Some Nice Cendol & Rojak

The meeting was scheduled at 2:30 PM. I somehow arrived a wee bit early and it was smack in the middle of the mad rush for lunch. Seremban traffic does not seem as brutal compared to KL when it comes to lunch. At least there is a place to park and to sit in some of the so called ‘recommended’ places to eat.

Finally, I came to Shariff Cendol. Location as per below :

  • Location: Haji Shariff Cendol & Catering Sdn Bhd, 44 Jalan Yam Tuan, 70000 Seremban, Negeri Sembilan.
  • Tel: 016-612 8505
  • GPS Coordinates: 2.726635, 101.940081
This was the choice as it looked light and easy. Besides, I just wanted to see how good is good.

So what do i think?

  1. Service is FAST though they could try to smile a bit more to encourage friendliness (yeah, I know your shop is famous but don’t la spoil the customer experience)
  2. Price is reasonable
  3. Cleanliness is acceptable
  4. The cendol is not bad but for personally for me, I think their is some ‘creamyness’ that’s missing
  5. The rojak suits my taste hands down (beyond my expectation) – its a bit on the spicy side so, might not suit all of you out there.
  6. Would I recommend if you happened to pass by Seremban? Definitely !

For my international readers :

Cendol (pronounced /ˈtʃɛndɒl/) is a traditional dessert originating from South East Asia which is still popular in Indonesia,[1] Malaysia,[2]Myanmar (where it is known as Mont let saung), SingaporeVietnam, and Southern Thailand[3] where it is called lortchorng singapore ลอดช่องสิงคโปร์).

The dessert’s basic ingredients consist of coconut milk, a worm-like jelly made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and palm sugar. Next to these basic recipe, other ingredients such as red beansglutinous ricegrass jellycreamed corn, might also be included.[5]

In Sunda, Indonesia, cendol is a dark green pulpy dish of rice (or sago) flour worms with coconut milk and syrup of areca sugar. It used to be served without ice. In Javanesecendol refers to the green jelly-like part of the beverage, while the combination of cendol, palm sugar and coconut milk is called dawet. The most famous variant of Javanese es dawet is from Banjarnegara, Central Java.

The affluence of Singapore, as well as Western influence, has given rise to different variations of cendol. One can occasionally come across variants such as cendol with vanilla ice-cream or cendol topped with durian.[6]

(Source :


Rojak (Malaysian and Singaporean spelling) or Rujak (Indonesian spelling) is a traditional fruit and vegetable salad dish commonly found inIndonesiaMalaysia and Singapore. The term “Rojak” is Malay for mixture.

Mamak rojak, or Indian rojak (Pasembor)

In Malaysia, mamak rojak (or Pasembur) contains fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts, cuttlefish and cucumber mixed with a sweet thick, spicy peanut sauce. Traditionally, Tamil Muslim (Mamak) rojak vendors used modified sidecar motorcycles as preparation counters and to peddle their rojak. These mobile vendors now use modified mini trucks. The Pasembor available in Singapore is an assortment of potatoes, eggs, bean curd (tofu), and prawns fried in batter, served with a sweet and spicy chili sauce. In Penang, where it is very famous, it is always called pasembor, but in Kuala Lumpur and Singapore it is called rojak.

Fruit rojak

Penang Rojak in Malaysia.

Fruit rojak consists typically of cucumber, pineapple, benkoangbean sprouts, taupok (puffy, deep-fried tofu) and youtiao (cut-up Chinese-style fritters). Raw mangoes and green apples are less commonly used. The dressing is made up of water, belacan (shrimp paste), sugar, chili, and lime juice. Ingredients vary among vendors with some also using hae ko prawn/shrimp paste, tamarind or black bean paste in the mix. The ingredients are cut into bite-sized portions and tossed in a bowl with the dressing and topped with chopped peanuts and a dash of ground or finely chopped bunga kantan (pink ginger bud).

Penang Rojak is another type of Rojak found in PenangMalaysia. It is similar to fruit rojak, but adds jambu air, guava, squid fritters and honey to the mixture, emphasizes on the use of tart fruits such as raw mangoes and green apples, and usually omits the bean sprouts and fried tofu puffs. The sauce or dressing for the rojak tends to be very thick, almost toffee-like in consistency and texture.






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