Want a taste of Pangkor Island ‘nasi lemak’? Alee Kopitiam in Taman Sri Segambut is the place to go for that plus awesome stuffed chili fish, yam cake and ‘tong sui’

The article explores the diverse offerings of nasi lemak, a staple dish in Malaysia, with a focus on a home-based caterer turned café in Taman Sri Segambut.

Known for its fish-dominated menu, reflecting the island tradition of using fresh local ingredients, the eatery presents a variety of nasi lemak combinations and side dishes in familiar triangular parcels.

Highlights include the petai sotong combination and the chili-stuffed cencaru sumbat, praised for its aromatic homemade sambal.

Additional offerings feature a range of economy-style noodles, a yam cake, and unique weekend specials, catering to diverse palates.

KUALA LUMPUR, Oct 2 — Nasi lemak is ubiquitous in Malaysia: there’s the Malay classic or a Chinese version where the rice has less santan or even a Melaka Chetti version where nasi lemak kukus with an assortment of dishes laid on a banana leaf is part of their annual ancestor worship ritual known as Parchu Bhogi.

Like all dishes, practicality rules the kitchen; ingredients used depend on what is abundant locally rather than seeking a special item from far away.

That’s why Pangkor Island nasi lemak uses fish, prawns and sotong, all wrapped in a triangular banana leaf packet to infuse the rice with its distinct sambal.

Recreating the island’s nasi lemak in the Klang Valley is a different story, as some of the ingredients must be brought in.

We’ve tasted Pangkor Island nasi lemak in the Klang Valley before; nine years ago, a shop offered it, but it sadly didn’t survive.

Another one, a home-based business that started in Cheras during the Covid-19 lockdown, has grown into a proper cafe located at EkoCheras Mall.

The latest to open is in Taman Sri Segambut, set up by a home-based caterer who once ran a home goods store in Taman Usahawan, Kepong.

By day, they serve nasi lemak , fried noodles and various dishes; at night, another family member takes over to grill fish and seafood.

It’s a family business where every member pitches in to help the lady boss who cooks the dishes using her own recipes.

A small selection of the nasi lemak packed in familiar triangular parcels greets you at the counter.

If nothing appeals to you, look at the menu and order your preferred flavour combination, whether it’s fried fish, sotong , small prawns, chicken, petai, ikan bilis , or a hard-boiled egg.

Prices range from RM2.20 for ikan bilis to RM5 for petai sotong.

I had selected the petai sotong combination and as I unwrapped the parcel, a glorious pyramid of rice covered with reddish orange sambal with green petai peeked out, mingling with curry leaves as the baby sotong hid inside the rice.

Not all combinations worked well; for instance, their siham used frozen shelled white clams that felt rubbery, and the fried fish was a bit hard.

The petai and baby prawns combination worked best for me with its textures and sweet flavour from the shelled crustacean.

For those who prefer eating their nasi lemak with fried ikan bilis , peanuts, cucumbers and sambal on a plate, that option is also available.

There are two types of sambal : one that is easier to pour over the rice, which has an orange-reddish hue fragrant with lemongrass and is used for the nasi lemak packets, and a darker red sambal with sliced onions used for the fried noodles and nasi lemak served on a plate.

A small selection of side dishes is also cooked daily, allowing you to add on to the nasi lemak or fried noodles.

Available side dishes include petai, baby prawns, clams, fried egg sambal and fried chicken with some items rotating, depending on availability.

Befitting its island status where access to the freshest catch is easy and relatively inexpensive compared to other proteins, fish dishes dominate the counter.

Zoom in on their best selling chilli fish (RM12), which is essentially cencaru sumbat.

A simple fried fish is elevated by a stuffing of sambal inside its cavity, which needs to be shallow fried until almost burnt black to bring out its flavour.

It’s their homemade sambal that makes this dish exceptional; they use a blended chilli, herbs and spice paste slowly cooked in oil until it becomes fragrant.

Just peel the hard outer skin to find firm flesh and relish it with the punchy sambal . Be warned, you may not stop at just one fish and end up ordering more.

Previously, they sold this fish frozen in batch orders, allowing customers the convenience of frying it at home.

There’s also a meaty stingray curry with various vegetables and another fried fish cooked in a thick santan -rich gravy, which you can order with their fried economy style noodles.

On the counter, there are a whopping six different choices for the economy style noodles, each with a different texture.

The fried beehoon I picked was soft and lightly flavoured with soy sauce, given a touch of spiciness with their sambal.

Don’t miss out on the handmade yam cake (RM12), which features chunks of taro inside the steamed cake topped with fried shallots and dried prawns, and is best eaten with their homemade chilli sauce.

On weekends, they offer a dry chicken curry noodles and chicken drumstick cordyceps soup served with noodles.

Remember to also add a bowl of tong sui (RM2.50) to your meal; it’s a combination of red beans and black glutinous rice that arrives piping hot and laced with a cloud-white drizzle of santan for a touch of creaminess.

No. 3-9, Jalan Udang Siar,

Taman Sri Segambut, Kuala Lumpur.

Open: 6am to 3pm, 4pm to 11pm. Closed on Mondays.

Facebook: @Alee88Enterprise1688

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

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本文探讨了马来西亚主食椰浆饭的各种做法，重点介绍了一家位于 Taman Sri Segambut 的家庭式餐饮店，该店后来发展成为一家咖啡馆。

这家餐厅以鱼类为主的菜单而闻名，体现了岛上使用新鲜当地食材的传统，提供各种椰浆饭组合和配菜，装在熟悉的三角形饭盒里。

亮点包括臭豆鱿鱼组合和辣椒酿青椒，后者因其芳香的自制叁巴酱而备受赞誉。

此外，餐厅还提供各种经济型面条、山药糕以及独特的周末特价菜，以满足不同顾客的口味。

吉隆坡，10 月 2 日讯——椰浆饭在马来西亚随处可见：有马来经典的椰浆饭，也有米饭中椰浆较少的华人版本，甚至还有马六甲切蒂版本，其中椰浆饭配上各种菜肴，摆放在香蕉叶上，是他们一年一度的祖先祭祀仪式“Parchu Bhogi”的一部分。

和所有菜肴一样，实用性是厨房的准则；所用食材取决于当地丰富的食材，而不是从遥远的地方寻找特殊食材。

这就是为什么邦咯岛椰浆饭要用鱼、虾和鱿鱼，全部用三角形的香蕉叶包裹起来，让米饭吸收其独特的叁巴酱的味道。

在巴生谷地区重现岛上的椰浆饭则截然不同，因为有些食材必须从外地运来。

我们之前在巴生谷尝过邦咯岛椰浆饭；九年前，有一家店卖这种饭菜，但可惜的是，它没能撑下去。

另一家企业，是一家在新冠疫情封锁期间于蕉赖起家的家庭式企业，如今已发展成为一家位于 EkoCheras 购物中心的正规咖啡馆。

最新开业的这家店位于 Taman Sri Segambut，由一位曾在甲洞 Taman Usahawan 经营家居用品店的家庭餐饮经营者创办。

白天，他们供应椰浆饭、炒面和各种菜肴；晚上，另一位家庭成员接手烤鱼和海鲜。

这是一个家族企业，每个成员都帮忙照顾女老板，她用自己的秘方烹饪菜肴。

柜台上摆放着少量用熟悉的三角形纸包包装的椰浆饭。

如果以上菜品都不能满足您的需求，请浏览菜单，点选您喜欢的口味组合，无论是炸鱼、鱿鱼、小虾、鸡肉、臭豆、江鱼仔还是煮鸡蛋。

价格从江鱼仔的 RM2.20 到臭豆鱿鱼的 RM5 不等。

我选择了臭豆鱿鱼组合，当我打开包装时，一个漂亮的米饭金字塔映入眼帘，上面覆盖着红橙色的叁巴酱，绿色的臭豆探了出来，与咖喱叶混杂在一起，而小鱿鱼则藏在米饭里。

并非所有搭配都尽如人意；例如，他们的西哈姆用的是冷冻去壳白蛤，口感像橡胶一样，炸鱼也有点硬。

对我来说，臭豆和虾仁的组合最为出色，虾仁去壳后的口感和甜味相得益彰。

对于那些喜欢将椰浆饭与炸江鱼仔、花生、黄瓜和叁巴酱一起放在盘子里享用的人来说，这也是一种选择。

叁巴酱有两种：一种是容易淋在米饭上的，呈橙红色，带有香茅的香味，用于椰浆饭包；另一种是颜色较深的红色叁巴酱，含有洋葱片，用于炒面和盘装椰浆饭。

每天还会烹制少量配菜，您可以搭配椰浆饭或炒面一起享用。

可供选择的配菜包括臭豆、小虾、蛤蜊、煎蛋叁巴酱和炸鸡，部分菜品会根据供应情况轮换。

由于该岛地处偏远，获取最新鲜的渔获物非常容易，而且与其他蛋白质相比价格也相对便宜，因此鱼类菜肴占据了柜台的大部分位置。

放大看看他们最畅销的辣椒鱼（RM12），它本质上就是 cencaru sumbat。

一道简单的炸鱼，因为在鱼腹中塞入了叁巴酱而变得美味起来，这种酱料需要用少量油煎至几乎焦黑，才能激发其香味。

这道菜的特别之处在于他们自制的叁巴酱；他们将辣椒、香草和香料混合，用油慢慢熬煮，直到散发出香味。

轻轻剥去坚硬的外皮，就能看到鲜嫩的鱼肉，蘸着浓郁的叁巴酱享用。不过要小心，你可能吃多了还会想再点。

此前，他们以冷冻形式批量出售这种鱼，方便顾客在家煎炸食用。

这里还有一道肉质鲜美的魔鬼鱼咖喱，配以各种蔬菜；还有一道炸鱼，用浓稠的椰奶汁烹制而成，可以搭配他们的经济型炒面一起点。

柜台上竟然有六种不同的经济型面条可供选择，每一种口感都不同。

我点的炸米粉口感软糯，用酱油调味，再蘸上叁巴酱，味道略带辛辣。

千万别错过手工芋头糕（12令吉），蒸糕里有大块芋头，上面撒着炸红葱头和虾干，最好蘸着他们自制的辣椒酱吃。

周末，他们会提供干咖喱鸡面和鸡腿虫草汤配面条。

别忘了在你的餐点里加一碗糖水（RM2.50）；它是红豆和黑糯米的混合物，热气腾腾地端上来，上面淋着一层洁白的椰浆，增添了一丝奶香。

乌当西亚路3-9号

吉隆坡斯里泗岩沫花园。

营业时间：上午6点至下午3点，下午4点至晚上11点。周一休息。

脸书：@Alee88Enterprise1688

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