Add: Opposite side of Khatib Camp, and just besides Chong Pang Camp.
Opening hours : no idea, always open when we were there around 10pm
GF and myself are big fans of Nasi Lemak. Some of the nasi lemak that we had are :
1) Hill Street - Near to the previous Malaysia High Commission in Singapore, the coffeeshop is on the side facing the Asian Civillisation Museum, between 2 other chinese-owned coffeeshop. Their nasi lemak cost about $2.50 and comes with a peice of fried chicken wings, an egg, a piece of ikan kuning and 2 slices of cucumber. Worth mentioning also is their chilli sauce. ( 4/5)
2) Those $1.99 Nasi Lemak chain. They do a pretty good version of the nasi lemak, especially their fired chicken wings. We always have extras. (4/5)
3) Changi Village Nasi Lemak - frankly speaking i dun understand the fab about their nasi lemak. Credit must be given to them for whipping us such a nice nasi lemak but there's really nothing to shout about.
4) Fong Seng Nasi Lemak - near NUS. This is one place where the standards varies from time to time. Sometime their good, most of the time they are just bad. Rice is cold, chicken wings cold, price is steep. Consider the location i rather have my fix at Chong Pang Nasi Lemak at Sembawang Road.
5) The best - This nasi lemak stall at Golden Shoe Complex in the CBD area. Their's a green nasi lemak but the best thing are their fried drumsticks and chicken wings. Enough said, must revisit them some day, when the queues are not so long.
So last night GF had a major craving for Chong Pang Nasi Lemak. So we went up to Sembawang for some good nasi lemak. Ordered the usual stuff ( Fried chicken wings, drumsticks, eggs, ikan kuning, ikan billis, fillet ) .
The rice here is damn lemak. And the chilli is among the best i had. Food here are served fresh and pipping hot. Their deep fried drumsticks and chicken wings are filled with meat juices and it's apparent that they marinated their chicken for quite a while. They are delicious and often we find ourselves ordering extras.
So please remember to try their chicken wings, drumsticks, fillets, "mei-ren-yu"
hey, nice blog! I was browsing your archives, and I happen to love "Da Mai" or bubur terigu too! There's a recipe for it here:
ReplyDeletehttp://www.asiacuisine.com.sg/recipe.php3?id=374
Malaysian white wheat porridge
Bubur Terigu
Category Dessert
By Chef Baliram s/o Sankaram
portion 6
Ingredients
150 g : white wheat, washed (terigu or biji gandum)
20 g : palm sugar, dissolved in 75ml of water
2 l : water
3 - : pandan juice (screwpine leaves) , knotted
0.25 tsp : salt
300 ml : coconut milk, preferably fresh
5 tbsp : sugar
Preparation
Place the water and pandan leaves in large pot and bring to a boil. Add the white wheat and simmer on low heat until the wheat expands (about an hour).
Stir occasionally.
Add the sugar, salt and palm sugar. Boil until the sugar dissolves, then add the coconut milk and remove from the heat. Leave to rest for about 15 minutes to allow
the wheat to expand further.
Remove the pandan leaves before serving.
***
Anyway keep blogging and have a great day!
hi kidd05,
ReplyDeletethanks for the reciepe! will definatedly try it soon. ! thanks.
I was "googling" for nasi lemak chilli recipe and came across your blog.
ReplyDeleteLove it so much that I have actually spent an hour just reading all your food escapes.
Great stuff!!