Nasi Ulam + Dakota Crescent

17 herbs and spices; 6 tedious hours of preparation; and a rare find on the island make tucking into this deceptively simple plate of Nasi Ulam all the more satisfying at Chendol Melaka located at a corner of Jalan Tua Kong and Upper East Coast Road. The aromas of lemon grass, kaffir leaves, dried baby krill, shredded ikan tengiri and  toasted coconut flakes were just divine. Quell the fire of the spicy dollop of sambal belachan with a bowl of icy chendol. The drizzle of coconut milk and gula melaka in well-balanced proportion gives rise to a pleasantly refreshing and not-too-sweet dessert. A winsome coupling of traditional Peranakan flavours. The lions had a walk around one of the oldest residential neighbourhoods after that. It was a nostalgic peek at the past... ...

Have a blessed weekend ahead, folks!

Her version has 17 herbs and spices, but no crab meat or shredded omelette. It has small pieces of cucumber, sliced four-winged beans and long beans, toasted coconut and crispy grago.
There isn't as much fish in the rice as I would like, but that is okay, because on the whole, the nasi ulam here is, oh, so fragrant. The aromas of the fresh herbs from kaffir lime leaves to lemongrass are distinct and punchy, but come together softly. No one herb overpowers another.
When I tuck in, the rice tastes as good as it smells. What I love about nasi ulam is that somehow, the herbs and spices make an otherwise heavy and starchy staple light and moreish. I can polish off two plates of nasi ulam, but not two plates of plain rice.
- See more at: http://www.soshiok.com/content/cheap-good-chendol-melaka#sthash.dGidEbII.dpuf

Her version has 17 herbs and spices, but no crab meat or shredded omelette. It has small pieces of cucumber, sliced four-winged beans and long beans, toasted coconut and crispy grago.
There isn't as much fish in the rice as I would like, but that is okay, because on the whole, the nasi ulam here is, oh, so fragrant. The aromas of the fresh herbs from kaffir lime leaves to lemongrass are distinct and punchy, but come together softly. No one herb overpowers another.
When I tuck in, the rice tastes as good as it smells. What I love about nasi ulam is that somehow, the herbs and spices make an otherwise heavy and starchy staple light and moreish. I can polish off two plates of nasi ulam, but not two plates of plain rice.
- See more at: http://www.soshiok.com/content/cheap-good-chendol-melaka#sthash.dGidEbII.dpuf

o, when a friend tells me about home-style nasi ulam from Chendol Melaka, a stall in a coffee shop at the corner of Upper East Coast Road and Jalan Tua Kong, - See more at: http://www.soshiok.com/content/cheap-good-chendol-melaka#sthash.dGidEbII.dpuf

o, when a friend tells me about home-style nasi ulam from Chendol Melaka, a stall in a coffee shop at the corner of Upper East Coast Road and Jalan Tua Kong, - See more at: http://www.soshiok.com/content/cheap-good-chendol-melaka#sthash.dGidEbII.dpuf

o, when a friend tells me about home-style nasi ulam from Chendol Melaka, a stall in a coffee shop at the corner of Upper East Coast Road and Jalan Tua Kong, - See more at: http://www.soshiok.com/content/cheap-good-chendol-melaka#sthash.dGidEbII.dpuf

o, when a friend tells me about home-style nasi ulam from Chendol Melaka, a stall in a coffee shop at the corner of Upper East Coast Road and Jalan Tua Kong, - See more at: http://www.soshiok.com/content/cheap-good-chendol-melaka#sthash.dGidEbII.dpuf