When trying to make ends meet, passion occasionally eludes you. When I got a chance to talk to someone who has found their calling in life, I am filled with admiration. That person is Fadly Fuad of the famed Nasi Lemak Angah. His enthusiasm is infectious, from a humble start with a stall at an LRT station he has now managed to transform his passion for nasi lemak into a lucrative business. Read on for the full story...
In front of Pangsapuri Mawar, Jalan 7/48a, Bandar Baru Sentul, Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia
Tel: 017 6712213 ( Fadly a.k.a Angah )
6am till noon, 5 pm till 10pm, Mon - Sun
Scrumptious packets of nasi lemak with yummy lauks.
Sambal is pretty mild,chilli addicts will find it a bit lacking.
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.
Although eating it plain with the usual egg, cucumber, peanuts and ikan bilis is satisfactory, the lauks at Angah are pretty incredible so it’s a shame to omit them from your packet.
Their Ayam Sambal usually gets mistaken for Ayam Masak Merah. “This is a dish that my mum has made since we were kids, the paste is actually made up of curry powder, dried chillies, salt, sugar and a bit of ketchup, it’s more sambal based than masak merah,” Fadly a.k.a Angah explains. Chicken is fried on its own till partially cooked, then left to simmer slowly as paste is added, coating the chicken in tasty gravy.
Another must-try lauk is the Sambal Paru, julienned pieces of lung, boiled, deveined and then fried in a sambal paste. You won’t find any chewy paru here, the lengthy process ensures that each one is cooked to perfection. If squid is more your preference, the sambal sotong is also worthy. Dried sotong is firstly soaked in a special solution for 6 hours. Once cleaned, it’s boiled until the texture is melt-in-your-mouth soft. We also love the kerang sambal here that is infused with kaffir lime leaves, making it fragrant and rather addictive.
Each sambal paste featured in the dishes are different, customised for the particular protein that is used. This attention to detail is also what makes Angah so special.
They are generous with their sambal in each packet
Coming from a family of cooks, Angah and his wife Rasida Khalid (Rasida is the cook, Angah handles marketing) have been selling nasi lemak since 2009. Using their family recipes, they have established themselves as the go-to vendors if you’re looking for nasi lemak bungkus to order in KL.
“Nasi Lemak will bring you anywhere. We’ve served it to all kinds of people. Low, mid and even high-end clientele. When I get invited to talk shows and fancy events to showcase my nasi lemak, I get teary-eyed because I feel so overwhelmed and honoured by the support and interest. As a kid, I sold kuih from a ‘bakul’, never would I have imagined that was the beginning of everything,” Angah concludes. With that much passion and belief, the sky is the limit for Angah and his wondrous packets of nasi lemak.