Cuisines
Durian is the most anticipated fruit season in Gopeng, dozens of stalls erected in various parts of Gopeng town and numerous Malay villages around Gopeng. The rambutan, langsat and nangka are also popular during the fruit season. People will usually stop and buy these local fruits along their way from Ipoh to Kampar. Self erected fruit stalls will be visible from the trunk road along the areas from the Gopeng Exit PLUS Expressway Toll to Gunong Mesah.
Gopeng Lai Fun or rice noodles is a well known dish locally, particularly among the Chinese community in Gopeng and surrounding towns. It is best served with laksa and homemade tauhu. Gopeng tauhu is distinguished with its darker top rather than ordinary tauhu which is light brown.
During Aidilfitri holidays, the Kelamai becomes the highlight of the day and it became the signature cuisine of the Malays in Gopeng. The Kelamai partly resembles the Lemang but Kelamai is treated with tedious care and complicated procedures of preparing the bamboo and its contents. Above all, it tastes sweeter than Lemang with the addition of red sugar, and the Kelamai is in dark brown in colour. People will have to crack open the bamboo just like the Lemang itself to have its contents to be served for the guests. In other variations, coconut floss are also served on top of the sliced Kelamai to add the sweetness.
Besides the Kelamai, Gulai Nangka is also well known as local Malay favorites, it is usually served in most of local Malay wedding ceremonies in which it became almost compulsory to distinct the Gopeng Malay wedding cuisines. Gulai, also known as Masak Lemak is a yellowish gravy cuisine with numerous variation in its contents. The Gopeng Malays used the jackfruit or Nangka (in Malay) instead of meat or vegetables. The Gulai Nangka is an all time favorite in which it sustains the popularity for an extended period of time among both the youngsters and the senior citizens. Gulai Nangka is best served hot, together with white rice, belacan and ulam.
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