Skewers of fruity goodness at Farlim, Penang

BY CK Lam

Batang Rojak which is also known as chiam-chiam often draws crowds for its skewers of healthy fresh fruits and vegetables. This relatively cheap eat comes with a variety of seasonal fruits which includes young mangoes, jambu air, pineapples, guavas, star fruit, papaya, Chinese water chestnuts and umbras.

Skewers of fruity goodness in Penang by what2seeonline.com

Preparing the fruits and vegetables

 

Vegetable lovers will love the fresh cherry tomatoes, cucumber, carrots and turnips. Some sellers have since gone far beyond serving fruits and vegetables.

Skewers of fruity goodness in Penang by what2seeonline.com

Fruits are kept fresh and chilled on ice

 

They have added more interesting ingredients to target the customers such as processed crab stick, cuttlefish, hard-boiled quail eggs, deep-fried fish balls and beancurd stuffed with shredded cucumber. The latter is quite a popular item.

Skewers of fruity goodness in Penang by what2seeonline.com

Beancurd stuffed with shredded cucumber

 

The batang rojak is constantly replenished in batches to keep the ingredients fresh. The ingredients are cut and peeled on the spot.

Skewers of fruity goodness in Penang by what2seeonline.comSkewers of fruity goodness in Penang by what2seeonline.com

 

Homemade spicy and non-spicy rojak sauces are also provided to enhance the taste of the fruits and vegetables. The rojak sauces are made from sugar, lime juice, roasted crushed peanuts, belacan and Penang hae ko (shrimp paste) and has a pungent flavour.

Skewers of fruity goodness in Penang by what2seeonline.comSkewers of fruity goodness in Penang by what2seeonline.com

 

There are several outlets which are famous for batang rojak. One of them is at the Farlim (Bandar Baru Ayer Itam) shop houses in Penang (right in front of ToTo and Magnum 4D shop) where it is sold from a small food truck. Click here for the google Map Location.

Lintang Angsana
Bandar Baru Ayer Itam
11500 Penang

Business Hour: 12pm to around 7pm

Closed on Monday and Thursday

* This is a reproduction of my article published in New Straits Times

 

 

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