Everything tastes better fried! Chicken, bananas, ice cream... and apparently, nasi lemak too. The Friedchillies team checked out this off-key nasi lemak and only ended up wanting more.
Fried nasi lemak. Do you need anymore reason?
Behind the old bus stand,
PJ Old Town,
Section 3, PJ.
Nasi lemak goreng hurhhh!
Nasi lemak is a beautiful dish in the way that there are so many interpretations of it that somehow, still hold true to the ‘spirit’ of a nasi lemak. This is mainly because despite the variations, most people will agree on several key components: rice in coconut milk, a sambal, egg, peanuts and anchovies. But once every so often, there’ll be a nasi lemak that would seem strange… but somehow work in all manners of deliciousness…
Nasi Lemak Kukus Fauzey in PJ Oldtown is a food truck selling, well, nasi lemak. The proprietor, Chef Fauzey, used to work in 5 star hotels for 10 years before going off on his own. “I promised myself I wouldn’t work more than a decade in a hotel,” says Chef Fauzey. “Because I wanted to see if I could make it on my own.” However he used to cook western dishes back in the hotel kitchen. When he started his nasi lemak business, he admitted it was a bit of a gamble. But after much trial and error and loads of feedback, he finally got it right.
Chef Fauzey (R) with his wife
So far, so good, right? Not so fast. One day something happened that has now cemented his reputation as one of the best unique nasi lemak dishes in town.
“There was this ‘bus guy’,” says Chef Fauzey. “He came to my stall one day and said, ‘Can you do a nasi lemak goreng?’. At first I was dumbstruck, but I decided to give it a go.” Yup folks, what makes Chef Fauzey’s nasi lemak truly great is his version of nasi lemak goreng or FRIED NASI LEMAK (yes it’s that good it deserves capital letters).
When he first did it, he fried the nasi lemak with the sambal. But the taste wasn’t quite right so he used his own secret spice mix (that is also used for his fried kuey teow). He starts off by using the same oil he uses to fry chicken for a huge flavour boost. Then he adds in the spice mix, some prawns and eggs. Then in goes the nasi lemak kukus. All this is stir-fried for around 2 minutes on a the jet-engine of an F16 fighter plane….. okay not really, but a high pressure gas burner nonetheless.
You want 'wok hei'? YOU GOT WOK HEI!
The result? A rich fried nasi lemak dish that is bursting with flavour. The spice mix goes really well with the nasi lemak while the egg adds richness. The prawns in the rice are cooked perfectly and the whole dish is tinged with ‘wok hei’ (breath of the wok). A delicious dish that only gets better when had with Chef Fauzey’s ayam goreng berempah. Despite the rich ingredients it’s not too heavy on the belly too.
You can almost smell it from this picture.
Chef Fauzey humbly mentions that it was just coincidence that he came up with the dish. However, we believe it’s his dedication and passion to deliver his loyal customers good food that borne this unusual nasi lemak variety. Nasi lemak afficionados might snub their noses at this take on our national dish… until they have a taste, of course. Then they’ll be lining up at Fauzey’s nasi lemak kukus for sure.
And here's your chance to have it too because hey hey :D Fauzey Nasi Lemak Kukus will be at I EAT NASI LEMAK 2014 people!
Check out here for more information regarding this years premier food event!