It’s a true rags-to-riches story. After ten years of selling her namesake nasi lemak by a streestside stall in Kampung Pandan, Saleha Abdullah now operates two restaurants and three kiosks, pocketting profits of over RM400,000 monthly. She owes it all to her nasi lemak: a plate of fluffy, steaming-hot rice cooked in santan, accompanied with half a boiled egg, cucumber slices, ikan bilis goreng, peanuts, and the all-too-important house-made sweet-spicy sambal.
The nasi lemak pairs perfectly with ayam goreng berempah — crispy skin, juicy meat, so good you can eat it on its own — or even ayam or daging rendang, paru berempah, or sambal sotong.