You do not have to head out of the Klang Valley for a taste of some Kelantanese nasi kukus goodness.
But you do not have to head out of the Klang Valley for a taste of some Kelantanese nasi kukus goodness.
“We have our own warehouse in Cheras Baru, where we slaughter the chickens ourselves, prepare the gulai and marinate the chickens every day,” he said. “To make the chicken juicy, we marinate it with Kelantan spices including onions, garlic, lemongrass and galangal for about two to four hours.Frothy Teh Hijau and Teh Tarik Madu.“The supplier makes the spices for us, such as rempah darat , rempah kari and rempah kerutuk .”
On the choice of accompanying protein, the nasi kukus goes well with the restaurant’s selection of ayam kampung , ayam dara , ayam cincang , quail, catfish and pomfret.
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