There’s another famous biscuit that comes from Perak, and it’s the chicken biscuit.
It contains zero real chicken, but has all the beauty of chicken flavouring. It also contains nam yu, a type of red coloured fermented bean curd, sesame seeds, sugar, maltose, winter melon, spices and a healthy dose of lard. It’s a far cry from the salty Western option in the form of Nabisco’s Chicken in a Biscuit.
The chicken biscuit comes in two forms, a thick and chewy one, and the thin and crispy one.
Heong Peah, Heong Peng, Pong Peah, Biskut Wangi – whatever way you call it, it means fragrant biscuit and it refers to the flaky local biscuit that’s filled with a sticky, chewy filling of maltose, onions and sesame seeds.
In Ipoh, famous for its heong peah, there are plenty of brands and it’s not always clear which is the best tasting. So when I was there, I took the opportunity to pick up a few brands of heong peah.