You will be totally satisfied with this stall’s nasi ganja served with tender kari kambing, crunchy fresh green chilli, lady’s finger and hard boiled egg. — Pictures by Choo Choy May

SHAH ALAM, Nov 26 — Out of necessity, Ahmad Shukri set up his Warung Nasi Ganja at the front of his Shah Alam home. As his mother-in-law had passed away and there was no one to look after his four children, the hotel and catering management graduate decided to start his own home-based business to support his family.

He had previously cut his teeth working at Eden Catering, Dèlifrance and Kenny Rogers Roasters.

The 39-year-old is no stranger to the restaurant business. About three years ago, he opened his own place at Section 7, Shah Alam, specialising in tom yam. He tells us it was hard to sustain business since that area only catered to students who were incredibly price sensitive.

Located at Section 11, Shah Alam, this stall run by this crew serves addictive nasi ganja (from left to right): Muhammad Khairi, Ahmad Asyraaf and Ahmad Shukri.

In June last year, when he first set up his stall, he sold nasi lemak. Despite its evergreen popularity, that dish is commonly found at every corner in Shah Alam.

Ahmad Shukri realised that he had to be unique to pull in customers. He added, “I needed something new and different.” The keen cook (he had picked up his skills from helping his mother in the kitchen) came up with his version of nasi ganja.

The nasi ganja served with ayam masak merah is a delicious combination of Kedah-styled nasi lemak, nasi Arab and the mix of curries like a nasi kandar stall.

Being a food enthusiast, he also prefers cooking traditional dishes since it’s his heritage. Most of his dishes are from his own kitchen experiments where his family acts as his tasters.

Taking its cue from his Kedah background (he hails from Kulim), the dish uses turmeric flavoured rice cooked with herbs. Up north, they refer to this as nasi lemak. Elements from nasi Arab were also added — in the form of fresh lime where that zingy citrus gives the dish an appetising appeal.

Their kari kambing takes many hours to cook to achieve its tender bite and delicious taste.

Bite into their juicy ayam goreng that is lightly coated with fried batter sprinkled with curry leaves.

Lastly, there’s the nasi kandar classic touch of kuah banjir with a mix of the curries. All these elements combine together to create a sublime, tummy-satisfying dish that hooks in people’s tastebuds... making them addicted to it!

As a testimony to people’s addiction to this dish, most of his customers are regulars. Some visit on a weekly basis or even every day! For Anie and Mas, who work in an office at Section 13, Shah Alam, they both tell us that the nasi ganja is substantial enough to keep them full until dinner time. That is why they return every week.

The stall also cooks up their version of gulai kawah Kedah.

Another fan is Penang native Yasmin who regularly packs her nasi ganja. She tells us that the food served here is the closest in terms of taste to Penang’s nasi kandar within the Shah Alam area.

Each set comes with a hard boiled egg, whole green chilli, boiled lady’s finger and a choice of your dish. Don’t be alarmed with the addition of the fresh chilli as it’s not spicy but more mild tasting.

In the beginning, the menu only had four items: kari kambing, ayam kurma, daging masak hitam and ayam goreng. About two months ago, Ahmad Shukri added new dishes, like ayam masak merah, kurma kambing and gulai kawah Kedah.

Previously he also included a fish curry which is own family’s favourite. However, as it’s hard to keep the fish from flaking apart in the curry, he has stopped that dish at the moment.

Don’t worry the whole green chillies are not spicy but gives a nice crunch and mild heat to the dish.

The crowd favourite is the kari kambing that is slowly cooked from afternoon to 10pm over a low fire, till the chunks of meat are so tender it can be easily pulled apart. Combine it with their thick, fragrant curry and you have a winner that sells out fast.

Also on the same comfort level is the creamy, tender kurma kambing. You will also notice slight differences in their version of gulai kawah. Ahmad Shukri tells us this Kedah version uses beef cut into pieces rather than sliced. Moreover the gravy has a thicker consistency even though the same spices are used.

The stall is located right in front of Ahmad Shukri’s house in Shah Alam.

If you prefer, there is also daging hitam cooked with soy sauce. We relish each bite of their juicy ayam goreng that is lightly coated with a crispy batter and fragrant curry leaves.

A few months ago, news of the stall went viral on social media, resulting in crowds of people lining up in snaking queues every day to sample the dish. Some would even wait from as early as 5am for the stall to start business at 7am.

Word of their delicious nasi ganja has spread nationwide; customers from Rawang, Brunei, Singapore and even Malacca are willing to make a trip here.

For a creamier version, order the kurma kambing that is also incredibly delicious (left). Borrowing an idea from nasi Arab, the zingy fresh lime juice gives the dish an appetising taste (right).

The nasi ganja set is RM8, if you select either the ayam goreng, kurma ayam, ayam masak merah, daging hitam or gulai kawah Kedah. For the sets with kari kambing or kurma kambing, it’s priced at RM12.

Ahmad Shukri also runs special promotions to capture customers based on his past management restaurant experience. This includes free rice refill. Drinks like water, orange cordial and milk tea is RM2 with free refill, just like at a fast food restaurant.

Most of their customers pack home the nasi ganja to enjoy.

On Fridays, there’s no charge for drinks. He also runs a special birthday deal: if it’s your birthday, bring two friends and you’ll get a free meal. Most customers also call ahead so their takeaway packets of the nasi ganja are ready when they arrive.

Most people are curious why the dish is called nasi ganja. It’s the customers who have the answer themselves, “You think about it all the time at the back of your mind,” said Mas. We can’t agree more as the dish is oh-so-satisfying that you’ll crave for it.

Tambah nasi, boss!

Warung Nasi Ganja

No. 4, Jalan Nafiri 11/5C

Section 11

Shah Alam

Tel: 016-2169581

Open: 7am to 1pm (Tuesday to Thursday, Saturday and Sunday) 7am to 12pm (Friday). Closed on Monday

Facebook: https://www.facebook.com/Warung-Nasi-Ganja-1191439040923821/