Pangkor Island Nyonya Nasi Lemak by Yujia 渔家 🌴 Taste of Malaysia Nasi Lemak in Singapore 🥡 Day 1 Dabao

Day 1 of Phase 2 Heightened Alert, today's dabao is nasi lemak by Yujia 渔家. Cooked by Christine Lock who hails from Malaysia's Pangkor Island (Perak state), her nasi lemak has the hometown flavours and aroma different to what we are used to in Singapore.

Yujia Nyonya Nasi Lemak 渔家

Available on Sat & Sun only

WhatsApp ☎ Christine Lock 8297 8813 

We had three types of nasi lemak - prawn, ikan bilis fish, and ikan selayang or teow kheng fish.

This is the prawn nasi lemak. It came wrapped in a cone with brown paper and a small piece of banana leaf underneath. The nasi lemak looked a bit squashed from the delivery process and arrived already at room temperature.

The ikan bilis fish (dried anchovy) nasi lemak.

Yujia's nasi lemak does not come with egg or cucumber.

I tasted the nasi lemak both at room temperature and also after reheating by steaming. It tasted much better after reheating 👌

The rice was moist and soft. It was sweetish but coconut flavour was very slight.

The house made sambal was savoury and mildly spicy. It is not as sweet as most Singapore nasi lemak sambal. The taste and aroma of onion and spices like torch ginger flower, lime leaf, lemongrass etc was quite pronounced. There was a lot of onion which I like. No MSG is used.

There's also underlying ikan bilis or prawn flavour depending on which sambal. I like both sambal.

The prawn and ikan bilis nasi lemak were nice but my favourite was the ikan selayang one. But, I have to admit that it is an acquired taste as ikan selayang is rather different from our familiar ikan kuning or ikan selar.

When I first tasted ikan selayang (mackerel scad) nasi lemak at a Kelantanese stall in Johor Bahru, I didn't quite appreciate it - the fish meat was stiff, fibrous and quite chewy. There was also a signature mackerel taste, in the same way as salmon has its peculiar taste which you either love or you loathe.

Then, I had the same in Kelantan and Trengganu, and slowly learnt to enjoy the taste. So, stuck back in Singapore, it became one of the Malaysian local flavours I missed.

I am glad that I am reunited again with this ikan selayang nasi lemak thanks to Yujia 渔家.

This is a slightly different nasi lemak but worth a try 😋 Our palates can still go on foodie adventures while we keep ourselves safe and secure indoors.

I later tasted the Pangkor fish satay. You can read the full review here 👈 click

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Written by Tony Boey on 16 May 2021 | Day 1 of Singapore Phase 2 Heightened Alert to curb Covid-19 spread.