Hakka is deemed to be on of the biggest dilect in Malaysia apart from Hokkien and Cantonese. Hakka people have made up quite a portion of total chinese population in Malaysia. The dialect has been the lingua franca in some states such as Sabah and Sarawak. Citizens in Serdang village and Salak South Village, districts in Klang Valley are conversing in Hakka dialects too.
Hakka Cuisine is prominent with their preserved foods such as salty vegetables. As for “Ho Boh”, one of the variants in Hakka dialect is famous with their “Ho Boh Lei Cha” and knows as pounded tea in English. You could find the most genuine and original Hakka cuisine in Restaurant Ho Boh.
“Ho Boh Lei Cha”, a bowl of mixed crunchy vegetables, bean curds, roasted peanuts and rice serve with green pounded tea. Apparently, it is drastically good for health because the entire thing is green. You can consume the dish with pounded tea flooded or slurp it seperately. The whole thing is crunchy and has grainy texture high in fiber which soothes constipation.
Another dish that would like to recommend is “Shuan Pun Zi” or Abacus Bead in English. The reason of the name is because the shape of the bead is like abacus which is made of mashed Yam kneaded with tapioca flour to be dough. The dough will be brewed in hot water and then stir fried with other ingredients such as minced pork, mushroom and vegetables. Most importantly is the texture of this dish which tender, springy and chewy.
As there are not only “Ho Boh Lei Cha” and “Shuan Pun Zi” in Restaurant Ho Boh. Rice Wine Chicken and Pork Trotters in Dark Vinegar have Hakka roots as well. Visit Restaurant Ho Boh to find out more.
Restaurant Ho Boh
9, Ground Floor, Jalan Puteri 2/3, Bandar Puteri, 47100 Puchong. TEL: 03-8063 5080