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2013-11-22
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Nasi lemak - a very familiar dish to us Malaysians; and one so close to our hearts. But this rendition at Cristang, I hold even closer to heart. The reason for this is really very simple - pork.Ah, pork. Most people would either strongly agree or strongly disagree that this makes it better. I'm with the former group. Toss in the regular ingredients of sambal, anchovies, and the other usual trimmings with added bacon (yes, bacon!) and lap cheong (I kid you not!); and I really don't see how I coul
Nasi lemak - a very familiar dish to us Malaysians; and one so close to our hearts. But this rendition at Cristang, I hold even closer to heart. The reason for this is really very simple - pork.Ah, pork. Most people would either strongly agree or strongly disagree that this makes it better. I'm with the former group. Toss in the regular ingredients of sambal, anchovies, and the other usual trimmings with added bacon (yes, bacon!) and lap cheong (I kid you not!); and I really don't see how I could find much fault with the idea.
This is not a dish you'd expect in a proper (albeit small) restaurant which prides itself in more elaborate dishes, but it does not disappoint.
The overall result is a dish that tastes distinctly of both nasi lemak and fried rice (well, duh) - spicy, fragrant, yet not greasy (I'm not saying it's not laden with fat, but at least it's not dripping with it). The texture of the bacon and lap cheong are close to the anchovies - not as juicy as one might expect, yet it does the job. The spiciness has good kick, so prepare yourselves!
The whole thing is enclosed in a thin omelette, a-la nasi goreng Pattaya; though the texture of which is somewhat lack-luster and leaves more to be desired.
Not a particular large serving, but it does the job - one plate and I'm satisfied for a lazy lunch on Sunday, in my shorts and cap, feeling so at home. Tastes just like mum's fried rice, minus the coconuttiness.
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