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.