When asked to name his favorite, Sia is very polite to declare his own cooked meat. Otherwise, he names The Nasi Lemak Shop in Kuala Lumpur. ” With most entire berempah, the ingredients don’t stick to the body, and when they do, they tend to shed in the cooking”, he explained.
The spices are applied to the chicken without burning, according to the Nasi Lemak Shop, and the chicken is very damp.
Great fried chicken, he added, starts with good-quality hen, which his staff marinates in a vacuum room for two weeks. He claimed that by marinating them in a vacuum, the spices can reach the beef without losing the salt’s moisture.