20260114 How to train your Mamak

The Mamak Connection

 I want to tell you something, even though you have heard me telling it either to you or someone else. And since you're here, I want to tell you again. And I am so sorry if you have heard it before because I am going to tell it to you again. 

The Favourite Mamak

 Back in the mid-90's, we Engineers would hang out at the Mamak after work. Of course, we can go to other stalls within the vicinity but we always prefer this place. There is one tall skinny fella who remembers our Drinks and does great mental calculations right in front of you. Of course we only go there either during lunchtime or, in the evenings but never during working hours *ahem*.

 The occasional patrolling Supervisors or Managers can  catch you red-handed even if you sat right inside the stalls. Luckily, we know their usual time table and so, after collecting our Jobs for the day, its an open secret that most of us would hang out at the Mamaks before the grind starts. Here, everyone can share about Job anecdotes, Customer follow ups, tips & tricks, hand-overs and anything else that can be done in the Office since they do not serve teas and coffees. We would rather sweat it out here, in an environment where hierarchy is the last thing on everyone's minds.

 

The NESLO Story

 Which brings me to this. I am not sure if I was one of the few who invented the NESLO. Right before the time of Internet, Forums and Digital recording devices, there was no other way to record this. It happened one evening when I wanted something else apart from just the usual, which is either Coffee, Tea or Milo and their various combinations with milk, sugar, etc. So, I just asked for Neslo as if there is such a drink. For those who are not familiar, it is essentially, mocha.

 As expected, this unexpected expectation led me to show how it was done, although I just thought of it mere seconds ago. The name Neslo is a potmanteau of Nescafe (Coffee) and Milo (Chocolate drink). Come to think of it, maybe Milafe is a much better name. But anyway, I just told him, do the usual iced Nescafe Coffee with all the condensed milk and stuff but in half, then add the Milo in. And lo and behold, it was done and yea, it was delicious! I can see the Mamak's mind is working overtime as he looked as if someone smacked his face with a plank multiple times.

 Anyway, about 6 months later, I realised that most of the Mamaks I've been to, have this Neslo drink. A drink that never existed before. My theory is that he might have revealed this newfound knowledge to other fellow stalls and even though the Mamak network. Thankfully, the price that f@cker charge me, which is the equivalent of two drinks with no discounts, has settled into a single drink price. That was my theory of Neslo which cannot be proven nor claimed.

This is like decades later, every country claimed their Bak Kut Teh is the original. Or even, the origin of the Nasi Lemak which is a Country's National Dish and for others, a native dish.

The Mamak stalls were located on the left (yellow) of this recent 2026 Google Map. As you can see, the ongoing roadworks on both sides have nuked any remaining stalls and road shoulders.

 

 The Kuey Teow Special

 I have a friend to thank for this next culinary breakthrough but then again, it is nothing new. Char Kuew Yeow which is basically a stir-fried flat noodles (almost like chee cheong fun's flattened version) with a good dose of soya sauces and stuff AND cooked with a fiery charcoal heated wok. In Malaysia, where we have three dominant races, the way they prepare this dish is very different.

 For me, I prefer the Chinese version which is 'dry' and sprinkled with oily, crispy lard and must have that umistakable 'wok hei' flavour. I do not care for stuff such as prawns and chinese sausages though, just as long as there's some chili in there. However, all these was nothing when I tasted the Mamak variety. It is wet. I am not sure how to describe it but its just not oily wet. The Kuey Teow Special, like the Chinese version, does vary depending on who cooked them. Some would have a lot of Kuey Teow, some would add in crispy chicken and/ or, good stuff such as big chunks of raw garlic and whole green chilis. 

 And so, in every place, I would tell them that I want a 'Kuey Teow Special' but with TWO half-boiled eggs on top of it. First time trials are always a miss but some would get them right away. The aim is to mix the two (almost) raw eggs into the HOT Kuey Teow which will indirectly cook them. And it's the egg yolk which kinda hits the spot for me. It makes the whole dish creamy and sweet.

 You know, one day I might want to add the eggs to a curried rice or, even, curry noodles. Eggs on buttered toast was done since I was small.

I guessed the former 'team' manning the Mamak Stall near the Office has gone. The two new faces there looked quite inexperience but over the course of about three months or more, picked up very quickly. Except that only one of them can cook Kuey Teow. Alas, although it was delicious, the portion was quite small, about 1/3 less compared to the previous Chef.