Nazzeera’s Roti Bakar Kacang Phool is the first and only place in Penang that serves “kacang phool”, the local Malay take on “ful medames”, the popular Egyptian/Arabic spiced fava bean stew. This dish is common in Singapore and the southern Malaysian state of Johore, adjacent to Singapore, but rare elsewhere in Malaysia, and virtually non-existent in Penang, until Nazzeera’s opened back in June 2015.
Owner-chef, Nasirah Shariff, not only provided Penangites with a taste of “kacang phool”, she actually cooked up an awesome version of the dish - a bean stew with deep, intense flavours, garnished with freshly-chopped onions, green peppers, fresh parsley and fresh lime, topped with a fried egg, sunny-side up. This stew was pure deliciousness in a bowl.
Besides the bean-only stew, Chef Nasirah also offers the tastier (in my opinion) chicken or beef “kacang phool”. The stew is accompanied by a thickly-cut slice of "roti Bengali toasted " (local Indian-Muslim bread) . We ordered a bowl each of the chicken and beef “kacang phool”, and one garlic-cheese toast and a French toast. The toasts were lightly toasted till crisp on the outside, and fluffy-moist inside, perfect for mop up the tasty stew.
On Thursdays and Fridays, Chef Nasirah also makes “roti jala”, local Malaysian lacy egg crepes. Her rendition was awesome: freshly-prepared upon order, her “roti jala” was eggy, light and delicate, served with a piquant chicken-and-potato curry.
Nazzeera’s is open Tuesdays to Sundays (including public holidays) from 8.30am to 9pm. Closed on Mondays.
Nazzeerah’s Roti Bakar Kacang Phool
Stall No. 1, Kompleks Desiran Tanjung
Seri Tanjung Pinang, Tanjung Tokong
Operating hours: 8.30am-9pm, Tue-Sun (Closed Mon)