. It is then steamed and presented within thin sheets of rambai leaves. It is sometimes eaten with rendang or sambal tumis.
Originated from Indonesia, wajik is a sticky, brown-coloured sweet treat made from steamed glutinous rice cooked in coconut milk, palm sugar and pandan leaves. Once cooled, it is typically cut into the shape of a rhombus or diamond.
Another delicious, sticky but white-coloured dessert is kuih sopang. Molded into a semi-circle shape, it is made from glutinous rice flour, bananas and gula melaka or brown sugar before it is filled with grated coconut. It is served in a gravy of thick coconut milk.
As another national classic, dodol is a palm sugar-based confectionery that is brown in colour and possesses a toffee-like consistency. It is made from coconut milk and rice flour before it is molded into small pyramids. Feel free to try more exotic flavours such as durian or pandan.
As the clue is in its name, ‘salai daging dan itik’ actually translates to ‘smoked beef and duck’. Cooked over a charcoal flame, these succulent meats are often seasoned with mild spices to become the main staple dish.
While you may have tasted the typical satay made from chicken, beef and lamb, feel free to try out the locally popular satay tulang. Translating to ‘bone satay,’ the meat comes with crushed rib bones and is accompanied by the usual side dishes of nasi impit, cucumber, onions and peanut sauce.
