Nasi Lemak

The rice is cooked in coconut milk and pandan leaves, served with sambal chilli, and usually with anchovies, eggs, and fried chicken wings.

This version at Madam Kwan's has the anchovies mixed with the sambal chilli, and comes with curry chicken instead of fried chicken.

#STFoodtrending #burpple

Kukus means the rice is steamed, not boiled. According to what I read, this makes the rice softer and helps it to absorb the coconut milk better, resulting in a fragrant, flavorful rice that is not mushy and lumpy. Unlimited servings of rice for the really hungry people by the way.
I usually avoid lamb due to the smell and gamey taste, but this lamb rendang was the exact opposite of that, together with a very shiok rendang gravy. The sambal, available in both sweet and spicy versions will cater to those who can and cannot take spice.
Excellent food, very affordable, and great atmosphere with an al fresco area at the back, for a more rustic feel. Make your way there if you are around Selegie!

🍴
Fine and flavourful grains of rice accompanied by a rich and sweet chili - staples in the nasi lemak dish. Somehow really love the Bergadil here as well. If not for the long queue, I would be here more often.
HeartyTastyWorthy: 4 / 5 / 5

Best part is, they open till 230am for us night crawlers! ~5bucks/plate
#FTrecommends

It came with chicken leg, ikan bilis, peanuts, cucumber, fried egg and sambal. The taste is alright, it was good in certain ways but I've reservations.
🔸
I like the crispy ikan bilis and berempah wings. The coconut milk fragrance coming from the rice is very pleasant but could be stronger. The rice would appeal to those who prefer their rice to be hard and chewy (think: punggol nasi lemak rice), but I like my rice to be soft and fluffy (think: adam road selera rasa).
🔸
Because of my strong preference for soft and fluffy rice, the nasi lemak here (despite its pleasant but light coconut milk fragrance) doesn't cut it for me.