Friday, 26 April 2013
My first recollection of Cakoi is when I was in Temerloh Pahang. My late grandpa would buy it every weekend from a Pekan Sari there every Saturday apart from his favorite deep fried chicken liver. He would come home from his early morning walk to Pekan Sari with jabeis (bags) of little kuehs. Waiting for him to return then was one of the things I looked forward to.
Anyway, since the village folks there called themselves Koi, I thought Cakoi 'belonged' to them, like Buah Melaka 'belongs' to Melaka. Hehe...
Cakoi (deep fried long-shaped dough) then as I remember vaguely was sold with this sweet green sauce made of...mmm sugar? I never quite get that combination though. I think Cakoi is best eaten with a dip in sambal tumis ikan bilis or simply, a thick hot sweet Kopi O.
For Chinese however, I see that they love having it with rice porridge. Another combination I have yet to find...compatible?
The other day I was at a mall and walking through the Food Court I saw it. To be honest, it wasn't the first time I saw it at a Mall's Food Court but it was the first time I stopped and bought it. There was no sauce with it. All they asked was if I wanted it cut.
I ate it all as is, by myself...with the memory of Pekan Sari, and my late Aki.