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… Continue reading »
We are partnering up with The Nasi Lemak Project in support of their cause to improve the livelihood of lower-income families and the urban poor. When Mastura M. Rashid and Zul Imran Ishak started The Nasi Lemak Project (TNLP) in 2012, they set it up as a non-governmental organisation providing food and education to the homeless and urban poor. After… More »
We rounded up our favourite nasi lemak bungkus that will be available for you to try at I EAT NASI LEMAK 2016. Don't let their humble appearance fool you, these perfectly packed delights may be small and petite but they definitely deliver big results when it comes to taste. Look through our list to see which packet you want to unwrap first... More »
"One of the best places to enjoy tongue!"
I must confess I was seduced by a picture of sambal kerang on social media one day which led me to try the nasi lemak at Lesung Batu. Jasmeen who runs the place and is pretty much a wizard in the kitchen herself serves mainly Malay-Patani food like tomyum and daging merah. Their specialty here is the lidah goreng kunyit. That’s fresh cow’s tongue, boiled, sliced thinly then fried crispy. Wowsers it’s good, firm outside but still a little soft within.
"Petite but Powerful!"
Each packet from Angah is wrapped meticulously in paper and banana leaf. Its enticing aroma pulls you closer, the quintessential packed meal that is undeniably Malaysian. Rice is rich with aromatics like ginger and lemongrass. You can also taste a strong pandan flavour (they actually add in pandan juice to the rice during the cooking process). The mild sambal has equal tones of sweet and sour, a lovely combination of de-seeded dried chillies, tamarind and tons of onions. You don’t taste the heat initially, you only notice it as it lingers after finishing a packet. Nasi Lemak Angah personifies that age-old adage – great things do come in small packages.
After months of incognito reviewing hundreds of nasi lemak nationwide (almost), we have shortlisted 40 of our favourites for this year. To all nasi lemak fans out there, this is for you. Entrance is FREE and everyone is invited so share this event with your friends and families for a truly awesome Malaysian food event under one roof. We will be releasing… More »
"Rice cooked the old-fashion way!"
All the cooking for nasi lemak at Warung Sinarnor is done over a wood fire, a method that has remained unchanged even after 47 years. Wood imparts a smokey taste to the rice, enhancing the subtle hints of pandan and coconut. They steam it twice, first with water and the second time with santan which also helps to prevent the rice from turning clumpy. With so much going on behind-the-scenes at Sinarnor, it's no surprise that their scrumptious plates of nasi lemak attract new and loyal patrons to their eatery daily.