I really did

All these years, I have wanted to make my own so much so that I even bookmarked this 2012 post in this particular blog that appeared very detailed and comprehensive about how to go about it. However, it has turned out to be a case of the spirit is willing but the flesh is weak and I never got down to doing it.

I am talking about my favourite Malay kuih, the serimuka

…also known as kuih salat or what we call, for reasons unknown, tinggi salad.

Over the years, we never had any good ones here unless we get it from Kuching – I do not even recall enjoying any special order homemade ones that were good. The ones they sell at the Chinese cake stalls or the Malay kuih ones are not worth the calories. I do not know why the pulut (glutinous rice) is extremely white but it is very obvious why the upper egg custard layer is a stunning apple green – it is all artificial colouring, not pandan, and as if that is not bad enough, the texture is all wrong, something like agar-agar which should not be the case.

Well, lately we have been able to get some pretty decent ones from a couple of places here and the other day, my sister bought some from here and gave us a couple of packs. One thing that I liked about this one was how they did not staple the corners of the plastic packs…

The lid fits perfectly so it will not open by itself anyhow. I do not mind the ones that use cellophane tape, unlike the stapled ones – those are very hard to open as the flimsy plastic tends to tear easily and besides, the hardly visible staple may come loose and drop into the kuih! That is so very dangerous if it is accidentally swallowed!

We all tried these…

…that are available on certain days only – the ones on other days may be from this girl – hers would be good too but all of us agreed that this one has a slight edge over hers – it was a little bit more lemak and my missus was praising the texture of the green layer that she said was very nicely done.

I hear there are other types of nice nyonya kuihs available but I do not know how much they are selling them for – they shouldn’t be very expensive. Usually, these kuihs are quite affordable here unlike the ones over in the peninsula and they may not even be nice! However, much as I love them, I am staying away from these sweet delights at this point in time – they usually have a high sugar content and pulut (glutinous rice) is notorious for its level of hidden sugar. Do drop by the place yourself and ask the people there if you are thus inclined.

HONG KONG PUFF is located along Ramin Way (2.291180, 111.826634), beside Sin Kiaw Coffee Shop, right behind the Petronas station at Kpg Nyabor Road (formerly Esso) across the road from the HSBC Building, Sibu branch. 

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

7 thoughts on “I really did”

  1. I like to eat this Kuih too. I would say that it does take a lot of effort to make this Kuih to get the texture that one wants.

    That is why I dare not try. I bet mine would be disastrous!

  2. One of my favourite too. The good ones, the glutinous rice must be steamed to the right texture and the green layer must be truly lemak. One small piece now is priced at RM0. 80. I would get pissed off too seeing how they use staplers to staple the flimsy boxes.

    80 sen only? So cheap!!! I would not mind paying more if they are really very very good. The ones selling for 50 sen a piece at the stalls are so hopeless, might as well take the money and throw into the drain!!!

  3. Yes, a lot of labour work is involved.. glutinous rice and all… I rather buy one piece and eat, it is quite filling actually. The ones above look very soft and nice…

    Provided you can find really good ones to buy and enjoy. Ipoh not a problem, I guess. Here, not easy to find any worth eating.

  4. You are right the ones over here are getting more and more expensive and taste so-so at best most of them

    I notice the same happening in Kuching too, dunno why, Maybe because the old ones have died or retired.

  5. I love this, although I havent tried the Malaysian ones, we did tried something similar when we had our vacation in Bali a couple of years ago, it was served during breakfast on the buffet menu, so I grabbed to my hearts desire

    They have this in Bali? I know one can get them quite easily in Singapore even at the airport at the celebrated Bengawan Solo. I wonder if there’s any place selling this in Auckland.

  6. I used to make a lot of sweets. I’ve gone off them as I age now though.

    Same here, I think. Not into sweet things so much now and anyway, I need to watch my blood sugar.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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