Faces of
Malaysia
Fraser’s Hill

Hill resort spread along 7 peaks at 1,200 - 1,500 meters above sea-level on the Titiwangsa mountain range, about 100km north of Kuala Lumpur. Originally it was set up as a tin mine in the 1890s by Louis James Fraser (hence the name) until the tin ran out in 1913. A few years later the area was rediscovered as British-colonial hill resort. The cooler temperatures made it popular getaway destination from the hot and humid weather for the British. To this day Fraser’s Hill still retains its colonial charm. The area is recognized destination for bird watching with over 250 species recorded. Other activities include jungle trekking, golf, horse riding, archery, boating and mountain biking.

Taman Negara

Taman Negara National Park was established in Malaysia in 1938/1939 as the King George V National Park. It was renamed to Taman Negara after Independence, which literally means “national park” in Malay. The total area of Taman Negara is 4,343 km².

Backpacking Malaysia
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Lok-Lok

snack | Chinese
Lok-Lok, Lok-Lok stall in Jalan Alor, KL
Lok-Lok stall in Jalan Alor, KL
2012, photo: Scotty & Franzi
a variety of meat, tofu and vegetable on sticks to dip in boiling water
also known as:


Lok-Lok is something like a Steamboat street version with the exception that you deep the sticks in boiling water, not a soup. Lok-Lok carts generally have a huge amount of different types especially the Chinese version: sausages, ham, intestines, vegetable, century eggs, tofu (bean curd) and more. After boiling you deep it in a hot chili or peanuts sauce or mayonnaise.



ingedients:
anything edible that can be put on a stick

Lok-Lok
Lok-lok


Lok-Lok
Lok-Lok stall in Jalan Alor, KL
2012, photo: Scotty & Franzi


Lok-Lok
Seafood, fishball, mushrooms
2012, photo: Scotty & Franzi


Lok-Lok
veggies and meat...
2012, photo: Scotty & Franzi



related entries:

Steam Boat

similar to fondue where raw ingredients are thrown in a soup until they are ready to eat

Satay

marinated dices of meat on bamboo skewers grilled over charcoal fire, served with a spicy peanut sauce

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