Acar Jelatah - Traditional Malay Pineapple, Cucumber Salad

My First Encounter with Acar Jelatah

    I was introduced to this wonder of a salad behind a petrol station on Jalan Masai Lama (yes, really). The warung there did only one thing on Fridays – biriyani. And with every plate came a spoonful of sunshine: sweet, tangy, crisp Acar Jelatah.  No bells. No frills. Just honest, fresh flavour. That first bite stayed with me.  Later, I learnt it's also lovingly called Acar Timun, Acar Nenas, or even just Jelatah.

Abu’s Biryani & That Unmissable Acar

    And I must mention my husband’s colleague, Abu – caterer by passion. His Nasi Biryani, Ayam Masak Merah, and Beef Rendang are legendary in our circle. When he’s got a catering order, we shamelessly put in our own mini request: “One batch for us too, please!” Every dish he makes comes with that perfect side of Acar Jelatah, or sometimes, the luxurious Acar Buah.

Acar Jelatah or Acar Buah?

    Now, Acar Buah isn’t your everyday pickle. It’s a celebratory mix of preserved dried fruits – dates, raisins, candied mango, nutmeg – simmered in a thick, spicy-sweet sauce with vinegar and chillies. While Acar Jelatah is crisp and refreshing, Acar Buah is sticky, intense, and downright addictive. You’ll usually spot it at weddings and festive feasts like Hari Raya – and if you haven’t tried it yet, trust me, you’re missing a flavour bomb! 

Classic Kopitiam Moment with Black Kopi

Experiencing a Kopitiam in JB City Centre

    One of our favourite Kopitiams is Kin Wah Kopitiam in JB City Centre. Even at 6 AM, this small corner lot is bustling with people. The setting is simple, with tiny red plastic stools and rickety tables. Despite the chaos, the agile waiters ensure your order is served correctly. Our usual order includes a strong Kopi O (black coffee) or Kopi (with milk), Milo Ais (iced Milo) for the kids, and toasted butter kaya bread. They also serve delicious Malaysian dishes like Nasi Lemak, Mee Goreng, Mee Rebus, Karipuffs, and Kuihs.

A Poetic Moment in a Kopitiam Alley

    Sitting in the alley near this Kopitiam once inspired me to write a poem. The moody, about-to-rain weather and the surrounding crowd sparked these lines

Sitting in an Alley ...

An old street in the heart of a city 

A street tended to look clean

Buildings proclaiming their age

Named to be as Vintage...

A style fascinating the present generation

Different faces pop up every now & then,

Inquisitive looks, a look which holds newness.

Tourists, locals, photographers, residents...

All walking around the streets

What these streets hold for them

Is completely unknown

To the onlookers...

Typical styles unique to themselves 

Are the shops lined up in the alley 

Some ancient

Like pages from a yellowed

Dog-eared book 

With age-old owners 

Lingering around with ease 

Maybe, they’ve lived their life

In this alley clock-in, clock-out

Rusted out in the withering times

Stooped and shrivelled out of old age... 

Living a life of their own...

Some shops decked up to look old

Showcasing the commercials.

Fascinating the odds

Quite synonymous is the style 

Of a barbershop, small and lighted

Lined up with Decors from a thrift shop.

An age-old red building flaunting the tradition 

Typical restaurants catering food in the name of classics

Small Kopitiams, bakeries & eateries

Streets with painted walls

Captivating the curious eyes 

Encasing an urge for a click...

All along I sit in my car,

Watching with awe,

The street, an age-old alley

Standing out in the sands of time.

The dimly lighted shops

Smells wafting from nearby restaurants

The moving crowd 

The curious little faces

With expressionless definitions

All the more the moving cars

Moving so close to our car, 

That I get alarmed when each one passes by...

The name of the Street is 

Jalan Tan Hiok Nee

Johor Bahru

Classic Kopitiam Moment with Black Kopi

    Let's delve back into the world of Malaysian Coffee—Kopi. During a visit to Singapore, I had a fascinating chat with the Kopi maker (is it alright to call him a Barista?) at a Kopitiam located beneath the National Arts Centre at Esplanade. Curious about crafting this delightful brew at home, I asked for his secrets. With a warm smile, he assured me it's quite straightforward. The essential ingredient? Simply a good quality coffee powder.

    Here's his method: All you need is a mug, a coffee sock, or a fine-meshed filter—nothing too fancy or complicated. First, measure the coffee powder and pack it into the coffee sock. Next, place the sock into the mug and pour in boiling water—ideally between 90°C and 95°C. Let it brew for a few minutes, and voilà, you've made Malaysian-style Kopi. Whether you prefer it strong and bold or light and mild, adjust the brew to your taste. Add a sweetener and enjoy it as a robust Kopi O (black coffee) or dress it up with creamer or condensed milk for a creamier Kopi C.

    In the diverse world of Kopitiam culture, every variation of coffee and tea carries its own signature. I was initially intrigued by the unique 'initials' used—Kopi O (Kopi Or (or) Kopi Kosong), Kopi C (truly Kopi Si), Kopi Peng, Teh O, Teh C, Teh Halia, Teh Tarik, and many more, each with its own distinct character.

What You Need to Know About Malaysian Kopi

Classic Kopitiam Moment with Black Kopi

    Malaysian Kopi is distinct from your typical coffee due to its strong, rich flavour and unique preparation method. Unlike the more commonly known Arabica beans, traditional Malaysian Coffee is made from Robusta beans, which are known for their higher caffeine content and bolder taste. This coffee is traditionally roasted in a mixture of butter and sugar, giving it a caramelized aroma unlike any other, making this Kopi Recipe uniquely Malaysian.

Enriching Your Kopi Experience

    To fully immerse yourself in the Malaysian coffee culture, try pairing your Kopi with some classic Kopitiam treats like kaya toast. The combination of rich coffee and sweet, buttery toast makes for a delightful breakfast or snack.

Explore more Beverages, here...

Cuisine - Malaysian(Hainanese)
Recipe Type - Beverage
Difficulty - Easy - Medium
Serves - 1
Author - SM   


Brewing Time - 5 Minutes
Preparation Time - 5–10 Minutes
 

For more traditional Malaysian recipes and beverage guides, visit Essence of Life - Food.

Stir and Sip: Creamy Kopi C

Essential Tools for Brewing Kopi:

    To get started with Malaysian brewing technique, you’ll need a few basic tools, just the most simple, but traditional Kopi gears.

• Kopi Sock: This cloth filter is the key to authentic Malaysian Kopi.
• Kopi Pot: Preferably stainless steel, used to catch and brew the coffee.
• Porcelain Cups: To serve the Kopi in traditional style (with green floral prints).

 Then, of course, you would need some roasted and ground coffee powder. It’s really simple, all you need to do is to immerse (brew) the Kopi powder in hot water for about 3–5 mins to get a kopi concentrate. Then, remove the kopi grounds, dilute if necessary and serve!

Let's see how it is made traditionally,

• This recipe allows you to scale up your kopi brewing and to cater for more.
• The Coffee brew ratio is 12- 15gms of Kopi powder for every 240 ml Cup 

Step-by-Step Guide:

Ingredients to Brew Malaysian Kopi:

Optional Ingredients:

Sugar/Brown Sugar

or

Creamer/Condensed Milk

Malaysian Kopi Brewing Method:

Brewing Kopi O/Kopi Or (Black Coffee):

• Place the Kopi sock over the pot.
• Add coffee to the sock and pour water heated to 90°C - 95°C.
• Ensure that all the Kopi powder is thoroughly saturated.
• Allow it to brew for 3–4 minutes, then gently tap to mix.
• Gently remove the sock, tapping out the brew
  
• Serve in a porcelain cup with optional sweetener.
• I typically enjoy my Kopi strong and unsweetened, which in local terms is known as Kopi Gao (or Kopi Kau).

Morning Cuppa - Creamer infusion into Kopi O

 

• Follow the same steps as above but add a tablespoon of condensed milk or creamer to the cup before pouring the coffee.

Variations and Tips

Malaysian coffee variations:

    Explore other popular Malaysian coffee variations, like Kopi Peng (iced coffee) and Kopi Po (diluted coffee). Each variant offers a different experience and caters to various palates.

Savour the Richness of Malaysian Kopi C

Notes & Tips:

• This brew leans towards the robust end of the spectrum, often referred to as "Kopi Gao" or "Strong Coffee," a preference I personally favour. 
• Adjusting the strength is simple—simply vary the amount of water added to tailor your cuppa to your taste buds. 
• For a milder version, known as "Kopi Po," dilute the brew with additional hot water, ensuring to maintain the temperature for optimal flavour extraction. 
• Conversely, if you fancy a chilled variant, transform your Kopi into "Kopi Peng" by pouring it over ice cubes in a tall glass for a refreshing treat.

A Quick Tip:

    Now that you know how to make traditional Malaysian Kopi, you can enjoy this invigorating beverage from the comfort of your home. Experiment with the strength and sweetness to tailor it exactly to your taste. Whether you’re sipping a robust Kopi O or a creamy Kopi C, making traditional Malaysian Kopi at home allows you to experience a piece of Malaysian culture. Celebrate International Coffee Day by brewing your own Malaysian Kopi and enjoy the rich, bold flavours that make this coffee unique.

HOW TO MAKE CEKODOK PISANG RECIPE - 

FRIED BANANA BALLS

INGREDIENTS:

For Cekodok Pisang/Fried Banana Balls:

For Frying:

METHOD:

For the Batter:

• Mash the Bananas with a Potato masher or a fork until smooth(there should be no lumps).
• Mix all the other ingredients mentioned under for 'Cekodok Pisang" to the mashed Bananas.
• Mix it thoroughly until well combined.
• Rest the batter for 10-15 Minutes. 

Frying Cekodok Pisang:

• Heat Oil in a wok on a high flame, let the oil smoke off.
• Lower the heat to Medium.
• Take about 2 Tbspns of Batter in the ladle.
• Carefully dunk/immerse the ladle with the batter into the hot oil.
• Now with the other Spoon gently scoop out the batter from the ladle.  
• Carefully roll it out on all sides and press it slightly to the surface of the wok, until it forms into a Ball shape.
• Shaping the Banana Balls has to be done in quick movements in hot oil.
• Care should be taken while handling the batter in hot oil.
• Fry Cekodok Pisang on medium-low flame until it is fried into a dark-brown colour.
• Follow the suit for rest of the Batter.
• Remove the fried Cekodok Pisang from Oil and line it up on Paper towels.
• Serve Cekodok Pisang/Fried Banana Balls as a tea time snack with your preferred beverage.

NOTES:

• I have used 5 Nos.of Pisang Emas which weighed 350 Gms in this recipe.  
• Some Bananas are sweeter, adjust the sweetness accordingly.
• But Sugar plays a major role in Caramelizing the bananas & giving a dark brown colour to the snack.
• You can use any type of Bananas for this recipe.  Traditionally Cekodok Pisang is prepared with Pisang Raja or Pisang Emas(mas).
• 2 Tbspsns of Batter yields a Lime-sized Ball.
• This size is apt while cooking small batches where you don't need to use more oil to fry this Cekodok Pisang.
• And fry this on a medium heat which would yield you a crispy outer with soft & fluffy interior.
• Adding Baking Soda & Soda-bi-carbonate plays a major roll in getting fluffed up & Crispy Fried Banana Balls.