Murni’s @ SS2

If you are a youngster living around the Klang Valley, you would never have missed this place. For the benefit of those who do not know, Malaysia’s best hang out spot, besides our malls, are the Mamaks. Mamak means the Indian Malay Mixed community. However in plural, Mamaks, it is a sort of only-in-Malaysia charm.

In essence, these are the places where you get cheap food, good food (though possibly unhealthy), similar food in ALL mamaks, (worry not about what to order because we have the entire menu in our heads), 24 hour service, available at every corner of the country, and the best atmosphere to just sit around and, well, talk cock. That’s how Malaysians de-stress after a long, exhausting day of work/study and getting caught in massive traffic jams.

Murni’s is deemed to some as the ‘epitome’ of all mamaks. It is located in SS2, Petaling Jaya, one of the busiest places when it comes to good food. One very interesting characteristic about this place is that the place is HUGE! It occupies two separate shops, both side by side. One furnished with air-condition and the other is your usual adopt-the-Malaysian-weather’s temperature. However, due to its massive popularity, the tables and chairs available for its customers extends through the corridors of the shops. Indeed Murni’s is two shops in the entire row, its table and chairs however, are lined up right outside other shops for the entire row! When first visited by our MFD’s agents, we were indeed shocked! Even more amazing is the fact that ALL the tables and chairs are filled up!


And rightly so! Here are some pictures of the food we’ve tasted while we were there! Some of their popular food includes:


Chicken Napoleon. In that roll there, you will discover (and in this order) a layer of beautiful crisp on the outside, a layer of chicken slices, a layer of ham and a nice, fat cheese sausage right in the middle! Say no more, let the your eyes feast on the picture!


Cheese Naan is a bread made in a tandoor (hot furnace). The cheese here is generous, the portion was huge, the curry were complimentary and for those who prefer less curry, condensed milk (on the right) to be dipped in. For some it’s unhealthy and hence they avoid it. For us, it just brought wholesome-ness to a whole new level!


Here is the chicken chop! Crisp outer layer, say hello to the tender insides!


Murtabak – the Indian Pancake with a swirly twist!


Seafood fried rice, huge flavourful squids, large portions, happy faces!


The signature Murni’s colourful range of juices in jars. You HAVE to try their ribena with lychee and nata de coco! *Slurrrrrp*

We have come to the conclusion that Murni’s is the extended Mamaks. It is by itself so unique and popular among Malaysians that google map Murni’s or Waze it, you’ll definitely find it! Here are some details to assist you:

53, Jalan SS2/75,
Petaling Jaya, Selangor
Opens until the late hours of the night everyday.

Wait no more, stop tempting yourself with pictures! Go forth, explore it! Savour it! Experience that Malaysian taste!


Embrace that eating monster within!


Capital Nasi Dagang Kelantan @Damansara Uptown

I always find it interesting that most KL-ites share a degree of unawareness about the other states of Malaysia, despite our inherent kinsmenship (Selangor’s the obvious exception, Melaka and Penang too).  Ask them what are the signature dishes that represent Kelantanese cuisine, and you’d most likely get a blank stare (maybe if you’re lucky, your reciprocant might say something along the lines of ‘rice….?’).  Entirely understandable really, considering I am one of those people too =P.

Still, this perhaps-unforgivable ignorance is the reason my curiousity was piqued when I passed by a store claiming to sell some authentic Kelantanese nasi dagang.  The store in question was rather aptly named as Capital Nasi Dagang Kelantan.  Which lead to a brief internal struggle: Hmm… nasi dagang for lunch?  Sure, why not?


This place has been around for about a year now; the store owner is a Kelantanese Chinese, who brought over her expertise in making nasi dagang to us folks here in Damansara.  Whether intentionally or not, the floor is worn with wear, and the tables built with classic marble lends to that old coffeeshop feel.  The menu, it seems, was not spared from a similar treatment.


It soon becomes rather obvious that this place is solely focused on their nasi dagang (I suppose the signboard was a dead giveaway).  The main choice here lies in the meats that you choose to accompany the nasi, of which they have 5 options:  gulai ikan tongkol, beef rendang, curry chicken, prawn or sotong.  We went for two of the more traditional choices, the ikan tongkol and rendang; add some ayam percik as a side dish (one of us was feeling peckish), and we awaited our meal in trepidated eagerness.


This, in essence, is nasi dagang.  Brown-coloured glutinous rice topped under a dollop of fish curry, with red hot sambal, pickled cucumbers and ikan masin as sides.  The sambal in particular is fantastic, very spicy and grounded in an unmistakable shrimp base.  As for the mains, the beef rendang was tender and slightly sweet, while the ikan tongkol, well…. it tastes remarkably like sardines.  I’ve got no qualms with it though, nor with the entire dish; it turned out to be a decent meal with a good deal of interesting things to munch on.


Lets not forget the ayam percik, which was equally as interesting, yet significantly more underwhelming (on second thoughts, let’s forget the ayam percik…).  I say this because while I find the sauce highly unusual – a peanutty taste reminding me of satay dip, it ultimately didin’t live up to my (perhaps lofty) expectations.


Cheers 😉

I guess the word ‘interesting’ best sums up our visit here.  There was not a single element of our lunch which I could say I wasn’t surprised, intrigued and occasionally wtf-ed by.  Yet let’s not forget that these dishes are not alien by any means – journey east to Kelantan and you’d probably find them sold on every street available.  At the end of the day, it’s turns out to be a heartening fact that despite how often we think we know about Malaysian food (roti canai, nasi lemak and all that jazz), there’s really another thirteen other states filled with entirely new cuisines for us to discover.

Diversity? Hell yeah.

Red Chicken (Ayam Masak Merah)


Ayam Masak Merah, or Red Chicken, is a common dish found in Malay food eateries. In general, Ayam Masak Merah is a sweetish savory dish made from tomatoes and spices.

As a Malaysian-Chinese,  curry is nothing uncommon in our daily meal. Ayam Masak Merah has many names when translated to English. Some have called it as ‘Red Cooked Chicken’, ‘Chicken in Red Chili Sauce’, ‘Chicken in Red Sauce’… I have named it as Malay-Style Red Chicken Curry. Ayam masak merah is a very popular and tasty curry dish amongst all Malaysians across all communities. Ayam masak merah is a typical malay dish that is usually served with tomato rice (nasi tomato) and nasi lemak (coconut scented rice).

It is a dish that goes very well with rice but during the Ramadan months in the Ramadan bazaars (in Malaysia, every race celebrates every festival as far as how I was brought up!) you will find Ayam Masak Merah Madu, which is Red Honeyed Chicken. That means on top of the already sweet dish, it is sweetened some more with caramelized honey.

*Recipe of Ayam Masak Merah
Ingredients Serves: 4
1 (1 1/2 kg) whole chicken, cut into 8 pieces
1 teaspoon ground turmeric
1 pinch salt, to taste
1/4 cup dried red chillies
3 fresh red chilli, finely diced
4 cloves garlic, crushed
1 red onion, diced
1 (3cm thick) slice fresh ginger root
2 tablespoons sunflower seed oil
1 cinnamon stick
2 whole star anise pods
5 whole cloves
5 cardamom seeds
2 tomatoes, sliced
2 tablespoons tomato sauce
1 teaspoon white sugar, or to taste
1/2 cup (125ml) water

Preparation method
Prep: 20 mins | Cook: 35 mins
1. Rub the chicken with turmeric powder and salt. Set aside.
2. Soak the dried red chilli in hot water until softened. Blend the softened dried chilli, fresh red chilli, garlic, onion and ginger in a blender to a paste.
3. Heat the oil in a large frypan over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the frypan and set aside.
4. Remove excess oil from the frypan leaving about 1 tablespoon. Cook and stir the chilli paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the frypan.
5. Stir in the water adding more if needed. Toss in the tomatoes and stir in the tomato sauce and sugar. Bring to a boil then reduce heat to medium-low and simmer until the chicken is no longer pink at the bone and the juices run clear; about 15 minutes. Serve hot.

♡Resipe credited to:

‘Cyber Ayam’


Ahh yes… our very own infamously named ‘Cyber Ayam’. If you’re a student at HELP, you are going to end up acquainted with this stall one way or another.  If you ever wanted to learn how the uncle does it, well, here goes:

– Ayam Kecap (sweet sour sauce)
– This dish is available at the HP tower near HELP University, Pusat Bandar Damansara
– For more information about this place, please visit

‘Cyber Chicken’ Recipe
1 kg chicken (wings, thighs or other parts are ok)
1 big onion, cut in slices
3-4 garlics, cut in slices
2 tomatoes, cut in 4 pcs
2-3 tablespoon sugar
5 tablespoon kecap manis (indonesian sweet soya sauce)
1 teaspoon salt
pepper, generously
about 100ml water

– Saute onion, tomatoes & garlic until fragrant then add the chickens & stir until golden brown
– season with sugar, kecap manis, salt & pepper, stir it will & let it cooked until the water comes out, reduce the heat
– when the water starts reducing add water & let it boiled until the chickens are done.
– if you like a lot of sauce then don’t let it boil too long (always use medium heat)
– replace the chicken from the heat then serve it warm with rice

Sourced from

Nasi Lemak Bumbung @ Petaling Jaya


First impression of the nasi lemak which is layered with a beautiful half-cooked egg and the look of that plate of nasi lemak just waters the mouth. This nasi lemak let me feel amazing, especially the rice is cooked somehow similar to chicken rice, the sambal is a slightly dilute style with a generous portion of onions. Although the chicken is fried but overcooked in my opinion, Ikan bilis and nuts were just the right crunch. However the cream of the crop of the dish was the egg. The yolk so precious and vulnerable, any sudden movement will ignite a lava of golden sun!


During the peak hours, you could see the long queue and all of them are waiting to try this nasi lemak. Their tables and chairs are arrange in a long alley(picture show as below). Don’t worry about you couldn’t get something to eat during midnight, you can have your supper or early breakfast in this shop! Nasi lemak bumbang is just RM5 per serving.

bumbungunnamed (1)

Adderes: Jalan 21/11B, Seapark, Petaling Jaya,Petaling Jaya (North), 46300.

Business Hours: 1530-0400