changi village nasi lemak

[krafty]

long time favortie with muslim flavour especially the chicken wings, selamat hari raya to my muslim friends.

 

[zeddy]

This stall is very famous.. Very long queue during peak hours.. Me and my wife used to go there for supper.. Nice rice, they fried their chicken very crispily.. One of the best Nasi lemak stall in Spore..

 

[LeMans2011]

Quite nice but the few stalls around #57 are quite good as well... too lazy to queue sometimes

 

[zeddy]

Quite nice but the few stalls around #57 are quite good as well... too lazy to queue sometimes

Yup you are right... Sometimes bit lazy to queue especially during the weekend nites.. If the queue is damn long, I'll instead go to other nasi lemak stalls in front of No 57 to buy... Those stalls also selling good nasi lemak..

 

[fukyuman]

Saw how they prepare, coconut milk is packaged type so no secret there. Chicken wings, the bak kway type (large frozen wings with no taste). So the only 2 trick left is the chilli which not heavenly to die or pay a premium for. The other trick is to get sinkees to queue and reason with themselves that food is good because they waited 30 mins in a queue. Besides, freshly fried chickens always taste good as any KFC manager would tell you.

 

[Alamaking]

Long queue, dunno why the lady serve so long each time, but yeah... it is nice, if you can talk Malays, she will gives 1 and half chicken wings, LOL

 

[Alamaking]

Saw how they prepare, coconut milk is packaged type so no secret there. Chicken wings, the bak kway type (large frozen wings with no taste). So the only 2 trick left is the chilli which not heavenly to die or pay a premium for. The other trick is to get sinkees to queue and reason with themselves that food is good because they waited 30 mins in a queue. Besides, freshly fried chickens always taste good as any KFC manager would tell you.

I saw them make the rice, just rice, coconut milk, garlic and salt, hahaha....

 

[scroobal]

Bro, it's something in the rice. They must have the combination right. I tasted all the others a few times and I nailed it to the rice. One late night, drove all the way there, mouth salivating, joined the queue and in the early days there is only one queue. Army boy in shorts in front me. I nearly fainted when he ordered 51 packets when reached the front. Luckily after 5 packets, she took my order.

I saw them make the rice, just rice, coconut milk, garlic and salt, hahaha....

 

[Alamaking]

They must have the combination right. I tasted all the others a few times and I nailed it to the rice.

Yah, proportions has to be right, that lady uses her hand to put the salts, 2-3 handsfull, didnt even taste it, cover the top and cook liao. Dunno what other things she put after the rice is cooked, too long for me to wait and see it, whahahaha

 

[nirvarq]

Nasi lemak fans would no doubt be familiar with the famous “Adam Road nasi lemak“, referring to one particular stall at the Adam Road Food Centre. The exact name of this supremely popular stall is Selera Rasa Nasi Lemak, rumoured to be the best nasi lemak in Singapore.

Late one afternoon when a craving hit, I decide to drive down specially to grab some of the coconut-flavoured rice meal. It’s only my first time visiting the stall but spotting it is easy enough; it’s the stall with the longest queue and a prominent LCD display. After 20 minutes in the queue, I am proudly holding a plate of the famous nasi lemak. The friendly seller even threw in a potato patty for free. Perfect for the taste test.

The Selera Rasa nasi lemak is sold in sets with prices ranging from S$2.50 to S$5.50 depending on the ingredients. Every set has a catchy name like Full House or Royal Rumble.


source : http://sparklette.net/food/adam-road-nasi-lemak/

 

[Unrepented]

A pinch of opium I think.

Yah, proportions has to be right, that lady uses her hand to put the salts, 2-3 handsfull, didnt even taste it, cover the top and cook liao. Dunno what other things she put after the rice is cooked, too long for me to wait and see it, whahahaha

 

[chonburifc]

Yah, proportions has to be right, that lady uses her hand to put the salts, 2-3 handsfull, didnt even taste it, cover the top and cook liao. Dunno what other things she put after the rice is cooked, too long for me to wait and see it, whahahaha

You will be surprise how easy it is to cook nice Nasi Lemak Rice or better than the hawker stall version. Key ingredients are:
1. High quality Jasmine Rice
2. Coconut Milk
3. Pandan Leaves
4. Water
5. Garlics (Optional)
6. MSG (Optional)

Yes, a lot of stalls outside will add MSG. Personally, I don't use garlics and MSG. Cook the rice as per normal only using Coconut milk as a replacement of water. You can add water to dilute the coconut milk. However, if you prefer strong aroma, use less water and more coconut milk. Add the Pandan Leaves. The combination of coconut milk and pandan leave are the ingredients that create the unique Nasi Lemak taste. Suggest experimenting with small amount of rice first until you get the combination right.

It'll taste nice or even better than the hawker stalls.

 

[GoldenDragon]

Always long queues but the other stalls' are just as good. Personally, I won't be able to detect the difference if someone ta pau for me. The one along Upp S'goon also the same - S'poreans love to Q! And bloody ex too. Had it once about 2 yrs ago and promised myself never to buy from them again. Ditto Teochew porridge from Geylang. Robbery!

 

[Cestbon]

The stall all aunty. Very slow serving customer that why Q very long.
Compare to Boon Lay Power Nasi lemak. They serve very fast 3 time faster than Changi but the Q still very long none stop.

 

[Muthukali]

u really sibeh free, keep looking for good food, no need drive taxi?
Anyway nice nasi lemak, one thing, they beli slow..... their culture, no sense of emergency.....

 

[Cestbon]

He drive TAXI go everywhere. When nearby no passenger just stop and eat lo.

 

[Nice-Gook]

Yah, proportions has to be right, that lady uses her hand to put the salts, 2-3 handsfull, didnt even taste it, cover the top and cook liao. Dunno what other things she put after the rice is cooked, too long for me to wait and see it, whahahaha

Cooking is an art.It cannot be copied.Give the same ingredients to 3 different cook but all will taste differently.There is no trick.Like an artist they handle it differently and its popularity depends on the masses.

As for the art of cooking many things matter---even rice for example.Steaming or boiling it makes a huge difference...add a pandan leaf and the fragrance is world apart...it does not mean adding or minusing ingredients makes or breaks the taste.Though fresh ingredients does go a long way.I had eaten just plain rice without any other and simply loved it....I was told by the locals the water made that difference.And I don't think they are bull shitting.Because Scotch is only made in Scotland...because of its water.Even Japanese failed to imitate.

 

[lianbeng]

long time favortie with muslim flavour especially the chicken wings, selamat hari raya to my muslim friends.

lianbeng always reported to that stall almost every weekend during my NS days.

 

[Cestbon]

Different method cooking even same ingredient will make big different.
There are so many type of chillies. Many home consumer just use anyone of it simple cook. That make big different also.

 

[Nice-Gook]

Different method cooking even same ingredient will make big different.
There are so many type of chillies. Many home consumer just use anyone of it simple cook. That make big different also.

Yup,you are right on spot.The best variety comes from China.It is roundish and not too longish.The colour is burnt red not flaming red.Why is it the best?Because it suits our taste bud very well for sambals and the color is appealing to the eyes--Koreans and Japs also compete for this variety,and for that reason it is the most expensive.But if you are looking for super hot chilli than this is not it.