It's not often that I find good nasi lemak bungkus at mamak shops. Here's one though from Restoran Ameer Ehsan at Taman Maluri. It's mysteriously non-branded i.e. there is no identifying stamp or mark. The waiters at the shop just said they get it every morning. Further questioning (and perhaps a language issue) yielded no further answers.
It's cheap (RM1.50) and basic: just rice, sambal and an egg. The rice is good - nutty and not too creamy with a crumbly texture. The sambal is great. Hot and laced with chillies and ikan bilis. It's hot enough that a drink of teh tarik afterwards gives your tongue and throat a nice, comfortable and slow burn going down. A good nasi lemak bungkus... even if the origins are unknown. I'll find out more with the next packet I have....
Restoran Ameer Ehsan
No. 186, Jalan Mahkota, Taman Maluri, Kuala Lumpur, 55100, Kuala Lumpur Continue reading »
It’s about 11pm and just as people are settling in for the night, BK4 cranks up their engines. Tonight we are going behind the scenes in Bandar Kinrara to witness what it takes to produce 5,000 packets of nasi lemak ready for next morning’s delivery to various restaurants, eateries and mamak stalls. This little nasi lemak factory is a shoplot- the… More »
It's a Nasi Lemak Monday...
Nasi lemak is fun when you have a range of lauk
and rendangs and fried stuff
. But I also absolutely love 'quintessential' nasi lemak stalls. You know, the ones that pop up every morning or night and sell just no frils nasi lemak. Like this one, Nasi Lemak Saleha Kampung Pandan.
It says there Kampung Pandan, but I've never been to the stall or shop there. The one I bought here, I found at Jalan Pandan Indah 6/8. It's a wee stall propped up at a busy intersection between the main road and some houses. It's a great nasi lemak and only RM1.30.
The nasi is slightly sticky, but packed with nutty santan. The sambal ikan bilis packs quite a punch! It's spicy and tart, with a hint of sweetness as you chew. It comes with some crunchy slices of cucumber, a wedge of hard-boiled egg and some peanuts. Pretty simple, pretty darn delicious. This is also a nasi lemak that would go excellent with a side of hot fried chicken.
… Continue reading »
Let's enjoy some nasi lemak for brekkie before Ramadhan rolls around!
If there's one food that no one will have trouble finding it is, of course, nasi lemak. I think in just one neighbourhood anywhere in Malaysia, you're bound to find more than one Kakak or Abang selling it. In Pandan Indah, near MidPoint Shopping Centre is Nasi Lemak Amril.
Simple but spicy and nice..~
The nasi lemak here is crumbly ('ceroi' to some people) and not too heavy on the santan. The fried chicken is juicy and salty, but in the nice kind. Not the purse your lips and cringe kind of way. What I really love about the nasi lemak here though is the sambal. It's bright, rich and hot with the perfect consistency. Not too greasy, too. The other supporting characters are just nice too. The half boiled egg pre-sliced is a nice touch. A good nasi lemak that's available all day too!
This is Abang Ado... not too sure of his relation to the stalls' namesake, but the nasi lemak is great, and that is what matters!
Nasi Lemak Amril
Jalan Pandan Indah 1/23B
56100 KL Continue reading »
You know what's a diamond in the rough? It's a gem that's hidden, or unpolished, or basically a saying that means something wonderful that's remained hidden or unpolished. This term applies to the food world too of course. I found one such diamond in the back streets of Taman Maluri.
Kak Diana Sharif sells nasi lemak from a table along Jalan Jejaka 9 Taman Maluri. She sets up her table in front of a Chinese restaurant that closes for the evening. Yup, she only sells in the evening. But her nasi lemak is a hot seller in the area. She opens from around 5pm, and normally by 6pm she'll run out.
Her nasi lemak is delicious, and that is why she runs out fast. The rice is nutty with santan with a great creaminess and fragrance hallmark of a good nasi lemak. The sambal is superb too: deep red and tasting of slow-cooked onions and chillies, it's rich with flavour and hot as hell too, which plays well with the nasi. She also sells a killer sambal ikan sardin made with fresh fried sardines and a roughly chopped, spicy sambal. The other condiments to the nasi lemak are all good. If ever you find yourself in the Taman Maluri area around 5pm, you owe it to yourselves to try this.
It's a diamond in the rough.
Nasi Lemak Kak Diana
In front of Restoran Xang Kee
Jalan Jejaka 9 Taman Maluri, 55100 Kuala Lumpur Continue reading »
Restoran Ubi Kayu is a well known and much loved place in USJ9, Subang Jaya. They are a pretty quintessential Malay restaurant open serving breakfast all to an early dinner. However, the restaurant is most famous as being for their breakfast (though their nasi campur is nothing to scoff at) and it is here where people have come to dub the place to get 'nasi lemak beratur'. (literally, 'line-up nasi lemak'). Not quite 'Incredible Hulk' green, and thankfully not as angry too. Delicious, more like.
Ubi Kayu has one of the most unique looking nasi lemak in and around Subang Jaya because the nasi lemak is GREEN in colour. Don't worry, it isn't slurm
or Soylent Green
but the green is from natural pandan juice that they use when cooking the rice.
The rice is wonderful: the pandan gives it a gentle fragrance, while the flavour is nutty and creamy with coconut milk. The rice used also has this interesting chewy texture, like parboiled rice. One of the things people love about breakfast here is the sheer choice available as lauk for the nasi lemak. Fried chicken, curries, vegetables. You name it, Ubi Kayu probably has it. Their basic sambal is a bit watery but makes up for it by being deliciously sweet and spicy. Perfect… Continue reading »
"Little packets of nasi lemak joy..."
A good packet of nasi lemak really gets me going in the morning. When I open a packet of nasi lemak at Kak Maimon’s, I am instantly taken by its simplicity. There’s a generous dollop of sambal, a thick cucumber slice, peanuts, ikan bilis and a halved hard-boiled egg. The sambal here is well rounded, not too sweet and not too spicy, as Goldilocks would say, the sambal is just right. It’s chunky with a deep crimson colour. Dried chillies, onions and garlic are blended and then cooked slowly for two and a half hours, allowing the aromatics to simmer and release their natural sweetness. More »