To keep prices low, the hawker uses frozen chicken legs. The Aromatic Fried Chicken Nasi Lemak costs $5.50, compared to fellow Malaysian-style nasi lemak hawker stalls Uptown Nasi Lemak ($8.70 at Telok Ayer Street; includes an extra side of achar) and Wild Coco ($9.80, housed in a modern kopitiam at McNair Road).
Return the chicken to the pan. Season with the kecap manis, fish sauce, light soy sauce and a large pinch of white pepper, and extra salt if needed. Meanwhile, fry the eggs. Place a large non-stick frying pan over a medium-high heat and add 1 tablespoon of oil. Once shimmering, crack the eggs directly into the oil. Crumble the stock cube into the water, stir to dissolve it and add to the rice. Bring to a vigorous boil. Stir, cover with a lid; turn off the heat and leave to stand for 12 minutes, then drain, loosen with a fork and leave to cool. Fry the onion, garlic and chillies until onions are softened and transparent, put aside. Tahu gejrot: fried tofu in a thin, hot, sweet and sour sauce with shallots and chilies, originated from Cirebon city, West Java. Tahu taoge: stir fried diced tofu with beansprouts. Tahu campur: (lit: mixed tofu), with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. It’s a magnificent cone-shaped yellow rice dish with various side dishes. Think ayam bumbu rujak (chicken in a sweet and spicy sauce) and bergedil (fried potato patty). There are also other fan favourites like seafood nasi goreng, tahu telor and tempe petai (tempeh sauteed with stinky beans). Indochili, 54 Zion Road, Singapore 247779. 7 32b4.