What to Cook

Pandan Butter Cake

by Aida Azizuddin, on Wed, February 29, 2012
Dessert

As soon as this cake was taken out of the oven, everyone in the kitchen was dying for a slice. Soft and buttery, with a lovely hint of pandan this cake is a great tea time treat!

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Where To Eat

Nasi Lemak Atan

by Edwan S., on Tue, February 28, 2012
Malay

"A simple rice-sambal-egg affair..."

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Everyone has an opinion as to what constitutes a truly excellent nasi lemak. Some swear by the infusion of ginger and whole black peppercorns in the santan used to cook the rice; some like their sambal to be tongue-burningly hot, whilst others favor the sweeter, mellower kind; there are nasi lemak fans who stack their plates with various lauk, and then there are the purists who only want the quattro of ikan bilis, fried peanuts, cucumbers and eggs. So let's not get started as to what makes a perfect nasi lemak because it'll be a never-ending debate with too many voices. What I want to do now to simply point you to a fine example of the breed: the nasi lemak at "Nasi Lemak Atan", and if there's one thing I'm very certain of, it's the fact that for most Malaysians, there is ALWAYS time for some nasi lemak, come rain or shine, night or day.



In a part of KL I like to call Old KL (you know, the KL before there was KLCC and Pavilion) is a stall I discovered by accident one late night some time ago. As it turns out, this stall has been in operation since the 1970s. It was kinda dark and bare-boned, with tables and chairs, a food counter and nothing else. A single painted sign said "Nasi Lemak Atan", and on that food counter were stacks of freshly packed nasi lemak and plenty of lauk to choose from. Now a more recent visit has shown some changes; the sign is now blinking LEDs, and the stall now has a roof, with much better lighting to boot. The eponymous Atan is no more, and the stall is now run by his son, Helmi. The place opens at 6pm everyday and operates to 5am; unsurprisingly, the bulk of the customers are hungry night-hawks wanting a relatively cheap meal after a night out.



Here, the nasi lemak is freshly packed in the familiar old newspaper and banana leaf combo right in front of your eyes, and you get to choose how many packets you want using plastic baskets. Then you make your way down the food counter to choose the various lauk on offer. On any given day, expect to find several varieties of sambal such as sotong, ikan bilis and kerang. In addition to beef rendang, there's also sambal goreng featuring beef lungs and chicken gizzards, gulai ayam, and of course the ever-popular telur mata and ayam goreng.   More »

Food Articles

Top 5 Bakeries in KL

by Alexa P., on Thu, February 23, 2012
Lists
We’re absolutely addicted to the smell of freshly baked bread. Nothing compares to holding a warm crusty loaf in your hands and breaking it open to devour its goodness. The beautiful crust with the soft chewy insides just beckons for you to have more. Whether you're crazy for croissants or bananas over buns, we've rounded up our favourite 5 bakeries…   More »

What to Cook

Yeung Chow Chinese Fried Rice

by Sjaiful A., on Wed, February 22, 2012
Chinese

If you’ve got some leftover rice sitting around the house this is a great tasty way to use it up. This is simple to whip up and is a satisfying and filling meal.

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Where To Eat

Hoofed

by Alexa P., on Tue, February 21, 2012
Western

"Porcine and divine..."

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If you’re familiar with the story of the Three Little Pigs you’ll know that when he arrived at the house made of bricks the story went something like this: “Let me in, let me in,” cried the wolf. “Or I’ll huff and I’ll puff till I blow your house in!” “Not by the hair of my chinny chin chin,” said the three little pigs. So he huffed and puffed and huffed and puffed but couldn’t blow the third pig’s house down. And the pigs lived happily ever after.

At Hoofed however, though it’s made of bricks and even has a dome ceiling made of bricks, the wolf must have found a way in because this is one porkified menu. Pigs here are served up on a wooden board for dinner. It is also a chilled out spot that is a great place to kick back with friends and indulge in a great meal.

"We wanted to create something with a neighbourhood feel that serves good food and wine and we wanted to focus mainly on pork because there aren't many restaurants that have an almost full pork menu. We have a whole theme surrounding it with the decor including pictures of pigs," says Ernest Ong, one of the owners of Hoofed. "We chose this area because we run Tom, Dick and Harry's downstairs which is a pub concept and it was convenient to use the second floor for something else."   More »

Where To Eat

Bawal Power

by The Charlie, on Thu, February 16, 2012
Malay

"Memang power!"

As evidenced by last year's Favourite 50 list, we here at FriedChillies really love our simple fried fish and white rice. We don't need much else, maybe a dip or a sauce, a stray vegetable or two. For a while, the world is at peace and life looks just that little bit better. Now there's a boisterous little stall in a quiet food court that's feeding our love for this humble fare, and it packs a pretty powerful punch.

Bawal Power has been operating in the Kota Damansara food court for about four years now. Opened up by passionate foodie friends including Emri Shamreza and Bob Kuman (they're famous entertainers too!), it has since expanded to Uptown Damansara and Ampang Jaya. So why Bawal Power? Because their main dish is nasi bawal, a well-known Penang dish consisting of a plate of hot white rice and deliciously crispy-fluffy pomfret. These friends realized that no one in the Klang Valley was really selling their favourite meal and decided to start a business to bring nasi bawal to us lucky KL-ites.


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What to Cook

Pajeri Nenas

by Sjaiful A., on Wed, February 15, 2012

This is a wonderfully fresh and spicy dish that goes so well with biryani rice. The curry powder adds a lovely hint of heat to the sweet pineapple. Make some for lunch and your guests will be clamouring for more.

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