Dear Diary,
When we travel on PLUS from Alor Setar heading southwards and we feel like having something chilled and sweet, we’d stop at Hentian Tikam Batu. At this rest area, there is a vendor selling all sorts of snacks and munchies, fresh fruits and drinks. Most importantly, he also sells what we stop for –
DADIH!
The
dadih or curd comes in several flavors which are original, strawberry, corn,
pandan, etc. On the packaging is written
Seri Kota Dadih, Lot 307F, Seberang Terus, Alor Nibong, 08500 Kota Kuala Muda, Kedah Darul Aman. Contact person – Rosly Ahmad (019-458 8281).
I like original flavor the best. I remember when I was still small; there was a man who cycled around our neighborhood selling
dadih with
pulut panggang. He used cow’s milk to make his
dadih. The taste was so authentic, cannot get any fresher than that. Of course, his
dadih was milkier in texture compared to present ones which sometimes uses more
agar-agar than milk. Well, his
dadih did not have any taste of
agar-agar at all, just silky smooth of milk greatness.
When we travel on PLUS from Alor Setar heading southwards and we feel like having something chilled and sweet, we’d stop at Hentian Tikam Batu. At this rest area, there is a vendor selling all sorts of snacks and munchies, fresh fruits and drinks. Most importantly, he also sells what we stop for – DADIH!
The dadih or curd comes in several flavors which are original, strawberry, corn, pandan, etc. On the packaging is written Seri Kota Dadih, Lot 307F, Seberang Terus, Alor Nibong, 08500 Kota Kuala Muda, Kedah Darul Aman. Contact person – Rosly Ahmad (019-458 8281).
I like original flavor the best. I remember when I was still small; there was a man who cycled around our neighborhood selling dadih with pulut panggang. He used cow’s milk to make his dadih. The taste was so authentic, cannot get any fresher than that. Of course, his dadih was milkier in texture compared to present ones which sometimes uses more agar-agar than milk. Well, his dadih did not have any taste of agar-agar at all, just silky smooth of milk greatness.
5 notes of inspiration:
dadih ni bukan agar agar ke? eda tak leh telan kalu tak betul2 sejuk
Ermayum - Unai pun tak tau sgt. Rasanya memang agar-agar is one of the ingredients tp ratio susu to agar-agar tu yg buatkan dadih to be more dadih than agar-agar.
ermayum : ermm dadih yg dlu xgunakan agar2..nenek sya ckap dorg bekukan guna batang sinai..sbb tu dya xrsa mcm agar2 tp lebih kpada rsa susu yg pekat dsbbkn air btang sinai yg keluar ktika proses pembekuan..gabungn 2 rsa tu yg membuat dadih tu rsa sgt2 sdap n sgt2 lembut..hehe.. tp dadih zman skrg mmg guna agar2 sbbnya sush nk mencari btang sinai tu.. nma btang sinai tu sya xpasti yea..sya da ingt2 lupa..tp dorg mmg xguna agar2 la..itu pasti :)
ermayum : dadih asalnya tidk mggunakn agar2 tetp dorg gunakn batang sinai bg tujuan pembekuan..sbb tu dadih dulu2 sgt lmbut n mily..xde rsa agar2 mcm skrg..gabungn air btang sinai yg keluar ktika proses pmbekuan dan susu yg mmbuatkn rsa dadih sgt2 sdap..tp zman skrg org guna agar2 sbb sush nk dptkn btang sinai..ouh yea, nma btang sinai tu sya xpasti sbb sya ingt2 lupa..nenek sya yg ajarkn..nnt sya tnya nenek sya nma btang tu btol2..hehe..tp yg pastinya org dlu2 mmg x mggunakan agar2 utk pembekuan..
Khairunnisa Irna - Thanks for the info. Tapikan nak tanya batang sinai tu benda apa? Rupanya macam mana? Memang betul seingat-ingat saya dadih yg saya makan masa kecik-kecik dulu sedap sangat. Rasa lemak berkrim. Tak sama rasa yg sekarang ni.
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