The Semenanjung Malaysia only has TWO kinds of dodol, Tepung Pulut (Glutinous Rice) dodol and Durian dodol. There is a commercialise dodol with Pandan flavouring but this is not consider as original dodol. Sarawak has more variety of dodol and all this while I thought it was the same all over the country. The best dodol is made in Brunei and they have even more variety and much more creative in dodol making. Dodol is very similar to the Chinese New Year Nien Kau in term of ingredients except that dodol has coconut milk.
Then it strikes me why all this while, in the television, the dodol shown will all be black but whenever I went for Raya visiting, there will lots of different colours of dodol. Most of Malaysian Raya programs were made in Semenanjung so the main theme, ideology, practices and food will be theirs. Had they been more adventurous and went over to Sarawak and Sabah, they might probably discover new things… The only thing they know different in Sarawak is the Kek Lapis…
I had grown up eating different kind of dodol, durian dodol, papaya dodol, green bean dodol, red bean dodol, black bean dodol, pineapple dodol, potato dodol and cucumber dodol. In Brunei, tembedak dodol, terap dodol and probably few other more dodol will be added to the list. The Brunei dodol is also better in texture and taste. The Borneo island dodol somehow use the local fruits as the main ingredients…
The green dodol: Green bean dodol, the brown dodol: Red bean dodol, the light brown dodol: potato dodol
So, in truth, I had never eaten the Semenanjung dodol because it is totally different from our dodol. I was told, I do not have to look forward eating the Semenanjung dodol anyway because it is not as nice and tasty as the one we have here… Maybe I should just try to satisfy my curiosity and judge the Semenanjung dodol better. Until then, I am enjoying my Raya with the dodols…
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