40 'nasi lemak' vendors from throughout country serve under one roof

The ubiquitous 'nasi lemak' is the national delicacy that we Malaysians, regardless of our ethnicity and background, love to bits.

The palate-tempting dish has also earned a place among foreign tourists who visited the country.

However, most of us are unaware that it has its own uniqueness, depending on the locality where it is prepared. The 'nasi lemak' differs in terms of taste, preparation methods and how it should be eaten, depending where it is coming from.

With this in mind, a company, FriedChilies took the initiative to introduce the 'I Eat Nasi Lemak' programme where the best 40 nasi lemak vendors in the country served the dish under one roof.

Organised in its third year running, 'nasi lemak' lovers had the opportunity to satisfy their craving from 9am to 5pm today, at the TM Convention Centre.

FriedChilies chief executive officer Mohd Adly Rizal said more than 100 'nasi lemak' vendors were screened before their selection to participate at this year's event.

"We took about three months to arrive at the best 'nasi lemak' servings before selecting the best 40 vendors," he told Bernama.

He said the 'nasi lemak' heroes for this event were specially brought from outside Kuala Lumpur, namely 'Nasi Lemak Ujong Pasir', Melaka'; 'Nasi Lemak Habib Batu Pahat', Johor; 'Nasi Lemak Wak Kentut Kulai', Johor and, 'Che Pah Corner Batang Berjuntai', Selangor.

"We expect more than 38,000 plates of 'nasi lemak' to be served in this event," added Mohd Adly.

'Nasi Lemak Wak Kentut Kulai' attracted good response from visitors at the 'I Eat Nasi Lemak' programme.

According to owner Suhirah Sabarin, 39, the unique name inherited from her father, who was given the tag, 'Wak Kentut' by residents in Kulai, Johor.

"We wanted to change the name but our patrons were against it because it is so deeply ingrained in their memory.

"Our specialty is that we cook the rice in fresh coconut milk which gives it more flavour and aroma, in addition to the crispy fried chicken," she said.

Meanwhile, 'The Nasi Lemak Project' founder, Mastura M. Rashid said her group which sold 'nasi lemak', not only made profit but also helped the urban poor to start their own business.

"Under this project, we encourage those from homes where the household income is less than RM900 a month to learn how to cook and sell 'nasi lemak' to generate extra income.

"We are also selling 'nasi lemak' online and the profit is used for charitable work in helping the homeless and giving free tuition to children from squatter areas and the People's Housing Project (PPR)," she said. -- BERNAMA