Wak Kentut came on our radar because of the cheeky name and news of excellent ayam goreng. This fried chicken folks, is the battered kind, with a crispy crunchy crust that hides within succulent chicken flesh. The process of making this chicken is not a big secret. Whole chickens are cut into 8 (so the pieces are large), marinated in a batter made from a self-concocted spice and flour mix, then fried in hot oil.
“Dia lembut di dalam, crispy di luar,” smiles Ira, Wak Kentut’s daughter. What makes the chicken consistently good is that everything is mixed fresh on the day it is fried. It’s her father that developed the recipe. As for the nasi lemak, sambal and other dishes and mee rebus on offer it’s her mum’s recipes. They have been opened since 1989 near the KTM station hence the reference to the name.
Look at all that crispiness!
Now to the colourful name. Ira says, her father loved to drink teh halia which as we all know is a rather flatulent beverage. “Lepastu suka kentut kenakan kawan-kawan rapat dengan dia,” she explained rather deadpan. Brilliant! He became known as Wak Kentut and well the rest as they say is history.
You can sample Wak Kentut’s awesome ayam goreng at I Eat Nasi Lemak 2016, the World’s Biggest Nasi Lemak event! 5th of November, you need to be there for fart’s sake!