SHAH ALAM, Nov 13 — Weekends are the perfect time to explore far-flung places like Kota Kemuning for a bowl of handmade Cendol (RM6.90) at this unlikely snack shop peddling old school biscuits like pastel Gem biscuits side-by-side with East Coast fish crackers.
At this shop with the unforgettable name of Tang Tang Tang Tang Enterprise, the bowl of finely shaved ice drizzled with sweet-smelling, creamy santan (most probably from the first squeeze of top grade grated coconut) and just a touch of gula Melaka syrup from a squeeze bottle, is covered with light green plump cendol jelly.
The top grade cendol jelly, completely different from the skinny factory made ones, is made from a thick paste of mung beans and rice flour mixed with pandan juice which is then grated over a bowl of ice water to form soft, stubby green jelly that has a mild pandan aroma.
Soft, cooked, elongated kidney beans also share the bowl with the cendol jelly.
Haters will say the kidney beans aren't needed, as the cendol jelly is good enough but fans will protest and demand their soft presence.
From the shopfront, it's hard to see inside because bamboo chicks shield the place from the glaring sunlight.
Once inside, I found about 30 people sitting at small tables; most of them were acquainted with each other as neighbours or even church members since it was Sunday.
Two ladies from Melaka are at the helm; the elder one with grey hair keeps an eagle eye on the tables, ensuring they turn around quickly while another rushes orders out from the small kitchen.
The menu is ordinary but features guaranteed favourites cooked from the heart, like mee hoon kuih, nasi lemak, bubur cha cha, red bean with pulut hitam and their best-selling cendol.
A smart partnership with Goh Abdullah, a Chinese Muslim whom many in Kota Kemuning know for his Penang favourites like white curry mee, pasembur and cucur udang, extends the choices because Tang Tang Tang Tang Enterprise's small kitchen is unable to handle them.
You need to walk down the corridor to find their place tucked in a corner to place your order and pay. Helpful staff will send your food straight to your table.
Mee Hoon Kuih (RM9.90) typically uses hand-torn dough pieces, but this place takes a shortcut with long strips of dough, likely pressed flat by a machine.
This version is exceptional — the long pieces have a silky soft texture that pairs well with the light, ikan bilis-based broth, which can be accompanied by fried ikan bilis and fried shallots.
I was curious about the Nasi Lemak with Turmeric Chicken (RM9.90) since everyone was happily tucking into it so I packed a portion to take home.
It turned out to be a good move to be greedy, as the rice is fluffy and full of santan, hitting your nose with its sweet notes, which paired well with the turmeric boneless chicken, spicy sambal, fried ikan bilis and a well fried egg.
Penang Asam Laksa (RM8.50) from Goh Abdullah was wonderfully thick with pounded fish, featuring the magical alchemy of sourness from tamarind and freshness from pineapple, cucumber, lettuce, sliced raw onions and red chilies.
This dish demanded that every bit, including the soft rice noodles, be scraped clean from the bowl.
As the spiciness lingers on the tongue after the bowl is emptied, have another bowl of cendol or their refreshing Passion Fruit Soda (RM5.80), made with fresh fruit pulp combined with soda water.
Tang Tang Tang Tang Enterprise
Jalan Suasana 1,
Kota Kemuning, Shah Alam.
Tel:011-54528286
Open: 11am to 5pm.
Closed on the third Tuesday and Wednesday of every month. For November, they will be closed on November 17 and 18.
Goh Abdullah Restaurant
Jalan Suasana 1,
Kota Kemuning, Shah Alam.
Open: 11am to 5pm. Closed on Mondays.
* This is an independent review where the writer paid for the meal.
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