Nasi Le­mak Tan­glin

Time Out Kuala Lumpur - - Food -

No nasi le­mak list would be com­plete with­out the men­tion of Tan­glin, which was first opened by Suriati Jawirunah in 1948 as a stall un­der a tree near Jalan Tan­glin. The stall has since re­lo­cated to the nearby food court along Jalan Cen­derasari, with Suriati’s son, Zainal Abidin Has­san, con­tin­u­ing her legacy. The rice here goes through a ten-hour cook­ing process where co­conut milk is slowly mixed with par­tial­lyy steamed rice to main­tain the grain’s in­tegrity, cre­ating­ing a fluffy and fra­grant nasi le­mak that few cann match up to. The other key com­po­nent is the sam­bal tu­mis, pre­pared over the course e of three to four hours un­til the onions caramelise, soften and melt into the dark sam­bal sauce. You can add to your meal a va­ri­ety of other dishes like sam­bal so­tong, ayam masak merah and beef ren­dang, along with other less com­mon dishes like cow’s spleen and cow’s lung.

Stall 6, Kom­pleks Makan Tan­glin, Jalan Cen­drasari, KL (019 397 2781). Daily, 8am-1pm. 29

Au­gust 2017 time­outkl.com

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