KANGAR – Despite being Malaysia’s smallest state, Perlis packs a big punch with its unique and tantalising culinary offerings. From sweet mangrove palm saps to the prized Harumanis mango, the flavours of Perlis are as diverse as they are delicious.
Scoop sampled several outlets in the state, all of which are filled with decadent and one-of-a-kind flavours.
The nira nipah, a sweet drink made from mangrove palm sap, is a traditional favourite in Perlis and Kedah. This drink stands out from the tangier coconut saps popular in Kelantan.
Harvesting the sap involves a meticulous process, as the tree branches must be tapped at different angles daily for about 40 days. This method, used by businesses like Nira Nipah Klasik, ensures optimal sap flow.
This process, a custom in various mangrove harvesting businesses, is required to ensure that the sap comes out at the end of the branch, where the fruit is also located.
A local business applying process is Nira Nipah Klasik, a 5,755 sqm establishment combining a mangrove forest, restaurant, and homestay, which was developed by Jamaluddin Abd Rahman.
One of the employees there observed that branches tapped according to tradition yielded more sap compared to those left untouched.
However, harvesters can only obtain either mangrove fruits or sap from a single branch, as harvesting fruit results in sap not forming, while harvesting sap after a period means the fruit would no longer be edible.
The Harumanis mango, a prized fruit of Perlis, is celebrated for its exceptional sweetness. Available from April to June, this seasonal fruit can be enjoyed in various forms, such as smoothies, popsicles, and salads.
From refreshing smoothies and popsicles to a sweet combination in a salad, the fruit proves to be a versatile and substantial ingredient in the dishes it is featured.
The seasonal fruit lasts only several months, growing only between April and June due to it being heavily influenced by the weather.
Due to its small window of availability, the fruit tends to be pricier, but the incomparable sweetness could easily win one over.
Much like each Malaysian state has its own unique version of wau kites, Perlis boasts its own distinct take on laksa. Unlike the traditional wheat flour base, Perlis laksa incorporates rice flour, cassava flour, and ground rice, giving it a unique texture and flavour.
Adding to its distinctiveness, the dish is traditionally served with kuih such as pulut udang (glutinous rice with shrimp filling) and kuih spera, a spicy coconut-filled pastry resembling a curry puff.
To enhance local incomes, several initiatives have been launched to help Perlis residents sell their handmade crafts and food products.
The Galeri Kraf Warisan dan Pusat Jualan Kraf is one such centre where locals can sell items like capal sandals, traditional wau kites, batik, and teak wood trinkets. Proceeds from sales go directly to the local artisans.
Similarly, the one-stop centre for Perlis products managed by Muang Polit also allows locals to sell their goods, ranging from mushroom extracts to Harumanis sweets, as well as handwoven baskets and accessories. – June 17, 2024