Sunday, July 10, 2011

Bali Nasi Lemak at Geylang Lorong 15

Nasi Lemak is such a common breakfast fare that sometimes one can take for granted the effort that goes in preparing the components that make up this delightful meal.

And Mrs Fong and her family have been doing this business for more than a decade, braving through tough times to build up a very reputable and popular nasi lemak outlet in the heart of Geylang.

Her business is doing so well, that her daughter Vivian and her husband have now joined the fray to help Mrs Fong run the business.

What is more important is that the recipes and cooking skills are being passed down to the next generation. The end of Nasi Lemak, this is certainly not.

Mrs Fong, like all Singapore food legends, is very passionate about her food and is most happy to share with anyone who is willing to listen.

She takes great pride in her cooking, even down to the temperatures of the oil used for deep frying the chicken, and it is this attention to detail that ensures that her nasi lemak is among the best on this island.

Curry Chicken

You don't often find curry chicken in most nasi lemak, but this curry chicken was exceptional as the flavors were all very authentic and the spices were all freshly made and it clearly showed. The meat and potatoes were thoroughly cooked to the point of tenderness. The curry broth was nicely textured without ever feeling too bloated or heavy.

Black Chicken

Black chicken, or kecap manis is deep fried chicken coated with a sweet sauce and this was certainly the star of the day. The skin was still crisp despite the sweet sauce coating and the nicely caramelized texture was not overly sweet, and the meat within was nice and moist. A sign of great deep frying skill.

Deep Fried Chicken

All nasi lemak has that mandatory fried chicken, and the deep fried chicken here ranks as one of the best. I believe it is the same chicken used in the black chicken version, but nevertheless, without the black sauce, the chicken skin was beautifully crisp and again, tender and moist inside. The color was a beautiful golden brown and Mrs Fong herself explained how the oil was carefully controlled to ensure the best quality.

Sambal Petai

Petai has always been a put off to many, because of the strong odor, so it takes a really good cook to get the best out of this dish. And the sambal petai here was cooked to near perfection. A nice blend and pairing of spicy sambal served to mask the heaviness while the bitterness of the petai stood out just enough to give the taste a nice kick and bite on the palate.

They also serve a variety of other dishes, like long beans and otah, and though the chilli here would not rank as the best, it was good enough to complement the dishes that came with it.

Mrs Fong, proud mum and cook

Mrs Fong herself was a very jovial and proud mum, often praising her children and most delighted to sing their accomplishments. One call tell that this is one proud mum. It is certainly heartening to see the next generation taking on her legacy and this is certainly one legacy worth preserving for years to come.

Bali Nasi Lemak
2 Geylang Lorong 15

1 comment:

  1. I like the Fried Chix best & wouldn't mind trying the Black Chix :) Unfortunately, I'm one of those who doesn't eat Petai. Hahaha! Nice post, Ian!

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