"If it was in KL, we would go here every day!"
Cik Chom’s nasi lemak doesn’t look like the usual nasi lemak. Even the rice itself looks different – a dome made up of green rice on top of white, unusual yet appealing. And of course, sliced cucumbers would be too mainstream for this unconventional offering, so they use sliced green apples instead. Most importantly, it’s not only the appearance that sets Cik Chom’s nasi lemak apart from the rest, but it’s also the taste. More »
Nasi Lemak… our unofficial National Dish. Malaysians may disagree over many things but this is the one dish that unites us all. Malaysian will crave this whenever they make a trip abroad. Sometimes, a single photo can trigger a craving. We Malaysians know the feeling. As soon as we touchdown most of us will make a bee-line for nasi lemak as we miss… More »
Nasi lemak lovers! This is the FriedChillies' line up of the Top40 nasi lemak for this year's much anticipated BIGGEST NASI LEMAK EVENT IN THE WORLD. This list has been argued upon, debated, resulted in some tears and tantrums but at the end we think we've got a great selection of heroes that represent the best of the best of nasi lemak in Malaysia- the traditional stalwarts, the young upstarts, those with much loved favourite lauk and those that push the boundaries of what you know as nasi lemak.
And they come in unity, for one day, under one roof, just for YOU, this 5th Nov 2016 at TM Convention Centre, Bangsar. More details about #ieatnasilemak #2016 INTERESTING LAUK CATEGORY Lesung Batu Cafe Putra Heights
Do not miss the lidah goreng kunyit
here. It’s boiled lovingly, then sliced thinly before being fried crisp with vegetables. Crispy, chewy and delightfully salty. Rice here has an added aroma of fenugreek and lemongrass alongside pandan and ginger. Their sambal is cooked for a long… Continue reading »
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 »
"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.