While thinking of the motley markets I came across during my journeys for years running, I knew that I was going to find a little paradise in Langkawi. And according to the saying ”ask and you`ll be given”, I was extremely delighted to find out that there were more kinds of markets here, all of them being worth visiting & tasting(night markets included, they are a kind of attraction here and you can obviously find all sorts of things for everybody, all you want and all you wouldn`t expect to find…)
In Langkawi food for the soul is truly a life principle. So, let`s taste it!

Colored tip: don`t let yourself get discouraged by “the scent” in the market , it`s definitely worth strolling a bit amid the colourful market stalls. Although, I admit the smell is quite unpleasant, particularly in the meat areas…
 
Fruits & vegetables Colored list :
 
• Santol, a common fruit in regions like Indonesia, Seychelles, Sri Lanka, Malaysia, Mauritius(some islands!), is similar to an orange, but it`s smaller and much sweeter. It can be eaten raw or cooked or as marmalade.

• Rambai, a Malay strange fruit, resembles a bunch of grapes, but it`s bigger, out of which, that crowns it all!, wine is made, or you can eat it raw or as jam. The taste is sweet and fizzy.

• I have already told you about the sweet and flavorful jackfruit, it`s a common tropical fruit which you can eat in all sorts of combinations, cooked the way you like it, and the durian looks like a greenish hedgehog, quite big and …odorous! It`s somewhat like you love it or hate it. In Malaysia it is used in making sweets: candies, biscuits, even ice cream and milkshakes.

• Winged beans are a kind of green beans, coming from Guinea and spread in Malaysia, too, which are used in cooking different sorts of rice dishes and desserts, although the taste is something between the asparagus and the spinach.

• Turmeric looks like ginger a bit, (is “born”in the same family) and is perfect for spice lovers (its powder has the colour of the saffron), therefore it`s added in dishes, but also in juices, gelatins.

• I met snake fruit in Bali,too, with the skin like a snake skin and sweetish.

• Curry leaves are another common spice in Malay cuisine, like in the Indian one, as a matter of fact, and it is said to have Ayurvedic properties, anti-diabetes. The Hindu people knew it very well..

• Wild pepper leaves –I`m already too spicy, I know! - for some grilled shrimps. What do you think?

• Roselle – equally strange and flavored, as well as beneficent. Cocktails and different drinks, jams and dishes, fish and chicken – you can all cook by using roselle.

• Galangal, a stalk that looks like the ginger, but is a bit more colored, has a harsh, strong and invigorating savor.
 

You feel like licking your fingers, don`t you?