POWER BREAKFAST
BOILED EGGS
Malaysians don’t really
do jammy eggs, Pang
explains. Kopitiam’s are hard-
cooked and seasoned
with mushroom soy sauce.
PEANUTS
Roasted skin-
on peanuts get
combined with
fried anchovies
for extra crunch.SAMBAL
The flavor base notes
of this dish come from
the chile sambal, a
mix of fresh and dried
chiles cooked down
with aromatics until it’s
deeply rich and spicy.CUCUMBER
Fanned-out cucumber
slices hug the rice
and anchovies in a
half-moon shape that
represents karma.
“When you put out
good energy, it all
comes back to you,”
Pang says.IKAN BILIS
Small dried anchovies,
or ikan bilis, are fried
until crispy like bacon bits,
then mixed with peanuts
and tossed in sambal,
pictured left.We can’t think of a better way to start the
day than with chef Kyo Pang’s nasi lemak. Here’s
what goes into Kopitiam’s signature dish.