Street Food: STREET FOOD

MOM'S LAKSA KOPITIAM

This is street food popular among students here. At this time, we had the opportunity to meet the owner of Mom 's Laksa is located in the street in front of UNITAR, namely Suzanna Jamali. He actually was the son of the individual behind the success of Mom's Laksa Hadiah Yak , which is the creator of the recipe for Mom's Laksa.

STARTING small scale 20 years ago, now Mom's Laksa between popular restaurant serving Sarawak Laksa recipe menu mother for special fans in the city of Kuching. By making the Old Court Complex (Kompleks Tourism), Kuching as a location for its first store, Mom's Laksa now has five branches around the city. Businesses that have been providing delivery services Laksa Sarawak from office to office is also a proof that the business is able to run the community continues to grow. They are the result of persistent Yak's founder, 65, who has never been tireless and desperate to ensure his business afloat even as advanced as today.

Now, the business is continued by two of her six children are able to make Mom's Laksa as compulsory stopover location local community but also outside visitors who travel here to savor Sarawak Laksa is not drab. Although there is a culture of healthy competition among operators of different races in the food and beverage industry here, it does not become an obstacle to the prize for success in business was thus paying all your hard work that never felt a long time ago. Now, Mom's Laksa also enjoy tasty vermicelli Shrimp paste is also a favorite of people in this city, said Suhaida.

Meanwhile, loyal customers Mom's Laksa, said Ahmad Zaki Affende Mom's Laksa be the first choice, especially for his appetite for breakfast. "Since the sample in Mom's Sarawak Laksa Laksa (booth Was Corner) some time ago, I continue to like the taste that is not boring. "So when I had the opportunity to try a dish Laksa Sarawak Laksa in Mom's other branches, it still remains the same and has not changed until now," he said when met recently. Ahmad Zaki said, as a consultant at one of the local banks in Kuching, he went to Mom's Laksa almost every day to meet with customers for business.

"Whenever we meet with the client, I'll set an appointment to meet at Mom's Laksa because it does not want to miss the chance to taste its Sarawak Laksa dish is unmatched, at least once every day," he added. While for married couples who are also loyal customers Mom's Laksa, Marikan Rais, 67, and Noraini Buang, 62, said Sarawak Laksa dish sold in Mom's Laksa never disappoint customers who visit there. "We are very satisfied with the services rendered by employees in Mom's Laksa in addition to not have to wait long to be served Laksa Sarawak although the shop is always full of customers.

"This proves that workers here are very committed to providing the best service to customers. "In addition, the Sarawak Laksa served here has not changed although the provision must now be in a large quantity in view of its growing customer base every day," he said.

Mom's Laksa began operations in 2011. It is in its own work by the owner of Suzanna Jamali with his own employees. For daily operations, the Laksa Mom's Cafe will start to operate at 7:50 a.m and will cease operations at 05:00 p.m.

Special menus are available at Mom's Laksa must laksa quite tasty. There are 2 types of menu laksa, laksa special price of RM 8.00 and laksa with price RM6.00. Although there are other menu, laksa is a very special menu at Mom's Laksa. It is synonymous with the name of the store itself.

Thus, Mom 's Laksa not only focused on the community only, otherwise, it could be the focus of all the people in Sarawak and Peninsular Malaysia.

The final word from us, we are very grateful to the services rendered by employees and the owner of Mom's Laksa to us. And also with the help of the menu was available, we were satisfied with the service at Mom's Laksa. At the same time, we hope you will have the opportunity to feel themselves easement Laksa and good services available at Mom's Laksa. Of course this will be a favorite food for community food because comfort of his.

SWEE KANG

Kim Swee Ice Kacang began operations in 1953 and at first it was opened adjacent to the first fire station Kuching before moving to its current building. The restaurant sells a variety of cold drinks but what is most special here is ABC, White Lady and corn milk.

The White Lady sits in a tall glass, filled to the brim with juicy fruits topped off with a citrusy, creamy juice. You never know what you are going to get when you dip in a spoon. I never fail to have it when I go back to Kuching. Most Kuchingites will have a favourite drink at Swee Kang, which started off as a small stall in the 1950s but has now evolved to one of the most famous watering holes in Kuching.

One of the signature desserts here is the Jagung Susu, golden sweet corn nuggets in a milky creamy base with shaved ice. Like a cocoa snowstorm, a lavish amount of Milo powder is scattered on the peak of the ice mountain. As you scoop up the ice dessert, the malty Milo powder dissolves in the milky liquid, combining flakes of the chocolate powder with the natural sweetness of the sweet corn. ”This is one of our most popular orders, one of our customers requested the addition of Milo to the Jagung Susu and it became such a hit that we added it on the menu”, recounts Ms Chang, Swee Kang’s daughter. Though her dad has passed away, Ms Chang keeps his legacy alive by handling the daily operations at Swee Kang’s latest branch with her two brothers. Down the road, her youngest brother, Ah Seng, handle another branch. Business is so good that they had to open two branches in the same area just to keep up with demand. Afterall, Swee Kang is practically an institution. It even has a Facebook page with more than 600 followers. Though Jagung Susu Milo is a popular favourite, just a mere mention of the White Lady will prompt me to salivate like a Pavlov dog. If I had my way, I would bring a barrel of this refreshing drink to ward off those homesickness pangs when I go back to KL. This drink also originated from one of Swee Kang’s many customers during the 1970s. The customer enjoyed the drink at one of Kuching’s oldest food court. When the food court closed, he went to Swee Kang hoping to reincarnate his favourite drink. And thank god he did, the White Lady reminds me of a simplified version of a knickerbocker glory sans the ice cream of course. Colourful jellies and assorted fruits converge on the bottom of the glass like sunken treasures. Each scoop delivers a delicious surprise.

The cendol at Swee Kang has an interesting history. Originally, Swee Kang used the ‘cangkuk manis’ and pandan to make his green strands of cendol but as the demands for his cendol increases, he started to source out the production of his cendol and now they use sago flour instead. Cendol is a varied affair at Swee Kang, you can opt for ‘gula apong’ (sago palm sugar) with your cendol, omit beans or put in extra depending on your preference. The cendol in Kuching differs from the ones in KL, you won’t find pulut or durian versions here, the cendol here uses sweetcorn, cincau and a milky base in its repertoire. This result is a lighter and dainty cendol. If you prefer a richer base, request for a santan base instead.

Though it started with Jagung Susu, Swee Kang eventually became synonymous with Ais Kacang. A generous helping of fat kidney beans is served in an icy velvety milky base. The sweet beans are tender and luscious, adding an earthy flavour to the tastebud-tingling dessert.

Besides the ice desserts, Swee Kang also offers savoury dishes like fried cucur udang, Sarawak Laksa and Beehoon Belacan. The beehoon is super, served in a light crimson coloured broth with strips of squid, julienned cucumbers and quarter slices of shiny ebony coloured century eggs. The broth has a slightly sweet taste, brought upon by the shrimps in the belacan. The squid is almost translucent giving the dish a nice seafood balance while the century eggs give it a more succulent texture added with a lovely crunch from cucumbers. Though you’ll be left with ‘Belacan’ breath, slurping the lovely broth is a must in order to fully enjoy the unique dish.

Swee Kang is a family business, Ms Chang handles the operations, her brothers and nephews man the drinks, laksa, beehoon, cucur udang and kuey tiaw stalls. Swee Kang has been a favourite among the locals for more than 50 years and hopefully it will remain a favourite for years to come. And as history shows, their dessert list increases as time goes by because at Swee Kang, the policy is to always deliver what their customers request, even if it involves inventing a new dish. If you’re lucky enough, your dessert might get a permanent placing in their famous menu. Maybe, I’ll come up with a personalized dessert of my own, and if wishes do come true, the new generation of Swee Kang lovers can order an enchanting and tasty ‘Lady D’ dessert along with their Jagung Susu.

This is the menu at this place. besides, there are many stall-stall selling food like the fruit salad, fruit salad octopus, kuey teow char and many more.