We head over to Ujong Pasir to sample one of the state's most beloved nasi lemak. Sambal rich with geragau paired with expertly cooked rice and lauks for days...done by Makcik Saleha, who has been selling nasi lemak all her life. With a track record that spans decades, this is definitely one of Melaka's best...
Serving Nasi Lemak since 1978!
Nasi Lemak Stall at Retoran Ming Huat
Jalan Ujong Pasir,
Tel: 013 256 4784 (Wan)
Parking can be a bit of a hassle,
So many different variations of lauks to choose from and friendly servers.
Saleha bt. Shaikh Ahmad started selling nasi lemak from a mobile cart more than 38 years ago. Since 1978, her stall located at Restoran Ming Huat has become a household name in Melaka, frequented by regulars nightly. Sambal is chunky with tons of onions and chillies, a typical Malaccan-type of sambal, sweeten by gula Melaka, flavoured by prawn heads and plenty of geragau (small dried krill). Mellow in terms of heat and sweet with a slightly briny taste.
The sambal goes through a lengthy cooking process, simmering for at least 4 hours to allow the ingredients to meld together. It’s a wonderful combination that is further complimented by the fragrant coconut rice, cooked to perfection with pandan, salt and fresh coconut milk. Along with the usual kangkung (another Malaccan nasi lemak trait), you can choose between boiled egg, telur dadar, telur masin or even telur puyuh to complete your plate.
Check out that sambal sotong kering!
There is quite a spread of lauks to choose from, popular ones include the rendang daging, rendang kambing, sambal sotong kering, sambal kerang and sambal petai. The rendang daging is rich with kerisik, with thick gravy abundant with spices, aromatics and kaffir lime leaves.
The sambal sotong kering is generousy covered by sambal, springy in texture with a toothsome firmness. They’re not stingy with stinky beans when it comes to their sambal petai. There’s plenty in the sambal, offering a distinctive flavour to the dish.
In Melaka, nasi lemak is often served with a side of kangkung
Coming from a family of cooks, Macik Saleha believes that sincerity is everything when it comes to preparing food. She has a hands-on approach to making her signature sambal and rice. Although her daughters assist her daily when it comes to all the cooking chores, she only trusts her own palate; which is why the sambal has been consistently good for almost 40 years. Most of her children are also cooks, along with the nasi lemak stall that operates in the evenings, her sons also have their own eatery located behind Ming Huat.
Look at the deep red of that sambal...
If you want a break from the usual sweet and spicy liquid sambal you usually get in KL, drive your way to Melaka and come to Ujong Pasir just at the Portuguese Settlement 'pintu gerbang'. Be prepared to be impressed by the complex and layered flavours that you will get from Makcik Saleha’s sambal This is her life's work and her fans keep coming back bringing their kids and grandkids- a testament to her expertise and commitment.