No one likes to wait in line when paying telephone bills or dealing with telco issues. Somehow you always find yourself paying bills at the hottest time of the day, feeling murderous, with no parking and having to deal with things beyond your control. However, next time get yourselves to the Titiwangsa branch and cool off with a superb bowl of rojak.
So the thing that makes this rojak addictive is the gravy. It’s smooth and not chunky but don’t be fooled by first appearances. The gravy is a dark golden colour and heavy with chilli and finely ground nuts. Now we know peanut loving people are in two camps, the smooth as butter camp and the chunky with texture camp. However we find both are in agreement with this rojak. There is such a thing as a near perfect rojak sauce, not too thick nor runny and filled with the essence of nuts and everything tasty. Hence the gravy-sauce here is smooth but with the depth and soul of a chunky diva.
But that is not all. Gravy alone does not merit a great rojak. Your plate will arrive with the usual freshly julienne cucumbers and jicama, deep fried tofu, whole boiled egg and the kueh. Kueh in a mamak rojak is the pasembur. At the very base level, kueh is a concoction of flour and onions. However the kueh here has coconut in it and they fry it crunchy on the outside and chewy on the inside. Infact, it tastes like deep-fried meatballs, dense and so scrumptious when soaked in gravy. For a more satisfying bowl, ask for sotong (squid) on top.
"The ABC is good with Maraschino cherries on top"
The squid here is not smelly like some other places and very tender. They simmer it for a long time in sambal sauce and this adds layers, an addictive chewiness to the crunch and slurp of your rojak. And if that’s not a full meal, add on mee (noodles with it). We always go with the Rojak Mee Special when we come here. But then again we are greedy, greedy foodsters.
On hot afternoons after you’ve sweated freely from all that spice, cool off with their ABC. It’s shaved ice hiding a whole host of colourful jellies, cincau, sweet corn and raisins with toppings of scarlet Maraschino cherries. The syrup that blends it all together is a combination of rose and sugar water. If you’re a cendol kind of person, they make a great version here too. We suggest getting it with pulut (glutinous rice). The combination of gula melaka and santan with the pulut makes this throat cooler thicker, sweeter and a steadying hand on thoughts of mayhem. Afterall cendol can only be savoured to its fullest during the hottest time of the day. We think you can actually just have a cendol pulut here as a full meal.
With such an addictive combination of hot and cool, spicy and sweet this movable snack van has grown through the years. Before, they just set up make-shift tables around the van. Now, they have found a nice shady area on level ground. They also have a lot more tables and chairs (which is always full) and umbrellas to provide more shade. As a matter of fact they are even on local maps when you google the Titiwangsa Telekom branch.
More Photos To Drool On
They also have cendol here with red bean
haven't had the chance to try it yet..
their business is good all the time.
by konsMay 10, 2008 4:35PM
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Foodster's Verdict
Rojak Mamak Titiwangsa
Address:
Opposite TM Point Titiwangsa, Jalan Kuantan, Kuala Lumpur Tel:
Open:
Pros:
It's a perfectly balanced rojak and you can pay your bills
Cons:
It's on a tar road so it can be really hot during the afternoon
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haven't had the chance to try it yet..
their business is good all the time.
by kons May 10, 2008 4:35PM
You must be logged in to post comments