KUALA LUMPUR, Oct 5 — From the moment our hairy, burly ancestors discovered fire, a simple equation became apparent to us: meat + fire=chest-thumping,...
KUALA LUMPUR, Oct 5 — From the moment our hairy, burly ancestors discovered fire, a simple equation became apparent to us: meat + fire=chest-thumping, ooga-booga-euphoria.
Disputed origins aside, there’s a reason it’s so beloved across South-east Asia in all its variety and abundance: it abides by that same primal principle - you get joy and head-tilting happiness when you bring meat on a stick together with fire.Kajang has become far and away the most popular variety in KL and beyond, and if you ask most Malaysians, they’ll have a go-to spot.
It’s a sight to behold: skewers, in the hundreds, lined up on a grill that’s long like a conference table. The marinade is on the sweeter side and works remarkably well with the slightly gamey lamb, which I can comfortably say was the best on the night.
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