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- Savoury Northern Legacy at Dalca Penang
Savoury Northern Legacy at Dalca Penang
A love affair for Northern Food pushes Uncle Sharani and his daughter Sarah Shakeera to spread the love and open up Dalca Penang. Insisting on authenticity, they brought in Chef Yaacob to KL all the way from Kulim, Kedah, who has more than 40 years of experience under his sleeves and Nasi Dalca is one of of them.
Nasi Dalca Paling Sur Outside Of Penang!
25, Ground Floor Jalan PJU 5/20, The Strand Kota Damansara, 47810 Petaling Jaya, Selangor
Tel: 03-6150 0551
11:00 AM - 10:30 PM (Closed on Mondays)
The curries and sauces here are outta this world!
Parking can be a bit of an issue.
RM8.00 - RM35.00
Nasi Dalca has been a Northern Malaysian favourite since 1948 especially in the state of Penang and Kedah. It has multiple names like Nasi Hujan Panas (that’s very popular at weddings) and Nasi Ganja (Ehemm because it makes you very sleepy after) but is commonly known as Nasi Dalca. Dalca Penang crafted their own rendition of Nasi Dalca with the help of Chef Yaacob’s secret method and recipe to retain this dish’s signature milky-light and distinctive flavour.
Definitely try the Nasi Dalca and there are few sets you can choose from but you should get your hands on the Lamb Shanks! Slowly cooked in their own blend of spices and herbs like cardamom, coriander and star anise , the result is a wonderfully sweet, spicy and thick sauce that seeps in the lamb and gives it that extra kick when you dig into it.
If you’re more of a chicken person then their Ayam Panggang Kenyalang is not to be missed. Chicken is marinated with 15 different spices and herbs and grilled over an open flame until it’s shiny and caramelized on the outside and moist and juicy inside. It goes really well with a bit of rice and the kuah dalca. Memang terangkat!
One more thing you just have to order is the their own version of Assam Laksa! Chef Yaacob went to laksa joints all over Penang learning both the Chinese and Malay technique of making it. He then combined his gathered knowledge to make his own beautiful Assam Laksa with chunky pieces of fish making the kuah in nicely thick, just nice to coat the laksa noodle.