I’ve also tried the nasi lemak (RM4.00)…
…at that stall at Rejang Park where I had that most delightful bowl of Sarawak laksa that I really liked a lot but unfortunately, it did not get me all excited.
Despite the colour, the sambal was really very nice but I wouldn’t mind it a little bit spicier though. It did not look as red as the rest – probably a bit more chili will help and I did hear my missus saying that the dried ones would give it that much coveted shade of red.
The peanuts were freshly fried – some places resort to taking short cuts and use the canned or packet salted ones sold at the shops and supermarkets. Another plus point would be the fact that I got the whole egg – usually, they would give half only…unless it is a fried egg which, in fact, is not a standard/authentic condiment to go with nasi lemak.
I saw in the photographs at the stall the cheap salted fish (RM2.00 a pack) that I really like a lot. I asked the girl and she said they had run out so she had given some fried ikan bilis (dried anchovies) instead. I did not bother to probe further but it seemed that you would get either one or the other, not both. I was thinking that she could easily have strolled over to Chai Hing or the Rejang Park wet market to grab a pack and fry and store in an airtight tin for use.
And now, the moment of truth – the rice!
No, I’m afraid it was not lemak enough. I could detect the fragrance of the pandan but not the lemak-ness of the santan (coconut milk).
All in all, I would say that I did enjoy eating it, mixed with the sambal and everything else but no, you sure would not catch me rushing back for more.
HAPPY HOURS CAFE (2.307165, 111.837312) is located at one corner of the Rejang Park shops/commercial centre in that residential area, beside the volleyball stadium and the surau, facing the vast parking area there.
...STILL CRAZY AFTER ALL THESE YEARS! 
Am not really a fan of nasi lemak but sometimes for a change I might have it. I never touch the ikan bilis with the heads still intact in my nasi lemak. I prefer salted hong boi fish than the ikan bilis.
Yes, I cannot understand those people – they are so free but they would rather sit there and spend their time on idle chit chat. They could have removed the heads and insides of the ikan bilis easily. Besides, they only open in the morning and at night, so free in the afternoon too…and actually, the heads could be used to prepare the stock for the Sarawak laksa as well.
Can’t beat the people at Payung. They will split each ikan bilis into two, get rid of the heads and insides and dry again in the sun. Peter, the boss said, no need for a lot of oil when frying and no need to fry too long, will be very nice and crispy very fast.
Even if they sit there and spend their time chit chatting, their hands can still the work. To me, I grade them as pure laziness… 😄😄😄
EXACTLY!!! Or poor attitude, couldn’t care less!!! No sense of pride whatsoever in what they sell, as long as there is money to be made.
Add in one piece of rendang chicken and your nasi lemak will be blissful! Now I feel like ordering pandan nasi lemak from Foodpanda…. so hungry just by looking at this!
Curry or rendang will always make the not-lemak nasi lemak nice, same thing with plain white rice. I would want my nasi lemak to be really lemak to be really deserving of the name. Otherwise, don’t call it nasi lemak! What a disgrace, selling something as something that it isn’t!
When it comes to nasi lemak, yesss I agree the more lemak the better!
I found one but he refused to raise his prices and cut down on his ingredients instead – not nice anymore. None here that would get me running back for more,
Yupe~nasi lemak without the richness of the coconut milk is rather bland and made the whole affair taste like normal white rice.
Ok if eaten with curry and whatever – like the very popular one in KL, people queue to go and eat, so many choices for the add-ons but when I asked those who went, they said no, the rice not really lemak. What a let down!
Sad to hear that, I would be gutted too if I am craving for a nasi lemak and get a not so good version of it
I’m used to it already, none here that is up to my expectation so I never get my hopes up too high.
The sambal looks almost caramelised.
Not quite the usual colour but tasted great.