NASI LEMAK BERSINAR SAMBAL SHINE

What sets the favourite dish apart from competitors is its seven types of sambal, writes SHARIFAH MAHSINAH ABDULLAH

WHEN we talk about nasi lemak, many would imagine the fragrant coconut rice served with fried chicken, condiments such as sambal, fried anchovies and peanuts, slices of cucumber and half an egg.

But in Kelantan, there is a shop selling nasi lemak with seven types of sambal.

Locals and outsiders who pass Jalan Kuala Krai in Kota Baru make it a point to stop by Nasi Lemak Bersinar to eat its sambal sotong, kerang, daging, bilis, paru goreng ayam goreng berempah.

Owner Azeman Mat Jusoh, 50, said starting from RM7.40, customers can get a plate of nasi lemak with sambal and fried egg, and a glass of water.

“Most of my customers are locals and they normally come with their families.

“Many are regulars and have been patronising our shop since they were kids.

“They love my nasi lemak because of its varieties of sambal.

“Most nasi lemak sellers sell only two or three types of sambal, but in my shop, they have more options,” said the father of eight.

Azeman, who took over the business from his late mother, said Nasi Lemak Bersinar started in 1975 under the name Nasi Lemak TC (Teluk Chempedak).

“After I took over the business 10 years ago, I decided to change the name.

“Praise be to God, I have a lot of customers, nearly 200 people a day.”

Azeman said his shop opened every day from 7am to noon. There are 10 workers on duty.

“Every day, I start cooking at my other shop in Pantai Sabak around 3am. Assisted by my workers, we cook 25kg of rice and sambal.

“Once the cooking is done, we will bring the dishes to the shop here.

“Apart from the seven types of sambal, we sometimes make rendang dinding daging to add to the menu,” he said at the shop in Jalan Kuala Krai.

Asked why his nasi lemak was different from others, Azeman said he steamed the rice twice.

“During the second steaming, we put in a special ingredient so that the rice is not so sticky.”

Azeman planned to open a new shop following the good response from customers.

PIC BY FATHIL ASRI Nasi Lemak Bersinar owner Azeman Mat Jusoh with a tray of his popular nasi lemak outside his shop in Kota Baru.

PIC BY ROSLIZA MOHAMED The rice of the nasi lemak is steamed twice with a special ingredient.

PIC BY ZAMAN HURI ISA Nasi Lemak Bersinar employees showing the popular dish with several types of sambal.