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Narrowing Malaysian food down to one signature dish is bloody hard- as
any Malaysian worth his or her salt will tell you. But we’ve been
thinking about this for some time now and we do honestly believe that
Malaysians do indeed have a national dish- and that national dish is
nasi lemak. Each different race and state in Malaysia has its own
version. In Malaysia you’ll find people having nasi lemak for
breakfast, lunch, dinner and supper, at road side stalls, coffee
shops,restaurants and hawker centers.

In English nasi lemak translates literally to ‘fatty rice’. Probably
quite apt as having nasi lemak everyday will most certainly pile on
the pounds!:) The common base to all nasi lemaks is the fluffy rice
cooked in coconut milk and pandan leaves. On the side there must
always be some fried anchovies, peanuts and cucumber. What you add to
the basic ingredients after this is what gives each nasi lemak its
individual kick. Some like their sambal hot and spicy, some like it
slightly sweeter, some like  it with prawns and petai, some like it
with anchovies or dried shrimp, others prefer it with anchovies on the
side. There are just so many variations.

Then you need to decide how you like your egg.Hard boiled or fried? We
like ours sunny side up. There’s something very satisfying about
watching the yellow-orange yolk pop and run over the hot,fragrant rice
and sambal. Then you have to decide what should accompany the nasi
lemak and sambal. Some swear by fried chicken. If I’m doing it I like
to do a nyonya fried chicken version(fragrant with belachan and curry
leaves). Others think a dry or wet beef rendang is essential to
hitting the spot, although on occasion I’ve served it with a
sensational dry nyonya chicken curry (which uses dried shrimp and lime
juice instead of coconut milk, featured below).

Best served on a banana leaf and washed down with some of Wild’s
delicious ais kacang!


Keropok – prawn crackers

Nasi lemak – Fragrant coconut rice with egg,anchovy and peanut garnish
King prawn sambal – Prawns fried in a rich sweet spicy gravy
Beef Rendang – Fragrant and spicy slow cooked dry meat curry
Nyonya fried chicken -some say ours taste so good it should be called
‘ganja fried chicken!’ 🙂
Kangkung belachan – Greens fried with spicy fermented shrimp paste

Ais kacang
Nyonya kuih – Sticky and sweet cakes in the Straits Chinese tradition
Teh tarik – Old school tea-chinos!

This event is BYOB

Date: Sunday 24th Feb 2013, 12.45pm

Please follow the link below to book 🙂


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