Kolong Pahat Hanging Bridge, Sungai Lembing

This is our 2nd visit to Sungai Lembing because we missed the tofu sooooooooo much. This time around we visited 2 more places after we ate to our hearts' content in the market. I told Hubs, this time I want to see the market full of life. So we left our home before 7 o'clock in the morning. By 9 o'clock we went already parking the car across the market place. I was sooooooooo happy to see my favorite lil town, full of life, full of families, full of tourists taking selfies, and most importantly, all the market stalls are full of FOOD!

This is the village where fresh noodles are being made. We had to cross a hanging bridge named Kolong Pahat.

 Walking across the bridge

 Walking towards the noodle shop

 NOOOOOOOOOOOOOOOOOOOOODLES

Sungai Lembing is famous for its noodles and "Tau  Fu Fah" (beancurd pudding) and of course their wonderful super duper delicious TOFU.

 Tomato sauce noodles

 Cantonese fried noodles

 They call it SAN SUI TOFU, meaning, mountain water tofu. The tofu here is extra soft and smooth.

 Market

 Pau

 Siew pau with pork and yam

Ahhhhh and of course the delicious coconut biscuits. The taste of the coconut biscuits here are superb.

For the tofu and noodles and coconut biscuits, I would drive back any time!!!

Kampung Kacang Putih @ Kacang Putih Village

"Kacang Putih" literally means White Nuts. However, in Malaysia, "Kacang Putih" means crunchy deep-fried Indian snacks which includes peanuts and beans.

This "kacang putih" industry in Buntong started in the late 1940s at the foothills of Mount Cheroh, Ipoh. The British brought in families from Ettayapuram Village in Tamil Nadu, South India, to become laborers. They settled down in the town and started peddling snacks for survival. In 1970s, there was a rockfall at the mountain and killed many people. Survivors were relocated to Buntong. That's how the "kacang putih" cottage industry flourished until today.

This is the entrance of "Kacang Putih" Village. It is not extravagant nor grand. However, it is most interesting to see the different varieties of crunchy snacks in all shops. Every shop has similar variaties but with different styles of packaging. Prices are similar too.

Below are some examples of the "Kacang Putih" selling in Buntong:
(Photos are from Google)

Omapodi: Made from dhal beans, grounded into powder and mixed with tapioca starch and water. Fried with spiced chillies, ginger, garlic, "oomam" (similar to anise and oregano) and anise.

Star Murukku: Made from dhal flour mixed with tapioca starch. Less spicy.

 Pakoda: Used soaked grounded dhal beans mixed with tapioca starch. Spiced with fennel.

Bombay mixture: Mixed assortment of murukku, fried nuts, green peas and beans; spiced with chilly, tumeric and cumin.

 Chennai mixture: Thicker strands and less spicy than the Bombay Mixture.

 Onion Chips: spiced with ginger, chillies and onions.

Ubi: Fried Tapioca Chips.Seasoned with salt, chilly and curry powder. 

 Broad beans: Fried and salted.

Spicy Murukku: A spicier kind.Modern flavors include Smoky BBQ, Curry, and Cheese.