D'Sainah Restaurant & Catering

Nicke

📌Cendol Asli Pak Haji (Batu Feringghi, Penang) This Cendol stall, which includes been operating for over a decade at Miami Green beach, is really a favourite amongst family enjoying a picnic by the ocean. Patrons come completely from Kedah and KL, and thisstall is commonly most occupied on weekends. Pak Haji, the gentleman jogging this stall, recommended his signature Cendol if you ask me - Cendol Durian Pulut. It had been very flavourful and incredible. The durian flesh wasn't just the common durian - it had been wealthy and creamy. I pondered at how he obtained his durians, especially because the durian time of year was very long over. Pak Haji well informed with pride that his durians are usually sourced from Balik Pulau, where during the durian period, he buys in mass, freezes the durian flesh, and serves an everyday part of it in his cendol. If the way to obtain durian flesh works out, customers have to wait around for another durian season. My colleague, Dr Harris, gave the Cendol Kacang a chance. Just consider the wealthy 'santan' milk being blended with 'gula melaka'. The images speak for itself. Take notice also that Pak Haji helps make the 'cendol' from scratch. It's all home-produced. The tangy and gentle cendol strands are usually coloured by the pandan results in he uses. The regularity of the cendol strands is ideal. It is a home-made recipe which has been passed on to him. If you are in Penang and headed toward Batu Feringghi, give this stall a go. No regrets! 😁

Me Mivanch

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