Ipoh Specialty

Over the recess week, some of my friends visited ipoh and i had some hard time thinking about which are the specialties of ipoh and where to bring them. I went to search a little online and most mentioned ipoh white coffee, tauge chicken, hor fun, dim sum, and so on. It wasnt until this afternoon which we went to this place in pasir pinji commonly called 大树脚 and my friend went over to buy a packet of mengkuang equivalent. Everyone was enjoying it so much but i was not able to translate it into either english or chinese. The only name i know about that was the malay version or the cantonese version (usually referred to as 沙葛) To my surprise, its something unique and its so unique that people from Johor have never tried it before. Perhaps it should be listed as top fav after foh san dim sum or ipoh tauge chicken or ipoh white coffee, we can call it ipoh "sa kot".

Today i went to search for news about ipoh and i found this article which talks about Ipoh specialty, it does mention most of the things we went to but what came to my surprise is that not only mentioned sa kot is a special thing, there are other stuff that were so common to us but it cant be found anywhere else. According to that article, this sa kot supposed to be from Perak and you can hardly find it in other states of Malaysia. Though i doubt so since most ipoh food can be found in KL, i wont be surprised if i find it in KL. Anyway, the other surprise is something we called "wan tau long", directly translated to (giddy-headed bloke) or yellow Jelly. Im not exactly sure if it can be found elsewhere but i felt a little bad because i didnt bring my friends to try that out.

So the next time anyone brings a friend to ipoh, i guess these should be added into the new list of "must tries" in ipoh.

And here i copied part of the article on how to make the sa kot. Tho i like it a lot, but its not that temp

ting that i would put in so much effort to make it in the kitchen. Im putting it for those non-ipohans who have tried it and want it so badly but dont want to travel all the way from where they are to Ipoh for 2 pieces of sa kot with some white coffee.

And by the way, i realize sa kot is actually called yam bean according to the article. I tried google it and images of sa kot really do come out. So i guess here it is. Sa kot, mengkuang or yam bean.

Sar Kok Liew (makes two rolls)

Sar Kok Liew is a regional specialty, especially around Ipoh. The popular deep-fried yambean fritters are usually found in noodle stalls as part of the yong liew stable.

Outside Perak, Sar Kok Liew is hard to come by.

Filling

650g yambean, coarsely shredded

100g plain flour

50g fish paste

15g fried shallot crisps

1 tsp salt, or to taste

2 tsp sugar

1/4 tsp white pepper

1 piece beancurd sheet (foo pei), cut into two rectangles measuring 19x27cm

2 tsp flour, mixed with

1 tsp water to make a paste

oil for deep frying

Combine all the filling ingredients in a mixing bowl to make a sticky paste. Divide filling into two portions; place each portion on a beancurd sheet and roll the sheet to form a cigar-like roll of 5cm diameter. Seal the edges of the roll with flour paste.

Place rolls on a greased plate and steam over high heat for about eight minutes, or until roll is set. Cool, and cut into 1.5cm thick pieces.

Heat oil in wok; deep fry over medium heat until edges are crisp. Remove and drain on absorbent paper towels before serving.

For the article, click here

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