My wife, Jeannie, the Batik Influencer; sends me a message that she is meeting her colleague, S. K. Chan; this evening at Sunway Pyramid and they will be having dinner at one of the restaurants there. Their meeting is to finalize their holiday weekend in a resort somewhere in remote Selangor. Jeannie mentioned Beacon Resort something or another. And the town is so remote that though she has mentioned the name multiple (yes, “several” or “many” with the same meaning. However, “multiple” sounds more sophisticated…And American) times, I still have not got it… yet.

I was left to have dinner by myself. It was a hot day the whole day. Now, the evening; no better. No sun but it is still much warmer than usual. As I was driving off after dropping Jeannie; I thought rojak and A.B.C..

Rojak (1) is light and healthier food (many foods are claimed by people to be healthy. This is just healthier because it has fruits in it.😁). What goes into the rojak dish or meal can vary depending on where you buy yours from. Yum!😋

In Malaysia and Singapore, fruit rojak typically consists of cucumber, pineapple, papaya (not fully ripe), jícama (“turnip” or “bangkuang” for the everyday people like us. Mention “jicama” and the response you will get is “huh?”), bean sprouts (more commonly known as “tougey”}, taupok (puffy, deep-fried tofu) and youtiao (cut-up Chinese-style fritters). Unripe mangoes and green apples are less commonly used. However, one of the first items we look for in the dish is mango. If we are lucky – “yes!”

For the adventurous; some rojak sellers may add crackers / prawn fritters; and some may add squid (not for me😅🙂), at no extra cost. Why no extra cost? It is because if you choose not to have squid in it; your meal is not going to be any cheaper.

The dressing (sauce) (2) which is poured over all the cut fruit and vegetable ingredients and mixed together thoroughly; is made of water, sugar, chili and lime juice. The Ingredients which makes up the sauce vary among vendors, with some adding prawn paste hae ko (in Hokkien), tamarind or black bean paste to the mix.

For me, the “proof of the pudding” is in the dressing / sauce. It’s preparation has to be just right. Being heavy handed in adding too much of hae ko or black bean paste just ruins it. I have had many rojak(s) where the sauce just didn’t cut it. However, it may be just me, as taste is subjective.

This hot, humid weather definitely deserves a cold, refreshing A. B. C. (2). Just make the order, “A.B.C.” and the drinks gal or gal order taker will know it. A. B. C. or “Ais Batu Campur” (“Iced Stone Mix” literally translated from Bahasa Malaysia ); also known as “Ais Kacang” or iced beans (also literally translated from Bahasa Malaysia) is a superb dessert, with everything thrown in, I mean everything!

Again, the A. B. C. varies from vendor to vendor. The variety of ingredients include ideal milk, brown sugar, pink rose syrup, ice-creams of various kinds (your A.B.C. may come massive in size. The price is still fairly reasonable), fruits, cendol (green) noodles, chocolate topping… the list can go.

The Ais Kacang I got here was the “standard” version. I still loved it. It also came with a straw so that I could suck up the melted ice with the syrup, brown sugar and ideal milk (was there ideal milk in this dish? I don’t think so, not this time).

The whole meal came up to RM12.50 or U.S.$2.65. Kenyang which is Bahasa Malaysia for “full”, usually refers to a satisfied meal. New Nanking Restaurant (generally knows as a kopitaim or coffee shop) is the place to come if you would like to have a meal like this. A good variety of hawker style food. Worth your visit.

NOTES:
1. Rojak in Malay means “mixed”, but the dish exemplifies the cultural diversity of Malaysia, including Chinese and Malay elements in its ingredients. Often eaten as a side dish or as an appetizer, rojak can also be served as a main meal.

In Malaysia and Singapore, the fruit rojak most often consists of cucumber, pineapple, jícama, taupok (puffy, deep-fried tofu) and youtiao (cut-up Chinese-style fritters). Unripe mangoes and green apples are less commonly used. The dressing is made of water, belacan, sugar, chilli and lime juice. The ingredients which makes up the sauce vary among vendors, with some adding prawn paste hae ko (in Hokkien), tamarind or black bean paste to the mix.
2. Ais kacang, literally meaning “bean ice”, also commonly known as ABC, is a Malaysian dessert which is common in Malaysia, Singapore and Brunei. Traditionally, an ice shaving machine is used to churn out the shaved ice used in the dessert, originally hand cranked but now more often motorised.