"People still come to Tanglin for a nasi lemak fix"
Nasi Lemak Tanglin has been around for ages. If you're craving for a nasi lemak, queue up for theirs somewhere along Jalan Cenderasari (opposite the Poliklinik, Off Jalan Tanglin) with everyone else. They are now in the Tanglin Food Court. If you're unlucky, the queue is very long, if you're lucky, the queue is just long. If there's no queue, then they are probably closed or the food's all gone! Queue starts long way early at about 7.30am and tapers down by about 10am.
There are two great things in this food court we'd like to highlight. The nasi lemak and the kopitiam tea. Let's put the kopitiam tea aside first and try some nasi lemak tanglin style. Tanglin started way back around 1948 by Suryati Jawirunnah andd her recipe is now passed to her son Zainal which will soon pass down to Zainal's daughter. Three generations of history here.
Tanglin has the usual chicken rendang, sambal sotong and beef lung dendeng among others. From all the myriad of lauks available, my heart fell for their beef liver sambal and also sambal sotong. The sambal sotong recipe has ground peanuts giving it a slightly nutty taste with a slight chili kick. The beef liver has the sweet sambal way seeping deep into the cuts which makes it that more enjoyable eating. The rice is steamed 'ceroi' which means that Zainal's rice is not the sticky type, hence less starchy and able to soak up more of the other nasi lemak gravies.
Ramen Burgers are the craze right now in the States. It’s not too far-fetched, afterall we have rice burgers. It’s just taking another carb and making it into something that can hold a patty. What we didn’t anticipate was how ridiculously delicious it was. Here’s a simple but awesome recipe to make your own ramen burger using the instant noodles in your kitchen.
Ladies and gentleman, boys and girls, children of all ages….
In conjunction with the on-air screening of I Eat KL
, Malaysia's first food drama on Friedchillies Food Network (HyppTV Channel 838), welcome to the Nasi Lemak event of the year, I Eat Nasi Lemak!
We count many nasi lemak lovers among our friends. In fact, it's impossible to live in this country and not eat this dish, served in eateries all across the country, in road side stalls and even in fancy restaurants. It is one of the first dishes a tourist would eat coming into our fair city (that and probably roti canai and satay). All over the world Malaysian restaurants do a roaring trade in nasi lemak. It is a complete meal, rice, gravy, vegetable and protein.
To us, nasi lemak perfection is still the 'bungkus' kind. Banana leaf hugging the rice tight giving it the signature flavour and the sambal already part of the grains, making nice with the boiled egg. Many no longer put cucumbers in a packet because of sogginess but we still think you need it hence nasi lemak 'bungkus' is always best on the day it's made after about two hours.
But let's digress. Because all you nasi lemak lovers out there, something big is coming your way this 9th… Continue reading »
What goes perfectly with a plate of nasi lemak? Well a glass of hot teh 'o' of course. And coming home after a long day, with a weary mind and tired body, to sink into a warm sofa with a nice hot cup of tea is bliss. Tea’s benefits
, from being a good antioxidant, to increasing… More »
A toss in a pan recipe that’s perfect for an easy mid-week dinner. In a restaurant, a dish like this can cost four times more. Make it at home and it will not only be better for the wallet (about RM15 for two) it’ll probably be a whole lot tastier too! More »
"Rojak and cendol! Cheap!"
You know what’s a great pick-me-up for a lazy weekend (or any other day, for that matter) afternoon?
Rojak and cendol.
And while there are so many different kinds to cater to the equally many different tastes, I think I’ve found one of the nicest examples from Rojak Ali, a food truck at Jalan PJS 1/26. You won’t miss the simple, small white truck with a couple of tables and some chairs set up, nicely shaded with umbrellas. It’s visible even from the NPE heading towards Sunway. You won’t miss the area too, as it’s rows of motorcycle shops!
The rojak (RM3.50) is of the Penang Pasembur variety, and it comes to you freshly prepared and chopped up by Karim. The rojak is chock-a-block full of excellent textural contrasts: delicate tofu, meaty cucur, and crunchy fritters lie beneath a bed of crisp, fresh sengkuang and cucumbers. Half a boiled egg garnishes the dish, and all this is bathed in their excellent kuah pasembur.
The kuah is wonderfully balanced, not too thick or thin, with spicy, sweet, creamy and nutty flavours that get soaked up by the other ingredients. To bulk it up, you can also order it with sotong and mee.
To accompany the rojak, the cendol pulut (RM2.50) is lovely. The ice is shaved using an old-school, hand cranked ice shaving machine that looks decades old (and probably is!), then scooped into small bowls, then a dollop of pulut is added.
We’ve always been curious about making things like serunding from scratch, so we finally took the plunge with this recipe. It’s deceptively simple as the steps are minimal and there aren’t many components to put together. You will however get quite a workout while cooking this dish - make sure you’re well-rested! More »