Want a taste of Pangkor Island ‘nasi lemak’? Alee Kopitiam in Taman Sri Segambut is the place to go for that plus awesome stuffed chili fish, yam cake and ‘tong sui’

KUALA LUMPUR, Oct 2 — Nasi lemak is ubiquitous in Malaysia: there’s the Malay classic or a Chinese version where the rice has less santan or even a Melaka Chetti version where nasi lemak kukus with an assortment of dishes laid on a banana leaf is part of their annual ancestor worship ritual known as Parchu Bhogi.

Like all dishes, practicality rules the kitchen; ingredients used depend on what is abundant locally rather than seeking a special item from far away.

That’s why Pangkor Island nasi lemak uses fish, prawns and sotong, all wrapped in a triangular banana leaf packet to infuse the rice with its distinct sambal.

Recreating the island’s nasi lemak in the Klang Valley is a different story, as some of the ingredients must be brought in.