nasi lemak review essay

The Tale of Malaysia’s All-Time Favorite Dish: Nasi Lemak

By Asyrul Izhar Abu Bakar

Introduction.

Being a melting pot of cultures, Malaysia has established itself as a foodie’s paradise. When someone asks, “what is one of the most attractive things in Malaysia?” I would undoubtedly say the food. The diverse population of Malaysia has contributed greatly to the country’s rich food history, which is enjoyed by many. Despite the quick pace of modernization, the country has been able to successfully preserve her proud tradition. Therefore, Malaysia is one of the rare locations where a fusion of flavors and variations of traditional cuisine may be found in one place. Malaysian food reflects the country’s many cultures. Despite the fact that traditional Malaysian cuisine can be categorized as either Malay, Indian, Chinese, Nyonya (Peranakan), or Eurasian, there is a deep and complex history of cultural exchange, borrowing, adaptation, and hybridization throughout the country. One of the local delicacies that every race would definitely eat and enjoy whether it is for breakfast or dinner, is Nasi Lemak.

What is Nasi Lemak?

Nasi lemak, one of the most versatile meals in Malaysia, is considered the country’s greatest culinary achievement. This simple yet delicious meal is widely available across the entire country of Malaysia, from the bustling metropolises to the outlying villages. It has become so popular in Malaysia that some people eat it every day to start their day. So basically, Nasi Lemak is a dish of rice cooked in coconut milk and served with a side of chili paste, also known as sambal, along with peanuts, eggs, fried anchovies and cucumber as condiments. All of these components of Nasi Lemak make it one of the most delicious yet fulfilling food. The word “Nasi Lemak” also translates to “rich rice,” referring to the extra richness of the coconut cream-cooked rice as opposed to plain water-cooked rice. Nasi Lemak is traditionally wrapped in a banana leaf as this way of packaging leads to a neater and more attractive meal.

The Origin of Nasi Lemak

As with many popular dish origin stories, there is no single “confirmed” origin, although there have been a variety of misconceptions around how this colorful meal came to be. We do know that this cuisine has its origins in Malaysian culture and history. The origin of Nasi Lemak could therefore be divided into three possibilities, which are explained below.

The Farmer’s Story

The Malay local communities believed that Nasi Lemak was created when the people who lived near the sea and farms used all of the ingredients that were available to them, such as coconuts and anchovies from the sea, and vegetables and eggs from their farms. All of these magical ingredients led to the creation of Nasi Lemak, which is perfect for the farmers as it not only satisfies their hunger but also provides all of the essential nutrients.

The Folklore Behind the Accidental Spill

We also have a more anecdotal origin myth: in a small village in Malacca, there lived a widow, Mak Kuntum, and her daughter named Seri. The widow had to work to support her small family, leaving her young daughter to cook. One day while preparing lunch for her family, Seri accidentally spilled some coconut milk into a boiling pot of rice. The narrative continues with Mak Kuntum returning home from work and inquiring about the fragrant rice. Seri replied, “Nasi le, mak!” (rice, mother!), and thus the name Nasi Lemak was born.

The Earliest Western Record

Aside from origin myths, Nasi Lemak can be traced back to 1909 when it was first mentioned in a book by a British colonial administrator and researcher Sir Richard Olaf Winstedt titled “The Circumstances of Malay Life,” published in 1909. He recounts how “the Malay cook” boiled rice in coconut milk for festivals and weddings, noting that this dish is known as “Nasi Lemak.”

Components of a Nasi Lemak

Evolvements of Nasi Lemak

As time goes by, the original recipe of Nasi Lemak is rapidly evolving. Various concepts have been  implemented to enhance Nasi Lemak as the main actor in creating other delicious dishes. Locally, trends have emerged among a younger population that is more open and receptive to culinary innovations. Historically, Nasi Lemak was primarily sold on the roadside or in restaurants but nowadays fast food chains such as McDonald’s, Kentucky Fried Chicken (KFC) and Marry Brown have also included Nasi Lemak on their menus, as people really enjoy it as a part of their meal. Nasi Lemak Burger and Nasi Lemak ice cream have been introduced in food chain restaurants and cafes. For instance, in the case of Nasi Lemak ice cream, coconut milk was used as the base while strawberry sauce was added with a pinch of spiciness to symbolize the ‘sambal’ in Nasi Lemak. Supermarkets have also introduced products that adopt the concept of Nasi Lemak, such as Nasi Lemak paste and Nasi Lemak chips, offering consumers a convenient way to enjoy the taste of Nasi Lemak at their fingertips.

A Little Bit of Science Behind Nasi Lemak!

As mentioned above, banana leaves were used to pack or wrap the Nasi Lemak, but did you know there’s actually science involved behind it? Banana leaves have a natural waxy layer that insulates hot food better than plastic wrap. They can also withstand temperatures of up to 100 degrees, making them ideal for wrapping the meal and retaining the heat. Don’t worry, banana leaves also do not produce any chemicals when they come into contact with hot food. Therefor, your tummy will definitely be safe from any chemicals. Furthermore, a study conducted by Maidin and Latiff, reported in the Journal of Advanced Manufacturing Technology, reported that Nasi Lemak wrapped in banana leaves lasted longer compared  to other forms of packaging (e.g. plastics). This is because the packaging allows for open-air flow, enabling the food to ‘breathe’.

A post by Dr. Yvonne Choo indicated that a lot of molecules play a particular role in producing the distinct fragrance of the Legendary Nasi Lemak. For instance, three main ingredients were incorporated in the recipe of Nasi Lemak: coconut milk, pandan (screwpine) leaves and ginger. What makes a Nasi Lemak a Nasi Lemak? It is definitely be THE AROMA of the rice. Delta lactones are the main molecules that contribute to the flavor and smell of the coconut milk, indirectly enhancing the rich and delicious aroma of Nasi Lemak. Those who love Nasi Lemak would certainly recognize its distinct gingery taste, which envelopes your taste buds in the aroma of ginger. Do you know what is actually happening? When the ginger is cooked together with the rice, the gingerols (a molecule present in ginger) are broken down into zingerone, giving the Nasi Lemak its gingery taste. Last but not least, another ingredient that would enhance the unique aroma of Nasi Lemak is pandan (screwpines) leaves. A molecule known as 2-acetyl-1-pyrroline (2AP) present in pandan leaves is also responsible for the fragrance of Nasi Lemak which makes it irresistible to everyone.

P/S: Just some additional info

Have you ever noticed that some Nasi Lemak can be white, blue or even green in color? What is actually happening is that some ingredients are added not only for aesthetic reasons, but also to enhance the properties of the Nasi Lemak itself. For instance, butterfly pea flowers are added to Nasi Lemak to give it a beautiful pale blue color and at the same time providing a high level of antioxidants which can offer extra health benefits to the consumers. On the other hand, infusing pandan in Nasi Lemak gives it  a distinct pandan punch, which complements all the other components of Nasi Lemak, such as the chili paste (sambal), further enhancing the taste of a flavorful, fragrant and scrumptious Nasi Lemak.

• Image 1: https://pixabay.com/illustrations/food-nasi-lemak-malay-cuisine-8136451/
• Image 2: https://pixabay.com/photos/food-nasi-lemak-asia-malaysia-658715/
• Image 3: https://www.freepik.com/free-vector/hand-drawn-nasi-lemak-illustrated_13763606.htm#query=nasi%20lemak&position=20&from_view=search&track=ais
• Image 4: https://pixabay.com/illustrations/teacher-chemistry-science-scientist-4777244/

About the author

Science Meets Food

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Wow, the article provides such a fascinating insight into the world of Nasi Lemak! The blend of cultural history, origin myths, and the science behind its aroma is truly captivating. It’s amazing how Nasi Lemak has evolved over time, becoming a versatile and beloved dish. The details about the packaging using banana leaves and the science of its distinct fragrance add a whole new dimension to my appreciation for this culinary gem. I’m now inspired to explore the diverse variations, from Nasi Lemak ice cream to colored renditions. Thanks for sharing this delightful journey into the world of Malaysian cuisine!

The Malaysian Nasi Lemak Story as Reviewed Online: A Genre Perspective

• January 2023
• Southeast Asian Review of English 59(2)

• Victoria University of Wellington

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The Malaysian Nasi Lemak Story as Reviewed Online: A Genre Perspective

Article sidebar, main article content.

As a multiracial country, food is a significant component of the Malaysian culture. Local cuisines serve to portray the different ethnicities which make up its population. Reflecting the nation’s unique identity, Malaysian Heritage Food (MHF) has become internationally acclaimed due to the rise of the digital era. The Internet has enabled easy access to information on various local and international cuisines, ranging from personal food vlog channels to dedicated culinary expert websites. The quest and appreciation for famous cuisines and technological convenience give rise to a relatively prominent digital genre: online food reviews, a significant source of information for gastronomes worldwide. Thus, this paper explores online food reviews focusing on Nasi Lemak , a specific MHF Malay cuisine and Malaysia’s national dish. Employing a genre perspective, I investigate the roles of text and visuals in these reviews to make sense of the form, function and meaning of this digital genre. This paper establishes the interdependence and integration between the textual and visual modes to decipher the online representation of Nasi Lemak in a Malaysian context and the digital space. The online Nasi Lemak review as a genre illustrates the significance of its multimodal nature in describing the Nasi Lemak story, simultaneously offering potential early insights into the sociocultural nuances surrounding this MHF.

Article Details

This work is licensed under a Creative Commons Attribution 4.0 International License .

Copyrights of all materials published in  SARE  are retained by the authors. Authors may republish their work or grant others permission to republish it. We would be grateful if republication is accompanied by an acknowledgment that the work was originally published in  SARE . 

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Ahmar bin Mohd Sanip, Mohd Nor, and Ramlee Mustapha. ‘The Role of Gastronomic Tourism Education in Sustaining Malaysian Heritage Food’. Proceedings of Tourism Development Centre International Conference, Sciendo, 2020, pp. 14–24. DOI.org (Crossref), https://doi.org/10.2478/9788395720406-002 .

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Bazerman, Charles. ‘The Life of Genre, the Life in the Classroom’. Genre and Writing: Issues, Arguments, Alternatives, edited by Wendy Bishop and Hans A. Ostrom, Boynton/Cook-Heinemann, 1997, pp. 19–26. Library of Congress ISBN, https://www.researchgate.net/publication/315112527_The_Life_of_Genre_the_Life_in_the_Classroom .

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Bhatia, V. K. Worlds of Written Discourse: A Genre-Based View. Continuum, 2004.

Björkvall, Anders. ‘Critical Genre Analysis of Management Texts in the Public Sector : Towards a Theoretical and Methodological Framework’. Kritiska Text- Och Diskursstudier, Södertörns högskola, 2018, pp. 57–79. www.diva-portal.org, http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-65702 .

Definition of ‘Review’. https://www.merriam-webster.com/dictionary/review . Accessed 27 Aug. 2022.

Doyle, Liam. ‘Nasi Lemak: What Is Nasi Lemak - Why Is Google Celebrating the National Dish of Malaysia?’ Express (Online), 31 Jan. 2019. ProQuest, https://www.proquest.com/docview/2174069648/citation/6D5902DCD23D473BPQ/1 .

Ledin, Per, and David Machin. Introduction to Multimodal Analysis. Second edition, Bloomsbury Academic, 2020.

Lee, Raymond L. M. ‘Malaysian Identities and Mélange Food Cultures’. Journal of Intercultural Studies, vol. 38, no. 2, Mar. 2017, pp. 139–54. DOI.org (Crossref), https://doi.org/10.1080/07256868.2017.1289907 .

Lemke, Jay L. ‘Multiplying Meaning: Visual and Verbal Semiotics in Scientific Text’. Reading Science: Critical and Functional Perspectives on Discourses of Science, edited by J. R. Martin and Robert Veel, Routledge, 1998. Library of Congress ISBN, https://www.researchgate.net/publication/246905867_Multiplying_meaning_Visual_and_verbal_semiotics_in_scientific_text .

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• DOI: 10.22452/sare.vol59no2.7
• Corpus ID: 255877226

The Malaysian Nasi Lemak Story as Reviewed Online: A Genre Perspective

• Angelicia Anthony Thane
• Published in Southeast Asian Review of… 2 January 2023

One Citation

Unlocking the secret of nasi lemak: how food choices shape emotional experience and purchase intentions among malaysians, related papers.

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In the Pursuit of Writing

Among other things….

In Call Me Okaasan , there is an essay of mine titled ‘So Are You Malaysian or American?’ that talks about this very breakfast item that is my all time favorite. Recently, I managed to whip up the typical accompaniment, Sambal Ikan Bilis, consisting of cleaned tiny anchovies (thanks to my two kids) for the Nasi Lemak. Due to Baby Zoa’s allergies, I had stayed away from any seafood during the period of nursing. But now that the suckling period is officiallay over, I am back to my usual diet.

My son, my chatterbox, whom I have introduced very early in the essay, had remarked,

and to that, my oldest daughter retorted, somewhat snortingly,

“It IS Nasi Lemak.”

“No, I’m just saying that it’s made right!”

A compliment from my Malaysian American and Malayrican. (That’s what they called themselves)

If it’s one thing that adds to my width and unfortunately not length, it would be this breakfast item. (And trust me, after reverting back to my normal diet, there are a lot of things that add to my width!) Alhamdulillah I’m not dilligent or motivated enough to whip this up every morning as a staple breakfast, regardless of my love for it.

I can go on and on about Nasi Lemak. I can make an ode about it. But I think I will let the photos do the talking, or rather, writing.

Nasi Lemak, translated explanatorily as Rice Cooked in Coconut Milk. Translation does not do it justice. So many things lost in translation. Nasi Lemak. I’ll leave it at that.

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Mashaa`Allah, Juli, that looks delightful. And that’s breakfast?

yes ummJ, it’s breakfast LOL

After looking at ur pics…I have nasi lemak cooking in my rice cooker..and I’m off to make the sambal and ayam goreng. 🙂

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Nasi Lemak Goreng Chef Fauzey @ Petaling Jaya Old Town

There are lots of delicious nasi lemak stalls around Petaling Jaya area such as Nasi Lemak Bumbung and Nasi Lemak Kukus SS12 .  Joining this list is Nasi Lemak Goreng Chef Fauzy, a household name in Petaling Jaya which had recently caught our attention due to its unique twist of this widely beloved dish.

Since 2011, Chef Fauzy has appeared on TV, magazine and newspaper write up countless times. Despite his stall’s popularity, he is still humble and friendly towards his customers. He saw us with a tripod and camera, and can’t help but to ask us our opinion in this dish. This shows how much he care about his craft. We definitely admire chef who ask for room for improvement.

Chef Fauzey sell fried nasi lemak, or more commonly known as nasi lemak goreng. Located behind a bus station at Jalan Othman, Petaling Jaya, Nasi Lemak Goreng Chef Fauzy whips up one of the most interesting  modification of nasi lemak dish. Instead of serving regular santan rice, they fried the santan rice with their homemade sambal sauce over a hot wok. It’s also worth mentioning that the sambal here is cooked for 4 hours every morning.

A standard plate of Nasi Lemak Goreng with fried chicken cost RM8 which is topped with cucumbers and soft boil egg.

The rice was soft and moist, packed with “wok hei” flavour. It was a tad bit spicy and clearly the best part of the entire dish. Having a “wok hei” flavoured sambal rice instead of regular nasi lemak rice was certainly an interesting experience.

The sambal was super spicy and flavoursome, will certainly please spicy food lovers. It should satisfy your palates if you enjoy the spicy kick of sambal. The fried chicken was double fried to ensure crispiness while maintaining the moist on the inside. Personally we felt there was nothing too special about the spicy but it’s still good enough.

If you are not adventurous enough you may opt for the regular Nasi Lemak Kukus (RM7) which was pretty good as well.

Although the pricing is on the higher side for a food truck, Nasi Lemak Goreng Chef Fauzy is one of the better nasi lemak we have tried in Petaling Jaya.

Our colleague preferred the regular Nasi Lemak Kukus compared to the Nasi Lemak Goreng as he described the dish was “a little less heavy, and balanced out the greasiness of the rempah.” If you are conscious with what goes in your mouth, you know which one to pick.

Nasi Lemak Goreng Chef Fauzey

Jalan Sentosa 3/57, Petaling Jaya Old Town, 46000 Petaling Jaya, Selangor

Cuisine: Malaysian Operating Hours: 6.00PM – 11.00PM, closed Sundays

Read also:  Nasi Lemak Bumbung @ Seapark, Petaling Jaya

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Food Review: Nasi Lemak.

Many people associate the nasi lemak with being ‘ Malaysia, truly Asia ‘.

Four things you should know about nasi lemak :

• A staple daytime diet for most Malaysians.
• Best eaten when it is freshly cooked and prepared.
• Usually consumed for breakfast in the morning.
• Literally means fat rice when directly translated from Malay to English.

Many people also associate it with ruining your cholesterol and making you fat because of its high calorie count. One serving contains 644 calories, which is equivalent to three (3) bowls of plain white rice (if you added a piece of fried chicken, you’re just asking for it). So it goes without question when health-conscious folk frown upon a portion of it. Just the thought of the total calorie count is enough to send alarm signals to your heart.

Yet, TIME magazine has recently listed it as one of the ten (10) healthiest international breakfasts!

But what is it about the nasi lemak that makes it so tempting and sinful? It smells so fragrant when you walk past a stall selling it. Its delectable flavour tantalises your tastebuds the moment it touches your tongue.

Depending on where you satisfy your craving for it, some stalls have it pre-packed and wrapped in banana leaf, while some restaurants serve it on a plate. Foreign tourists coming to Malaysia have often been advised and recommended to have at least one serving of  nasi lemak before they return to their homeland. No matter where you go within Peninsular Malaysia, you will be able to find it in the menu. It can be at a food stall along the roadside, or a restaurant in a neighbourhood, or even the ones in hotels!

There are various types of nasi lemak though, and each type serves the dish in many different ways.

It is a very simple dish with an equally simple recipe. All one has to do is to cook the rice with coconut milk and serve with slices of cucumber, roasted peanuts or groundnuts, dried anchovies, a hard boiled egg, and topped with a dollop of sweet and spicy sambal (a thick and spicy paste made from a mixture of variety of chili peppers with secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, palm sugar, lime juice, and rice vinegar or other vinegars) on the side. Other ingredients that can be added on are dried venison, beef, chicken or seafood.

Traditional nasi lemak is normally wrapped in banana leaf which many roadside stalls still have them pre-packed and ready to go. However, these days, for convenience sake, some places have taken to storing it in plastic boxes or Tupperware containers which can be microwaved before eating.

Nasi lemak can also be cooked and prepared Chinese style, where other ingredients can be added into the mix; such as fried chicken, chicken sausages, fish cakes, and vegetables cooked with curry or canned meat.

Sometimes, customers can even have the option of creating their own nasi lemak concoction by choosing whatever ingredients that are available at the stalls, such as grilled fish, grilled beans, curry and seafood.

I’m still not sure how TIME magazine reached their conclusion of it being a healthy meal but I suppose it is because of the ingredients that go with it? How a 644-calorie meal (boxed in red ) can be considered healthy is beyond me.

But they did have a point to go with their statement:

Yes, there is a bit more fat than what is good for you (although you can eat less rice to reduce the fat intake), but it is balanced with lots of manganese, protein, and carbs. The chili in the sambal also boosts metabolism (depending which nutritionist you talk to).

So, are you going to have your dose of nasi lemak today?

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Most travelers like to pair it with fried chicken for a lip serving.

Oh definitely. Fried chicken is probably one of the more common add-ons for it, followed by rendang and ayam percik. I guess it depends on who’s ordering it 🙂 Do you like it?

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Passionately Crafted Nasi Lemak, Signature Sauces & Sambals At NALE @ i-City (Oct 2020)

To develop the dishes at NALE The Nasi Lemak Co., Andreas the founder spent 2 years trying all the popular nasi lemak for some benchmark and comparisons. So you know he takes his food standards darn seriously.

Andreas has taken a lot of picky eaters into consideration for NALE’s menu. Some people dislike belacan, ikan bilis or dishes that are too spicy. He’s identified the more polarising ingredients and either found a way to do without, or kept it separated and is optional for diners.

We were asked to try their bestsellers, and in the spirit of the renewed CMCO, takeaway some dishes to test how they’d hold up after the delivery process.

Nasi lemak ayam bakar NALE (RM18.90): This is NALE’s signature dish and we can see why. The ayam is so flavourful, skin is nicely charred and smothered in beautiful NALE sauce that’s a combination of sweet, sour, spicy, and salty. The combo is their own strong percik rendition. Sarah enjoyed this so much, she hoarded it after giving everyone else one try.

This was the dish she brought home as takeaway. It was eaten 5+ hours later and guess what, the flavour and taste still held its own. The chicken was STILL tender and not dried out.

The sauce is thick and oh-so-good, she regretted not taking home even more to drench everything. It was tasted with and without microwaving to heat it up, the dish was still good either way. Amazing.

Nasi lemak klasik (RM7.90): Andreas had a little twist—he gave us the yet-to-be released nasi lemak bakar that has been seared while still in its banana leaves. Cooked this way, the rice is extra fragrant and the sambal mixed in just gives us all the happy nostalgia feels. Our fellow taster for the day, Daniel, rated the nasi lemak bakar as his #1 Number 1 dish!

Indomie goreng ayam bakar (RM18.90): Indomie is just such an easy and comforting dish for many of us. This comes with the amazing ayam bakar we already praised earlier on, and you can always order Nale sauce on the side for it. In fact, you SHOULD.

Pssst: You can order NALE Nasi Lemak on MM Meal and get a 20% off with promo code “DKL20” .

Nasi lemak goreng ayam goreng berempah (RM16.90): You can’t serve nasi lemak without ayam goreng berempah, that’s just wrong. NALE’s version may look dry on the outside, but looks are very deceiving. It isn’t as oily as your regular roadside ayam berempah, and the meat is tender and moist.

Venxhin took this dish home for the delivery taste test. Even with a 30-min photo shoot and a subsequent 20-min drive after that in a takeaway box, the dish still tasted pretty good! Also, we love the coconut-y aroma that the fried rice has. It’s not your typical nasi lemak goreng that has sambal all the way through and though, so you do have to manage your expectations. You get to add your own dose of sambal to balance it to your tastes instead.

Terung NALE (RM9.90): Sweet with just a slight spicy kick, the eggplant itself is soft, but not completely mushy, and it’s cooked in the sambal merah Nale with some extra on top. Yum.

We also had the chance to taste some off-menu items that Andreas has been developing. The beef rendang is a safe entry, the meat is very, very tender. The rendang sauce envelopes the beef meat in flavour.

One fun aspect about dining in-store at NALE in i-City is their little automated robot helper that glides around to tables serving their fresh, hot dishes. It can also carry dirty dishes back to the kitchen.

The dishes at Nale are really pulled together by their selection of sambals and sauces. Those elevate the dishes from “pretty good” to “so, so delicious”. If you like a fatty kick, take the gulai. Spicy lovers can enjoy the Sambal Superhot which is made from fresh chillis, and for everyone else in between, the NALE sauce is the huge crowd pleaser.

Now that we’re all keeping safe and staying at home, you can get your nasi lemak fix from Nale on MM Meal, GrabFood or foodpanda. Don’t worry, we’ve taste tested the favourites and they’re able to hold up throughout delivery, you’ll still get to enjoy great NALE flavours at home.

Get NALE Nasi Lemak on MM Meal and get a 20% off with promo code “DKL20” .

NALE The Nasi Lemak Co.

Website: https://www.thenale.com/

Facebook: https://www.facebook.com/nalenasilemak/

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Thursday 3 September 2015

Special food, 'nasi lemak'., 11 comments:.

This is a good essay for me to copy

Allah help me, Im hungry now

me luv sum 'pondan' leaves OwO

pondan leaves >0<

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MELICA PART 4: MODEL ESSAYS FOR LOWER INTERMEDIATE CANDIDATES OF SPM 1119/2 (WRITING) - MORE REVIEWS

As highlighted, MELICA offers model essays for lower intermediate or "halus" / weak learners of English. They are the candidates who may have been failing the SPM 1119 paper yet they still have the ability to write essays using the limited vocabulary that they possess. With this in mind, model essays which mostly use basic vocabulary and include simple and logical ideas, are composed. For sure, the model essays can be adopted and adapted accordingly based on certain factors, needs, contexts or/and circumstances.

The three model essays offered in MELICA Part 4 are three pieces of evidence that can further convince lower intermediate candidates that it is possible for them to compose 200-250 words for Part 3 essay. Based on the requests made by teachers, MELICA Part 4 still focuses on review writing as many teachers believe, review writing could be the easiest question for their weak candidates to focus on in Part 3 of SPM 119/2.

Personally, I do not encourage teachers to merely ask the weak candidates to copy the model essays. Each model essay should be discussed thoroughly and each discussion should have at least one focus. Once the discussion is done, perhaps, the lower intermediate candidates can be asked to copy the essay. I am positive at that juncture, it will be a meaningful copying activity.

The following are practical activities that could be carried out with or reinforced on the weak SPM candidates based on the model essays:

i) Examine the sentence structures. The candidates can be taught to differentiate between simple and complex structures. Certain complex structures in the model essays can be underlined by the candidates. In doing so, teachers must highlight the importance of having some complex structures in their essay.

ii) Revise with the students three different techniques of writing their introduction; questioning (Model Essay 1), repetition (Model Essay 2) and listing (Model Essay 3). Let them apply the techniques in small groups. They write their own introductory paragraphs.

iii) Underline all adjectives in the model essay. In groups, candidates suggest other relevant adjectives that can be used/included.

iv) underline linking words, connectors or cohesive devices. They are also encouraged to suggest other additional connectors or cohesive devices in the model essay.

v) The candidates transfer the main idea and details or elaborations from the essay to a suitable mind-map. This activity can allow them to see how each main idea is developed.

vi) In groups, the candidates can examine the ideas in the model essay. They discuss and suggest other possible ideas and details that can be included to fulfil each task.

1. MELICA stands for Model Essays for Lower Intermediate Candidates of SPM 1119/2.

2. The model essays offered here may not suit all learning and teaching contexts. Perhaps, the model essays also do not meet the expectations of certain teachers. Therefore, teacher's discretion is crucial. Do make changes on your own wherever necessary.

3. The suggested activities may require teachers to adopt and adapt to suit their realities; needs, context, learning and teaching styles, availability of time and pupils’ readiness.

4. Other model essays for lower intermediate candidates will be shared in this blog from time to time in future. Do subscribe this blog so that you won’t miss any of the latest sharing of materials.

Write an answer to one of the questions 3 – 5 in this part. Write your answer in 200 – 250 words in an appropriate style on this question paper. Put the question number in the box at the top of the answer space.

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Novel Review

Have you read any novel lately?

Send us your review of the novel.

Explain the good things about the novel.

Who would you recommend the novel to? Why?

Write your review .

Do you like to read textbooks? Do you like to read magazines? Do you like to read novels? If you can choose, which one do you choose? I choose reading novels. I love to read novels.

I just finished reading a Malay novel. The title of the novel is Pelangi Kejayaan or Rainbow of Success. The author is Meor Hasnan. The novel has 122 pages. The publisher is Kenanga Publishing. It is a new novel.

I like Pelangi Kejayaan a lot. First, the story is very good. The story is about a teenager, Naim who lives in a village. Naim has to face many challenges but he works hard. He works hard to achieve his success. Next, the novel teaches me good lessons. I learn about determination. We must not easily give up when we face challenges. I also learn we must be kind to other people.

I also like the novel because it is not too long. It only has 122 pages. I can finish reading the novel fast. My friend Badri reads the novel in two hours. Besides, it is cheap. It is only RM5.00. I think everybody can buy the novel. Moreover, I like the cover too. The cover is very colourful. There are many colours like the rainbow.

I recommend the novel to all teenagers. I know they have money to buy the novel. The story is interesting. The story teaches many lessons about life. Furthermore, they just need a short time to read the novel.

In conclusion, I give the novel five stars. I love it so much!

[262 words]

New Mall Review

Have you been to any mall new lately?

Send us your review of the new mall.

How would you describe your experience visiting the mall for the first time?

Would you recommend it to your classmates? Why?

Mall, mall, mall. My friends and I are very happy when Kemaman has a new mall. The name of the mall is Star Mall. It is located at Jalan Sultan Mahmud. It is a big mall. It was opened last week.

Two days ago, Navin, Vee, Chin, Ghanesh, Husin and I went to Star Mall. There were many people. It was not easy to find a parking but finally we got a parking space. Star Mall. The mall is awesome. Besides, it is also very clean. My friends and fell in love with the mall. To me, it is the best mall in Kemaman. It is better than Cahaya Mall and Kemaman Bay Mall.

I would recommend Star Mall to my classmates. First, there are many shops. I think, the mall has 100 shops. My classmates can do window shopping. Moreover, they can also play bowling or watch movies at the GTX Cinema. The cinema is big. My friends and I watched Spiderman 6 that day.

My classmates must go to the mall because it has the best food court in Kemaman. There are many food stalls. We can eat chicken rice, Thai foods, western foods and fast foods. That day, we enjoyed eating ice-cream. Chin, Vee and I loved the coconut ice-cream. It was so delicious. Navin, Ghanesh and Husin loved strawberry ice-cream.

To conclude, the Star Mall is the best. Everybody must go to the mall. [238 words]

School Canteen Review

Are you happy with your school canteen?

Send us your review of your school canteen.

What do you like and dislike about the canteen?

What one special thing about the school canteen that you wish to highlight? Why?

KFC, McDonald, Marrybrown, A&W and Dominos are my favourite brands. I wish my school canteen sells foods like at KFC and McDonald. However, I know I can only dream. It will not be a reality.

I am happy with my school canteen. I am happy because the canteen sells fried chicken. The fried chicken is crunchy and juicy. It is like KFC fried chicken. Beside the great fried chicken, I like my canteen because they sell the best nasi lemak in Langkawi. To me, other nasi lemak in Langkawi cannot beat my school canteen's nasi lemak. Moreover, the canteen workers are friendly. I always get extra rice for my nasi lemak.

What I dislike about my school canteen is the price of foods. My friends, Danny, Kenanga, Zee and Izzat feel the foods are expensive. I have no problem because my father is rich. He gives me RM20 a day for my pocket money. I am sad because some of my friends do not eat at the canteen because they do not have enough money.

Anyway, there is one special thing about the school canteen. They offer 50% discount on all foods and drinks every Tuesday. My friends Danny, Kenanga, Zee and Izzat love to go to the canteen early every Tuesday. They eat the best nasi lemak and fried chickens.

In conclusion, my school canteen is not perfect. It has to improve from time to time. [237 words]

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