Yes, and this particular genre of Penang-Chinese nasi lemak also differs from Penang-Nyonya nasi lemak, which does not have any gravy slathered over it.
Instead, the fragrant coconut milk-infused rice, scented with pandanus leaves, is served with fried fish and shell-on prawns which have been marinated in tamarind juice, giving them a Cajun-like “blackened” appearance, and a tangy flavour. A dollop of must-have, ultra-spicy sambal belacan will be served on the side.
The best-known Penang-Nyonya nasi lemak can be had at Jin Hoe in Pulau Tikus. To get any better, you’d need to cook it at home yourself.
