A Bowl of Cendol and a Plate of Rojak

Rojak

While driving through Selayang on the way to Batu Caves, I stopped by the road side where a rojak food truck was operating on the Batu Cave Road to savour a bowl of cendol and a plate of rojak before continuing with my journey. And I was not the only person doing that. In fact, there were at least ten other drivers that did exactly the same. This seemed to be the rojak food truck operator's permanent business spot, attracting patrons on the busy Batu Caves road.

Cendol

Cendol and rojak are complements to one another. It just not right to have one and not the other. At every rojak food truck stop, it is common to find both these authentic Indian specialties. Rojak is a cuisine mixed with cucumber, jicama, bean sprouts, shrimp crackers, shrimp fritters, egg, and top with the thick sweet shrimp broth. Due to the cuisines' popularity, rojak has become a significant part of the Malaysian food culture. Cendol on the other hand is a concoction of sweeten coconut milk, palm sugar, shaved ice, red beans, and green noodles.