大馬當今最火爆的食物：榴槤晶露Durian Cendol！絕對令你意猶未盡、牽腸掛肚！人家老遠從吉蘭丹新加坡飛車來吃哦。。。

絕對火爆！每天顧客大排長龍，有些不惜遠道從檳州、霹靂、關丹、甚至吉蘭丹的巴西馬、哥打峇魯、新山、馬六甲慕名而來！每天傍晚還沒開檔，就已經排了長長的人龍，人群包括三大民族，只為品嘗這道香味撲鼻、令人忍不住食指大動的榴槤晶露！

這道美食哪裡找？就在雪州沙亞南24區的美食中心！每天從傍晚6點開始營業到凌晨一點，星期一休息。而最快賣完的就是Durian Cendol！所以如果想品嘗就請早到，免得撲空哦！

單看照片，估計你已經食指大動了！對不對？而這道美食每碗只是區區RM10罷了！如果加大，也只是RM12一碗。還可以打包的哦。。。

創造出這道獨門美食的人，是馬來小商販莫哈末哈菲茲哈密Mohd Hafez Hamed和他的妻舅凱魯法米 Khairul Fahmy Md Yasin。莫哈末哈菲茲是在兩年前學習創業，剛開始時售賣Rojak, Cendol和燒豆腐。他是一個很有創意的小販，他強調自己售賣的晶露就是要與眾不同；他的晶露超過100中搭配，其中包括添加調味過的麥片、椰肉、各種新鮮水果。而其中的榴槤晶露、荔枝晶露、海底椰晶露和芒果晶露最受歡迎。

而他們的榴槤晶露是由於今年三月被網絡媒體宣傳之後，一夜之間爆紅起來的。

莫哈末哈菲茲說，他現在平均每天需要大約250公斤的榴槤供應，周末更需要超過300公斤。由於榴槤有季節性，並非長年都有供應，因此當榴槤季節過後，他也沒得賣榴槤晶露。

他說，目前他的供應商來自泰國，使用大量優質泰國榴槤。《一旦本地榴槤季節開始後，我們就會改用本地名種榴槤，包括貓山王、紅蝦、D24等等。一般會比較多用甘榜榴槤，名種榴槤是應顧客需求，價格按照時價而定。》

看到莫哈末哈菲茲的生意如此火紅，證明了只要肯努力、肯創新、肯學習，無論哪一個族群都有出頭天。莫哈末哈菲茲用實際行動向大家證明了，馬來人也有勤奮苦學努力營商的。只要肯努力付出，一定可以獲得豐厚的回報。

想不想去品嘗這道吸引力滿滿的榴槤晶露？這裡就是他的地址了：Rojak & Cendol Shah Alam, No. G2, Medan Selera Delima, Section 24, Shah Alam. Open: 6pm to 1am (or until the cendol runs out). Closed on Monday.

他還有面書專頁呢！

https://www.facebook.com/rojakcendolshahalam

Long queues for durian cendol in Shah Alam… but it’s worth it!

SHAH ALAM, May 6 — The queue for Rojak & Cendol Shah Alam’s durian cendol started at 5.30pm even though people had been hovering around from as early as 4.30pm。

This is about one and a half hours before the stall opens for business at 6pm! By the time the stall opened, there was a snaking queue of around 30 people at the food court.

Some like Nor Akma who had come all the way from Titiwangsa read about it on Facebook. She arrived about 3pm thinking that she would get a head-start but unfortunately the stall only starts business from 6pm onwards. By the time she got her takeaway durian cendol order, it was about 6.30pm. Three and a half hours later.

The durian cendol is famous as you are guaranteed real durian fruit in your cendol since it’s placed whole (with the seeds) into each bowl. The combination works well with the green cendol strands, shaved ice doused with the stall’s own gula merah syrup and santan sawit. A dollop of creamed corn is added into every bowl since it’s a more popular choice versus red beans, the usual ingredient paired with cendol.

Opened about two years ago by Mohd Hafez Hamed and Khairul Fahmy Md Yasin, the stall offers more than 100 varieties of cendol, rojak and tauhu bakar. They offer 「cendol moden」, their take on the traditional dessert with unusual toppings like cereals Koko Krunch and Honey Stars, marshmallows, raisins and chocolate.

Then there is 「cendol fruity」 where the popular choices are durian, sea coconut, lychee and mango.

Previously, they used to sell tauhu bakar at the Ramadan Bazaar in Section 18 Shah Alam, In mid-March, they launched their durian cendol.

According to Mohd Hafez Hamed, he picked durian since it was a favourite fruit of his and it’s the king of fruits. Once they launched it, the response has been overwhelming as it went viral on Facebook.

Currently, the stall uses Tembaga durians sourced from Thailand since the local fruits are not in season. This variant was picked as it’s got a sweet creamy taste.

The addition of the durian gives the dessert a sweet creaminess people just cannot get enough of.

As they require a large amount of durian on a daily basis, they looked as far as Kampung Baru for their source. Even the SS2 durian sellers were not able to guarantee Mohd Hafez Hamed the vast amounts he needed to sell his cendol.

On a daily basis, Jufri Masril from Ejop Durian Corner located at Jalan Raja Alang will deliver the durians. In the beginning, they were supplying 200 kilograms on a daily basis. With the good response, it’s been increased to 270 kilograms each day.

On weekends, the order goes up to a whopping 300 kilogrammes! According to Hairul Khalifah Jamal, the brother-in-law of Mohd Hafez Hamed who is in charge of the takeaway counter, they want to ensure there’s enough supply of durians as many customers come from as far as Penang, Johor and even Pasir Mas to try their durian cendol and they don』t want them to return disappointed.

To cater to the stall’s demand, Ejop Durian Corner makes trips to Thailand every few days to bring down their supply. In June when the durian season starts, you may find local variants like D24, Musang King and Udang Merah in your bowl of cendol; these will be charged according to the market prices.

Complementing the cendol is the usage of santan sawit or palm oil based 「santan.」 Unlike coconut santan, according to research by the Malaysian Palm Oil Council, santan sawit is touted to be healthier since it’s got lower levels of saturated fatty acids and it’s trans-fat free.

According to Mohd Thohir Ahmad who supplies the stall with the santan sawit, most roadside cendol stalls prefer to use it since it has a longer shelf life.

Tastewise, the santan sawit has a cleaner and less rich taste, making it a better pair with the rich and creamy durian. Similarly, cereals, chocolate and marshmallows which are also quite sweet on their own works well with the santan sawit.

Rojak & Cendol Shah Alam, No. G2, Medan Selera Delima, Section 24, Shah Alam. Open: 6pm to 1am (or until the cendol runs out). Closed on Monday.

Long queues for durian cendol in Shah Alam… but it’s worth it! - See more at: http://www.themalaymailonline.com/eat-drink/article/long-queues-for-durian-cendol-in-shah-alam...-but-its-worth-it#sthash.yi3A9l7M.dpuf

文章來源: https://www.twgreatdaily.com/cat98/node1067383

轉載請註明來源：今天頭條