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Rojak and Cendol.......Malaysian in style

The mamak rojak.......with cuttlefish for only RM5 (near the Kuala Lumpur Soccer Stadium)
Rojak and cendol.......nicely represented Malaysia multi-race and cultural diversity. Rojak is a must try dish and should be accompanied by cendol, the dessert to die for. There are several types of rojak, these include the mamak rojak and fruit rojak. The word 'mamak' is actually a term to represent 'Indian muslim'. Both rojaks have different types of combinations and sauces. The mamak rojak (pasembur) or "a mix" (if translated directly) is a mixture of several types of fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts, cuttlefish and cucumber mixed with a sweet thick, spicy peanut sauce. Usually the peanut sauce will the determining factor to attract the customer. Traditionally, mamak rojak vendors used modified motorcycles or mini trucks as preparation counters and to move around looking for customers. 
The yummilicious creamy cendol.......only for RM2 
On the other hand, cendol is a yummilicious sweet hearted dessert. The dessert's basic ingredients are coconut milk, jelly noodles made from rice flour with green pandan coloring and flavor, shaved ice and Rich brown palm sugar syrup. The combinations of flavor from the pandan and the aroma from the palm sugar and coconut milk will drive you crazy for this dessert. Other ingredients such that usually added-in include red beans, creamy corn, grass jelly dan glutinous rice. If you like sweet dessert......then you SHOULD try this cendol.
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