Rojak and Cendol Stall.
A total of 540 working hours spent on this unit.
Scale: 1/5
Miniature Artist: Janice Chin and Cheng Huat
Indian Rojak, a riotous ensemble of textures and flavors, is not for the faint of heart. Not to be confused with pasembur or the fruit rojak from Penang, the Indian rojak ensemble consist of a jumble of shredded cucumber and turnip, tofu, coconut fritters, prawn fritters, fried crispy crackers and a hard boiled egg, and then unceremoniously drenched in a spicy, sweet, and nutty sauce. Each bite is a gamble – will it be the crunch of the deep-fried fritters or the soft give of the boiled egg? But the true masterstroke is the sauce, a robust, peanut-laden affair, which binds these disparate elements into a harmonious whole. It’s messy, it’s bold, it’s unapologetically Malaysian. If you feel like splurging, you can add-on sambal sotong (cuttlefish with sambal) or yellow noodle.
Then, as your palate still tingles from the spice-laden adventure of the rojak, comes the soothing serenade of Cendol. This is a dessert that coaxes you into relaxation, a gentle reprieve from the tropical heat. Picture this: a bowl filled with shaved ice, pandan-flavored rice (sometimes pea) flour jellies, red beans, sweeten corn and doused liberally with coconut milk and palm sugar syrup. The first spoonful is a revelation – the creaminess of the coconut milk, the earthy sweetness of the palm sugar, the chewy texture of the jellies, and the occasional surprise of a red bean. It’s a dessert that doesn’t just cool you down; it takes you on a journey through the nuances of sweet indulgence.
