market in kl.

well of course i had to go to a market. i went to imbi market, which i had read about on boo's blog, and in the inaugural issue of time out kl, in an article written by eating asia's scribe, robyn eckhardt. our hotel provided complimentary breakfasts (pretty good as far as hotel buffets go), so unfortunately, i didn't go to sample the famed hainan coffee and roti kahwin, just to poke around a bit to see what kinds of fruits and veg were on offer, maybe peek into the wet market (or maybe not), and check out the stalls.

1. imbi market melons, 2. imbi market starfruit, 3. imbi market herbs, 4. imbi market mangoes

1. imbi market steamed rice cakes, 2. imbi market snacks pushcart, 3. imbi market mutton man, 4. imbi market dried seafood

i was v. tempted to bring back some of the beautiful dried seafood on offer--cuttlefish, oysters, and scallops of every size--but knew that cute but pesky US customs dog would sniff it out. i think, though, with a little experimentation i might be able to recreate the bursting bulbs of smoked garlic, which were offered up in various stalls. don't know exactly what i'd do with it besides a smokin' (literally) pot of tau ew bak, a thick, soy sauce based stew like hawaiian shoyu chicken, only with giant, glistening chunks of pork. mmmmm. so not halal.

temptation gave in when i saw the sisters crispy popiah stall. popiah are the regional version of the filipino lumpia sariwa, a savoury rice or wheat flour crepe painted with a sweetish-soy and bean sauce, then filled with fresh vegetables, yam or turnip noodles, prawns, and whatever else to the maker's choosing. i'm not sure why the sisters' version is so lauded, but i wonder if it is the 'crispy' in the name that is unusual; their popiah had a generous amount of batter bits that were indeed very crispy and added lovely texture to the wrap. count me as one of the many fans.

i think my favourite vendor, though, was mr. wong, the owner of the chinese pastry stall (name temporarily escapes me, but i'll have a rummage for the card). an earnest and engaging young man, his father and uncle had popular shop in chinatown on petaling street, but he moved the four-generations-old business to the market when his uncle retired. when he saw me taking photos, he showed me his own digital camera, filled with photos of him making the pineapple jam that filled many of the flaky crusted pastries in his case. it takes him four to five hours just to peel the pineapples, never mind cutting and cooking them down in a giant cauldron. one jam making session makes just enough for four days' worth of sweets, so on top of his duties at the stall, he must go through the day-long process for the jam alone, at least twice a week. it is worth it--the fresh flavour of the pineapple still evident under the caramelization, just a tiny bit tart and not too sweet.

although all the pineapple jam filled pastries were lovely (the one with salted egg yolk and jam was especially interesting), i think his top creation would be the mini-egg custard tarts. the crust is impressively flaky, with a silky, light egginess within; you can easily eat one or two in seconds flat.

or three.