Cendol is a sweet dessert broth that is found throughout Malaysia and Indoneisa, as well as South Thailand and Singapore. The Teochew and Nyonya people have also adopted it and created their own version. In Malaysia, cendol is particularly popular in Penang and Malacca. The Teochew cendol is the most popular in Penang, and of all the cendol stalls in Penang, the most famous are the two Teochew cendol stalls on either side of Lebuh Keng Kwee off Penang Road.The namesake cendol are short starch noodles traditionally colored with pandan leaves. Nowadays artificial coloring is used. Other ingredients of the Teochew cendol of Penang include coconut milk, palm sugar (gula melaka), red beans and grated ice. In other parts of Malaysia, glutinous rice is also added.
Sunday, February 28, 2010
While driving around in Seremban yesterday, one restaurant caught GiLoCatur's eyes and attention. The restaurant is painted in Green. Haji Shariff's Cendol is the name of the restaurant. GiLoCatur had never noticed about it before. So, quickly after the tournament finished GiLoCatur and family rushed to the restaurant. Unfortunately, it was just closed. It is open daily until 6.30pm. What a miss! Never mind, next time whenever GiLoCatur in Seremban sure will have cendol in the restaurant.
Or by the way, what is "cendol"? For the Malaysians, they know what cendol is. How about others? Below is the description of Cendol extracted from wikipedia and www.penang-traveltips.com.